But don't forget to dry this knife well after washing since we did notice some small rust spots can appear where droplets accumulate.

However, I found it challenging to use a rocking motion while cutting vegetables, due to its relatively narrow edge. But quality has clearly fallen, as its French Forged Stainless Chef Knife had a surprisingly dull edge right out of the box.

This makes them less adept at the rock-chop (though they can still be used that way), and more adept at a pulling stroke. Her expertise builds on a lifelong career in the culinary world—from a restaurant cook and caterer to a food editor at Martha Stewart. Type: German or Western knives are great for heavy-duty tasks like chopping and breaking down a chicken, while Japanese knives are well suited to more delicate and precise tasks like cleanly slicing cucumbers. It can also be helpful in home kitchens, where you may have both righties and lefties using the same knives. Global G-2-8 Chef's Knife: Global knives are a divisive brand: People either love them or hate them.

A tomato is yet another classic way to test a blade's edge: The skins are taut and slippery, while the inside is soft and easily mangled.As it turns out, the company recommends that you don’t use the knife for hard ingredients (or frozen foods), because they can chip the blade.