How to choose a knife

Depending on the possibilities and the range of models available, you will choose one or more criteria among the ones below.

• Choosing by weight

Between 2 knifes of the same size and for the same use, go for the heavier one. This will probably mean a forged knife with a fairly thick blade.
For your information, here are a few reference weights.

• Choosing according to feel

Faced with several handle shapes, the only way to inform and guide your choice is by holding and getting a feel for the knife.
A vegetable knife should settle comfortably in the palm of your hand.
A carving knife is a natural extension of your forearm and should ensure you have a “strong” hold.

• Choosing according to your habits

Everything goes in the dishwasher or not?
If you are used to putting everything into the dishwasher after use, check for the manufacturer’s “dishwasher safe” label and avoid wooden handles.
If you think you are patient enough to rinse and dry your knife after each use then let yourself be guided by other criteria.

• Choosing according to important details

The cutting edge
Check that both sides of the blade have been sharpened.
Go for “straight” edges rather than serrated ones, except for special knives (bread, tomato or steak).

Assembly
Check that there is no looseness or space where the blade joins the handle.
Food remnants could build up there and ferment.

• Choosing according to look

If you are still not sure, give preference to a knife that appealed to you straight away. After all, your intuition is a sense that is just as good as sight or touch.

• Choosing according to price

The most expensive is not always the best, but the cheapest is often the worst choice.

• Choosing according to brand

By choosing a knife signed SABATIER Diamant, from one of the 5 series designed “to fit your hand”, you will be sure of getting a fine, high-performance tool that is thoroughly efficient for its purpose.