What Knives Do Professional Chefs Use?

Professional chefs usually prefer to use ZWILLING JA Henckels knives, which are well-known for their durability and sharpness. Stainless steel is also less likely to rust and corrode, which makes it easier to sharpen. It also doesn’t need a protective non-stick coating, making it the most durable choice. And since stainless steel doesn’t affect the taste of foods, it’s unlikely to cause allergic reactions.

Chef’s knives come in many different styles. Typically, stainless steel is the most common, but there are now carbon steel and Damascus steel knives, which are more attractive and durable. These materials are more expensive than stainless steel, but they last longer and look more rustic. Carbon steel knives also have patterning on the side, which gives them greater control over delicate tasks. However, carbon steel knives can be quite expensive.

Depending on the brand and style, a chef’s knife can cost anywhere from $100 to $160. The quality of the blade is important, as it needs to maintain a sharp edge even after repeated use. If you can find a deal on a high-end knife, you’ll be able to save some money. As a rule, it’s best to sharpen knives every six to 12 months, and you’ll never go wrong.