May 2009 report on kitchen knives: Forged knives make the cut

Consumer Reports News: May 06, 2009 12:14 PM

Martha Stewart and Paula Deen might be stars in the kitchen, but their knife sets were also-rans in our May 2009 report on kitchen knives (report available to subscribers).

Forged-steel knives top the ratings. They are more expensive than stamped-steel knives, but tend to be sturdier and less apt to bend than stamped-steel knives.

Most of the knife sets we tested do not include a santoku knife, a cross between a chef's knife and a cleaver. Manufacturers claim that the dimples on a santoku create air pockets that lessen sticking, but we didn't find a noticeable difference. One appeal of santokus is that you don't need to rock the blade when working with the knife. | Twitter

Essential information: Learn the anatomy of a kitchen knife—can you distinguish the tang from the bolster?—and find out what each type of knife is best for. And watch the video (above) to learn how to sharpen your knives and keep them in good working condition.

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