Chances are you've used a knife that doesn't seem to do what it was made to do: cut.
When you start to cut, the knife slips on the food or twists in your hand so your cuts aren't straight.
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Buying an expensive knife should guarantee good performance, right?
I tested eleven different chef's knives with prices ranging from under $30 to over $200.
I recommend looking at the Equipment & Gear: Knife Parts article to get an idea of what to look for in general when selecting a knife.
We'll also be using the terminology laid out in that article to identify knife parts.
Both companies produce lower quality, budget lines that are inferior to their high-end knives.
Heckels manufacturers, under the premium branding of Zwilling J. Henckels, the Pro-S, Four Star, Five Star, and Twin collections.
Wüsthof-Trident makes the Classic, Grand Prix series, Culinar, and Le Cordon Bleu lines as their premium knives.) I then added the R. Forshner / Victorinox chef's knife as a relatively low cost entry.
If you don't want to read the whole article then jump down to the Conclusions. Each of the chef's knives tested was selected for a reason.
I started with Henckels and Wüsthof - the two most popular "high-end" chef's knives available in the United States.