1. SIZE What will you be chopping? Large cuts of meat require big knives, while garlic, onions and fruit need short blades. To find an in-between, check that when you chop down your knuckles don’t hit the bench, if they do the blade isn’t deep enough.
2. WEIGHT Make sure it’s light enough to hold for long periods of slicing time.
3. HANDLE A knife should feel like an extension of your arm. Ensure the grip is comfy so you don’t have to keep adjusting.
Text: Woman’s Day, Bauer Syndication / Additional Reporting: Sean Tan