• There is a lot of confusion about what a premium, high-quality knife does for you in the kitchen. Keep in mind that all knives are sharp when new. And all blades can be sharp; it’s a fact that some blades will dull faster than others. Sharpness is only a matter of how well the blade is honed on a whetstone. The ability of a knife to hold a keen edge is all down to the metal used to make the blade, the angle of the edge, and how the blade is used (or abused).

  • The thing is, you should always choose a sharp knife over a dull knife, regardless of which one is more expensive. Premium knives stay sharp longer and feel more balanced in your hand. To prove the point, we purchased an inexpensive used knife and then sharpened it. We were surprised at just how well it performed against some of our knives — at least until it quickly lost its edge — let's dive deeper and see what a bad knife is...

WHAT MAKES A BAD KNIFE?

The knives found in most kitchens are designed for the lowest common denominator. The manufacturers of these knives make a series of compromises. Calculated to keep the largest number of people using their knives as long as possible. Like supermarket tomatoes modified for sturdiness and uniformity, rather than flavor, these compromises seriously degrade the performance of your knives.

INFERIOR STEEL:

Steel is the heart of the knife. Most manufacturers (Henckels, Wusthof, Forschner, et al.) have "secret" steel blends and don't reveal the synthesis of their steels. According to industry insiders, the steel blend is comparable to steel known as 440a. 440a steel focuses on stain and wear-resistant rather than holding a high-performance edge.

In the kitchen, that’s not a bad tradeoff. But this compromise in edge performance is multiplied by a heat treatment that leaves the steel much softer than it should be.

BROAD ANGLES:

Most kitchen knives come with an edge that is at least 20 degrees per side, sometimes even greater. If you add the two sides together you get a 40 degree included angle. And that’s the best-case scenario.

Take a look at a protractor if you happen to have one lying around. 40 degrees is extremely thick. An angle that obtuse is more appropriate for an axe than a chef’s knife.

The theory is that the thick angles will allow the edge to resist damage from impact, rolling, and wear better. But, that couldn't be further from the truth.

THE KNIFE BLOCK TRAP:

The advantages are that you get a lot of knives (and, often, kitchen shears and honing steel) at a reasonable price and you don’t have to think too much about it.But are you really better off purchasing a block set with 12+ knives? The experts agree: probably not, and here’s why!

When It Comes to Chef Knives, More Is Not More!Knife sets feel like a bargain. A block with 12 knives may retail for $400 - $500, when, if you bought all those knives separately, it would cost twice as much — or more.

But here's the thing, you don’t need (and won’t use) all those knives! “You’re paying a lot of extra money for knives that aren’t getting used and that are inferior in quality".

THE THING IS: YOU SHOULD OWN A PREMIUM CHEF KNIFE

IS ONE ENOUGH?

From weird names to complicated, odd-looking blades, the world of kitchen knives can be confusing at times. But then again, there is a simpler way to pick the essentials only! You don't need a knife designed for each activity you engage in in the kitchen. 

So, how many kitchen knives do you really need?

THE 4 KNIVES YOU NEED

Chef’s Knife:

These are the workhorse in any and all kitchens. In fact, most chefs use this knife for all of their tasks in the kitchen; it’s like an extension of their hand. The length of the blade is to improve efficiency in work – it's okay that it takes the entire stroke of the blade to complete a slice or a dice – that’s why the length is there!

Utility Knife:

These are great for small jobs like hulling and slicing a strawberry, or peeling an apple when a peeler isn’t around. It’s also a good knife to have children use when they first start learning to work with knives – it allows their little hands to have more control.

Boning Knife:

These are the knife to have for carving meat or filleting fish. The thin blade is designed to easily slip past both raw and cooked meats and seafood with almost no effort. Its length allows for one long continuous stroke for clean cuts.

Bread Knife:

If you like crusty loaves of baguette or a rustic boule as much as I do, then you must have a serrated bread knife. No other knife can break into the crust as safely or as quickly.

HOW IS CHOPPN' DIFFERENT?

Choppn' Knives forges With Longevity In Mind. All knives start with Japanese Steel as their Core. Then strengthened with Damascus Forging Techniques, and finished by adding Unique Handles. We have perfected the Anatomy of a Perfect Chef Knife.

Experience the Ultimate Cutting Experience. We sharpen all Choppn' Knives by traditional Japanese methods - The Honbazuke Method. This method Ensures Edge Retention and a Sharp Cutting Edge That Stays Sharp!

FIND YOUR PERFECT KNIFE

THE CHOPPN' ADVANTAGE

✔️ Forged By Japanese Specialists: Good cooking starts with good prep. A fact the Japanese know better than most. That’s why we respect the chef as much as the samurai by forging kitchen knives with the same technique they used to craft the samurai's sword.

✔️ Japanese Steel: VG10 and AUS10 Steel are considered a Japanese Super Steel, and are one of the most popular steels used in top-of-the-line Japanese kitchen knives - Easy to sharpen, yet capable of holding an edge longer than most.

✔️ Sharpened By Hand: This Japanese sharpening technique is one of these traditional knife production methods that incorporates centuries of history with modern technology. The three complex stages bring the cutting edge of the knife to life, which entails the steel being coarsely ground, then sharpened, and finally polished.

✔️ Lifetime Manufacturer Warranty: We offer a lifetime manufacturer Guarantee on every knife purchased from our website. The warranty doesn’t extend to general wear and tear, poor maintenance, or loss/theft either.

✔️ 60 Day Money Back Guarantee: That’s our way of showing we’re confident you’ll love Choppn’ Knives products — but if you’re not 100% satisfied, all you have to do is tell us within 60 calendar days of your purchase, and we’ll refund your order, no questions asked.

✔️ No Unecessary Markups: Utilising our Forge-To-Kitchen distribution, we are able to provide you with premium Chef Knives while avoiding all unecessary mark ups.

YOUR PERFECT KNIFE AWAITS

FIND YOUR PERFECT KNIFE