The questions we ask before recommending a knife

Some people walk in knowing exactly what they want. But a lot of folks feel overwhelmed by the choices and just want a little guidance. If you walked into the shop right now, here's how I'd start the conversation - and by the end of it, we can usually narrow things down to five knives or fewer.

1. Is it for yourself, or a gift?

If it's for yourself, great - it's much easier to cue in on what you'll actually like. Gifts have more unknowns, so I'll often recommend something lower-maintenance when less is known about the recipient. That's especially true for wedding gifts, or a knife that will be shared by several people in a household.

2. What did you have in mind, and what are you using now? Are you adding to a collection, or replacing a daily driver?

There are a lot of blade shapes to choose from:

• Want a heavy, all-purpose chef's knife that can cut through chicken backs and dice onions? → a larger French or German chef knife
• Want something with finesse that can handle dinner every night? → a santoku or gyuto
• Need a good utility blade for smaller fruits and vegetables? → a petty or paring knife
  

A few recommendations of each:

• Friedr Herder Madera 8" Chef
• Tsunehisa 45 Layer Damascus 210mm Gyuto
• Touroku Sakai Blue Super Kurohada 150mm Petty - Tsuchime

3. What are your kitchen habits, and will anyone else use it?

Because of different steels and handle materials, some knives need more diligent care than others. My baseline is always: hand wash, dry immediately, completely. Stainless steels are more forgiving on that front. And if the knife's going to be shared, there's a real chance it won't always get treated that way - worth factoring in.

4. Is there a budget you want to stay within?

I often don't have to ask this; folks with a budget usually tell me. And I try not to up-sell anyone. As budget comes down the options narrow a bit, but I'm always stoked when someone spends less than they expected and find something they really love.

5. Do you want to sharpen it yourself?

Some blades are easier to sharpen than others. If you don't want to sharpen yourself, you'll be happier with a knife that holds its edge longer.

6. Any aesthetic preferences?

Some folks just want something that works great and don't care what it looks like. Others are drawn to a more distinctive finish: a hammered texture, a dark rustic blade, or the rippling "Damascus" pattern you may have seen. Or maybe there's a handle material or style that you like. There's no wrong answer - sometimes the knife you love the look of is the one you'll reach for most.

With those answers, I can usually get someone down to five choices or fewer - which makes the process feel a lot less overwhelming.

A few all purpose options I'm happy to recommend to just about anyone:

• Acre Forge Macrum 7.25" Chef Knife
  
• Tsunehisa VG10 Tsuchime 210mm Gyuto - Brown
  
• Touroku Sakai Ginsan Nashiji 165mm Santoku

Happy to help you narrow it down. Just hit reply and tell me a little about how you cook, and I'll point you in the right direction.

- Sam

P.S. If you have made a purchase from Uptown Cutlery in the past, consider leaving a review of that product on the website, and/or rate us on Google. Every review really helps our little business grow a little bit more.