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Best Knives for Home Chefs

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What brand of knives do professional chefs prefer?

Every professional chef has a personal brand preference for knives, but the most important factors they look for are quality and authenticity. They also know the best knives come from Europe and the Italians invented fine cooking. While many chefs use Wüsthof or Zwilling from Germany for the high quality and classic designs.

Home chefs can get the same high-quality and classic designs right out of Italy for a fraction of the cost. Due Cigni has brought quality knives to the world since 1896, ideal for professionals and home chefs alike with a more affordable price range to fully stock your kitchen. Get what every chef needs, including design, quality, and variety.

What kitchen knife do you recommend for every home cook?

Every home chef will need a variety of knives for a fully functional kitchen. However, if you can only afford one high-quality knife, make sure it’s a chef’s knife. These versatile knives come with a broad blade tapering down to a fine point, perfect for a back and forth motion. Use this knife for cutting anything from chicken to carrots and many more different foods.

Which type of knife should be used in the kitchen?

Again, no kitchen is complete with a single knife as many foods require a different knife. What you should focus on is high-quality knives. Focus less on knives designed for specific purposes like cutting cheese or bread but knives that will cut a variety of foods. Chef’s knives and utility knives offer a wide range of versatility, as do bread knives despite their names.

What is the most versatile kitchen knife?

Chef’s knives, utility knives, and bread knives are the most versatile knives for a kitchen. First, a chef’s knife measures long enough to cut most foods, and the sharp blade is ready to cut meat, fruits, and vegetables. Second, a utility knife measures a little shorter than a chef’s knife and has a narrower blade making it perfect for trimming, slicing, and filleting.

Bread knives can cut more than just bread, including and foods with a tough exterior and a soft interior because of the serrated blade. Although all three knives are quite versatile, you need all three for a versatile kitchen. Between the three, you can cut almost anything you need in your home kitchen.

What part of the knife is the sweet spot?

The sweet spot of a knife is at the middle of the edge, and it’s the part you should use to slice and dice. Essentially, the sweet spot is the part where the knife will do all the work without force or effort on your part. Start at the point where the handle turns into the blade and goes to about the fullest spot before the blade starts to taper to the tip.

Every size of knife has a different length of sweet spot. For example, a ten-inch knife will have a longer sweet spot than an eight-inch blade. When you use the sweet spot, you will cut the food with ease and less damage to get the exact cut you want.

How often should a cook hone their knife?

Maintaining your knives is essential to a long lifespan for the blade. You should hone a knife at least once a week or even as often as every three uses. Do not overdo the honing; stick to about six times per side of the blade per honing session. More importantly, make sure you are honing at the right angle to get the blade sharp correctly.

Keep in mind that honing and sharpening a knife are two different processes. Honing allows you to maintain an already sharp edge by pushing the blade’s edge back into alignment. Some people call this folding back the burr, and honing needs to happen more frequently than sharpening.

Sharpening removes material from the edge of the blade by grinding against a sharpening stone. The process allows the blades edge to stay sharp. After sharpening, hone the blade to realign the knife for smooth cutting.

What is the most common and efficient technique for most knife cuts?

An effective cutting technique can keep you safe in the kitchen by preventing injury. Furthermore, an efficient knife cut will keep the size of the cuts consistent for even cooking. To cut anything effectively, you need to allow the blade to do the work instead of doing the work yourself.

Start by holding the knife correctly. Act as if you were going to shake hands with the handle and grip it in this manner with your index finger on the outside of the blade at the top, away from the sharp side. Your thumb should be on the other side, with your other three fingers gripping the handle. This gives you complete control over the blade and prevents you from cutting yourself.

Now use the sweet spot of the blade along with the grip of your hand to go straight down on the food you are cutting. Do not use a sawing motion to cut the food. If you need to saw to get through the food, then the knife probably needs to be sharpened. Do not use the tip of the blade to cut as it’s the weakest part with the least amount of control.

Try to keep the blade close to the cutting board at all times to keep the power where you need it to cut and prevent the blade from getting damaged or dull. Guide the food safely, keeping your fingers off the non-chopping hand safely curved over the food to prevent damage. Serrated knives work differently and will need a different technique.

What is the most used knife by chefs?

Chef’s knives are aptly named as they are the most used by cooks. A classic chef’s knife comes in several sizes and shapes. It’s the go-to knife for over 90 percent of daily kitchen tasks. From slicing vegetables to cutting meat, the chef knife is the king of any kitchen but still needs a court to care for all the other needs like caring, bread, and much more. Again, all chefs will need a variety of knives to cut different items, but no kitchen should be without a chef’s knife.

Are expensive knives worth it?

The difference between an expensive knife and a cheap knife is cheap knives will dull faster than expensive knives. Sharpness depends on how well a knife is honed, but before long, a cheap knife will need to be replaced. Expensive knives use higher quality material that, when cared for properly, will never dull, unlike inexpensive knives. High quality allows for a keen edge ready to stay sharp with a little effort and last for decades.

Why choose Due Cigni for your kitchen knives at home?

Due Cigni is one of the top choices for home chefs and professionals around the world. Our knives are made in Italy by a family-owned company committed to creating quality that will satisfy customers. By delivering high-quality products for the kitchen, we can share the joy of cooking with you and your kitchen. Our kitchen knives are perfectly balanced with a dynamic designed and priced to be affordable for all kitchens.

Whether you need to chop or slice, our knives are ready to do the work for you in the kitchen. Experience the joy of Italian cooking with the best knives. If you do not love our products, return them in thirty days for a full money-back guarantee.