How to Choose Cutlery & Kitchen Knives

A good table setting starts with cutlery that feels right in your hand. A good kitchen starts with knives that make preparing food easier.

They may share a category name, but table cutlery and kitchen knives are very different buying decisions.

This guide will help you understand both, from choosing a place setting to deciding whether you need a chef's knife, paring knife, Japanese knife or something in between.

Choosing Table Cutlery

Table cutlery is one of those purchases you use every day but probably don't think about very often.

The right set should feel comfortable, look good on the table and hold up to years of meals and washing.

What Is a Place Setting?

A traditional place setting commonly includes:

• Dinner fork
• Salad or dessert fork
• Dinner knife
• Soup spoon
• Teaspoon

Not every household needs every piece.

If you rarely eat soup, for example, you may not need a drawer full of soup spoons. If you entertain frequently, having additional pieces can make setting the table much easier.

Start with how you actually eat rather than buying pieces simply because a chart says you should.

What Should You Look for in Flatware?

Several details affect how cutlery feels and performs.

Stainless Steel

Stainless steel is the most common material for everyday flatware because it is durable, relatively easy to care for and resistant to corrosion.

You'll commonly see grades such as 18/10, 18/8 and 18/0.

The numbers refer to the approximate percentages of chromium and nickel in the steel.

In general, nickel contributes to corrosion resistance and can also affect the finish and feel of the flatware.

Don't get too hung up on the numbers, though. Construction, weight, balance and finish matter too.

Weight and Balance

Pick up a fork or knife before buying a complete set whenever possible.

Does it feel substantial without being heavy?

Does the knife balance naturally in your hand?

Does the handle feel comfortable?

These are personal preferences, but they're important ones. You're going to use these pieces a lot.

Finish

Common finishes include:

• Polished
• Brushed
• Satin
• Matte

Polished flatware creates a more traditional, formal appearance. Brushed or matte finishes can feel more contemporary and may be less reflective on the table.

Neither is inherently better.

The right finish is the one that works with your dinnerware, glassware and the way you want your table to look.

How Many Pieces of Flatware Do You Need?

For everyday use, start with the number of people in your household and add enough pieces to account for entertaining and your laundry or dishwasher cycle.

A useful starting point is two complete place settings per person, with additional pieces if you regularly host guests.

If you entertain often, buy more.

Running out of forks halfway through dinner is a surprisingly effective way to end a dinner party early.

Choosing Kitchen Knives

Kitchen knives are tools, and the best knife is the one that matches the job.

You don't necessarily need a 15-piece knife block.

You need the right knives for the way you cook.

The Essential Kitchen Knives

Chef's Knife

The chef's knife is the general-purpose workhorse of the kitchen.

It can handle:

• Chopping vegetables
• Slicing meat
• Mincing herbs
• Cutting larger ingredients
• General food preparation

For many home cooks, this is the first kitchen knife worth buying well.

Paring Knife

A paring knife is smaller and easier to control for detailed work.

Use it for:

• Peeling
• Trimming
• Coring
• Small fruits and vegetables
• Other precision tasks

If the chef's knife is your workhorse, the paring knife is the precision tool.

Utility Knife

A utility knife sits between a chef's knife and a paring knife.

It can be useful for smaller cutting jobs when a chef's knife feels unnecessarily large.

Some cooks love them. Others barely use them.

That's okay.

Bread Knife

A bread knife typically has a serrated blade designed to cut through crusty bread without crushing the softer interior.

It's also useful for certain soft or delicate foods that benefit from a sawing motion.

Santoku Knife

The Santoku is a Japanese-style knife with a broad blade and relatively straight cutting edge.

It's often used for slicing, dicing and chopping vegetables, meat and other ingredients.

Many home cooks appreciate its balance and compact feel compared with a traditional chef's knife.

Japanese Knives

Japanese knives encompass many specialized shapes and styles, including knives designed for specific preparation tasks.

They can be excellent choices for cooks who care about precision, edge geometry and cutting performance.

But don't buy a Japanese knife simply because it sounds impressive.

Choose the blade shape and construction that match what you actually prepare.

Forged vs. Stamped Knives

You'll often see knives described as forged or stamped.

Forged Knives

Forged knives are made by shaping steel, traditionally through heat and pressure.

They often have a substantial feel and may include a bolster between the blade and handle.

Stamped Knives

Stamped knives are cut or formed from a sheet of steel.

They can be lighter and are often more affordable.

A stamped knife isn't automatically a bad knife, and a forged knife isn't automatically a great one.

Blade steel, edge geometry, construction, balance and manufacturing quality all matter.

What About the Blade Steel?

Different knives use different types of stainless steel and other steels.

The steel affects characteristics such as:

• Edge retention
• Hardness
• Corrosion resistance
• Sharpening requirements
• Overall durability

A harder steel may hold an edge longer but can require more care or be more difficult to sharpen.

There is no single perfect knife steel for every cook.

How Important Is the Handle?

Very.

A knife can have excellent steel and still be unpleasant to use if the handle doesn't fit your hand.

Consider:

• Grip
• Shape
• Weight
• Balance
• Handle material
• How the knife feels during repeated use

If possible, handle a knife before making a major investment.

Your hands are going to have an opinion.

Knife Sets vs. Individual Knives

Knife sets are convenient and can provide a coordinated collection.

But sets sometimes include knives you rarely use.

Buying individual knives allows you to build around your cooking habits.

For many home kitchens, a smaller collection of good knives is more useful than a large block filled with specialty blades.

How Many Kitchen Knives Do You Actually Need?

For a typical home cook, start with:

1. Chef's or Santoku knife
2. Paring knife
3. Bread knife

Then add specialty knives based on what you actually prepare.

You may want a utility knife, carving knife, boning knife or other specialized blade, but there's no reason to buy one simply because it came with the block.

How to Care for Kitchen Knives

Good knives benefit from good habits.

Wash Knives Properly

Follow the manufacturer's instructions, but hand washing is generally preferred for quality kitchen knives.

Dry them promptly after washing.

Store Knives Safely

Avoid throwing loose knives into a drawer where the blades can knock against other utensils.

Consider:

• Knife blocks
• Magnetic knife storage
• Knife guards
• Drawer organizers designed for knives

The goal is to protect both the blade and your fingers.

Keep Your Knives Sharp

A sharp knife is easier and more controlled to use than a dull one.

Depending on the knife, maintenance may include:

• Honing
• Sharpening
• Professional sharpening

The correct method depends on the blade and manufacturer.

How to Care for Stainless Steel Flatware

Everyday stainless steel flatware is generally easy to maintain.

Follow the manufacturer's care instructions, particularly for specialty finishes or decorative details.

Avoid harsh cleaning methods that can damage the finish.

And if your flatware is dishwasher safe, don't assume every piece in the same drawer needs identical treatment. Check the manufacturer's recommendations.

What Should You Buy?

For table cutlery, focus on comfort, weight, balance, durability and how the pieces fit your table.

For kitchen knives, focus on the knives you actually need, then evaluate blade construction, steel, balance, handle and maintenance.

You don't need the biggest set.

You need the right tools for the way you live and cook.

Shop Cutlery & Kitchen Knives

Explore our cutlery and kitchen knives from trusted home brands, selected for everyday performance, quality and style.

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Frequently Asked Questions

What is the best material for flatware?

Stainless steel is the most common choice for everyday flatware because it offers durability, corrosion resistance and relatively easy care. Look at construction, weight, balance and finish as well.

What does 18/10 stainless steel mean?

18/10 generally means the stainless steel contains approximately 18% chromium and 10% nickel. Nickel contributes to corrosion resistance and can affect the appearance and feel of the finished flatware.

How many place settings do I need?

Two complete place settings per person is a useful starting point for everyday use. Add more if you regularly entertain or want extra pieces available between dishwasher cycles.

What kitchen knives do I really need?

For many home cooks, a chef's or Santoku knife, a paring knife and a bread knife provide a strong basic collection. Add specialty knives based on what you actually cook.

Is a chef's knife or Santoku better?

Neither is universally better. A chef's knife typically has a more curved cutting edge and works well with rocking motions, while a Santoku generally has a straighter edge and a compact feel. Choose the one that feels most natural to you.

Are forged knives better than stamped knives?

Not necessarily. Forged and stamped describe how a knife is manufactured. Blade steel, geometry, balance, construction and manufacturing quality all affect performance.

How often should I sharpen my kitchen knives?

It depends on how frequently you use them, the knife steel and how you maintain them. Instead of following a fixed schedule, sharpen when the knife no longer performs cleanly and safely.

Can kitchen knives go in the dishwasher?

Some manufacturers permit it, but hand washing is generally preferred for quality knives because dishwashers can be harsh on blades and handles. Always follow the manufacturer's care instructions.

How should I store kitchen knives?

Use a knife block, magnetic storage, knife guards or a purpose-built drawer organizer. Avoid leaving loose knives in a utensil drawer.

Do I need an entire knife set?

No. A smaller collection of well-chosen knives is often more useful than a large set containing knives you rarely use.