Like most chefs, I use a pinch grip, with my thumb and index finger gripping the top of the blade where it meets the handle. Tasks that seemed easy with some of the other knives-like slicing an apple or potato-felt almost effortless with the Premio.ĭepending upon grip style, some of our panelists thought the Henckels Premio was slightly imbalanced. In my own kitchen, I was so impressed with the Henckels knife that I’m rethinking my long-held preference for Japanese cutlery. It also excelled at force transmission from handle to blade, which means you don’t need to exert as much effort when cutting. One user noted that their hand became clammy during use, but the knife was well received overall. The handle is contoured with no sharp edges, resulting in a knife that’s extremely comfortable to hold. The Premio was the Goldilocks of the eight knives we tested, and in the end it was the only one with a positive review from all four of our panelists.
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Henckels has been making knives in Germany for nearly 300 years, and its expertise in design is on full display with this knife. Read on for the details about the eight chef’s knives CR evaluated in our labs and in our kitchens. It’s a process that’s half surgical, and half, well, just plain gross-but the stakes are high because you’re making intricate cuts with slippery hands. I opted for bone-in chicken thighs so I could really get a feel for deboning and cubing chicken with each knife, which I consider to be one of the hardest tasks you’ll tackle in a home kitchen. My family loves a chicken and veggie stir-fry, and all the chopped ingredients lend themselves perfectly to an evaluation of knives. I used each knife on my household staples-potatoes, garlic, onions, and chicken thighs, as well as for some finer work, chopping cilantro and scallions. I like to think of myself as an executive chef, but I’m really somewhere between a short-order cook and a glorified prep chef. I cook almost every night for my family, and with three kids with different tastes, I knew I’d get a chance to really get in the trenches with each knife. Lastly, as both a culinary school grad and the primary preparer of food in my own household, I brought all eight knives home to try them in my own kitchen. And a vast majority rarely or never washed their knives in a dishwasher, opting instead for hand-washing, which is the way to go. Nearly every single person reported that they sharpened their knives, though half didn’t hone the blade or know what honing was. We whittled our list down to those who owned a chef’s knife for a minimum of six months and used it at least weekly, though a majority reported using their knives almost every day. We also wanted to know what makes a great knife in the eyes of real users to inform our reviews and picks, so we asked 15 home cooks about their habits and preferences, what they loved and hated about the knives they already use, and what they’d seek out in an ideal knife. Each knife was also evaluated by our in-house ergonomics expert, Dana Keester, to see what factors contribute to good and bad knife design. To do that, we used a basting brush to paint oil on the hands of the participants, and asked them to repeat the tests, noting whether each knife slipped or became difficult to handle. Then we evaluated whether performance and design would hold up with slippery hands, similar to what might happen if you were working through a chicken breast.
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