Selecting the top chef knives set can be tough

There are many brands of chef knives on the market. But, selecting the top chef knives set can be tough for novices. Besides the price, you should look at the features of the knife before buying. One of the best places where you can find high quality knives at affordable prices is online. Here are top chef knife set reviews.

Wusthof Classic Chef Knife

Wusthof is an affordable and high quality knife. The knife allows you to cut your ingredients into even pieces without going through much hassle over the same. It boasts of full tang blade that will make you to fall in love with it even more. In addition, it does not place excess weight on your wrist thus making it comfortable to prepare your food using the knife. It is advisable to keep this knife honed in order to reap the benefits of its high quality. The price and features of this knife make it worth consideration.

wusthof classis chef knife

Holding the Wusthof chef’s knife gave me a new perspective towards cooking itself. The handle fits perfectly in my hands. I was a bit shocked as I have small hands. This knife doesn’t feel off-balance or weird. It has the right weight for you to enjoy slicing through ingredients. I tested the edge with just gliding it through a carrot and as expected, it split into half. I even enjoy slicing through tomatoes now. (Check out this)

What I think make this knife perfect is the forged full tang blade that runs all the way to the end of the knife and the handle is secured to it with three rivets. It actually gives you more control compared to chef’s knives that come with a plastic handle. Not only that, it looks classy as well. Most of my family members love using my Wusthof whenever they come over for parties. My mum had even purchase one for herself. To maintain this knife, I usually dry my chef’s knife after washing them. I also take it to the local knife sharpening service as I’m afraid I might damage the knife.

A Great Deal

I would have thrown a fit if this knife didn’t come with a lifetime warranty. I really recommend you to get a Wusthof Chef’s Knife for yourself as I find myself spending my free time cooking more meals for my family. This will really be a great asset in your kitchen.

Victorinox 40520 Chef Knife

If you are looking for a high quality knife on a tight budget then you can bank on this product. The seat is easy to sharpen and cheap to maintain compared to other products on the market. Further, it is easy to handles this knife thus making it a perfect choice for beginners and experienced cooks. The manufacturer has also included a lifetime warranty to ensure that you do not lose your hard earned income in the name of buying a low quality product.

Shun Classic Chef Knife

This is beautiful and durable knife that rarely disappointing users. With this knife in your kitchen, slicing thin cuts is going to be a breeze. Designed using hard Japanese steel, the knife is less likely to break down. The Damascus layers combined with high carbon stainless steel gives the knife a wonderful finish that will make you to fall in love with it even more. In case you want to buy a knife that will maintain its sharpness then this is the perfect choice to go for.

It is ideal when slicing thin cuts. It is made of stainless high carbon stainless steel and has a Damascus layer that gives it a beautiful finish. The hard steel makes it the best choice or cutting meat. It has a thin tip that breaks when chopping bones. However, the tip doesn’t break when the knife is used for the right purpose.

Chicken Afritada

I took Bertolli Riserva Marinara to recreate this Filipino dish called Chicken Afritada made with chicken thighs, onions, garlic, carrots, potatoes, peppers, olives and green peas for a hearty dinner.


  • 1 tablespoon olive oil
  • 1 medium Spanish onion, chopped
  • 2 cloves garlic, chopped
  • 4 chicken thighs, skin on
  • 1 teaspoon kosher salt
  • Paprika
  • 1 cup large chopped potato
  • 1 cup large chopped carrots
  • 1/2 cup diced red bell peppers
  • 1.2 jar Bertolli Riserva Marinara
  • 1/4 cup Spanish pimento stuffed green olives
  • 1/4 cup frozen peas

Heat a large skillet to medium-high heat with olive oil. Pat the chicken thighs dry and season each piece with 1/4 teaspoon of salt and sprinkle of paprika. Brown in the pan until skin is golden brown. It will not be cooked all the way through. After all the chicken has a golden brown and crispy skin, take it off the heat. There may be excess fat and oil in the pan, so discard extra fat and only keep about 1-2 tablespoons in the pan.

Then, add all the vegetables except for the olives and green peas. Toss together and pour 1/2 jar of Bertolli Riserva Marinara sauce. Scrape the bits and pieces on the bottom of the pan with a wooden spoon to lift all the flavors up into the sauce.

Add the chicken thighs back in along with any of the juices that may have been on the plate.Then, add the olives and let simmer together, on low and covered. Occasionally, uncover and stir gently making sure the chicken is being covered in the sauce and cooking all the way through. Simmer for about 25 minutes.

After 20-25 minutes, check to make sure the chicken is cooked all the way through, scrape the bottom of the pan and add the frozen green peas. Stir and simmer for another 5 minutes.

Serve over rice or with your favorite sides.

This recipe is originally from MommaCuisine

Kofta Meatballs with Flatbread and Mint Yogurt

These spicy Middle Eastern lamb kofta meatballs make a great midweek supper with flatbread. Kofta is ground meat, mixed with onion and fresh herbs like parsley, and seasoned delicately with a few spices. There are many versions of Kofta. Here’s my favorite recipe of the Indian kofta with mint yogurt and flatbread.


  • 500g lamb mince
  • 3 tbsp tikka curry paste
  • 2 tbsp mango chutney
  • 2 garlic cloves, finely grated
  • thumb-sized piece ginger, finely grated
  • 225g Greek-style yogurt
  • 1 ½ tbsp mint sauce
  • 8 flatbreads
  • 4 tomatoes, sliced
  • 2 Little Gem lettuces, shredded


In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan – you shouldn’t need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins – be careful as they are quite fragile.

Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.

This recipe is from BBCgoodfood.