Who hasn't tried carving a roast, only to end up with lopsided, haphazard slices? The problem may not be your knife skills, but the knife itself. While the wide, triangular blade of a chef's knife is excellent for everyday kitchen tasks, it's too thick and blunt to slice meat precisely and too short to get through a big roast in a single stroke. But if you set out to buy a knife specifically for slicing, you're presented with such a confounding array of choices, it's no wonder so many people just stick with their chef's knife.
The cooks at America's Test Kitchen knew what their ideal slicing knife would have: an extra-long blade that could slice through large cuts of meat in one easy glide, enough sturdiness to ensure a straight cutting path, and a round tip that wouldn't get caught in the meat mid slice. They narrowed the field to nine models for testing and sliced through fish and multiple cuts of meat. In the end, the three knives jockeying for the top spot all had something in common that the poorer performers didn't.
Watch this video for more about their top picks, or read the full comparison on America's Test Kitchen (free registration required).
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