“What is the best food processor?” The best food processor is the one that works in harmony with a set of expertly chosen, sharp kitchen knives, as they handle the tasks a machine simply cannot.
I’ve spent more years in my kitchen than I care to count, and if there’s one thing I’ve learned, it’s that people often look for one magic tool to solve all their problems. I get asked all the time, “What’s the best food processor to buy?” And while I love my food processor for big jobs, my real secret weapon, my true kitchen workhorse, is a simple, sharp knife.
Think about it. You pull out your shiny new food processor to chop one onion. You have to assemble the bowl, lock the lid, pulse a few times, disassemble everything to get the pieces out, and then wash all the plastic parts. Or, you can grab your trusted chef’s knife and have that onion diced uniformly in seconds, with just one quick rinse of the blade.
For small to medium tasks, a good knife isn’t just better; it’s faster, easier, and creates less mess. This isn’t about choosing one over the other; it’s about knowing which tool to use for which job. My food processor is fantastic for making large batches of pesto, kneading dough, or shredding a mountain of cheese for a party. But for the daily dance of cooking—mincing garlic, slicing fruit, chopping herbs—nothing beats the control and connection of a great knife in your hand.
Why Your Knives Are the Real Kitchen Heroes
A food processor is a motorized unit. It’s powerful, but it’s also impersonal. It can’t feel the texture of a tomato or listen for the crunch of a carrot. A knife, however, is a direct extension of your own skill. The weight of the handle, the curve of the blade, the way it glides through food—this is where real cooking begins. Using a knife connects you to your ingredients in a way a machine never can. It’s the difference between driving a car with an automatic transmission and one with a manual stick shift; one is convenient, but the other gives you a true feel for the road.
This connection builds foundational skills. Learning proper knife techniques—the rocking motion, the claw grip to protect your fingers—is one of the most important steps any home cook can take. It increases your speed, ensures your safety, and improves the quality of your food. Uniformly chopped vegetables cook evenly. Cleanly sliced meat cooks better. Freshly minced herbs retain more flavor than ones bruised by a machine’s blunt blades.
Building Your Knife Block: The Essential Trio
You don’t need a huge block full of twenty specialized blades. In fact, you can accomplish about 90% of all kitchen tasks with just three core knives. Investing in quality for these three will change your cooking life more than any appliance.
1. The Chef’s Knife: Your Right Hand
This is the most important tool in your kitchen. An 8-inch chef’s knife is the perfect size for most people, versatile enough to tackle almost any ingredient. I use mine for chopping, dicing, mincing, and even smashing garlic. Look for a full-tang design (where the metal of the blade runs the entire length of the handle) for better balance and durability. The handle material is also key; it should feel comfortable and secure in your grip, whether you prefer a classic wood handle or a modern composite one.
2. The Paring Knife: The Detail Artist
Small but mighty, a 3 to 4-inch paring knife is for precision work. This is your go-to for peeling apples, deveining shrimp, segmenting citrus, or creating delicate garnishes. It offers control for the small jobs where a large chef’s knife would be clumsy. It’s an inexpensive tool, but a sharp, well-made one is a joy to use.
3. The Serrated Knife: The Master Slicer
Don’t underestimate the power of a good serrated blade. Its saw-like teeth are designed to grip and cleanly slice through foods with a tough exterior and soft interior without crushing them. This is non-negotiable for slicing bread, tomatoes, and cakes. A long blade, often called a bread knife, is what you’ll want here.
The Sharp Truth: Maintenance is Everything
A dull knife is a dangerous knife. It requires more force to use, slips off food easily, and is far more likely to cause a bad cut. Keeping your knives sharp is the single most important part of owning them. You have a few options:
- Honing Steel: This is that rod that often comes with a knife set. It doesn’t actually sharpen the blade by removing metal; it realigns the microscopic edge that bends with use. You should hone your knives frequently, even before every use.
- Whetstone/Sharpening Stone: This is how you truly sharpen a blade. It grinds away metal to create a new, sharp edge. Learning to use a whetstone is a valuable skill. It takes practice, but it’s incredibly satisfying.
- Professional Sharpening: For most people, taking your knives to a professional sharpening service once or twice a year is the easiest and most effective way to maintain a perfect edge.
Storage is also part of maintenance. Don’t throw your good knives loose in a drawer! The blades will bang against each other and become dull. Use a knife block, a magnetic strip, or blade guards to protect your investment.
Food Processor vs. Knife: Picking Your Player
So, when do you use which? Here’s a simple guide:
Reach for your FOOD PROCESSOR when you need to:
- Make large quantities of something (pesto, hummus, salsa).
- Knead a stiff bread or pizza dough.
- Grate or shred a big pile of potatoes for hash browns or a block of cheese.
- Make nut butter or grind meat.
- Puree a soup or sauce until completely smooth.
Reach for your KNIVES when you need to:
- Chop an onion, mince garlic, or dice carrots for a weeknight dinner.
- Slice meat, portion chicken, or filet a fish.
- Chop fresh herbs.
- Slice fruits and vegetables for a salad.
- Perform any task that requires precision and control.
As the renowned chef Julia Child once said, “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” This applies to using knives, too! Don’t be afraid of them. Respect them, learn to use them properly, and they will reward you with a lifetime of better cooking.
Frequently Asked Questions for What is the best food processor?
Can a food processor replace all my knives?
Absolutely not. A food processor lacks the precision and control of a knife. It can’t peel, segment, or perform detailed cuts. It’s also inefficient and messy for small jobs.
What’s more important, the knife brand or the sharpness?
Sharpness wins every time. A very sharp, less expensive knife will perform better than a dull, expensive one. That said, a well-made knife from a good brand will hold its edge longer and feel better balanced in your hand.
How often should I sharpen my knives?
It depends on use, but a good rule of thumb is to have them professionally sharpened 1-2 times per year. Use a honing steel regularly to maintain the edge between sharpenings.
Is a dishwasher safe for my kitchen knives?
No, please never put good knives in the dishwasher. The harsh detergent and jostling can damage the blades and handles. Always hand wash and dry them immediately.
What type of cutting board is best?
Wooden cutting boards or soft plastic ones are kindest to your knife’s edge. Avoid glass, marble, or hard composite boards, as they will dull your blade very quickly.
Another great piece of advice comes from food writer Michael Ruhlman: “The chef’s knife is the cook’s most important tool, the one that, more than any other, defines your relationship with the food you make.” This relationship is what cooking is all about.
Conclusion
So, while the question “What is the best food processor?” is a good one for planning your appliance purchases, the more important question for your daily cooking is “What are the best knives for my kitchen?” They are the silent partners in every meal you create.
Investing in a few high-quality, versatile knives and learning to care for them will do more for your cooking efficiency and enjoyment than any single gadget ever could. My food processor has a special place in my cupboard, but my knives are always out on the counter, ready for action. They are the true heart of my kitchen, and with a little practice, they can be the heart of yours, too.
Remember the words of the great Anthony Bourdain: “Skills can be taught. Character you either have or you don’t have.” Well, having good knives and the skill to use them gives any cook the character to create something wonderful. Now, go sharpen your skills