FOGAMA Editorial Policy

This page documents how FOGAMA selects, tests, scores, and publishes knife reviews and buying guides. It exists because the editorial process should be transparent — not summarised in a disclaimer, but explained in enough detail that you can evaluate whether our conclusions are trustworthy before you act on them.

Last updated: May 2026

Independence and Funding

FOGAMA is funded by affiliate commissions. When a reader clicks a link on this site and makes a qualifying purchase, we may earn a small commission at no additional cost to the buyer. This model is how FOGAMA sustains its testing programme and editorial operation.

This funding model does not determine our editorial output. Specifically:

• Knife rankings are determined by Blade Index scores, not commission rates. A knife that earns us a higher commission is not ranked higher because of that.
• No manufacturer, brand, or retailer pays for placement, featured positioning, or a favourable review. We do not accept payment for editorial coverage of any kind.
• Knives are not ranked based on which affiliate programme offers the best terms. We partner with programmes for coverage breadth, not rate optimisation.
• Negative findings are published. If a knife scores poorly on our testing protocols, that score is published without adjustment, regardless of whether the brand is an affiliate partner.

Our affiliate partners are disclosed in full on our Affiliate Disclosure page.

How We Select Knives to Review

Knives are selected for review based on three criteria: market relevance (the knife is widely searched or purchased), category coverage (we have a gap in the price bracket or steel type being reviewed), and reader requests. We do not accept knives for review in exchange for favourable coverage. Brands may submit knives for consideration, but submission does not guarantee review, and review does not guarantee a positive score.

We prioritise knives that represent genuine buying decisions — knives readers are actually considering purchasing — over knives that are rare, expensive, or interesting primarily to collectors. Coverage of artisan and high-end pieces is balanced against this practical orientation.

The FOGAMA Testing Protocol

Every knife reviewed on FOGAMA is evaluated using our seven-protocol testing framework. Protocols are applied consistently across all knives to ensure comparability. Each knife is tested across multiple sessions, not a single evaluation, to account for variation in initial sharpness and normal performance range.

Protocol 1 — Edge Retention Test

The knife is used for a standardised daily prep task over a fixed period — typically four weeks of home-cooking frequency (approximately 20 sessions). Edge quality is assessed at the start and end of the period using the tomato skin and rope cut tests. The delta between initial and final performance determines the edge retention score.

Protocol 2 — Tomato Skin Test

A ripe, firm tomato is sliced without downward pressure using only the knife’s own weight. The knife must pierce the skin and complete the slice cleanly. We score on three dimensions: clean entry without skin deformation, clean completion without tearing, and consistency across five sequential cuts. This is the most sensitive everyday indicator of tip sharpness and geometry quality.

Protocol 3 — Rope Cut Test

A standardised length of manila rope (1/4-inch diameter) is cut with a single push stroke. We count the number of clean cuts achievable before the edge begins to deform under this test, establishing a raw sharpness and initial edge durability baseline. This is conducted at factory sharpness and again after the edge retention period.

Protocol 4 — Food Release Test

Starchy and high-adhesion foods (potato, cucumber, boneless chicken breast) are sliced in standardised cuts. We assess how frequently sliced food sticks to the blade face and requires physical removal. Blades with Granton scallops, convex grinds, or specific surface finishes are assessed relative to their design intent.

Protocol 5 — Corrosion Exposure Test

The blade is exposed to acidic foods (lemon juice, onion) and moisture over a defined period without immediate drying. We assess surface reactivity, patina development (for carbon steel), and any rust formation. Stainless and carbon steels are evaluated on separate scales appropriate to their intended maintenance requirements.

Protocol 6 — Sharpening Response Test

The knife is sharpened on a 1000-grit whetstone using a consistent technique and angle. We measure the number of strokes required to raise a burr across the full edge length, assessing how readily the steel accepts reprofiling. This is repeated on a 3000-grit stone for refinement assessment. Results are normalised against steel hardness (HRC) to distinguish difficult-to-sharpen steels from poor technique response.

Protocol 7 — Geometry Measurement

We measure spine thickness at three points (heel, mid-blade, 2cm from tip) using digital calipers. Edge angle is measured using a digital protractor on both sides of the blade to assess grind symmetry. Blade length, handle length, and total weight are recorded on a calibrated kitchen scale. These measurements appear in every review specifications table.

The Blade Index Scoring System

The Blade Index combines six weighted evaluation categories into a single score out of 100. Scores are assigned based on testing results and calibrated against the full set of knives we have reviewed to ensure consistent relative positioning across the range.

Blade Index scores should be read within category context. We do not compare absolute scores across wildly different price brackets without contextual framing. A 78/100 budget knife at $90 is not comparable to a 78/100 premium knife at $350 — they score the same on the Blade Index, but for different reasons and for different buyers.

Buying Guides and Roundups

Buying guide rankings (Best Overall, Best Budget, Best for Beginners, etc.) are derived from Blade Index scores filtered by the category’s relevant criteria. A “Best Budget” pick is the highest Blade Index scorer within a defined price bracket. A “Best for Beginners” pick weights maintenance intelligence and handle ergonomics more heavily than raw edge performance.

Buying guides are updated when: new knives are reviewed that belong in a category, pricing changes materially affect value rankings, or a knife’s real-world performance over time differs from its initial testing scores.

Content Updates and Corrections

All pages on FOGAMA display a “Last Updated” date. When material information changes — pricing, product discontinuation, corrected specifications — the page is updated and the date reflects the change.

If you believe any information on FOGAMA is factually incorrect, please contact us at [email protected] with a reference for the correct information. We investigate all correction requests and respond within five working days. If a correction is warranted, we publish it promptly and credit the source if requested.

What We Do Not Do

• We do not accept payment for editorial placement, rankings, or reviews
• We do not publish sponsored content without clear disclosure
• We do not inflate scores for knives from brands that are advertising partners
• We do not suppress negative findings to maintain supplier relationships
• We do not publish reviews of knives we have not personally tested
• We do not use AI-generated product reviews as a substitute for physical testing
• We do not accept guest posts or third-party contributed reviews