Review Methodology

Exactly how FOGAMA evaluates kitchen knives — the criteria, the weighting, and the scoring framework.

Last updated: April 2026

Why Methodology Matters

A kitchen knife review is only as trustworthy as the framework behind it. FOGAMA uses a consistent, documented methodology to evaluate every knife so that scores are comparable across products and buying guides reflect genuine performance differences rather than subjective impressions.

Our methodology is based on measurable specifications where possible, supplemented by ergonomic assessment and real-world performance data where measurement alone is insufficient.

Evaluation Criteria and Weighting

Steel Alloy and CompositionWhat steel is used, its chromium/carbon/vanadium/molybdenum content, and what this means for corrosion resistance and edge retention.

HRC Hardness RatingRockwell Hardness Scale rating. Higher HRC = harder steel = better edge retention but increased brittleness. We contextualise HRC within the steel type.

Blade GeometrySpine thickness, blade height, belly curve, tip shape, edge bevel angle, and grind type (hollow, flat, convex). Geometry determines cutting behaviour.

Edge RetentionHow long the knife maintains a working edge under regular use — assessed from steel hardness data, bevel angle, and aggregated user experience reports.

Sharpening EaseHow accessible the steel is to resharpen with commonly available tools (whetstone, honing rod, pull-through sharpener). Harder steels can be harder to sharpen.

Handle ErgonomicsHandle material durability, moisture resistance, grip security in wet conditions, balance point, and comfort during extended use sessions.

Balance and WeightTotal knife weight, balance point relative to the bolster, and how this translates to different cutting techniques and user preferences.

Build Quality and FinishFit and finish at the handle/blade junction, consistent edge grind quality, absence of gaps or sharp metal edges, and overall manufacturing standard.

Value for MoneyPerformance per pound — how the knife competes against alternatives at a similar price point. A high score here does not require a high price.

Warranty and Brand ReliabilityManufacturer warranty terms, brand track record for honouring warranties, and customer service reputation based on public reports.

Scoring Framework

Each knife reviewed on FOGAMA is scored on a scale of 1 to 10:

9.0–10.0 — Outstanding. Best-in-class performance for the price or category. Reserved for exceptional products.
8.0–8.9 — Excellent. Strongly recommended. Minor weaknesses only.
7.0–7.9 — Very Good. Solid performer with some notable limitations.
6.0–6.9 — Good. Performs adequately but outclassed by alternatives at a similar price.
5.0–5.9 — Average. Meets basic expectations but offers no compelling advantage.
Below 5.0 — Below average or not recommended. Significant limitations for the price.

Overall scores are a weighted composite of the ten criteria above. Weighting may vary by product category — for example, a paring knife weights handle ergonomics more heavily than a chef knife weights belly curve.

How Rankings Are Determined

Rankings in FOGAMA buying guides (e.g., “Best Chef Knives Under £100”) are determined by the composite score within a defined category and price bracket. Rankings are subject to the following principles:

Only products currently available for purchase in the UK at the stated price point are eligible for a ranked position
Price brackets reflect the verified market price at the time of last review — not historical pricing
A knife ranked #1 in a category must represent the strongest overall value proposition in that category at that price — not merely the knife with the highest absolute score regardless of price
Rankings are reviewed and updated when new products enter the market, prices change materially, or existing products change specification

Data Sources

Manufacturer specifications — primary source for steel alloy, HRC, and geometry data
Published metallurgical literature — steel alloy performance benchmarks
Amazon UK and specialist retailer verified buyer reviews — minimum 50 reviews required before user sentiment is incorporated
Culinary community forums — knifeforum, chef subreddits, specialist culinary forums
Physical testing notes — where conducted, documented with method and date

Disagreeing With Our Methodology or Scores

We welcome methodological feedback. If you believe a score is wrong or our methodology has a flaw, contact us at [email protected] with specific, evidence-based reasoning. We will review and respond.