Choosing the Right Knife

Knives are only for sale to persons aged 18 and over. By placing an order for any knife, you declare that you are 18 years of age or over. Knives must be used responsibly and appropriately.

Knives are arguably the chef's most essential tool in the kitchen. Whether you are a professional chef or simply enjoy cooking at home, it is important to choose a knife which is most suited to your needs. There are many different brands of kitchen knives available, each unique. When choosing a knife there are many aspects to think about such as suitability for the job in question, handling, comfort, sharpness, durability and obviously the cost of the knife.

First of all, how will you decide which knives you need when looking at a range? Think about what tasks you may need to use a knife for. Remember different cutting jobs require different blades and knife sizes, using the proper blade is safer and makes preparation easier. In a typical kitchen there is perhaps not always a need for specialist knives such as palette knives or filleting knives. The most essential knives are perhaps a small 5cm or 7.5cm peeling knife for round vegetables, a 7.5cm or 10cm paring knife for paring and slicing fruit and vegetables, a 13cm or 15cm utility knife for general peeling, slicing, and carving, an 20cm or 23cm cooks knife for chopping and dicing and an 20cm or 23cm bread knife. Also, a carving knife and carving fork are always a good idea.

What about cost? There is huge variance in price between different brands, though usually a high quality knife will more than pay for itself over the years. More expensive brands such as Global or Henckels are made of harder steel which is sharper and maintains its sharpness longer than cheaper knives. These will cut far more easily and last a life time even under rigorous use, washing and sharpening. Usually these makes are designed for optimum balance and comfort, though this is often down to the your own preference. However, even budget knives come with sharp blades and most are suitable for everyday use at home. If you are an infrequent visitor to the kitchen, a budget knife set will be adequate for your needs.

If you are serious about getting the best out of your knives you must also acquire a sharpening steel or whetstone as knives are at their most effective when sharp. A sharp knife needs less effort to cut and makes the job easier and safer. Have a look at the Knife Care section below for more information on this.

To help you make up your mind, we recommend that you have a look at the comparison chart below:

Knives Comparison Chart

Range		Description	Features	Pricing
Global		A renowned range of Japanese knives harnessing the best materials and most modern design concepts.	CROMOVA 18 stainless steel Dotted steel handles	Professional/High End
Tojiro Senkou		'Heston Blumenthal's Favourite Knives'. Manufactured using the same techniques as used in the construction of 'floating mist' style Samurai swords.	Deluxe stainless steel and micarta handles Made from 37 or 63 layers of ‘Damascus’ folded steel Micarta handles are inlayed with s/s, which allows them to be engraved if required.	Professional/High End
Kyocera FK		Ceramic knives that are sharper and stronger than conventional steel knives, yet are lighter in weight.	Black Zirconia blades Smoother surface than steel Maintains a sharp edge longer than steel	Professional/High End
Henckels Twin Cuisine		The perfect synthesis of a modern knife with a synthetic handle and a traditional knife with a full horizontal tang and blades made of a special steel.	Anti-slip synthetic handles for secure grip Full length horizontal tang	Professional/High End
Henckels Four Star		A modern range of knives from J.A. Henckels designed with perfect handling in mind. Seamless transition between blade and handle.	SCT construction Moulded handles	High End
Henckels Professional S		This traditional range is manufactured with J.A. Henckels SCT technology. A large range with all the knives required by either the professional or amateur.	SCT construction Riveted handles	High End
Kasumi Titanium		Made from molybdenum vanadium coated with titanium, affording the sharpest edge possible by the combination of steel and titanium.	Winner of Excellence in Houswares 2004 Blue, Gold or Grey blades available	High End
Wusthof Classic		Traditional skills and the latest robotics are used to create the Classic series of knives from Wusthof.	Precision forged high carbon steel Riveted handles	High End
Chroma Type 301 Design by Porsche		Type 301 knives are constructed using traditional Japanese techniques married to the Porsche design philosophy.	Pure Japanese 301 stainless steel blades Stands upright when not in use	High End
Haiku		Constructed using ancient Japanese swordsmith techniques. Genuine Haiku knives carry a Falcon mark on the blade.	Traditional construction with high-grade modern steel blades Bamboo handles	High End
James Martin by Stellar		These molybdenum steel knives have been specifically styled to James Martin's specifications, for ease of use and durability.	Molybdenum steel Soft-grip handles	Mid-Range
Stellar Sabatier		Stellar Sabatier is instantly recognisable as the professional chef's traditional choice of knife.	Fully forged stainless steel Riveted handles	Mid-Range
Stellar Sabatier FM		Stellar Sabatier FM is a popular, range with razor sharp blades that are hot dropped forged from single blanks of surgical steel.	Fully forged stainless steel Diamond blasted steel handles	Mid-Range
Judge Sabatier		A traditional range of professional quality knives, ideal for everyday kitchen use.	High grade stainless steel Riveted handles	Budget

Knife Care

Cleaning your Knife

Hygiene is very important in the kitchen and thankfully knives are simple to clean. Your knife can be cleaned by thoroughly wiping each side of the blade with warm, soapy water, soon after use. Most knives are dishwasher safe, but normally this is not necessary. If you do put your knives in the dishwasher, please take them out after the washing cycle and dry by hand, as leaving them in a hot, steamy dishwasher to dry will encourage water impurities to deposit on the blades. Although these can be cleaned off, it is better to prevent them in the first place. Cleaning can be made easier if you choose a knife which has a smooth join between blade and handle as this will help avoid a build up of dirt.

Sharpening Guide

Using a Whetstone

Using a whetstone is the best method for sharpening most knives, although using a sharpening steel can be used in between stone sharpening or in place of it if you prefer. Follow these steps for using a whetstone:

1. Wet your stone.

2. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smoooth steady strokes maintaining the angle. You will know you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone you are maintaining the same angle.

3. Repeat this on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side.

4. During sharpening a certain amount of wet powder will appear. Do not wash or wipe off this residue, continue sharpening. Although it appears unsightly, it is this residue which sharpens the knives.

5. After sharpening your knives should be washed in hot water and then towel dried.

Using a Sharpening Steel

If you prefer to to use a sharpening steel then this is easy to do. Ceramic and diamond coated sharpening steels produce better results than conventional metal sharpening steels. Follow these steps:

1. Holding the steel in one hand and the knife in the other, place the heel of the blade (the cutting edge nearest the knife handle) near the tip of the sharpening steel. The cutting edge should be at an angle of approximately 20 degrees to the steel.

2. Pull the cutting edge down across the sharpening still in a slight arc holding the same angle.

3. Repeat this action with the other side of the the cutting edge on the other side of the steel.

4. Repeat steps 2 and 3 five to ten times or until no burrs remain on the edge, always alternating the left and right side of the cutting edge.

Speed is not of the essence. However it is very important to maintain the same angle and to sharpen the full length of the cutting edge each time.