Kitchen Knives - Shop by Product - Knife Guide

	Kitchen Knife Sets See our large selection of knife sets - great offers on a wide range to suit any budget.			Individual Kitchen Knives List the various styles of single knives: chefs, vegetable, filleting, bread and many other types.
	Carving Sets See the complete list of carving knife and fork sets we offer.			Chopping Boards See all types of chopping, cutting and carving boards, in a variety of materials.
	Knife Storage List all types of knife storage blocks, knife cases and magnetic kitchen knfe racks.			Knife Sharpeners Lists electric knife and manual sharpeners, including steels and whetstones.

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Kitchen Knife Guide

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 of course the cost of the knife.

Choosing Knives

How will you decide which knives you need when looking at a range? Think about what tasks you will 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 home kitchen there is not always a need for specialist knives such as palette knives or filleting knives. The most essential knives are a small 5cm to 9cm peeling knife for small round fruit and vegetables, a 8cm to 13cm paring knife for peeling and slicing larger fruit and vegetables, a 10cm to 16cm utility knife for general peeling and slicing, a 16cm to 24cm cooks knife for chopping and dicing, and a 20cm bread knife. Also, a carving knife and carving fork are always a good idea for the Sunday roast!

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. 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 knife sharpener, 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 Guide for more information on maintaining kitchen knives.

Which Brand?

The comparison chart below lists some of the features of the main knife ranges we stock:

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 grip steel handles	Professional
Tojiro Senkou		'Heston Blumenthal's Favourite Knives'. Manufactured using the same techniques as used in the construction of 'floating mist' style Samurai swords.	Deluxe micarta handles 37 or 63 layers of ‘Damascus’ folded steel Handles inlayed with steel for engraving	Professional
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	Professional
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
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	Professional
Henckels Twin Profection		The ultimate Henckels knife, with aesthetics and power in perfect unison. The unique blade geometry and Sigmaforge construction are an innovative combination.	Wedge shape for optimal stability Ice hardened FRIODUR blade	Professional
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
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
I.O. Shen Mastergrade		The centre layer of Rockwell stainless steel provides the ultimate cutting edge and a distinctive handle is specially designed for balance and stability.	Triplex steel blades maintain a razor sharp edge Tai tang is an integral part of the handle	High End
Henckels Twin Fin		A full metal knife that combines Zwilling J.A. Henckels traditional and contemporary construction techniques, combined with an asymetric handle design.	Full metal, one piece moulded blade and handle Special carbon steel, ice hardened blades	High End
Type 301 Design by F.A. Porsche		Constructed of stainless steel, the blade is made of high-quality Japanese 301 steel, from where the Porsche designed knives derive their name.	Hand sharpened by master craftsmen Metal 'pearl' on handle for superior control	High End
Richardson Sheffield Neo		From 170 years of Richardson Sheffield's unparalleled knife manufacturing expertise come the Japanese influenced 'Neo' knives.	Precision taper ground blades Hardened to Rockwell 58HRC	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
Henckels Twin Pollux		The perfect choice for the demanding newcomer: well-shaped and with a sharp cut. The modern interpretation of a classic three-rivet knife design.	Quality Henckels special steel blades Ergonomic full tang 3 rivet handle	Mid-Range
Robert Welch Signature		Each knife has been individually constructed for its specific task in food preparation. The handles and blades are set at the best angle to minimise fatigue.	Fully forged and robotically engineered 2009 Red Dot Award Winner for product design	Mid-Range
Raymond Blanc by Anolon		Anolon brings innovative excellence to this cutting edge, range of quality knives. Hand crafted to the most exact standards.	Fully forged, full tang construction Ergonomic handle design	Mid-Range
Jamie Oliver by DKB		Jamie's knife range features sculpted handles for maximum comfort, and are constructed from dishwasher safe Japanese steel, guaranteed for 25 years.	Full tang Japanese MoV stainless steel blades Chunky bolster provides superb balance and weight	Mid-Range
James Martin by Stellar		Each knife styled to exacting specifications. Moulded compound anti slip handles and blades constructed from Molybdenum steel with a lifetime guarantee.	Taper ground to allow constant successful sharpening Safe, anti-slip handles	Budget
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.