Choosing the perfect kitchen knife can be a tricky ordeal; there are so many different types of knife out there and there are pros and cons to each of them – everyone has their own specific preferences.
With so many aspects of a knife to think about before you purchase one, we’ve put together a few things you should consider when you’re in the research stage, so keep reading for a quick guide to choosing the right kitchen knives.
Getting the highest quality knives at the lowest price is always the aim and, from wholesalers to online shops, you’ll find plenty of great deals around if you look. Regardless of where you buy your knives from, you should always ensure that the shop has a returns policy so that you can exchange or refund the knives if they don’t match your needs.
We spoke to the guys at KitchenKnives.co.uk, the UK’s leading retailers of Global Knives, who said: “Although buying online can often bag you a better deal, it’s always important to try out the type of knife you’re looking at beforehand so that you’re sure it’s a suitable fit for you.”
People tend to associate heavy knives with high-quality knives, but this isn’t always the case. A lightweight knife is excellent for chopping and speedwork and heavy knives with thick blades can prove to be tricky when cutting hard foods.
The ideal knife for you shouldn’t tip forward or backward a great deal, nor should it roll from side to side whilst you’re using it.
The knife’s hilt should be well joined, easy to clean, and solid. It’s always a bad sign if there is a gap at the hilt because this can cause a weakness in the knife and allows small amounts of food to enter which can cause a lot of bacteria to breed.
The perfect knife handle should be the correct length to fit your hand and may feature a blade guard to keep your fingers from slipping whilst you chop. Although stainless steel handles have a nicer aesthetic, they can be the trickiest type of handle to grip with wet hands. Textured handles tend to be able to provide their users with the most grip.
It’s always important to consider what the blade is made of. Ceramic blades are often preferred because they’re easily sharpened, but the price of a high-quality ceramic blade can be off-putting.
Another popular option is a carbon steel blade which tends to have a good edge, but caution must be taken as they are prone to rust.
Stainless steel blades are often cost-effective but they are likely to go blunt quickly and are a challenge to sharpen.
If you want to know more about which knives you should be using for which kitchen task, read this post by BBC Good Food.