Kitchen knives are an essential investment that should last you for years to come. But what’s the difference between each type of blade, and is the knife you’re after the right one for the job? Find out all you need to know in our guide and make sure you get the right one for your kitchen tasks.
The type of metal your blade is made of will affect both the price and the performance of the knife, so it’s worth taking into consideration before you buy.
This type of blade has a low amount of carbon the in the steel which means it will need sharpening more frequently.
Carbon steel knives are more expensive than their stainless steel counterparts and have a higher carbon make-up, which means it’s easier to maintain the sharpness of the blade.
Ceramic blades are much harder than carbon steel, and also a lot lighter. They stay sharper for longer so hardly require sharpening, but are more likely to chip.
Damascus blades are mottled to create a highly stylish effect. They have a core of carbon steel surrounded by layers of soft and hard stainless steel, giving them extremely sharp edges.
Very strong and lightweight, titanium knives have tend to have a dark silver colouring and are combined with other materials such as ceramic and silver, which give the blade its durability.
Also known as a vegetable knife, the paring knife is for small jobs like hulling strawberries or scraping seeds from vanilla pods. It’s often used without a chopping board as you can simply cut the veg in your hand.
This large knife is suitable for a large variety of tasks and come in a range of sizes, from medium to large. Due to its all-purpose and long-lasting nature, it makes a good investment and is worth spending a little more on.
Carving knives have a long, sharp blade designed for the super-smooth carving of meat on or off the bone.
The serrated knife edge will cut through any breads or cakes without compressing or compacting the dough.
A great everyday knife, the utility knife is designed for precise cutting, chopping, slicing and even peeling. It’s larger than the paring knife and is ideal for different sized veg and fruit.
This spatula-type knife has a long, flexible blade with a round edge which makes it ideal for spreading onto flat surfaces, such as frosting on cakes.
This substantial blade is relatively heavy and wide, and strips, trims and cuts through large pieces of meat.
Meat cleavers are designed to chop through thick cuts of meat and even bone – simply use the heel of the blade to break through them.
Also known as a table knife, this knife slices easily through steaks and roasts with the help of a serrated edge.
This type of knife has a flexible blade that makes easy work of skinning and filleting fish.
This Japanese-style knife is designed for slicing and chopping. The granton edge (the hollowed-out sections) makes it easier to release sticky foods or slim slices.
Designed for deboning meat and fish, this type of knife has a narrow blade and sharp pointed tip for making precision cuts and holes, and makes it easier to cut around bones and muscles.
Cheese knives have two pointed edges for spearing the cheese and sometimes have an open design to make it easier to release softer cheeses after slicing, without them sticking to the blade.
Your knives will need sharpening from time to time so make sure you have a good knife sharpener to keep the blade effective.