Kitchen Knife Buying Guide
December 17, 2018

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.

Type of metal

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.

Stainless steel

This type of blade has a low amount of carbon the in the steel which means it will need sharpening more frequently.

Carbon steel

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

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

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.

Titanium

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.

Types of knives

kitchen devils control paring knivekitchen devils control paring knive

Paring knife

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.

miracle blade chefs knivesmiracle blade chefs knives

Chef’s (or cook’s) knife

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.

sabatier carving knifesabatier carving knife

Carving knife

Carving knives have a long, sharp blade designed for the super-smooth carving of meat on or off the bone.

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Bread knife

The serrated knife edge will cut through any breads or cakes without compressing or compacting the dough.

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Utility knife

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.

palette knifepalette knife

Palette knife

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.

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Butcher’s knife

This substantial blade is relatively heavy and wide, and strips, trims and cuts through large pieces of meat.

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Meat cleaver

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.

steak knifesteak knife

Steak knife

Also known as a table knife, this knife slices easily through steaks and roasts with the help of a serrated edge.

filleting knifefilleting knife

Filleting knife

This type of knife has a flexible blade that makes easy work of skinning and filleting fish.

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Santoku knife

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.

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Boning knife

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 knifecheese knife

Cheese knife

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.

 

Sharpening your knives

Your knives will need sharpening from time to time so make sure you have a good knife sharpener to keep the blade effective.