Kitchen knife guide

This is the most common material used to make knives. It offers a good blend of durability, stain resistance and easy sharpening.

Knives with high carbon stainless steel blades typically hold their sharpness longer than stainless steel ones. They need to be cleaned carefully after use as they’re more prone to rust.

One of the most versatile knives to have in your kitchen. With a wide blade and fine tip, it can be used for almost any cutting job.

These knives are generally used for slicing meat into thin, uniform slices. Their blades are long and thin with a sharply tapered point.

The long, serrated blade of this knife can slice through even the crustiest of loaves. To protect the users hand, the blade is usually offset from the handle.

An all-purpose knife, similar to a chef’s knife but smaller. It’s ideal for more delicate cutting tasks that don’t require a wide or heavy blade.

When you use kitchen knives daily, they’ll eventually become dull and lose their sharpness. It is therefore important to regularly sharpen them so that they can continue to cut effectively. There are many ways you can do this, from sharpening rods and stones to electric and pull-through devices.

By storing your kitchen knives properly, you can increase their longevity. Most knife sets come with a storage block of some type. These have slots cut into them to keep the blades of your knives dry and protected. Alternatively, if you prefer to keep counters clear, opt for a magnetic knife rack that mounts on a wall.

To maintain their cutting edge, knives need to be cleaned carefully. Stainless steel knives can be washed under running water and left to air dry. High carbon stainless steel knives are more prone to rusting and staining, so always rinse and dry them after use. Unless otherwise indicated, kitchen knives shouldn’t be washed in a dishwasher.

When choosing a chopping board, look for one that’s easy on your knives. Wooden and plastic chopping boards are usually best for knives as this makes them less likely to dull or damage the fine edge of your blades.

Like any sharp object, kitchen knives must be handled with care and stored safely. They should also be kept as sharp as possible, as a dull blade is more likely to slip. When carrying a knife, always keep the pointy end down and the cutting edge away from your body.

If you are disposing of old kitchen knives, first wrap them up in newspaper, cardboard or bubble wrap, then use tape to secure the wrapping in place. This will help reduce the risk of injury to anyone handling them. You can then put them safely in a bin or take them to the scrap-metal section of your local recycle centre.

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