Menu
Order before 6 PM and get same day shipping.
Free shipping over £ 50,-
Free returns within 30 days.
£
Service
Gift cards
0

Buying a kitchen knife?


What you need to know about kitchen knives

Before you buy a kitchen knife you need to know what your needs are and which knife matches best to your needs. This document helps you in selecting the best knife and starts with a handy overview of all series of kitchen knives that we sell.

Overview of the series

In the table below you find the series of kitchen knives that you can find in our shop. Because the series can have more than 70 individual knives we only show the 20cm cook's knife.

Eden Classic Damast

Price indication
£ 50
Thickness
Thin
Hardness (Rockwell)
60
Remarks
High quality damast steel with a core of hardened VG10 steel.

Eden Classic VG10

Price indication
£ 35
Thickness
Thin
Hardness (Rockwell)
60
Remarks
Blade of laminated steel with a core of hardened VG10 steel.

Wüsthof Grand Prix II

Price indication
£ 81
Thickness
Normal
Hardness (Rockwell)
56-58
Remarks
Perfect quality and finishing. Ergonomic handle. The alround chef's knife.

Wüsthof Classic

Price indication
£ 81
Thickness
Normal
Hardness (Rockwell)
56-58
Remarks
Same knife as the Grand Prix II series but with a classic handle.

Wüsthof Culinar

Price indication
£ 108
Thickness
Normal
Hardness (Rockwell)
56-58
Remarks
Same knife as the Grand prix II series but with a stainless steel handle.

Wüsthof Ikon

Price indication
£ 108
Thickness
Normal
Hardness (Rockwell)
56-58
Remarks
Beautiful wooden handle and bolster design for easy sharpening.

Wüsthof Classic Ikon

Price indication
£ 93
Thickness
Normal
Hardness (Rockwell)
56-58
Remarks
Polymer handle and bolster design for easy sharpening.

Wüsthof Ikon Crème

Price indication
£ 93
Thickness
Normal
Hardness (Rockwell)
56-58
Remarks
Polymer handle and bolster design for easy sharpening.

Wüsthof Cordon Blue

Price indication
£ 87
Thickness
Normal
Hardness (Rockwell)
56-58
Remarks
Bolster design for easy sharpening.

Wüsthof Gourmet

Price indication
£ 47
Thickness
Thin
Hardness (Rockwell)
56-58
Remarks
Same steel as other Wusthof knives.

Wüsthof Silverpoint

Price indication
£ 25
Thickness
Thin
Hardness (Rockwell)
55
Remarks
Budget Wusthof knife. Very good value for money.

Zwilling J.A. Henckels Four Star

Price indication
£ 70
Thickness
Normal
Hardness (Rockwell)
56-58
Remarks
Alround chef's knife.

Zwilling J.A. Henckels Professional 'S'

Price indication
£ 75
Thickness
Normal
Hardness (Rockwell)
56-58
Remarks
Traditional German type chef's knife.

Zwilling J.A. Henckels Twin Cermax

Price indication
£ 217
Thickness
Thin
Hardness (Rockwell)
66
Remarks
Extremely hard blade, handle with micarta inlay.

Solicut First Class

Price indication
£ 85
Thickness
Normal
Hardness (Rockwell)
56-58
Remarks
German knife with double bolster for better balance.

Lion Sabatier Forge

Price indication
£ 52
Thickness
Thin - Normal
Hardness (Rockwell)
55-56
Remarks
Classic French kitchen knife.

Global G-serie

Price indication
£ 85
Thickness
Thin
Hardness (Rockwell)
58
Remarks
Since 1984 a great knife. Light, sharp, thin and razor sharp. Watch out for fake copies!

Global GF-serie

Price indication
£ 138
Thickness
Thin to normal
Hardness (Rockwell)
58
Remarks
Forged series of Global. Larger handle and heavier blade.

Kai Shun

Price indication
£ 169
Thickness
Thin
Hardness (Rockwell)
60
Remarks
Stainless steel Japanese knife with thin rasor sharp blade.

Thickness of a kitchen knife

The cutting performance of a kitchen knife is for a verry important part determined by the thickness of the blade. The thicker the blade, the more friction occurs during cutting. This is caused by the thickness of the edge but the overall shape of the blade is also very important. This is because the edge of knives with a thick back will get thicker quickly when you sharpen the knife.

A thin knife is hard to produce and demands steel that is has a high resistance against deformation (hardness). The thinnest knives are therefore relatively expensive and are often made from non-stainless steel.

Should it be forged?

Many people still think good kitchen knives need to be forged. This is NOT TRUE. Forging used to be the process to produce the right quality of steel for making kitchen knives, but nowadays you can buy steel for making knives directly from the steel manufacturers.

Still some companies use forging to make some parts of the knife such as the bolster and angle but it is no longer nescesary to forge the blade.

Hardness

The hardness of a knife is an indicator for the ability to keep it's sharpness. In general you can say that the higher the hardness, the longer the knife stays sharp. The hardness of kitchen knives is specified in Rockwell C (HRC).

Handle

When you choose a kitchen knife the construction of the handle is an important point. If you know the knives will end up in the dishwasher (against our advice!) you will need to buy knives with a moulded plastic handle or welded stainless steel construction. Rivited handles will finally fall apart when the knives are washed in a dishwasher and wooden handles even sooner.

But, when you are sure you knives will not end up in a dishwasher, there is no reason not to buy the knives with the exotice wooden handles. It's up to you!

Sharpening


Every knife needs to be sharpened every now and then. Knives that won't get dull only exist in commercials! At the first cut your knife will start to get dull and to enjoy your knife to the max you should keep it sharp. Do not wait until you knife is dull before you sharpen it because that means that you have worked with a blunt knife.

To keep your knife sharp use a sharpening stone. For sharpening the knife 'on the job' you can best use a fine ceramic sharpening rod. Sharpening steels are not suitable for all knives. We still sell them but we recommend everyone to use a ceramic sharpening rod in stead.