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Knives are arguably the chef's most essential tool in the kitchen. Whether you are looking for professional chefs knives or simply enjoy cooking at home, it is important to choose a knife which is most suited to your needs. There are many different brands of kitchen knives available, each unique. When choosing a knife there are many aspects to think about such as suitability for the job in question, handling, comfort, sharpness, durability and obviously the cost of the knife.

First of all, how will you decide which are the best knives for your needs when looking at a range? Think about what tasks you may need to use a knife for. Remember different cutting jobs require different blades and knife sizes, using the proper blade is safer and makes preparation easier. In a typical kitchen there is perhaps not always a need for specialist knives such as palette knives or filleting knives. The most essential knives are a small 2" or 3" peeling knife for round vegetables, a 3" or 4" paring knife for paring and slicing fruit and vegetables, a 5" or 6" utility knife for general peeling, slicing, and carving, an 8" or 9" cooks knife for chopping and dicing and an 8" or 9" bread knife. Also a carving knife and carving fork are always a good idea.

What about cost? There is huge variance in price between different brands, although a high quality knife will more than pay for itself over the years. More expensive brands such as Global or Henckels are made of harder steel which is sharper and maintains its sharpness longer than cheaper knives. These will cut far more easily and last a life time even under rigorous use, washing and sharpening. Usually these makes are designed for optimum balance and comfort, though this is often down to the your own preference. However, even budget knives come with sharp blades and most are suitable for everyday use at home. If you are an infrequent visitor to the kitchen, a budget knife set will be adequate for your needs.

If you are serious about getting the best out of your knives you will need a sharpening steel or whetstone as knives are at their most effective when sharp. A sharp knife needs less effort to cut and makes the job easier and safer. Have a look at the knife sharpening guide below for more information on this.

To help you make up your mind, we recommend that you have a look at the comparison chart below and read the information sections on each of the brands we stock:

Knife Comparison Chart

Range	Description	Features	Pricing
Global	A renowned range of Japanese knives harnessing the best materials and most modern design concepts.	CROMOVA 18 stainless steel Dotted steel handles	Professional/High End
Henckels Four Star	A modern range of knives from J.A. Henckels designed with perfect handling in mind. Seamless transition between blade and handle.	SCT construction Moulded handles	Professional/High End
Henckels Five Star	J.A. Henckels designed the 5 Star Range with the professional chef in mind. Ergonomic handles mean your hands won't get tired even with prolonged usage.	SCT construction Ergonomic polypropylene handles	Professional/High End
Henckels Professional S	This traditional range is manufactured with J.A. Henckels SCT technology. A large range with all the knives required by either the professional or amateur.	SCT construction Riveted handles	Professional/High End
Henckels Twin Cuisine	The perfect synthesis of a modern knife with a synthetic handle and a traditional knife with a full horizontal tang and blades made of a special steel.	Anti-slip synthetic handles for secure grip Full length horizontal tang	Professional/High End
Victorinox Fully Forged	Fully Forged Chrome-Molybdenum blades with a seamless join to the handle and a laser controlled cutting angle.	Ergonomic Handles Renowned Victorinox sharpness	Professional/High End
I.O.Shen	2 softer outer layers of steel with a Rockwell 62° centre to produce the ultimate cutting edge.	Integral Tai Tang handle Retain their edge for a phenomenal amount of time	Professional/High End
Kasumi Titanium	Made from molybdenum vanadium coated with titanium, affording the sharpest edge possible by the combination of steel and titanium.	Winner of Excellence in Houswares 2004 Blue, Gold or Grey blades available	Professional/High End
Wusthof Classic	Traditional skills and the latest robotics are used to create the Classic series of knives from Wusthof.	Precision forged high carbon steel Riveted handles	High End
Kyocera FK Series	Ceramic knives that are sharper and stronger than conventional steel knives, yet are lighter in weight.	Black Zirconia blades Smoother surface than steel	High End
Porsche Type 301	Type 301 knives are constructed using traditional Japanese techniques married to the Porsche design philosophy.	Pure Japanese 301 stainless steel blades Stands upright when not in use	High End
Haiku	Constructed using ancient Japanese swordsmith techniques. Genuine Haiku knives carry a Falcon mark on the blade.	Traditional construction with high-grade modern steel blades Bamboo handles	High End
Tojiro Senkou	Top quality Japanese blades with 63 layered Damascus steel.Heston Blumenthal's favourite knife.	Damascus layered steel blades Micarta handles	Professional
Mundial Elegance	High carbon stainless steel blades, produced in Brazil (one of the biggest steel producers in the world) using German know-how.	Comfort grip Exceptional value	Mid-range
Meyer Anolon Advanced	SureGrip™ Santoprene handle with high carbon German steel blade.	Hand crafted Well balanced	Mid-range
Veritable Sabatier	Precision ground and hand honed in France. Tough, high-density handle.	High carbon steel blades Brass riveted handles	Mid-range
James Martin by Stellar	Styled to James Martin's specifications for ease of use and durability. Lifetime guarantee.	Molybdenum steel blades Anti-slip handles	Mid-range
Stellar Sabatier	Stellar Sabatier is instantly recognisable as the professional chef's traditional choice of knife.	Fully forged stainless steel Riveted handles	Mid-range
Stellar Sabatier FM	Stellar Sabatier FM is a popular, range with razor sharp blades that are hot dropped forged from single blanks of surgical steel.	Fully forged stainless steel Diamond blasted steel handles	Mid-range
Judger Sabatier	A traditional range of professional quality knives, ideal for everyday kitchen use.	High grade stainless steel Riveted handles	Budget

Cleaning your Knife

Hygiene is very important in the kitchen and thankfully knives are simple to clean. Most knives are dishwasher safe, but normally this is not necessary as your knife can be cleaned by thoroughly wiping each side of the blade. Cleaning can be made easier if you choose a kitchen knife which has a smooth join between blade and handle as this will help avoid a build up of dirt.

Sharpening Guide

Using a Whetstone

Using a whetstone is the best method for sharpening most knives, although using a sharpening steel can be used in between stone sharpening or in place of it if you prefer. Follow these steps for using a whetstone:

1. Wet your stone.

2. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smoooth steady strokes maintaining the angle. You will know you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone you are maintaining the same angle.

3. Repeat this on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side.

4. During sharpening a certain amount of wet powder will appear. Do not wash or wipe off this residue, continue sharpening. Although it appears unsightly, it is this residue which sharpens the knives.

5. After sharpening your knives should be washed in hot water and then towel dried.

Using a Sharpening Steel

If you prefer to to use a sharpening steel then this is easy to do. Ceramic and diamond coated sharpening steels produce better results than conventional metal sharpening steels. Follow these steps:

1. Holding the steel in one hand and the knife in the other, place the heel of the blade (the cutting edge nearest the knife handle) near the tip of the sharpening steel. The cutting edge should be at an angle of approximately 20 degrees to the steel.

2. Pull the cutting edge down across the sharpening still in a slight arc holding the same angle.

3. Repeat this action with the other side of the the cutting edge on the other side of the steel.

4. Repeat steps 2 and 3 five to ten times or until no burrs remain on the edge, always alternating the left and right side of the cutting edge.

Speed is not of the essence. However it is very important to maintain the same angle and to sharpen the full length of the cutting edge each time.

Other Knife Sharpeners

There are several manual and electric knife sharpeners now available which provide a excellent result and are very straightforward to use. Full details for each sharpener are shown on our Knife Sharpener page.


	Knives are only for sale to persons aged 18 and over. By placing an order for any knife, you declare that you are 18 years of age or over. Knives must be used responsibly and appropriately.

Global Knife Sets, Sharpeners and Storage - Global G Series - Global GS Series - Global GSF Series - Global GF Series - Global Tableware - Type 301 Porsche Henckels Four Star - Henckels Five Star - Henckels Professional "S" - Henckels Twin Cuisine - Wusthof Classic - Victorinox Fully Forged - I.O. Shen Mastergrade - Haiku - Kasumi Titanium - Kyocera Tojiro Senkou - Mundial Elegance - Meyer Anolon Advanced - James Martin Knives by Stellar - Veritable Sabatier - Stellar Sabatier - Stellar Sabatier FM - Master Class - Judge Sabatier - OXO Good Grips - Assorted Knives and Tools - Good Grips - Sharpeners and Whetstones - Chopping Boards - Knife Storage © Copyright 2008 Cooks Knives \| About Us \| Returns \| FAQ's