Your Expert Guide to Knives, Sharpening & Kitchen Blades in the UK
There’s a knife that lives in almost every drawer, gets used almost every day, and somehow still doesn’t get the credit it deserves. A wusthof utility knife sits in that oddly underrated middle ground — too big to be a paring knife, too small to be a chef’s knife, and exactly the right size for … Read more
There’s a knife in most British kitchens that never gets its own drawer, never gets a fancy name on a cooking show, and somehow still does more daily work than the flashy chef’s knife hanging on the magnetic strip. That’s the utility knife kitchen drawers have quietly relied on for decades — too big to … Read more
There’s a very particular kind of kitchen panic that hits every year around the third week of December: a beautifully glazed ham sitting on the side, twelve hungry relatives circling like gulls round a chip shop, and you, holding a knife that’s about as sharp as a spoon. A good ham slicer knife is the … Read more
There’s a particular kind of kitchen heartbreak that only a fishmonger’s counter can deliver: you bring home a gorgeous side of salmon, reach for whatever knife happens to be closest, and watch it mangle the flesh into something that looks less like sashimi and more like a car-boot-sale casserole. A proper salmon slicing knife fixes … Read more
There’s a particular kind of heartbreak reserved for the home cook who’s spent fourteen hours babysitting a smoker, only to watch the brisket collapse into a shredded, ragged mess the second the blade hits it. A brisket slicing knife is a long, narrow, flexible blade — usually 25-30cm — purpose-built to glide through large cuts … Read more
Ask ten British cooks what sits in their knife block and you’ll get ten shrugs when you mention slicing knife vs carving knife — most people own one or the other by accident, not by design. A slicing knife is a long, often flexible blade built to glide through cooked meat, bread or fish in … Read more
There’s a very specific kind of panic that hits British kitchens every 25th of December: the turkey is resting under foil, the gravy’s on the go, twelve people are hovering with plates, and whoever’s holding the carving knife is sawing away like they’re trying to fell a small tree. An electric carving knife exists to … Read more
There’s a very specific kind of panic that hits at 1pm on a Sunday, gravy simmering, guests hovering, and you’re stood over a joint of beef armed with something that’s more butter knife than blade. A best carving knife isn’t a luxury — it’s the difference between neat, generous slices and a plate of shredded, … Read more
Standing in front of a knife display, torn between an 8 inch and 10 inch blade, feels a bit like choosing between a hatchback and an estate car. Both will get the job done, but one suits your driveway (and your drawer) a lot better than the other. The 8 inch vs 10 inch chef … Read more
Stand in front of a knife rack in any busy British kitchen and you’ll spot the confusion instantly: two long, skinny blades that look almost identical, sitting there like siblings nobody bothered to introduce properly. That’s the boning knife vs filleting knife dilemma in a nutshell, and it trips up far more home cooks than … Read more