Wednesday, 6 February 2013

Cutting to the facts: five things you didn’t know about your knives

With the right pro chef’s knife, even the least seasoned foodie can slice and dice with just a few shakes of the wrist. Indispensible to cordon bleus and aspiring home cooks alike, they come in all shapes, sizes and models. Dexterous yet solid, they are something that every self-respecting culinary crusader should own. But how clued up are we when it comes to or knives? One leading supplier of kitchen accessories Chefs Knives Online explores some of lesser known facts about our kitchen knives.

A sharp knife is actually less likely to cut you

Although you would naturally think that a razor-sharp blade is more likely to cut you, in actual fact, you’re more likely to have a mishap with a blunter knife, because you would need to apply greater force to cut through anything. This means there is a greater chance that it could slip and draw blood.

It’s all in your cutting technique...

No seriously, it is. The guys at Chefs Knives Online recommend you tuck your fingers tightly under the handle and use the knuckles on your other hand as a guide for the knife. Have a look at how you hold the knife. Is it correct? Many of us do get it wrong...

Not every knife will be right for you...

We cooks often seek inspiration from each other, and naturally, offer one another our own recommendations and advice on everything from recipes to cooking instruments. But it’s important to consider that, while one knife can work well for a friend, it doesn’t necessarily mean it will for you. Before you make a purchase, be sure to test it out. Pick it up; does it seem to be weighted to the back of the handle or the blade? Does it feel unsteady when you press down? These are things that you need to look out for.

You should never wash your chef’s knives in the dishwasher

We’ve probably all done it, but we shouldn’t. This is for two reasons: firstly, the harsh detergents and intense heats will do nothing to help maintain the overall condition of your knives. Secondly, the last thing you want is for them to be knocking around against your pots and pans because they’re liable to chip.

The weight of the knife can be important

What do you value most in a knife: agility or power? If you’re a fan of the latter, then you are likely to want a chunkier knife – because it will cut through the food easier, with greater force. But if you are a cook who looks for dexterity in your utensils, then you’ll want a lighter knife. As one of the UK’s leading suppliers of professional chef knives, Chefs Knives Online have a fantastic range of both types – including a popular range of Global knives. Clickhere to explore the full range.

Guest post.


  1. This is so true! I have had more accidents with blunt breadknives than massive scary sharp knives. (I'm accident prone) Who knew knives were such a minefield? *goes to check out kitchen knives*

  2. I always recommend trying a knife. But then that's because I have a few types to hand - I work for Pampered Chef (you can try the products while actually preparing a meal at our cooking shows).
    All of the above is actually true. Be careful also how you store your knives, as the can blunt rattling round your cutlery drawer, as well as take your fingers off. I wash my knives straight away (not wise to leave them in the sink in warm/hot water (blood flows faster in warm water).

  3. My husband is sooo precious about his knife collection. He was really annoyed when he found out I'd been putting them in the dish washer! EEkkk.