The only kitchen knives you actually need
Start with the food you prepare and the knives you already use. A small selection may suit you better than a large block, while a set can make sense if every included tool has a job.
The three
- Chef’s knife, around 20 cm (8 in): a starting point for chopping on a board. Try the length, balance and grip rather than assuming this size suits everyone.
- Paring knife, 8–10 cm. For work in your hand rather than on the board: peeling, hulling, trimming, deveining.
- Serrated knife: useful for bread and delicate skins. Sharpening requires equipment or a service suited to the serrations; replace a damaged or unsuitable blade rather than following a fixed age rule.
A santoku can replace the chef's knife if you prefer a flatter blade and a push-cut style rather than a rocking motion. It is a preference, not an upgrade.
What to look for on the blade
- Tang and handle: inspect how the knife is assembled and whether the handle is secure. Full tang is one construction choice, not a guarantee that every other construction will work loose.
- Forged or stamped: compare the actual weight, balance, steel and edge. WÜSTHOF makes both forged and non-forged lines; production method alone does not establish how long every knife holds an edge.
- Hardness: if an HRC figure is supplied, consider it alongside steel, blade geometry and care. National style labels do not establish an exact hardness or sharpening requirement.
- Balance. Hold it at the pinch grip — thumb and forefinger on the blade just in front of the handle. It should not tip forward or back.
Honing is not sharpening
Honing and sharpening do different jobs, and ceramic or diamond rods can remove metal. Use a method compatible with the blade and follow its sharpening angle and maintenance instructions; frequency depends on use.
Test the edge on a sheet of paper held vertically. A sharp knife slices down cleanly. A honed but blunt knife tears. If honing no longer helps, it is time to sharpen.
The four things that ruin knives
- The dishwasher. Detergent is abrasive, the heat loosens handles, and blades knock against everything. Wash by hand, dry immediately.
- Choose a cutting surface recommended for the knife, such as a suitable wood or plastic board, rather than a glass or stone worktop.
- The cutlery drawer. Edges chip against other metal. Use a block, a magnetic strip or blade guards.
- Twisting. Prying open squash or bone with the tip is how tips break.
Storage that suits your kitchen
Store blades securely in a suitable block, protected drawer or correctly installed magnetic holder. No one storage style is automatically child-safe; keep sharp tools inaccessible to children.
Browse knives & sharpening, chopping boards and kitchen utensils & gadgets.
Related guides
- Chopping boards: wood, bamboo or plastic?
- Cast iron: how to season it and stop it rusting
- Small kitchen storage: getting more out of a UK galley
- Kitchen gifts people actually keep
Further reading: WÜSTHOF forged and non-forged comparison · WÜSTHOF knife cleaning
