How to choose the right kitchen knives

• How to choose the right kitchen knives
• Where to buy kitchen knives
• Choosing your knives
• Sharpening knives

Possibly the most essential and frequently used piece of equipment in any kitchen, we've got the low down on picking the right kitchen knives to suit your cooking needs.

Things to know before you buy...

• Stamped blades (the cheapest) are punched out of sheets of steel then sharpened. Rolled, hammered or dropped forged knives are also cut out, but then heated and pressed, which makes the metal denser so it holds its edge for longer.

• More expensive layered or laminated knives are made by layering or folding the metal to create a really strong blade.

• Generally, the higher the carbon content in the blade, the better it is. However, a high carbon content makes the knife brittle and prone to rust, so other elements are often added.

• Good quality ceramic blades are not as brittle as you'd think, but can still chip or break if dropped. The absence of metal means that the purity of flavour is maintained and food doesn't discolour.
• A special technique is required for using and sharpening Japanese single-edged blades. Bear this in mind before buying one.

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