Blades your ultimate guide
Whether you are looking for a new set of knives, or just want to cherry-pick a specific blade to fill a gap in your collection, the sheer amount of choice out there can be overwhelming. In this guide, we've broken down all the confusing knife jargon so you can make informed choices as to which knife is right for you and your kitchen.
What’s in a blade
There's a lot more to a knife than meets the eye, and the materials used to create the blade each offer different price and performance benefits.
- Stainless steel
- Keenly priced knives are usually made from low carbon stainless steel and as a result need sharpening more often than other blades to maintain their cutting edge.
- Carbon steel
- More expensive than stainless steel knives, carbon steel knives have a higher carbon make-up, and this means that it is easier keep the blade sharp.
- Exceptionally hard yet incredibly lightweight, ceramic blades retain their edge for much longer than stainless steel and glide through whatever you are slicing.
- Laminated blades see a carbon steel core, surrounded by alternating layers of hard and soft stainless alloys resulting in an edge that is harder than most, and can be ground to be super sharp.
- With the highest strength-to-weight ratio of any metal, Titanium is combined with other materials such as diamond, silver or ceramic to create a knife that is extremely lightweight yet durable.
Do you know your scalloped edge from your hollow edge?
If not, let us explain all.
- Scalloped edge
- Great for cutting bread as it cuts through the crust, yet doesn’t tear the bread inside. The points of the scallops keep the scalloped curves nice and sharp.
- Fluted/hollow edge
- The indentations along the blade create tiny pockets of air that prevent food from clinging to the blade whilst cutting. Great for cutting extra thin slices and a must for cutting cheese!
- Plain/straight edge
- Knives that don’t have a scallop or serrated edge need frequent sharpening to maintain their keenness. It's best to sharpen ‘little and often’ to restore their cut.
- Serrated edge
- The downward peaks of this wavy blade do most of the cutting, meaning the troughs in between stay sharp - as result this blade rarely needs sharpening.