Whether you’re a seasoned chef, or a humble home cook, finding the right kitchen knife to suit your needs is a must. Yet, with so many options out there on the market, finding the right knife isn’t so straightforward.
Luckily for you, we’re here to help. So if you’re ready to slice through the confusion, we’ve put together this handy guide to tell you everything you need to know when buying kitchen knives…
Cutting through the jargon
Before we delve into the minutiae of kitchen knives, it’s important to understand the relevant terminology. Let’s have a look at the anatomy of a kitchen knife:
1. Butt: at the end of the handle, we have the butt of the knife. It is usually covered with metal to improve the balance and durability of your knife, and helps to counterbalance the weight of the blade. This is important to help maintain the overall knife equilibrium (probably not a phrase you expected to hear today). The metal reinforcement at the butt protects it from damage if dropped or mishandled – and can also be used as a hammering tool for tasks that require a bit of force, though this should be done with care to avoid damaging the handle.
2. Handle: often made from wood, plastic, metal, or rubber, the handle provides a safe place to grip the knife. It typically consists of two scales which cover the tang (see below), and may sometimes contain rivets to provide extra security. The design and material of the handle can affect comfort and control, both of which are critical for safe and precise cutting.
3. Blade: opposite to the handle, we have the blade. Commonly made of steel, the blade is the entire portion of the knife that consists of the edge, spine, point, and heel. The blade's design, material, and construction all contribute to the knife's overall performance: dictating how well it cuts, how easy it is to handle, and how long it stays sharp.
4. Spine: the spine is the top, or back, of the knife blade, opposite the knife edge. It has a thicker width than the cutting edge, which directly impacts the strength and ease of use. Thicker spines are great for chopping, as they provide added heft and stability, allowing your kitchen knife to slice through tough ingredients with ease. Thinner spines, on the other hand, allow for greater precision and finer cuts, making them ideal for tasks that require delicate slicing or intricate work. The spine can also serve as a finger rest for added control during detailed cutting tasks.
5. Tip: at the end of the blade, we have the tip. This is the point where the spine and the edge meet. Used for scoring, piercing, and as an anchor point for cutting, the tip of a kitchen knife is crucial for tasks that require precision and detail. It allows for fine cuts, delicate work, and easy food penetration. The shape and sharpness of the tip can vary between different types of kitchen knives, with some tips being more pointed for piercing, and others more rounded for better control and safety.
6. Belly: this is the part of the blade that comes right after the tip. Kitchen knives with curved bellies and small tips are great for chopping vegetables, as they allow for a quick, smooth rocking motion on the cutting board. The curvature of the belly allows for a rolling action that makes repetitive cutting tasks more efficient and is particularly useful for tasks that require continuous slicing or chopping, such as preparing large quantities of herbs, vegetables, or other ingredients.
7. Cutting edge: the sharpest part of the knife, the cutting edge is used for chopping and slicing. The edge is usually smooth, such as in chef knives, although some knives, such as bread knives, favour a serrated edge. A smooth edge provides clean, precise cuts and is ideal for slicing meats, vegetables, and other foods. Serrated edges, with their saw-like teeth, are perfect for cutting through tough or crusty surfaces, such as bread, without crushing the delicious, soft interior. The angle and sharpness of the cutting edge are crucial for a kitchen knife's performance, requiring regular sharpening to maintain its effectiveness.
8. Heel: at the end of the blade, we have the heel. It features an angled edge, which often allows room for a thumb and fingers to hold the handle without knocking against the cutting board. The heel has a thick design, allowing it to withstand more force than the rest of the blade, making it ideal for tasks that require significant pressure, such as chopping through bones or dense vegetables. The heel's robust construction provides added stability and control, enhancing the knife's versatility for various cutting tasks.
9. Bolster: where the edge meets the handle you’ll find something called a bolster. This thick metal adds weight and balance, and is seen more on forged knives than stamped ones. It acts as a safety guard for the hand when the knife is in use. The bolster offers additional support and strength to your kitchen knife, enhancing its durability and balance, and making it easier to control during cutting. The bolster also helps prevent the user's hand from slipping onto the blade, ensuring safe operation.
10. Tang: lastly, we have the tang. This is the extension of the blade, to which the knife handle is attached, and contributes significantly to the overall strength and stability of the knife. There are different types of “tang”. A “full tang” knife has a tang which runs the length and breadth of the handle, which adds weight, strength, and balance. A “half tang” features a tang which is half the length of the handle, while a “nab tang” or “whittle tang” is even shorter.
What are the different types of kitchen knives?
There are, quite frankly, a lot of different kitchen knives out there on the market, and they are all designed to cater to different needs.
We could easily spend 2000 words on explaining the differences between them all, and luckily for you, we have. If you want to know your utility knife from your boning knife, we highly recommend checking out our article on The Different Types of Kitchen Knife here.
But for now, let's move onto some more practical questions you should consider when you’re buying kitchen knives…
How many kitchen knives do you require?
This question will ultimately come down to personal preference, so let’s tackle the question in a different way.
Say you had to pick three knives for some kind of “Desert Island Discs” equivalent for kitchenware, there are three essential kitchen knives to pick: the chef knife, the paring knife, and the bread knife (although admittedly you probably wouldn’t come across many loaves of bread if you found yourself stranded on a desert island).
- Chef knife: arguably the pinnacle of kitchen knives, the one-size-fits-all approach means you really can’t go wrong with a chef knife. The versatility it offers makes it a great option for almost every situation. The Circulon 8" Chef knife will become one of the most versatile knives in your kitchen, perfect for everyday slicing, chopping and dicing.
- Paring knife: the Robin to the chef knife’s Batman, the paring knife is essentially a miniature chef knife. So why would you want a paring knife if you already have a chef knife? Well, the smaller size of the paring knife brings with it nuance. It’s great for paring (also known as skinning and trimming) fruit and vegetables. The Circulon 3.5" Paring knife is perfect to carry out delicate tasks like peeling, trimming, and removing seeds, and also makes light work of harder foods like potatoes.
- Bread knife: with its serrated edge, the bread knife laughs in the face of a mighty bread loaf. Smaller serrated edges are designed for a gentle cut, while larger ones will cut through tough crusts. Scalloped edges slice through soft bread with ease, while straight serrations work well on a harder exterior like a baguette. The Circulon 8" Bread knife with razor-sharp serrated edge cuts through fresh breads without crushing them out of shape.
Beyond those three kitchen knives, you can’t go wrong with a utility knife, or a slicer knife. The slicer knife is the ultimate tool for carving up meat into neat, evenly sized slices, whereas the utility knife will flawlessly chop up smaller foods and vegetables.
If you want a great starter set, the Circulon Kitchen Knife Set - 3 Pieces is the essential kitchen utensil set, made from premium Japanese Steel. The Set includes our 8” Chef Knife, 6” Utility Knife and 3.5” Pairing Knife to give you a versatile selection to get chopping ingredients in the kitchen.
Beyond that, the sky is really the limit. If you have the space, and want to get the most out of your meal preparation, the more knives you have, the better.
What is the best kitchen knife material?
So you’ve chosen the types of kitchen knife you want, now what? Well, not to further complicate the matter, but the next big debate is the type of material your knife is made from. Let’s discuss the most common materials used:
Stainless steel kitchen knives
Stainless steel is the most common material used in kitchen knives. However, the term “stainless steel” is often misused. That’s because there is no such thing as true stainless steel.
For a steel alloy to be considered “stainless”, it must contain at least 10% chromium, which adds resistance to corrosion and rust. This doesn’t mean that the knife is completely immune, and even the best stainless steel is merely stain resistant. Regardless, the term “stainless steel” is still used, as the material offers superior resistance over other material types.
Stainless steel kitchen knives are generally more affordable, and offer a sleek, modern design. However, they are harder to sharpen, and may not hold their sharp edge quite as long as other knife materials.
Carbon steel kitchen knives
Carbon steel kitchen knives are a popular choice among professionals and home cooks alike. To be considered carbon steel, a non-stainless steel alloy must have a carbon content between 0.5% - 2.5%, which enhances the steel’s hardness. This carbon steel content allows them to be honed to an incredibly fine edge, providing exceptional precision and cutting performance.
Not only that, but they tend to hold their edge for longer than stainless steel knives, meaning they don’t need to be sharpened as often. But while they don’t need to be sharpened as frequently, they do need more regular maintenance. Carbon steel is more prone to rust and staining if not properly taken care of.
Premium Japanese steel kitchen knives
Thanks to their high carbon content and meticulous craftsmanship, premium Japanese steel knives are renowned for their exceptional sharpness and edge retention. Premium Japanese steel knives are crafted from high-quality materials, and are typically hand-forged by master blacksmiths, adding to their precision and craftsmanship.
The high carbon content in the steel allows for a razor-sharp edge, perfect for delicate tasks like slicing sashimi or sushi, or finely chopping vegetables. However, this same high carbon content can make the knives more prone to chipping and rust, requiring careful maintenance to keep them in top condition.
Japanese steel tickled your fancy? Discover the Circulon 3-Piece Kitchen Knife set, crafted from high precision Japanese steel blade for excellent performance and durability.
Ceramic kitchen knives
Made from a high-tech ceramic called zirconium dioxide, or zirconia, ceramic kitchen knives are known for their razor-sharp edges and lightweight feel. The material is incredibly hard, second only to diamonds, which gives ceramic knives their sharp, long-lasting edges.
They stay sharp for a long time and are resistant to rust and stains, which means less maintenance for you. They don't react with acidic foods, keeping your fruits and veggies fresh and untainted.
However, they can be brittle and prone to chipping or breaking if used on hard foods or dropped. They're also not ideal for tasks like boning or prying, where flexibility and durability are needed.
Titanium kitchen knives
Titanium kitchen knives stand out for their incredible durability and lightweight feel. They are made from titanium alloy, known for its exceptional strength-to-weight ratio. This means you get a knife that's incredibly durable yet lightweight, making it easy to handle and manoeuvre.
These knives are resistant to rust and corrosion, which means they can handle exposure to moisture and acids without losing their edge. They're also hypoallergenic, making them a good choice for those with metal sensitivities.
However, titanium knives can be more difficult to sharpen and may not hold their edge as long as high-carbon steel knives. They can also be pricier, and while they're tough, they might not offer the same level of sharpness and precision as other materials.
Forged or stamped?
You might be reading that subtitle and wondering what on earth we’re talking about. Well, kitchen knives are commonly manufactured in one of two ways: forged, and stamped. But which is the right one for you? Let’s have a look:
Forged kitchen knives
Forged kitchen knives are crafted from a single piece of steel that is heated and hammered into shape. Once formed, the blade is heated again, then cooled down fast, and tempered.
This age-old process results in a blade that's incredibly strong and durable, providing impeccable balance and weight. The heft and strength of a forged knife make it particularly suited for heavy-duty tasks, allowing it to chop through tough ingredients with ease.
The durability of forged knives means they can maintain their edge for a long time, requiring less frequent sharpening compared to other types.
However, this crafting technique does have some trade-offs. Forged knives tend to be heavier than stamped knives, and also come with a higher price tag due to the labour-intensive manufacturing process and the superior materials used.
Additionally, forged knives demand more maintenance. Regular sharpening and proper care are essential to keep them performing at their best and to prevent the blade from dulling or getting damaged.
Stamped kitchen knives
A stamped knife is made by cutting blades from a large sheet of steel using a hydraulic press. The stamped blade is then heat-treated, then ground, polished, and sharpened.
One of the main advantages of stamped knives is their lightweight feel, which makes them easy to handle and manoeuvre, especially for extended periods. The process of manufacturing stamped knives is much cheaper than forging, which results in a lower cost for you. Additionally, stamped knives are often easier to sharpen, maintaining a decent edge with regular maintenance.
However, stamped knives generally lack the strength and robustness of forged knives. They can be more prone to bending or chipping, and lack the balance and heft that many cooks prefer. While they might not offer the same level of robustness as forged knives, stamped knives are a great option for lighter tasks and budget-conscious cooks.
What is the best kitchen knife handle?
A knife is nothing if the handle is uncomfortable and poorly made, so when making a decision on which kitchen knife you want to buy, think about the part you’ll come into contact with. These are the materials commonly used in kitchen knife handles:
Wooden kitchen knife handles
If you love that timeless, natural look, a wooden kitchen knife handle is for you. Wood handles have an ergonomic design, and fit well in the hand, providing a good grip even when wet.
However, wooden handles do require more care than synthetic ones. They can absorb water, leading to swelling, cracking, or warping if not properly maintained. Regular oiling is necessary to keep the wood in good condition and prevent it from drying out. On top of that, wooden handles can attract bacteria if not cleaned sufficiently, so hygiene is a factor to consider.
Laminate kitchen knife handles
Laminate kitchen knife handles combine the beauty of natural wood and the durability of synthetic materials for a design that is the best of both worlds.
Made by layering and bonding materials under high pressure, laminate handles are both strong and resistant to moisture and temperature changes. This makes laminate handles less likely to crack or warp compared to pure wood handles, and they often require less maintenance.
On the downside, laminate handles might not provide the same warm, natural feel as solid wood handles, so if you’re a purist, you might find them less aesthetically appealing. While they are generally durable, they can be more susceptible to surface scratches over time.
Synthetic kitchen knife handles
Synthetic kitchen knife handles are a popular choice for their durability and ease of maintenance.
Made from materials like plastic, rubber, or composite, these handles are highly resistant to moisture, temperature changes, and chemicals, making them less likely to warp or crack over time. Their non-slip grip is especially useful in wet or greasy conditions, enhancing safety and control. At Circulon for example, our collection of knives are designed with a textured hi-low groove technology to improve your grip which you cook – allowing you to focus on completing your next culinary masterpiece.
While synthetic handles don’t have the same aesthetic appeal of natural wood, or the premium feel of stainless steel, there is something to be said for the modern comfort of an ergonomic rubber handle.
Metal kitchen knife handles
Metal kitchen knife handles are known for their sleek, modern appearance and durability.
No other handle type beats their resistance to rust and staining, just like the blades themselves, which makes them incredibly low maintenance and easy to clean. Metal handles also offer excellent balance and weight, providing a sturdy, reliable grip for precise cutting tasks.
However, metal handles can feel cold and less comfortable compared to wood or synthetic handles, especially if you're working in a cooler environment. Additionally, metal can become slippery when wet, potentially affecting your control over the knife – which can be unsafe.
Circulon: a cut above
At Circulon, we stock the UK’s best range of kitchen knives at incredible prices.
Better yet, you can spread the cost of your purchase over three, interest-free payments with Klarna. We also offer free delivery to selected locations and are rated Excellent on Trustpilot. So what are you waiting for?
Note: kitchen knives are an age restricted product and all orders are subject to Age Verified delivery. You must be over 18 to purchase these from Circulon.
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