Testing and reviewing chef’s knives for home cooks, including performance, care, and recommendations
Consensus Summary
The Guardian’s two articles explore the selection and care of chef’s knives through professional testing by Ben Lippett, a chef and food writer. Both pieces agree on the Wüsthof Classic Chef Knife as the top overall choice and the Victorinox Fibrox as the best budget option, with Lippett testing 14 knives over two weeks using tasks like dicing shallots and slicing tomatoes. Key consensus includes avoiding dishwasher use, not cutting bones or frozen food, and prioritizing handle comfort and blade balance. Article 1 delves deeper into knife care—recommending Asahi boards, oiling wooden handles, and avoiding Damascus blades due to fragility—while Article 2 focuses narrowly on Lippett’s testing process and logistical challenges like knife deliveries. Contradictions arise from Article 1’s detailed care advice and price attribution (£137.11 for Wüsthof) missing in Article 2, which also lacks tangential but relevant details like sharpening methods or board materials. The articles collectively urge home cooks to prioritize practicality over aesthetics, emphasizing that a well-fitting knife enhances cooking experience and longevity.
✓ Verified by 2+ sources
Key details reported by multiple sources:
- Ben Lippett tested 14 knives over a fortnight for The Guardian, focusing on tasks like dicing shallots, slicing tomatoes, and chopping herbs
- The Wüsthof Classic Chef Knife (20cm) was named the best overall chef’s knife by Ben Lippett in both articles
- Victorinox Fibrox Chef’s Knife (20cm) was selected as the best budget knife, priced at £43
- Helen Symonds, a knife specialist, advised against cutting stones, bones, or frozen food to preserve knife quality
- No dishwasher use is recommended for knives, as it blunts the blade and damages handles (per Helen Symonds)
- Ben Lippett’s professional background includes writing a bestselling cookbook and developing recipes for home cooks
Points of Difference
Details reported by only one source:
- The Wüsthof Classic Chef Knife was priced at £137.11 at the time of writing (mentioned in Article 2 but attributed to Article 1’s context)
- The Victorinox Fibrox was described as ‘razor sharp and well balanced’ by Ben Lippett, referencing his early cooking career
- A ‘beater knife’ concept was introduced for tougher tasks like pumpkin carving or lobster prep, to preserve premium knives
- Asahi chopping boards were recommended as the best for knife longevity and structural durability
- Japanese steel requires gentle sharpening methods (avoiding metal steels) and should be stropped regularly
- Blade length correlation with hand size was emphasized: ‘north of 20cm’ for large hands, ‘petite’ for small hands
- Damascus forged knives were criticized for being ‘style over substance’ due to brittleness and edge retention issues
- Blenheim Forge Santoku (17.5cm) was named the best investment knife for longevity and performance
- Opinel N°118 was recommended as the best knife for beginners due to its comfort and versatility
- Sabatier Cook’s Knife (25cm) was the best workhorse western-style knife for heavy-duty tasks
- Allday Goods Maldon Santoku (16cm) was the best Japanese-style knife, praised for its hybrid geometry
- Robert Welch Signature Cook’s Knife (14cm) was the best small chef’s knife for precision tasks
- Knife blocks were discouraged due to potential blade damage and grot accumulation; magnetic racks preferred
- Wooden handles require occasional oiling with food-safe oil to maintain comfort and longevity
- Sharpness testing involved running the thumb along the blade edge to detect burrs or imperfections
- The ‘Goldilocks blend’ of knife selection was described as a balance of robust blade, sharp edge, and ergonomic handle fit
- Aesthetic choices (e.g., Damascus knives) were dismissed unless the user prioritizes knife care and maintenance
- The article included a detailed breakdown of chopping techniques (western vs. Japanese styles) and their suitability for different tasks
- The Guardian’s Lily Smith faced logistical challenges sourcing knives, including ID verification and delivery pin requirements for razor-sharp items
- The article referenced Ben Lippett’s social media presence (@dinnerbyben) and his accessible ‘no-nonsense’ home cooking style
- The Guardian Food Quarterly collaborated with Ben Lippett to test knives for a feature on ‘Blades of glory (or not)’
- Lily Smith’s experience with deliveries was highlighted, including needing to show ID and receiving a pin for one delivery attempt
- The unboxing of knives in the office earned ‘funny looks’ from colleagues due to their sharpness
- The article included tangential content like travel tips for parents, vacuum cleaner tests, and pillow maintenance guides (not directly related to knives)
Contradictions
Conflicting information between sources:
- Article 1 states the Wüsthof Classic Chef Knife costs £137.11, but Article 2 does not provide a price for it in its text
- Article 1 emphasizes that Damascus knives are ‘style over substance’ and prone to chipping/rusting, while Article 2 does not address Damascus knives at all
- Article 1 provides extensive details on knife care (e.g., oiling wooden handles, avoiding dishwashers) but Article 2 focuses only on Helen Symonds’ ‘no stones, no bones’ rule without additional care tips
- Article 1 includes a section on sharpening techniques (whetstones vs. pull-through sharpeners) and stropping, while Article 2 omits this discussion entirely
- Article 1 explicitly recommends Asahi chopping boards as the best for knife longevity, but Article 2 does not mention them or other board materials
Source Articles
Blades of glory (or not): what makes a chef’s knife truly great?
Our kitchen expert spent weeks chopping to find the blades that cut it. Plus, how to travel with kids, and the best tools for a home and garden spring reset • Don’t get the Filter delivered to your in...
‘Buy this, and you’ll be set for life’: the best (and worst) chef’s knives – tested
From budget to Japanese-style models, here are chef Ben Lippett’s sharpest picks for comfort, cut and cost after weeks of chopping. Plus, what to know before you buy • The kitchen gadgets top chefs ca...