Testing and reviewing the best chef’s knives for home cooks
Consensus Summary
Both Guardian articles focus on testing and reviewing chef’s knives for home cooks, with a shared emphasis on the Wüsthof Classic Chef Knife (20cm) as the top overall pick and the Victorinox Fibrox Chef’s Knife (20cm) as the best budget option. The reviews highlight the importance of edge retention, balance, and material quality, with expert advice from Helen Symonds on proper knife care, including avoiding dishwashers and using appropriate chopping boards. While both articles agree on key facts like the best budget knife and overall top pick, they differ in their detailed recommendations, with Article 2 providing a more comprehensive breakdown of specific knife types (such as the Sabatier and Blenheim Forge) and in-depth guidance on blade geometry, handle fit, and storage. Article 1 includes more logistical details about sourcing and testing the knives, while Article 2 offers broader context from the author’s professional background and emphasizes hands-on testing in a shop setting. Both stress the value of investing in a quality knife as a ‘lifelong partnership’ but caution against overcomplicating collections or prioritizing aesthetics over performance.
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Key details reported by multiple sources:
- Ben Lippett tested 14 knives over a fortnight for The Guardian’s knife review
- The Wüsthof Classic Chef Knife (20cm) was named the best overall chef’s knife by both articles
- Victorinox Fibrox Chef’s Knife (20cm) was identified as the best budget knife, priced at £43
- Helen Symonds, a knife specialist, advised against using knives on stones, bones, or frozen food
- Knife specialist Helen Symonds recommended cleaning knives lightly under a tap and drying them immediately
- The Victorinox Fibrox Chef’s Knife was used by Ben Lippett at the start of his cooking career
Points of Difference
Details reported by only one source:
- Lily Smith, a Guardian researcher, had to physically visit high-street stores to source some knives due to online unavailability
- One knife delivery required Lily Smith to show her ID, and another needed a pin code that she missed during delivery
- The Guardian’s Filter team unboxed a stack of knives in the office, earning funny looks from colleagues
- The article includes unrelated content like travel tips for parents, vacuum cleaner tests, and pillow care guides
- The Wüsthof Classic Chef Knife was priced at £137.11 at the time of writing in Article 1
- Ben Lippett described himself as ‘opinionated’ and emphasized ‘substance over style’ in knives
- The article mentions a ‘beater knife’ concept for tough tasks but does not elaborate on it
- The author tested knives over a decade of professional cooking experience across the UK, Australia, and the US
- The Sabatier Cook’s Knife (25cm) was named the best workhorse western-style knife
- The Robert Welch Signature Cook’s Knife (14cm) was named the best small chef’s knife
- The Allday Goods Maldon Santoku Knife (16cm) was named the best Japanese-style knife
- The Blenheim Forge Santoku Knife (17.5cm) was named the best investment knife
- The Opinel N°118 Chief Multipurpose Parallele was named the best knife for beginners
- The author recommended trying knives in person at a shop to test balance and fit, emphasizing ‘Goldilocks blend’ of blade and handle
- The article includes detailed advice on blade geometry, including western vs. Japanese styles and hybrid options
- The author advised against Damascus forged knives for home cooks due to brittleness and edge retention issues
- The article explicitly states the optimal all-rounder chef’s knife blade length is 20cm
- The author recommended magnetic racks for knife storage and warned against knife blocks
- The author recommended sharpening knives on a whetstone and avoiding pull-through sharpeners or metal steels
- The author mentioned the importance of using a ‘beater knife’ for tough tasks to preserve better knives
- The article includes a section on chopping boards, recommending Asahi boards and warning against stainless steel or glass
- The author emphasized the importance of hand size in choosing blade length, suggesting larger hands for blades over 20cm
- The author described the goal of the review as finding a ‘lifelong, fulfilling partnership’ for home cooks
- The author mentioned testing knives on tasks like fish filleting, chives, tomatoes, and squash
- The author provided a detailed breakdown of knife care, including oiling wooden handles and avoiding dishwashers
- The author recommended stropping knives on leather or newspaper between sharpening sessions
Contradictions
Conflicting information between sources:
- Article 1 does not mention the Sabatier Cook’s Knife (25cm) as a top pick, while Article 2 names it the best workhorse western-style knife
- Article 1 does not list the Blenheim Forge Santoku Knife (17.5cm) as a top pick, while Article 2 names it the best investment knife
- Article 1 does not mention the Robert Welch Signature Cook’s Knife (14cm) or the Opinel N°118 Chief Multipurpose Parallele as top picks, while Article 2 names them the best small chef’s knife and best for beginners respectively
- Article 1 does not provide specific advice on blade geometry (western vs. Japanese styles) or hybrid options, while Article 2 elaborates extensively on this
- Article 1 does not mention the author’s decade-long professional cooking experience across multiple countries, while Article 2 highlights this background
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...