Testing and reviewing chef’s knives for home cooks and professional chefs
Consensus Summary
The Guardian’s two articles explore the selection and testing of chef’s knives, with a focus on identifying the best options for home cooks. Both pieces feature Ben Lippett’s hands-on review of 14 knives, highlighting the Wüsthof Classic Chef Knife as the top overall pick and the Victorinox Fibrox Chef’s Knife as the best budget choice at £43. Expert advice from Helen Symonds emphasizes proper knife care, including avoiding harsh surfaces and dishwashers, to maintain blade quality. While both articles agree on key recommendations, Article 1 delves deeper into specific models like the Sabatier, Allday Goods, and Opinel, and provides detailed guidance on blade geometry and handle fit. Article 2, however, shifts focus to logistical challenges in sourcing and delivering knives, offering a more procedural perspective. The consensus underscores the importance of testing knives in real-world tasks and prioritizing durability and comfort over aesthetics, though personal preferences and specific use cases remain subjective.
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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 identified as the best budget knife, priced at £43.
- Helen Symonds, a knife specialist, advised against using knives on stones, bones, frozen food, or hard surfaces like steel or glass.
- Ben Lippett recommended avoiding dishwashers for knives, emphasizing hand cleaning and proper storage to maintain blade quality.
Points of Difference
Details reported by only one source:
- The Wüsthof Classic Chef Knife was described as a 'lifelong, fulfilling partnership' and a 'romantic' kitchen tool.
- Ben Lippett recommended a 'beater knife' for tougher tasks like pumpkin carving or lobster prep to preserve the best knife.
- The Allday Goods Maldon Santoku Knife (16cm) was named the best Japanese-style knife, while the Blenheim Forge Santoku (17.5cm) was the best investment knife.
- The Sabatier Cook’s Knife (25cm) was labeled the best workhorse western-style knife, and the Robert Welch Signature Cook’s Knife (14cm) was the best small chef’s knife.
- The Opinel N°118 Chief Multipurpose Knife was recommended as the best knife for beginners.
- Ben Lippett emphasized the importance of blade length correlating with hand size, suggesting 20cm as the optimal all-rounder length.
- The article mentioned Damascus forged knives as 'style over substance,' prone to chipping and rusting unless cared for meticulously.
- Asahi chopping boards were recommended as the best for knife longevity and structural durability.
- Ben Lippett advised against using metal steels for sharpening Japanese knives, preferring whetstones for even sharpening.
- The article included a detailed breakdown of knife geometry, comparing western-style curved blades to Japanese straight blades.
- The Guardian Food Quarterly collaborated with Ben Lippett to test 14 knives, focusing on fine work like slicing tomatoes and chopping onions/shallots.
- The article highlighted logistical challenges in sourcing and delivering knives, including ID verification and missed delivery attempts.
- The researcher Lily Smith noted that some brands do not sell knives online, requiring in-person shopping for samples.
- The article included a brief mention of unrelated topics like air fryers, toothbrushes, and travel tips for parents, but these were not part of the knife review.
Contradictions
Conflicting information between sources:
- Article 1 lists the Blenheim Forge Santoku (17.5cm) as the best investment knife, while Article 2 does not mention this specific model in its review.
- Article 1 provides detailed recommendations for specific knife lengths (e.g., 20cm as optimal, 25cm for big hands), but Article 2 does not repeat these specifics.
- Article 1 explicitly names the Opinel N°118 as the best knife for beginners, while Article 2 does not include this recommendation.
- Article 1 includes a section on the importance of handle style and blade geometry, while Article 2 focuses more on the testing process and logistical challenges.
- Article 1 mentions the Victorinox Fibrox Chef’s Knife as a favorite from Ben Lippett’s early cooking career, but Article 2 does not reference this personal anecdote.
Source Articles
‘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...
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...