Testing and reviewing the best chef’s knives for home cooks and professional chefs
Consensus Summary
The Guardian published two articles analyzing the best chef’s knives for home cooks, with both pieces featuring a review by Ben Lippett who tested 14 knives over two weeks. The consensus across both articles highlights the Wüsthof Classic Chef Knife (20cm) as the top overall pick, while the Victorinox Fibrox Chef’s Knife (20cm) was named the best budget option at £43. Both sources emphasize the importance of knife balance, edge retention, and proper care, warning against using knives for tough tasks like cutting bones or frozen food. Helen Symonds’ advice on knife maintenance, such as avoiding dishwashers and using wooden or plastic cutting boards, is repeated in both articles. Article 1 provides a more detailed breakdown of specific knife models, geometry, and storage methods, including recommendations for Japanese-style knives like the Allday Goods Maldon Santoku and beginner-friendly options like the Opinel N°118. It also includes practical advice on sharpening and handling. In contrast, Article 2 focuses more on the logistical challenges of sourcing and testing the knives, offering a brief overview of the process without delving into technical specifics. While both articles agree on the top picks and general care guidelines, Article 1 offers a more in-depth analysis of knife performance and usage, whereas Article 2 provides context on the testing process and minor anecdotes.
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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 chef’s knife overall by Ben Lippett
- The Victorinox Fibrox Chef’s Knife (20cm) was selected as the best budget knife, priced at £43
- Ben Lippett recommended avoiding dishwashers for knives, stating they blunt the blade and weaken handles
- Helen Symonds advised against cutting stones, bones, or frozen food with a chef’s knife to prevent damage
- The Allday Goods Maldon Santoku Knife (16cm) was named the best Japanese-style knife by Ben Lippett
- Ben Lippett emphasized the importance of knife balance, edge retention, and comfort in his review
Points of Difference
Details reported by only one source:
- 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 Blenheim Forge Santoku Knife (17.5cm) was named the best investment knife
- The Opinel N°118 Chief Multipurpose Knife was recommended as the best knife for beginners
- Ben Lippett mentioned his decade-long professional cooking experience across the UK, Australia, and the US
- The Wüsthof Classic Chef Knife was priced at £137.11 at the time of writing
- Asahi chopping boards were recommended as the best for knife longevity and structural durability
- Ben Lippett advised against using stainless steel or glass cutting boards due to their harshness on knife edges
- The article included a detailed breakdown of knife geometry, blade curves, and chopping techniques (western vs. Japanese)
- Ben Lippett recommended using a whetstone for sharpening and avoiding pull-through sharpeners or metal steels for Japanese knives
- The article emphasized the importance of blade length correlating with hand size (20cm as optimal for most users)
- The article included a section on knife storage, recommending magnetic racks over knife blocks
- The article mentioned the need to oil wooden handles occasionally with food-safe oil
- The article advised against using a knife for tough tasks like cutting bones or frozen food, recommending a 'beater knife' for such tasks
- The article included a quote from Helen Symonds about the importance of knife care and handling, including the need to avoid submerging knives in water
- The article mentioned logistical challenges in sourcing and delivering knives for testing, including ID verification and missed delivery attempts
- The article included a brief mention of Lily Smith’s role in sourcing knives for testing, highlighting the difficulties of obtaining samples
- The article referenced the Guardian Food Quarterly as a collaborator in the knife testing process
- The article included a brief mention of the unboxing of knives in the office earning 'funny looks' from colleagues
- The article provided a short anecdote about the challenges of traveling with young children, unrelated to the knife review
Contradictions
Conflicting information between sources:
- Article 1 lists the Sabatier Cook’s Knife (25cm) as the best workhorse western-style knife, but Article 2 does not mention this specific ranking
- Article 1 mentions the Blenheim Forge Santoku Knife (17.5cm) as the best investment knife, while Article 2 does not reference this category or ranking
- Article 1 details the Opinel N°118 Chief Multipurpose Knife as the best knife for beginners, but Article 2 does not include this recommendation
- Article 1 provides a comprehensive breakdown of knife geometry and chopping techniques, while Article 2 focuses more on the testing process and logistics rather than detailed technical analysis
- Article 1 includes specific advice on sharpening techniques and storage methods, while Article 2 does not elaborate on these aspects beyond general care tips
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...