Testing and reviewing the best chef’s knives for home cooks and professional chefs
Consensus Summary
The Guardian’s two articles focus on a comprehensive review of chef’s knives, testing 14 models to determine the best options for home cooks. Both articles highlight Ben Lippett’s expertise, a professional chef turned food writer, who conducted rigorous tests over two weeks using ingredients like shallots, tomatoes, and herbs to evaluate performance, edge retention, and comfort. The Wüsthof Classic Chef Knife (20cm) was consistently named the best overall, while the Victorinox Fibrox Chef’s Knife (20cm) was praised as the top budget choice at £43. Both articles emphasize proper knife care, warning against dishwashers, cutting bones or frozen food, and using harsh surfaces like stainless steel or glass boards. Helen Symonds, a knife specialist, provided additional advice on maintenance, including sharpening techniques and storage methods. While both articles agree on key recommendations, Article 1 delves deeper into specific models like the Sabatier, Robert Welch, and Blenheim Forge, and discusses blade geometry and handle fit in greater detail. Article 2 focuses more on the logistical challenges of sourcing and testing the knives, including delivery issues and the professional’s perspective on everyday tasks. The consensus is clear: investing in a quality knife that suits individual preferences and tasks can significantly enhance cooking experiences, but proper care and usage are essential for longevity.
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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 Guardian’s review involved testing knives on shallots, tomatoes, herbs, and other produce for fine and brute tasks
- Ben Lippett emphasized the importance of knife balance, edge retention, and comfort in handling
- The Wüsthof Classic Chef Knife costs £137.11 according to The Guardian’s reporting
Points of Difference
Details reported by only one source:
- The Wüsthof Classic Chef Knife (20cm) was tested for tasks including midweek pastas, braises, Sunday lunch butchery, and fruit chopping
- 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
- The Sabatier Cook’s Knife (25cm) was selected as the best workhorse western-style knife
- The Robert Welch Signature Cook’s Knife (14cm) was the best small chef’s knife
- The Blenheim Forge Santoku Knife (17.5cm) was the best investment knife
- The Opinel N°118 Chief Multipurpose Knife was recommended as the best knife for beginners
- Ben Lippett advised against Damascus forged knives due to brittleness, chipping, and rusting unless cared for meticulously
- The optimal all-rounder chef’s knife blade length was suggested to be 20cm, with recommendations for larger/smaller hands
- Ben Lippett mentioned his decade-long professional cooking experience across the UK, Australia, and the US
- The Asahi chopping boards were recommended as the best for knife edge longevity
- Ben Lippett discouraged using stainless steel or glass cutting boards due to their harshness on knife edges
- The article included a detailed explanation of blade geometry differences between western and Japanese knives
- Ben Lippett recommended sharpening knives little and often using whetstones or stropping, avoiding harsh metal steels
- The article emphasized the importance of a well-fitting handle for comfort and balance during extended use
- The article mentioned the need to test knives in person at a shop due to subjective preferences in feel and fit
- The article included a quote from Helen Symonds about the importance of food-safe oil for wooden handles
- The article recommended storing knives on magnetic racks with cork/wood finishes to protect edges
- The article advised against using knife blocks due to potential blade damage and grot accumulation
- The article mentioned that most good-quality blades and Japanese handles can be repaired if damaged quickly
- The Guardian’s Filter section collaborated with the Guardian Food Quarterly to recruit Ben Lippett for the knife testing
- The article mentioned logistical challenges in sourcing and delivering knives, including ID verification and pin codes for deliveries
- 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’s involvement in the testing process
- The article included a brief mention of the ‘rattling through everyday tasks’ test as the most revealing for edge retention
- The article mentioned that Ben Lippett’s top budget pick, the Victorinox Fibrox Chef’s Knife, was used at the start of his cooking career
- The article included a quote from Ben Lippett stating ‘I know what I like, and I’m not a sucker for style over substance’
- The article mentioned that sourcing knives required hitting the high street due to some brands not selling online
- The article included a brief mention of the unboxing of knives in the office earning ‘funny looks’ from colleagues
Contradictions
Conflicting information between sources:
- Article 1 lists the Blenheim Forge Santoku Knife (17.5cm) as the best investment knife, but Article 2 does not mention this specific model
- Article 1 recommends the Opinel N°118 as the best knife for beginners, while Article 2 does not mention this model at all
- Article 1 provides detailed descriptions of the Sabatier Cook’s Knife (25cm) and Robert Welch Signature Cook’s Knife (14cm) as top picks, but Article 2 does not reference these models
- Article 1 emphasizes the importance of blade length correlating with hand size, suggesting larger blades for big hands and smaller for petite hands, while Article 2 does not discuss this in detail
- Article 1 includes a lengthy explanation of the differences between western and Japanese knife geometries, while Article 2 does not elaborate on this aspect
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...