Kitchen knives for your kitchen
Above all, a good kitchen knife has to do one thing well: cut. Different knives are designed for different tasks, and our range includes a wide selection of quality kitchen knives, from cheese knives to steak knives. The following checklist will help you decide and gives you tips on what to look for when buying a knife.
Good kitchen knives from our shop – what to look for when buying
1. Size
2. Purpose
3. Material
4. Design
5. Accessories
6. Price
7. Tips and tricks
1. Size – small and handy or large and powerful
The right size for a kitchen knife depends on what you want to use it for. As a general rule, small knives are easier to store than large ones, so consider how much storage space you have. How much room is there in your drawers? Small knives also work well as paring knives, while larger knives are better suited to cutting thanks to their bigger blade and greater leverage.
2. Purpose – steak, vegetables and more
What do you want to use your kitchen knife for? A bread knife such as the Barbry bread knife by Georg Jensen is ideal for slicing every kind of bread, from soft white loaves and crusty ciabatta to hearty wholegrain rye. Small vegetable and fruit knives sit comfortably in the hand and are easy to use. They are suitable for peeling as well as for cutting foods with a high water content. What makes a butter knife special is its short blade. A butter knife is made for spreading, so it isn't particularly sharp. Looking for a cheese knife? Then take a look at the cheese knife from the Collective Tools series by Iittala. Its clever design provides good leverage, which also makes it ideal for hard cheeses. Or perhaps you need a knife for preparing delicious fish dishes? In that case, a filleting knife is the right choice. Pay attention to the shape of the blade: ideally, it should be long, narrow and flexible so you can reach even the trickier parts of the fish. For herb lovers, a rocking knife, also known as a mezzaluna, is the tool to choose. And if you're looking for an all-rounder, the Chef's Knife by Jacob Jensen is worth a look. According to the manufacturer, its ionising surface has an antibacterial effect – particularly interesting for use as a steak knife and when preparing fish.
3. Material – fine metals and wood
In a good kitchen knife, the blade plays the decisive role. Blades are made from rust-resistant steel or stainless steel. Sometimes the hardness is given on the Rockwell scale. Whatever you choose, make sure the knife is rust-free. When it comes to the handle, it's entirely a matter of taste. Do you prefer the coolness of metal or the smooth feel of wood? Once you've decided on the type of knife and the material, you're well on your way.
4. Design – minimalist, sporty or classic
Now it's time to think about design. Knives naturally have a rather cool character, and designers such as Jacob Jensen like to carry this through in their forms and lines. Knives made entirely of stainless steel look fresh and elegant, while a wooden handle adds a warm accent. If you like black, you'll appreciate the Pure Black knife series by Stelton. Black looks sporty and cool, especially on white or grey worktops. Georg Jensen adds that extra touch of design with the Barbry collection: here, the elegantly shaped knives fit neatly into a wooden knife block, creating a perfectly coordinated whole.
5. Accessories – chopping boards and knife blocks
Made your choice? Then think about whether you need any other accessories. Magnetic knife racks or knife blocks are ideal for storing large knives and keep them close at hand. It's also worth considering the right cutting surface. For high-quality knives, we recommend a wooden chopping board. Wood is harder and therefore more durable than plastic. However, wooden boards also have disadvantages. Because wood swells, a wooden board should never go in the dishwasher. Always clean it by hand with washing-up liquid and a sponge. Even then, stubborn smells from foods such as onions can linger. For these foods, a plastic chopping board is a good choice. Many plastic boards are dishwasher-safe and therefore easy to clean – a thorough wash in the dishwasher removes any unpleasant odours. Some chopping boards offer additional features. The design team at Joseph Joseph, for example, makes folding chopping boards that let you slide scraps straight into the bin without spilling anything. Ideally, use a combination of plastic and wood – that way, you'll enjoy chopping and slicing for a long time to come.
6. Price – from high-quality classics to innovative budget knives
The price of a kitchen knife depends on both its size and its quality. The manufacturers Jacob Jensen and Pott are in the higher price range. Pott relies on handcrafting and offers knives of very high quality. Stelton, Chroma and Rosendahl offer knives in the mid-price range. If you're looking for a more affordable option, take a look at the Easy knife by Rig-Tig by Stelton or the Paring Knife by HAY, among others. In general, sets cost less than buying knives individually.
7. Tips and tricks – sharpening, honing and cleaning kitchen knives
Pay attention to the knife's edge. It's worth investing in a good kitchen knife – it will make cooking enjoyable for years to come. The right edge for the right food plays a big part in how quickly a knife wears. There's a reason why a bread knife has a typical serrated edge, while a cheese knife has a broader grind.
How do you sharpen kitchen knives properly? First, you need to check whether your knife is still sharp. To do this, take a sheet of paper and cut through it. If the knife glides through the paper without catching, it's still sharp enough and ready to use. If not, your kitchen helper needs sharpening as soon as possible. There are several tools for this, but a whetstone is recommended for high-quality knives. Use the whetstone wet – this binds the abrasive particles and ensures a precise edge. Serrated knives are first stropped from the back and then worked from the front with a round sharpener. Make sure you use the right angle: for quality kitchen knives, an angle of 18 to 25 degrees is usually correct. After sharpening, check the result with a magnifying glass – and you're ready to get chopping again.
What's the best way to clean knives? By hand. The blade in particular would wear unnecessarily in the dishwasher, and the handle, which is often made of wood, also suffers. High-quality wood generally needs oiling from time to time. Clean your knives with a sponge and washing-up liquid – that way, they'll stay in good condition for a long time.
Chef's knives and kitchen knives from our design shop – your benefits at a glance
- A carefully selected range from top design brands
- High-quality kitchen knives by well-known designers
- Simple, direct online shopping
- Personal support from our customer service team
- Fair delivery costs
- Secure payment thanks to SSL encryption
Shopping advice at Connox
Would you like to buy kitchen knives online but need some help? Our customer service team is always happy to help. We'll support you with advice while you shop, make recommendations and answer your questions quickly. Then simply sit back and have your chosen item delivered straight to your door.
