Guide to Kitchen Knives [Infographic]

With the number of knives available, who can help but get a little confused when it comes to starting a collection of kitchen knives.

We’ve enlisted the expert advice of Head Chef Zoe to recommend the top 4 kitchen knives and tips for knife care!


The only 4 knives you will ever need in your kitchen

Chef’s Knife

20–25cm knife with a thick blade and handle for weight and strength while chopping and slicing. Best suited for chopping root vegetables and slicing large cuts of meat.

Perfect for: Potatoes, Watermelon

Utility Knife

10–18cm knife smaller than a Chef’s knife but larger than a Paring knife, for miscellaneous cutting and multipurpose use. Suitable for chopping and slicing fruit and vegetables and small cuts of meat.

Perfect for: Onion, Meat

Paring Knife

8–10cm knife with a blade that tapers to a point for intricate work such as peeling and de-seeding. Great for peeling potatoes, fruit and vegetables and other intricate tasks such as coring.

Perfect for: Oranges, Pomegranite

Serrated Bread Knife

20–22cm knife with a serrated blade used to cut soft products with hard crusts without crushing them. Best for tomatoes, bread and meats such as sausage or salami.

Perfect for: Bread, Tomato


Looking after your knives

  1. Store the knife in a horizontal knife block

    Avoid each knife coming into contact with other knives or kitchen tools in a crowded drawer.

  2. Knives can be damaged if blunt

    Sharpen your knives evenly and regularly on both sides with a diamond steel sharpener.

  3. Use a cutting board

    Cutting on countertops made of marble or granite will blunt the blade.

  4. Never put your knives in the dishwasher

    This can erode and chip the blade due to high temperature and dishwasher soaps. Instead wash in warm soapy water.

  5. Never leave knives to drip dry

    Always dry after use, as otherwise the blades may rust.