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Save Money – On GREAT kitchen knives

There is a lot of ‘smoke and mirrors’ in the kitchen CHEF knife SELLING PRICE market!


There is also myths about needing large quantity knife sets!  


Here we try and ‘blow that smoke away’ and ‘clean the mirrors!’


The ‘smoke and mirrors’ sees super cheap CHEF knives being described as ‘wonder knives’

The ‘smoke and mirrors’ continues with mind numbingly super expensive CHEF knives being available…

Leaving us all to ask - will the cheap ‘wonder knives’ actually be that good and compete with the ‘super expensive’ alternative?


Will the ‘super expensive’ CHEF knives be so much better that the huge price tag is worth it?

One thing for sure is that neither will probably make your food taste better!

Hopefully the following will help, PARTICULARLY if you are buying ON-LINE.

SO, what makes a GREAT kitchen knife?

Without doubt the type of BLADE steel is No 1 in a GREAT kitchen knife…

The super cheap CHEF knives being described as ‘wonder knives’ – will most probably have low quality steel blade that will blunt easily and may even rust.

The mind numbingly super expensive CHEF knives – will most probably have a very High-quality steel blade.

Hear we look at the list of qualities to look for when buying a chef knife.

  • Blade Steel type & hardness – look for premium German steel DIN 1.4116 (aka - X50CrMoV15)

This is probably the most common among QUALITY knife makers, and really probably the best option for the widest range of users.

It is more stain resistant than cheaper steel, is very low maintenance, and is much more heavy-duty.

It is a great compromise between rust resistance, toughness, edge retention and cost.

This is why it’s CLASSED as ‘the perfect fit for QUALITY knives!’. Many top brands use this steel.

  • Grip - Once you’ve got a knife in your hand you should get an instant sense of its fit. 

The knife should feel nice and comfortable, it should feel a natural extension of your hand. This should inspire confidence, and take way fear of using it.


  • Weight & Balance

Some believe a heavy chef’s knife cuts through foods easier, as it uses more force.

Others think a lighter chef’s knife will flow more freely enabling you to manoeuvre the knife more skilfully.

The reality is: Choose the weight of knife that feels just right to you.

KITCHEN knives - HOW MANY types do I need?

Well Gordon Ramsay and the Food Network have answered that many times!


What the professionals say...

Gordon Ramsay…

"Basically, you need three knives," he said in the video.

These include the Chef's Knife (for chopping), a serrated knife (for carving, slicing, and working with breads or anything that has a hard exterior and a softer interior), and a Paring knife (for peeling, mincing, dicing, etc.).

Food Network…

There are only three knives that are crucial in a kitchen: a chef's knife, a paring knife and a serrated knife. Any other knives are a luxury and unnecessary.

We agree, you only really need, a good quality,

1) Santoku Knife (or Chef knife) 7 or 8 inches
2) Serrated knife (or Bread knife) 8 inches
3) Paring knife – 3 ½ Inches

However, it doesn’t matter HOW much you spend on a knife unless you do the following!

• Sharpen often
• Buy a good WOOD chopping board
• Store safely
• Hand wash every time

WOW! look at these Chop-Master 'ULTIMATE' knives - just compare the quality, specifications and PRICE!


You do the numbers!



Here is a link to them

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