Knife & Chopping Board Buying Guide

A good knife will last for years and will make any food preparation easier and more enjoyable.

In selecting your knife/knives you should bear in mind what you intend to use it for, as the shape of the blade will determine its suitability to the task.

There are various constituent parts to a knife, which can be used in determining the quality and price.

Blade: The blade will usually taper from tip to heel. The blade's length is normally referred to in the knife description.

Serrated Edge: Normally found on bread knives, this blade uses the peaks and troughs principle. Peaks assist in the initial cut and protect the troughs, which subsequently remain sharp. This allows the easy cutting of soft skinned fruits like tomatoes or bread without tearing.

Taper Ground Blades: These are tapered from the back of the blade to the edge and the entire blade is ground. This gives the finest edge possible, allowing for smooth and fine cutting.

Forged Blade: The blade, bolster and tang are all made from a single piece of metal. They represent the best quality knife available.

Stamped: Such blades are cut from a sheet of steel and are more economical to produce, representing good quality and value for money.

Bolster: This connects the blade and handle, creating a useful finger guard and centre of balance.

Tang: Part of the blade that attaches to the handle. It can run the full length of the handle known as full tang. It is secured by rivets, which helps give strength and balance and is a feature of quality knives.

Full Tang with Stainless Steel: Stainless Steel pressings are welded together on the blade and joints finished/polished to give a smooth finish.

Paring - A small knife for the preparation of fruit or vegetables.

Utility - This can be used to trim meat or large vegetables.

Cook's/Chef's - Available in a number of sizes, this can be used for chopping, slicing, etc. It features a wider blade than the utility knife for example, which makes it suitable for a rocking motion to chop through herbs.

Bread: Serrated or scalloped edge to allow the smooth cutting of bread without tearing.

Boning: This features a narrow flexible blade for removing bones from raw meat or skinning fish.

Carving: A long blade with pointed edge for efficient slicing of meat - ideal for the Sunday roast.

Many knife ranges are dishwasher safe but should be removed at the end of the cycle and hand dried to prevent corrosion. Always refer to the manufacturer's guidelines.

Always use wood or plastic chopping boards to protect the blades. Regularly sharpen with either a steel or sharpener to maintain best condition.

Please Note: Knives are not for sale to persons under the age of 18. By placing an order for a knife/knives, you are confirming that you are 18 years of age or over. This item must be used responsibly and appropriately.

Heal's stocks a variety of quality knife brands online and in store.

Global Knives: The award-winning Japanese Global Knife range was created to provide a contemporary range of kitchen knives using modern design and technology. View the full range of Global Knives available from Heal's.

Raymond Blanc: The Raymond Blanc for Anolon range of knives incorporates superior product quality with professional expertise and results in an exciting new premium performance range. This item must be used responsibly and appropriately. View the full range of Raymond Blanc Knives available at Heal's.

Richardson Sheffield: The Richardson Sheffield range of technically advanced knives are backed by excellent quality, extensive guarantees, and innovations. View the full range of Richardson Sheffield Knives available at Heal's.

Sabatier Knives:The Sabatier knife is a professional knife used by butchers, cooks and chefs distinguished by its triangular blade, 15 to 35 cm long. View the full range of Sabatier Knives available at Heal's.

Wooden chopping boards:

Traditionally chopping boards were always made out of wood. However in recent times many people have opted for plastic as it became widely believed that wooden boards are less hygienic. This, however, is not the case if you follow a few simple steps:

Wash in hot soapy water, use a sanitising spray and remove heavy soil and scuff marks with a steel scraper

Wood is a natural product that is kind to knives and does not blunt the edge as quickly as other materials. Because of its porous nature it cannot be put in the dishwasher as repeated submersion in hot water and then harsh drying causes the wood to expand and then contract. Eventually it will cause the wood to warp and split.

To keep wooden chopping boards in good condition they need to be regularly scraped with a steel scraper and oiled. While there are special wood oils available, any kitchen cooking oil will waterproof the wood without the risk of contaminating food with the smell of pine or linseed.

Plastic Chopping Boards:

Plastic chopping boards are the most popular. They are usually cheaper than wooden chopping boards, they require less up-keep and are generally dishwasher safe. We recommend choosing a thicker plastic chopping board for the dishwasher, such as the Joseph Joseph Cut and Carve, to ensure that the high heat of the dishwasher doesn't warp the board.

Glass Chopping boards:

An alternative to plastic and wooden boards is a glass chopping board.

These can be very harsh on the blade of the knife, however they are usually odour and stain resistant and can usually be used in the dishwasher.

Glass chopping boards can be fun and decorative such as Joseph Joseph worktop savers. These are made of toughened glass, are dishwasher safe, stain and odour resistant and heat resistant up to 280C.

View our full our range of Knives.

Do you have a question? Why not email our Product Advisor at productadvisor@heals.co.uk