At Heal’s we offer an extensive range of quality kitchen knives, knife blocks and knife sets, so you will always have the right knife for the right job.

Choosing Knives:

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 & price of a knife.

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

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

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 & tang are all made from a single piece of metal. They represent the best quality of knife.

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

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

Tang: Part of the blade that attaches to the handle. It can run part of the full length of the handle - 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 smooth finish.

Key Knife Shapes:

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

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

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

Bread: Serrated or scalloped edged 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.

Knives Care & Use:

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 manufacturers 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.

Chopping Boards

Wooden chopping boards

Traditionally chopping boards were always made out of wood. However in recent times many people have opted for plastic as it become widely believed that wooden boards are less hygienic.This is not however that 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 Big Block, to ensure that the high heat of the dishwasher doesn't warp the board.

If you cannot decided between wood or plastic then take at look at our Large Dual Chopping board for the best of both worlds.

Glass Chopping boards

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

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.

Useful Links

Cutlery Care Guide

All of our kitchen knives can be purchased either online or from one of our stores