I recommend buying just one knife - what is known as a ‘chef’s knife’. This is the term for it rather than just a description. It is the one knife that every keen vegan home cook or aspiring chef must have. Non vegan cooks use a variety of knives and so often buy a whole set. However, with vegan cooking we do not need a selection. Often, just one single chef’s knife will suffice. Some people choose to use a small vegetable or paring knife in conjunction with the chef’s knife. But more about that later. 

A chef’s knife is usually either French or German in style. These two variants differ in the shape of the blade, with the French style being flatter near to the handle, the German style being more curved. The other option is a santoku knife which is a different shape to a chef’s knife, it is also known as a bunkabocho knife. Santoku knives have a much straighter blade than a chef’s knife. All types of knives are available at a cheap price through to a very high price. 

The action (the way your arm and wrist moves) is different with the different types of knife. The German style curved blade allows for more roll, with your arm and wrist essentially rocking the blade. A lot can be done simply by rocking the blade, without the blade completely moving off the surface of a chopping board. So, the majority of the action is in the wrist. The French style also allows for this type of action but will not have as much distance between the raised blade and board, with the tip remaining on the board. To get more clearance from the board, with a French style blade, more arm movement is needed. A santoku knife’s almost-straight blade means that even more arm movement is needed, with less wrist movement. The action is up and down as, without a curved blade, there is little-to-no board clearance. 

The most important factor, when choosing between these three styles, is how the action feels to you. This is a subjective choice. Anyone who tells you, in no uncertain terms, that one of these knives is ‘the best’ or ‘right’ is incorrect. Their knife may well be the best or right for them. But you are different. You will have a preference between a knife with more wrist action versus one with more arm action.

Whichever knife you choose it is crucial to get the right size. I use a Wustof chef’s knife, German-style, with a 16cm blade. The total length of the knife is 28cm. As chef’s knives go, it’s a small knife. But at 5 foot 3 inches, I am petit. The size of my knife matches my frame. I have tried longer knives but found them unwieldy. They felt far too big in my hand and impacted my precision. Cutting with precision not only means my cutting is better, it is also safer. Determining the right size of knife is only something you will be able to determine by having the knife in your hand. If you are ordering a knife on the internet test out the knives you already have at home. Try holding them and see if the blade feels too long, too short or just right. 

There are many knives available these days, how do we tell which is a good knife that will last a long time? 

The brand

There are a handful of brands that are well known for creating excellent hard-wearing knives. Their reputation isn’t just marketing puff. It is well earned after decades, if not centuries, of making knives. A wide selection of knives from good brands can be seen on the Nisbets website. Nisbets supply food businesses in the UK, so they only stock hard-wearing knives that can withstand heavy use. Anyone can purchase from Nisbets, you do not have to have a business. 

The tang

This is the lower part of the blade that extends into the handle. If there is a full tang the blade is actually one long piece, that goes from the bottom the handle all the way to the tip, the full length of the whole knife. A full tang is preferable as it has the strongest construction. 

The handle

Although wooden handles look lovely they are a breeding ground for bacteria. Only choose a wooden bladed knife if it has been treated. Plastic and rubber handles are common. They are hygienic and comfortable. Many good brands of knives use thermoplastic which can withstand the knocks and drops of a kitchen.

Further notes for consideration 

• It may be tempting to buy a knife set with a wooden block. However, bacteria easily grows on wood. Pair that with small amounts of water that may be present when a knife is returned to the block and you have bacteria heaven! 

• Some cooks and chefs like to use a paring or vegetable knife in conjunction with a chef’s or santoku knife. These small knives can be useful when coring bell peppers, peeling fruit or any other task that requires precision with a small ingredient. A tomato knife, which is small and serrated, is useful if (you guessed it) you cut a lot of tomatoes. 

• A knife sharpener is an essential tool and should not be overlooked. There are many different types of knife sharpeners. From the classic steel to contraptions that encase water and wheels. The latter is particularly useful for people with an RSI or other mobility issues with arms and wrists. If you intend to use your knife often buy a sharpener that can also handle high use. Do not buy a sharpener that is mainly plastic and feels flimsy. 

• If your knife gets a dent or chip in it (courtesy of another member of your household) take it to a knife sharpener. Some independent DIY shops still offer this service however, it is becoming more rare due to the increase in affordable knife sharpeners. Dents and chips are difficult, and often impossible, to remove with a home knife sharpener. 

• To keep your knife in tip top condition be careful where you place it in the dishwasher and the detergent you use. Dishwashers can dull the blade if the knife is put with other cutlery. It will bang against the cutlery during the wash. Place the knife in a safe area such as the top shelf dishwashers often have. Harsh detergents can also degrade the metal, use a gentle detergent such as an eco-friendly product. Alternatively, wash your knife by hand.