Where to Buy Quality Affordable Kitchen Knives

To cook your own simple recipes from scratch is peaceful politics in action (so you are not slave to the ready-made meal industry!) So you’ll need a few good knives, and know how to keep them sharp.

Joseph Joseph offers good knife sets. They cost around £100 a set, but should last for life, as they include easy-to-use sharpening tools. Many have weighted handles and tool rests (to prevent the knife heads touching surfaces, so they stay sharper for longer). And they include safety blocks.

Read our post on food safety for people and pets. It’s best to just bin allium (onion family) and tomato/citrus/rhubarb scraps, as acids could harm compost creatures. For tinned foods, always remove lids fully or pull ring-pulls back over holes, to avoid wildlife getting trapped.

You only really need three basic knives, for plant-based cooking:

• A chef’s knife for chopping hard vegetables
• A paring knife for peeling vegetables
• A serrated knife for cutting bread, tomatoes & peppers

Safety Tips for Using Kitchen Knives

• Keep knives away from children and pets.
• Choose brands with forged handles (and covers, or use a knife block).
• Keep knives sharp (never try to catch a falling knife).
• Don’t carry knives in pockets (or play with knives).
• Keep blades pointed away when washing knives (don’t put in the dishwasher). If you need to soak them, do so in a clear vase.
• Carry knives, with blades pointing downward (don’t leave on counters).
• Chop cantaloupe melon on a separate board (and store like meat, due to slight risk of salmonella poisoning).

The range from Joseph Joseph includes:

• Knife sets (with silicone heat-resistant spoons) in storage trays.
• Locked knife blocks require adult-sized hands to operate the release button (you can’t just ‘pull knives out’ as it increases grip). This blocks also have smooth rubber insides, to protect the blades.
• Knives with chopping boards (different colours for different food) for an all-in-one chopping station. With knife-friendly textured surfaces.
• Knives with integrated ceramic sharpeners, to sharpen just before use. There are also knife sharpeners, that collapse to store in drawers.

Other Good Quality Kitchen Knives

• Ocean Plastic Chef & Paring Knives have handles made from naturally-coloured recycled broken fishing boxes, recovered on Isle of Skye, created by a deep-sea salvage diver.
• Easi-Grip knives are designed for people with arthritis, with angled handles less likely to twist when wet. They have non-slip grips, so you don’t need to close your hand as much.
• Foost Knife is for child chefs, made from stainless steel and a food-grade coating. It has a bright yellow blade to cut foot, not fingers of little helpers. Sold in two age ranges.

Smidge (a chopping board from salvaged paper)

Smidge is a chopping board made from salvaged paper (and 5% food-grade resin) combining the anti-bacterial properties of wood and plastic, but easy to clean and won’t blunt your knives. The draining grooves prevent countertop mess. Sold in three sizes.

After use, wash in warm soapy water, rinse and well air-dry in an upright position. Use a biodegradable sanitiser spray if wished.

How to Use a Basic Set of Kitchen Knives

If you are vegan, it becomes much simpler as you need fewer knives, and a small basic set will do most jobs, so buy quality ones to last.

The chef’s knife is the main knife that can be used for everything like chopping onions, peppers, cabbage and squash, to garlic and herbs. Use a pinch grip near the handle with your thumb and forefinger, then wrap the rest of your hand around the handle to avoid wobble.

For most veg, use a gentle rocking motion, keeping your guiding hand in a claw grip, to let your knuckles glide the blade.

• The paring knife can also be used for trimming strawberries to removing blemishes from potatoes and even topping and tailing green beans.
• The serrated knife is used like a saw, with gentle pressure. Use for bread, ripe tomatoes, citrus and mango.

Onions, garlic, and ginger: flavour base

These three show up in almost every vegan dish, so they’re worth practising. Keep your chef’s knife sharp, because a sharp blade needs less force.

1. Onion: Trim the top, then halve through the root. Peel, but keep the root end intact. Slice lengthways towards the root, then slice across to dice. The root acts like a handle and holds it together.
2. Garlic: Place a clove under the flat of the knife, then press down with your palm to crush it. The skin loosens, so you can peel fast. After that, chop, then scrape into a pile and chop again for a finer mince.
3. Ginger: Scrape the skin off with a spoon. Next, slice into thin rounds, stack them, cut into matchsticks, then mince.

To reduce tears, chill the onion for 10 minutes, use a sharp knife, and avoid rubbing your eyes. If you can, leave the chopped onion on the board for a moment before you start frying, because the fumes calm down.

Hard veg, leafy greens, and herbs

• With carrots, sweet potato, and squash, slice a thin strip off one side, then rest that flat face on the board. From there, cut into batons (sticks), cubes, or thin slices, depending on how you’re cooking. Batons roast well, while thin slices suit quick stir-fries and soups.
• Leafy greens are easier when you bundle them. Stack the leaves, roll them into a loose tube, then slice into ribbons. This works for kale, spinach, and cabbage, and it keeps your cuts tidy.
• Herbs need a lighter touch. Gather them into a pile, then chop with short strokes. With basil and mint, avoid hammering the leaves, because they bruise and darken. If you want neat ribbons, stack the leaves, roll, and slice, then toss into the dish at the end.

Care, sharpening, and hygiene

Knife care sounds like a chore, but it saves money and effort. A dull blade slips more, needs more pressure, and makes prep annoying. On the other hand, a clean, sharp knife feels like it’s doing the work for you.

A sharp knife is safer than a dull one, because it bites into food instead of skidding off it.

Honing and sharpening aren’t the same thing. Honing realigns the edge, while sharpening removes a small amount of metal to create a fresh edge.

• Hone every few uses, or whenever the knife feels less clean through tomatoes and peppers.
• Sharpen every 2 to 3 months, depending on how often you cook.

For beginners, a pull-through sharpener is easy and quick, although it can wear knives faster. A whetstone gives the best edge, but it takes practice and patience. If you’d rather not learn, a local knife sharpening service is often cheap and reliable.

Store knives so the edge doesn’t knock against other tools. A block, magnetic strip, or blade guards all work well.

Cleaning and cross-contact basics

• Vegan cooking still needs good hygiene, especially because allergens matter. Wash your knife and board after cutting nuts or sesame, since traces can cause serious reactions. Do the same after chillies, garlic, and onion, unless you want everything to taste of them.
• Tofu and seitan can be slippery. Pat them dry with kitchen paper first, then slice with steady pressure. After prep, wash with hot soapy water and dry straight away.
• Avoid leaving knives soaking in the sink. Hidden blades cause cuts, and water can damage handles. It’s also best to skip the dishwasher if you can, because heat and detergent dull edges, and loose knives can nick other items.