Knives and cutting boards

Buying guide

A chef's knife is the all-rounder, a bread knife has a serrated edge, and a small knife is for peeling and fine work. A heavy knife cuts meat better, while a light one tires your hand less on vegetables. A block set keeps your knives together and protects the edges from dulling. Whether your chopping board is wood or plastic, separate boards for meat and vegetables are more hygienic.