Your Expert Guide to Knives, Sharpening & Kitchen Blades in the UK
Stand in front of a knife rack in any busy British kitchen and you’ll spot the confusion instantly: two long, skinny blades that look almost identical, sitting there like siblings nobody bothered to introduce properly. That’s the boning knife vs filleting knife dilemma in a nutshell, and it trips up far more home cooks than … Read more
There’s a very specific kind of heartbreak that comes from mangling a beautiful piece of salmon because your knife wouldn’t flex, wouldn’t hold an edge, or simply wasn’t built for the job. A fish filleting knife is a long, narrow-bladed knife — usually flexible or semi-flexible — designed to glide along a fish’s spine and … Read more
A stiff boning knife is the one tool that separates a tidy, waste-free joint from a hacked-about mess on the chopping board. If you have ever wrestled a leg of lamb apart with a wobbly, flexible blade and watched half the meat stay stubbornly attached to the bone, you already know why butchers reach for … Read more
If you’ve ever tried to skin a mackerel with a chef’s knife, you already know why a flexible filleting knife exists. The blade needs to bend. Not “sort of flex if you lean on it” bend — genuinely curve along the spine of a fish while your ordinary kitchen knives sit there rigid and useless, … Read more
Right, let’s be honest for a second: most kitchen drawers in Britain have a chef’s knife, a bread knife, and something rusty that used to be sharp. What’s usually missing is the one blade that actually saves you money every time you cook a chicken thigh or a leg of lamb — the best boning … Read more