Carbon steel: The traditional material used for making knives, carbon steel stays sharp for a long time. However, it's prone to rust (seasoning it with mineral oil will help prevent this) and requires more care and maintenance than its stainless steel counterpart. But if you're serious about cooking and not working within a budget, carbon steel is the way to go. The best practice is to wash knives in hot, soapy water and then dry them with a tea towel, rather than leaving them to air. We do always test dishwasher-safe claims, regardless. Starting with the coarsest stone, draw the knife blade across the full length of the stone, from heel to tip. Gently pull your knife through the two rotating V-shaped circular steels, and repeat around five times. It's compact, easy to store and often the cheapest sharpening option, but it won't sharpen as finely as other methods. From carving up a Sunday roast to finely chopping an onion, we all know how much of a struggle cooking can be when kitchen knives are blunt, or simply not up to scratch. But with our best kitchen knives, you can enjoy easy chopping, slicing and dicing for years to come.

Resulting from a partnership between Michelin-starred chef Thomas Keller and cutlery maker Cangshan, this 7-piece set is ideal for seasoned cooks ready to take their home chef game to the next level. This dream set of knives is easy to use, has a great blade-to-handle ratio, and the overall size and feel are unmatched among the sets we've tried. When buying knives online, you’ll also need proof that you're 18 or over. Here are the terms and conditions from the biggest retailers: It sounds like hyperbole, but trust us — the first time you find yourself blitzing through ingredients with lightsaber-like ease, you’ll wonder how you survived for so many years without a proper chef’s knife. Not only that, but razor-sharp knives are much, much safer than their dull counterparts, as you won't find yourself having to push as hard, reducing dangerous blade slips. Gordon Ramsey would be furious if he caught you with a blunt knife, so do the right thing.

How should you look after your kitchen knives?

They are small rectangular stones, around 20cm by 8cm, with different levels of coarseness. This can range from 0 to 220 (extra coarse) to 5000+ (ultra fine). For most people, one stone with a grain of 1000 and another of 3000 will suffice. The tang refers to the unsharpened, unexposed part of the blade that extends down the handle. There are three main tang types:

All the sets on our list contain at least five knives, which should be ample for most home cooks. Consider the dishes you tend to cook and look for a selection of knives that will prove the most helpful. Vegetarians, for example, are unlikely to need a carving knife. However, for roast devotees, it will be essential. The Santoku knife originated in Japan and is a general purpose knife. It has a thinner blade than a chef’s knife and is most effective when dicing, chopping and mincing. Honing steel is often mistaken as sharpening steel, but it's actually designed to help maintain the edge of an already sharp knife, so don't confuse it with a knife sharpener. From classic chef’s knives to bread knives, a good quality knife set will cover all bases, so you shouldn’t find yourself having to make do without a key bit of kit at the last minute.Not as attractive as some higher-end options, and the paring knife didn't perform as strongly as the chef's knife in our tests.

The knives in this set are very sharp, but ergonomic features could be improved to make the knives more comfortable to hold and use. This set is a good basic or starter set, but we think there are still better options on the market. First, we performed a printer paper test, cutting through the paper starting at the knife's heel and moving toward the tip in a controlled motion. We looked at how cleanly the knife sliced through the paper, noting how much effort was required to puncture the paper. Plastic: Plastic handles tend to be smooth and free from grooves that can trap dirt. Some plastic knives are also slightly textured to offer a more secure grip. Keep them well away from heat sources when cooking to avoid melting the handle. We then used the chef's knife to slice a ripe tomato and dice an onion. Next, we used the serrated knife to slice two equal pieces off a loaf of crusty bread, such as sourdough. Finally, we used the paring knife to hull three large strawberries. We assessed the knife's performance with each test, noting traits like comfortability, balance, design, and size. We asked ourselves if the knives felt particularly heavy or light, if the edge and face of the knife had any impact on functionality, and if the handles aided in the knives' performance.

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GLOBAL GS-38 9cm PARING KNIFE - useful for a variety of kitchen tasks, this nifty little knife is perfect for intricate cutting, peeling, mincing and dicing. We didn't love the plastic handles, and no bread knife is included in the set (only a small serrated knife).

Half tang: The blade extends half way along the handle. If too much force is applied, a half tang knife can snap, as only glue is binding the knife and handle. GHI tip: Always try a knife before buying. A reputable retailer will let you try the knife out on vegetables - always try on tomatoes, as a new sharp knife should cut through easily without resistance. GLOBAL G-2 20cm COOK'S KNIFE - this is the best selling Japanese kitchen knife ever made. This multi-purpose knife is ideal for slicing, dicing and chopping and is a winner of multiple awards including Which Best Knife and the Housewares ICON Award. Hand-washing your knife is always preferable to dishwashing, even if the brand says your blade is “dishwasher safe”. And if you have a high-quality Japanese steel or German steel knife, you should never subject it to the likes of a dishwasher. The hot water and salt of the dishwasher will do your blade no favours, so as soon as you finish using it give it a wash and dry thoroughly to avoid corrosion. Knife cases Global nylon roll up knife wallets are perfect for if you travel with your Global knives and want to transport and carry them safely. Their sturdy and robust construction keeps the knives safe and protect the blades during transit.Some knives are stainless steel, some are carbon steel, and others are even ceramic. Handles can be metal, plastic, or wood. Finding a material that makes sense for how you cook should be a part of your decision-making. You want a blade material that is resistant to dulling and easy to sharpen and a comfortable handle material that provides a non-slip gripping surface for safe use.