Many budding chefs among us have blamed a bad knife for a poor dinner. But how do you know which ones will make light work of slicing tomatoes gossamer thin – and which will leave you hacking away at the waxy skin?
Here at the Filter, we decided it was high time to find the best kitchen knives. In collaboration with the newly launched Guardian Food Quarterly, we recruited a professional to put 14 knives through their paces. The professional in question was Ben Lippett, former chef turned home cook and food writer, and author of How I Cook, who describes himself as “opinionated”. “I know what I like, and I’m not a sucker for style over substance,” he writes.
