Buying tips

Five buying tips

• 1. Hold the knife and check the comfort, weight and balance.
  
  
• 2. Look for a handle that's not too bulky, but is heavy enough to counterbalance the weight of the blade.
  
  
• 3. Check the grip of the handle to make sure it won't slip out of your hand when wet.
  
  
• 4. Make sure it's not too heavy for you - heavy knives make cutting easier but can be hard work for the occasional cook.
  
  
• 5. Check the blade is deeper than the handle so that your clenched fingers don't hit the chopping board.

Which knives do you need?

A chefs' knife is a great all-rounder, but specialised knives are often more convenient. We asked food writer Margaret Brooker (pictured right) to recommend the essential knives for a keen amateur cook.

The two knives she uses most are her chefs' knife and a short-bladed utility knife. The utility is convenient for cutting, slicing and paring vegetables. The other knife she'd be lost without is her fruit knife. With its serrated edge and flexible blade it's perfect for segmenting oranges, working around a mango stone and removing the eyes from a pineapple.

Margaret also finds a strong pair of kitchen scissors invaluable, especially when jointing a chicken. And you'll need a steel for keeping the first two knives sharp.