You might find some Japanese knives at 64, but that is just ridiculous.” “But there’s a huge difference between the numbers, so if the knifemaker says their knives range between 55 and 58 Rockwell, that’s sort of like me telling a policeman I was driving somewhere between 10 and 80 miles an hour. “If anyone asks me what you should look for in a knife I’d say it’s the hardness, which should be as close to 60 as possible on the Rockwell hardness scale,” he continues. At the other end of the scale, if you sharpen glass it will get very sharp indeed, but it’s very brittle,” says Timpson. “If you try to sharpen a banana it won’t develop a very sharp edge, because it’s a soft material. Knife-making is a trade off between hardness and brittleness. Good stainless steel today is definitely preferable." “Some people will tell you carbon steel has the edge for hardness and durability – and back in the 70s and 80s, when stainless steel was generally industrial and some was quite bad, that might have been true,” says Laurie Timpson, a knifemaker at Savernake Knives. Let’s start with the question of what your knife should be made of. Should you go for a Japanese or German-style knife? Carbon steel or stainless steel? It's a lot to take in. Chefs' knives are used in different ways for dicing veg, slicing salad, carving meat and cleaving joints and come in different thicknesses, types of steel, lengths and styles. Finding the best kitchen knife is no simple matter.
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