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Kitchen Knives and Knife Sets

Kitchen Knives and Knife Sets

Whether you are looking for your first set of kitchen knives or looking to extend your existing collection then BayTree Cookware have experience people on hand to offer advice and guidance to make your buying experience a please and ensure you get the right knife which will last you a lifetime.

Our extensive collection of kitchen knives and knife sets come from the worlds leading brands from Germany such as Wusthof and Zwilling J A Henckels as well as the the more niche designs from manufactures such as I O Shen, and Kai Shun of Japan.

We are please to offer our customers the option of trying the knives at home before you buy so you can be sure that the knife suits your purpose and style of use. Please call or visit our showroom to ask about our tester knives.

We always recommend that if you intend to start a collection of your favourite kitchen knives that the best investment rather than the second or third knife is to buy a knife sharpener. This will mean you can keep the sharpness of your knives in top condition which not only improves your enjoyment of using a sharp knife but also is much safer than using a blunt knife.

Our recommendations for those starting collection of kitchen knives is to buy a chefs or cooks knife first in a blade size you feel comfortable in using. Often women will feel comfortable using a chefs knife in the 14cm - 18cm blade range whereas men often prefer a chefs knife in the 16cm - 22cm range.

There are no rues its just personal preference so we recommend trying different sizes before you buy. The next knife you will find most useful for a range of food preparation tasks is the paring or vegetable knife. This small and versatile knife is great for prep of vegetables, fruit and and doubles as a utility knife when small knife is needed for the job.

After that the choice is yours but the deeper blade Santoku knife is often the next choice or one of the specialist slicing knives, carving knives or boning and filleting knives. Unless you need to cut through bone on a regular basis we would leave the cleaver until you have the knives in your collection you will use more often.

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