About this episode
The episode discusses the best kitchen knives and how to maintain their sharpness, featuring expert insights.
Which knife is best for the kitchen and how do you keep it sharp? After buying various knives over the years that ended up blunt, listener Susan is looking for one that will last. She's seen an array of different types and materials: Damascus steel, Japanese Gyuto knives, as well as alloys and additions that promise a sharper edge. They vary hugely in price - anything from £50 to £1,000. And if you do invest, how do you keep a knife sharp? To cut through the marketing BS, presenter Greg Foot is joined in the studio by Mark Miodownik, Professor of Materials & Society at University College London, and Rob Haslam aka Mr Knife Guy. All of our episodes start with YOUR suggestions. If you’ve seen an ad, trend or wonder product promising to make you happier, healthier or greener, email us at sliced.bread@bbc.co.uk OR send a voice note to our WhatsApp number, 07543 306807. RESEARCHER: PHIL SANSOM PRODUCERS: SIMON HOBAN AND GREG FOOT
People in this episode
Host: Greg Foot
Guests: Mark Miodownik, Rob Haslam
Topics covered
- kitchen knives
- sharpening techniques
- knife materials
- cooking tools
- consumer advice
Keywords
- kitchen knives
- sharpening
- Damascus steel
- Japanese Gyuto
- knife maintenance
- cooking
- consumer products
Mentioned in this episode
Organizations: University College London
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