THE CHEF’S VIEW

University College Birmingham and Bocuse d’or 2017 UK representative

"A knife is like a good friend - you find a good one and you don’t want to lose it. My first set of knives, made of carbon steel, were very sharp and easy to sharpen, but with time, the steel changed color and there was a risk of rust if not maintained correctly, and so I moved on.

I have found MAC to be the sharpest of blades - they are also very easy to sharpen and retain their edge. I like the laminated, wooden, riveted veneer handle. They cut with very little effort or pressure, excellent for fine, detailed veg preparation and garnishes. They are well balanced and have a nice feel to them and these are currently my preferred choice. I dislike chunky knives with metal handles and knives that are difficult to sharpen. Once you’ve got a knife in your hand, you should immediately get a sense of its fit. It should feel so comfortable that it’s like a natural extension of your hand.

Victorinox Rosewood Handle is a very good all-round knife, providing excellent value for money. I feel that there are also some excellent Japanese knives on the market, such as I.O. Shen."