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Knives and prep

Wüsthof three-piece knife set

Three knives that cover almost everything, instead of a block of twelve.

What it is good at

  • Covering chopping, peeling and slicing with three blades
  • Forged construction that resists flexing
  • Holding an edge longer than stamped budget knives

Check before you buy

  • Which knives are in the set — a set without a chef knife is a waste
  • Whether the handles are riveted and the tang full
  • Sharpening: harder steel needs a stone rather than a pull-through

Who it is not for

Anyone who only ever uses one knife; buy that one knife properly instead.

The only reason to buy a set is if the three knives in it are the three you would have chosen. Otherwise you are paying for a block and a bread knife you will use twice.

Forged knives with full tangs are stiffer and balance better; stamped knives are lighter and cheaper. Both cut; the difference shows over years.

Also in Knives and prep

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The knife that professional kitchens hand to new staff: cheap, sharp, replaceable.

Best for
A first good chef knife, and a second one for anyone who cooks a lot.
Watch out for
The handle looks plain and the steel is softer than premium Japanese knives.
Check price and availability

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End grain wood: kind to edges, heavy enough to stay put.

Best for
Anyone chopping daily who wants their knives to stay sharp.
Watch out for
It needs oiling and must never go in the dishwasher.
Check price and availability

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A guided system that makes a consistent angle achievable without experience.

Best for
Anyone with decent knives and no sharpening skill yet.
Watch out for
It removes more steel than a stone; use it when the knife is dull, not weekly.
Check price and availability