A well balanced forged knife is an essential, versatile and efficient tool in every kitchen. Different knives suit different cooks. Come in and see our range of beautifully hand crafted knives.

When selecting knives consider their weight, balance and grip before making your choice.

Even more crucial when selecting knives is the choice of material used for the blades. These may be either stainless or carbon steel. While it is easier to sharpen a carbon steel knife, stainless steel provides practical benefits in cleaning and it retains its cutting edge for longer than carbon steel.

The Bay Tree recommends
For most cooks the essentials are a paring knife, a tomato knife, a chef's knife, a carving knife and fork, a bread knife and a steel. Specialist knives including filleting, boning, and oyster knives; a mezzaluna and cleaver may be added later.

You can get the best out of your knives by sharpening them frequently at home using a diamond sharpening steel. However, even with the best care and maintenance, the time will come when they need professional attention (knife sharpening can be arranged at The Bay Tree). A knife block or knife rack will ensure your knives are protected and keep them away from childrens' small hands.

Chopping boards, both wood and heat resistance poly boards, come in a variety of shapes and sizes. For the most hygienic food preparation, we recommend you select two boards: one for meats, fruits and vegetables and one for breads. A heavy beechwood chopping board and a small wooden cutting board or poly-board usually suffice. Poly boards are dishwasher safe. Wooden boards should be oiled from time to time and wiped clean after use.

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