Kitchenware

Kitchenware sits between functional kit and considered design – the pieces that earn their place on the worktop and in daily use. Our collection covers cookware, knives, chopping boards, utensils, kettles and toasters from the manufacturers and designers building the best of each category, with material and construction choices that justify long-term ownership.

A quality chef's knife, almost always. A good 20-22cm chef's knife in proper steel handles 90% of kitchen prep tasks and lasts decades when looked after. Poor knives slow down cooking, cause hand fatigue and make basic tasks frustrating. The investment pays back daily.

Each suits different uses. Cast iron handles searing, slow cooking and oven-to-table service brilliantly, lasts indefinitely but is heavy. Stainless steel is the all-rounder for sauces, stocks and most everyday cooking. Non-stick is the right answer for eggs, fish and delicate items but should be replaced every 3-5 years as the coating degrades. Most kitchens benefit from one of each.

For tools used daily (knives, peelers, wooden spoons, chopping boards, kettles), yes – the quality difference is felt with every use. For tools used occasionally (specialist cookware, niche utensils), build up over time and let real use justify the spend. The categories most people regret cheaping out on are knives and pans.

Hand-wash and dry immediately after use; never put in the dishwasher (the heat and chemistry dull and corrode the steel). Store on a magnetic strip or in a knife block, not loose in a drawer where the edge knocks against other utensils. Hone with a steel before each use; sharpen properly once or twice a year, professionally if you don't have a stone.