About this episode
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.
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RESEARCHER: PHIL SANSOM PRODUCERS: SIMON HOBAN AND GREG FOOT
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