Kitchen Knives and Sharpeners

About this episode

<p>Which knife is best for the kitchen and how do you keep it sharp?</p><p>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?</p><p>To cut through the marketing BS, presenter Greg Foot is joined in the studio by Mark Miodownik, Professor of Materials &amp; Society at University College London, and Rob Haslam aka Mr Knife Guy. </p><p>All of our episodes start with YOUR suggestions. If you’ve seen an ad, trend or wonder product promising to make you happier, healthier or greener, email us at sliced.bread@bbc.co.uk OR send a voice note to our WhatsApp number, 07543 306807.</p><p>RESEARCHER: PHIL SANSOM PRODUCERS: SIMON HOBAN AND GREG FOOT</p>