The One Knife Tip That No One Tells You.

The Bad Knife.

Every kitchen needs one bad knife.

Not for cooking. For everything your good knives should never have to endure.

Opening those never ending Amazon boxes. Cutting open plastic packaging. Prizing open that awkward tin can. Tackling that annoying branch in the garden. And all those other jobs where you instinctively reach for the nearest kitchen knife.

Keep one cheap, brightly coloured, plastic-handled knife in the drawer specifically for these abusive little jobs. Red, yellow, green—anything that makes it instantly findable and recognisable.

Then leave your good knives to do what they were designed to do - cut food.

You'll reduce chips, broken tips, bends and unnecessary edge wear—and considerably extend the time between professional sharpening.

One bad knife could be the best thing you ever bought for your good ones!