Almost a third of British home cooks rely on the same kitchen knife for every food preparation task, according to new research commissioned by Zyliss.
The nationwide study of 2,002 UK adults found 30% mostly use one knife for everything in the kitchen, while a further 6% admitted they do not pay attention to which knife they use.
While 60% said they choose different knives depending on the task, the findings suggest there remains an opportunity for housewares retailers and suppliers to educate consumers about the benefits of different knife types.
The habit of reaching for the same blade was particularly prevalent among younger consumers, with 35% of 18 to 24-year-olds saying they mostly use one knife for everything, compared with 26% of those aged over 65.
The research also highlighted a lack of confidence around kitchen knives among some consumers. Some 3% said they avoid certain food preparation tasks because they are not confident using knives, rising to 9% among 18 to 24-year-olds.
Knife maintenance also emerged as an issue, with a quarter of consumers saying they have never sharpened a kitchen knife. Just a third had sharpened one within the previous month.
Heidi Thomas, Head of Marketing at DK Household Brands, which includes Zyliss, said: “Most home cooks only need a small set of reliable knives, but knowing what each one is designed to do can make preparation easier and more controlled.
“A chef’s knife will handle many everyday jobs, while a serrated bread knife or smaller paring knife will complete specific tasks more cleanly. It is not about using more equipment; it is about choosing the right blade for the job.”
According to Zyliss, a practical knife collection typically consists of five core products: a chef’s knife, bread knife, carving knife, utility knife and paring knife, each designed for different preparation tasks.
The research also raised questions around kitchen hygiene. Using the same knife across multiple ingredients without appropriate cleaning can increase the risk of cross-contamination, particularly when preparing raw meat, fish or poultry alongside foods that will be eaten without further cooking.
Dr Deborah Lee, of Dr Fox Online Pharmacy, said: “Cross-contamination in the kitchen is one of the most common and most preventable causes of food poisoning in UK homes.
“If the same knife is used to prepare raw chicken and then a salad, bacteria such as campylobacter or salmonella can transfer straight onto food that will be eaten raw. The chicken gets cooked; the tomato doesn’t.”
The study also found almost two in five consumers were unable to identify the food safety purpose of colour-coded kitchen equipment, with some believing different colours were simply decorative or intended to identify utensils belonging to different household members.
Ms Thomas added: “People are not deliberately choosing the wrong knife or taking risks. They are often cooking quickly, managing several tasks and reaching for the closest tool.
“A well-organised knife block makes choosing the right blade much more intuitive. Keeping knives clean, sharp and ready for their intended task can improve performance and confidence while also helping households establish better food preparation habits.”
The research was conducted by Obsurvant in April 2026 among a nationally representative sample of 2,002 UK adults.
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