It’s something you use every day, so if you invest in good quality knives, they will serve you for many years to come. It also makes the cooking process easier.
1. Chef’s knife
This is the most common knife and the general workhorse in the kitchen. You can use it for slicing, dicing, and chopping. The thick part of the knife can be used in the same way that a cleaver can be used. You can also use the flat surface to crush garlic. When buying a new knife, hold it in your hand the same way you would when using it. It should fit comfortably and not be too heavy or too light.
Only buy this type of knife if you regularly break down poultry, meat, or seafood. It has a rectangular blade and should be sharp enough to cut through the meat in one swift stroke.
3. Serrated Knife
These knives are designed in such a way to cut foods that are hard on the outside, but soft on the inside. That’s why they are perfect for slicing bread or tomatoes. It enables you to slice through the items, without squeezing it.
4. Paring Knife
Every kitchen needs a paring knife! The blade is small (less than 9 cm or 3 ½ inches) and is used for finicky work like peeling or trimming. You can also use it to slice small items like garlic or chilies.
5. Carving knife
A carving knife has a thin, long, smooth blade and is ideal for slicing a roast in one continuous action. If you make roasts on a regular occasion, then you should definitely invest in a carving knife. Not only will it make carving hassle-free, but you will impress your guests too!
6. Steak knives
Only a meat eater will understand the frustration of eating a steak without a proper steak knife. The blades are short and serrated, making them ideal for cutting through meat – and through tomatoes!
A few tips
Remember to sharpen your knives on a regular basis. Any chef will tell you that a dull knife is a dangerous knife. This is because you need to apply more pressure to slice through food, and when it slips that pressure is applied to any fingers that were in the way.
Also learn how to sharpen them properly, otherwise the blades won’t sharpen and might even become duller. The best test to check if your knife is sharp enough is to slice through a tomato. If it squashes the tomato without slicing, it still needs to be sharpened more.
Store your knives correctly and don’t just throw them loosely in a drawer. Not only will it lead to accidental cuts, but it can also damage the blade. A wooden knife block is the best place to store your knives. It keeps your kitchen drawer tidy and also protects the blade.
Finally, buy only the knives you need. A full knife set might look impressive and be well-priced, but if you only use three knives, then it’s a waste. Rather invest in two to three high quality knives!