Where do you start? Where do you begin in the knife aisle? What should I get? I thought the same thing when I was leaving home for the first time about 4 years ago. I looked up and saw so many knives that I didn’t even know where to begin. Well, I am here to provide you with more information on the essentials you need.
1. Santoku Knife
This Japanese-style knife typically has a 6 to 7 inch blade and is a multipurpose knife. It has hollowed out impressions or dimples that help prevent food from sticking to it. A santoku knife can be used for chopping or slicing large fruits, veggies, cheeses, meats, and fresh herbs quickly. It is ideal for speed and efficiency.
2. Chef’s Knife
This knife typically has a 8 to 12 inch blade and is a large, broad, blade that works in a rocking motion. It is also a very versatile knife that can be used to cut larger veggies, fruits, meats, bones, etc. When slicing or chopping a large quantity of items, this knife may be preferred over the santoku knife due to the rocking motion ability.
3. Serrated (or Bread) Knife
A serrated knife typically is about 10 inches long and has little “teeth” that is ideal for cutting items that are delicate. Things like cutting bread with a hard crust, cutting cakes, and tomatoes can be ideal with a serrated knife because it will not squish the item.
4. Paring Knife
This is probably one of the smallest knives that should be added to your collection. With a 2 to 4 inch blade, this knife has a smaller blade, and is very plain. Because of its size, it provides more precision cutting, such as mincing garlic, dicing shallots, or cutting smaller fruits and vegetables.
5. Steak Knife
The steak knife is not used in the kitchen very often, and mainly used at the dinner table. A steak knife will come in handy when eating almost any kind of meat. They often have a serrated blade and are very, very sharp.
How to take care of your knives:
Wash your knives by hand and try not to clean them in the dishwasher
Use your knives on wood or plastic cutting boards. Do not use them on the bare counter top.
Use the right knife for the right job. I know it is easy to toss a knife in the sink after cutting meat so you do not cross contaminate foods, but if that knife is best for the next task while cooking, take the time to wash it and re-use it when prepping for a meal.
Use proper precaution. Always hold the knife by the handle, and keep your fingers clear of the blade.
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