The Ultimate Guide to Kitchen Knives
Whether you’re a bona fide at-home chef or you’ve done most of your “cooking” in the microwave up until now, you’ll want to make sure your knife game is up to par. After all, using a serrated bread knife to julienne that asparagus might prove to be a tad difficult. If that’s news to you, don’t worry—we’ll explain. Read on for a breakdown of all of the knives (and knife accoutrements) you could possibly need in your kitchen. Who knows? That vegetable cleaver might just be the key that unlocks your star chef potential!
The workhorse of your kitchen, the chef’s knife is meant to tackle just about any job, from chopping tough kale to shaving garlic.
Basically a miniature chef’s knife, the paring knife is best used for smaller-scale jobs—like mincing that garlic or green onion—that the chef’s knife might be too clumsy and oversized for.
Otherwise known as a bread knife, a large serrated knife is intended to cut through tough bread and crunchy crusts.
Designed to tunnel along bone, this knife has a thin, flexible blade. It’s also great for thinly slicing ham or smoked salmon.
The long blade of the carving knife makes this the go-to for preparing roasted meats and fish.
Traditional in Asia, the square-shaped vegetable cleaver is meant for cleanly slicing through large portions of vegetables and other, more delicate boneless foods.
Well, we all know what these one’s are for! Though a set of cheese knives may seem a bit frivolous, a butter knife is not a suitable match for your fancy brillat savarin.
Essential for maintaining your knives, a knife sharpener or honing steel will help keep your knives at their peak sharpness for as long as possible. This means longer lifespan as well as cleaner food preparation. Win-win!