How To Choose The Right Knife For Your Kitchen

If you’re getting into the world of cooking, you might quickly realise how many tools and accessories are required to get the job done. Perhaps the most important of all of these is the humble knife – rather than there just being one standard knife used for all occasions, there seems to be a knife for every possible purpose, whether it be for filleting, cutting bread or slicing. So, which knife is right for you? It’s a good question, albeit a confusing one, so in this article we take a look at what knife you should be looking for to complement the work you need to get done in the kitchen.

Basic knives you should own

­Although for some going out and getting a butcher knives set will quickly solve their problem about what knives to choose, this is not a solution for everyone – particularly if you want to make sure you’re actually using the knives you have, rather than letting the sit in a knife block for years. To start with, we’re going to go as basic as possible – a chefs knife should be standard in all kitchens (and you don’t even need to be a chef) due to it being so good at so many things – it’s excellent for both chopping and slicing, and their sizes usually make them good at tackling all sorts of foods. They’re not for every occasion, though, and are less than ideal for peeling. This is why something like a paring knife comes in, as these little knives are much better suited to paring, peeling and slicing smaller foods. If you’re looking for something to cut bread, you’ll need a serrated blade, and this is where a bread knife comes in handy. Bread knives allow for bread to be cut without tearing, which means crusts are left intact and the soft, fluffy inside is preserved.

Other knives you might consider

If you’re into your meat, one of the following three options might work well for you in your new knife arsenal. The first of these is a filleting knife, a knife which boasts a flexible yet sharp blade ideal for preparing both fish and delicate pieces of meat. If you’re not into slicing things delicately, a cleaver might be more up your alley. These knives are large and heavy, which makes them ideal for making short work of dense and thick cuts of meat or seafoods, and is particularly good at cracking open marrow bones. Finally, a boning knife features a narrow, flexible blade tip that is finely tapered in order to make working around bones much simpler and easier. This is a good example of a specialist knife, and investing in one is probably only advised if you are regularly needing to cut delicate meat.

Spend some time working out what you need

It’s important to remember that specific knives are designed for specific purposes, so if you’re planning on doing a wide variety of cooking preparation, you may very well need more than one knife. Even with this being the case, it’s also important to not go too crazy – good knives are pricey, and you should only buy different kitchen knives if you know they’re going to get used regularly.