Cooking Knives

Choose your knives carefully. You'll want to have a variety for different types of cutting.


Selecting the Right Knives

Choose knives that feel balanced and comfortable in your hand. A good choice is those made of high-carbon stainless steel with blades that run through the handles and are riveted in place. High-carbon stainless steel resists corrosion similarly to regular stainless steel, but it isn't as hard, so it sharpens more easily.

Useful Knives for the Home Cook

These knives should meet the needs of most home cooks:

Bread knife (8-inch blade): The serrated blade of this knife allows you to easily cut through breads, bagels, tomatoes, cakes, or other foods with tough exteriors and soft interiors.

Chef's or cook's knife (8-inch blade): Chop, dice, and mince foods with the wedge-shape blade.

Paring knife (3- or 4-inch blade): This knife is comfortable to handle when peeling and cutting fruits and vegetables or other small items.

Utility knife (6-inch blade): The thin blade of this knife makes it easy to smoothly slice sandwiches and other soft foods, such as fruit and cheese.

Nonessential Knives

Knives that are useful, but not essential, include:

Boning knife (5-inch blade): A narrow knife used to cut meat off bones.

Carving knife/slicer (10-inch blade): This long, thin knife makes it easy to slice cooked meats.

Fillet knife (7-inch blade): This knife's long, thin, flexible blade is useful for efficiently filleting fish.

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