You really only need three or four knives in your kitchen: an 20cm or 25cm chef’s knife, a 7.5cm or 10cm paring knife, a serrated bread knife and maybe a 17.5cm or 20cm Santoku. Those will take care of most of your cutting needs, but once you master those, you might want to supplement your collection with a few choice additions.
Photo by silver skin. Cook’s Illustrated recommends this Victorinox 15cm.
Of course, there are still those knives you shouldn’t bother with. Salad knives are pretty useless (just tear your lettuce by hand) and stay away from those pricey block sets.
Types of Kitchen Knives [Cook’s Illustrated]
Comments
2 responses to “Expand Your Knife Collection With These Sweet Blades”
If you’re someone who regularly cooks a roast, then a good carving set is also a good thing to have. While it’s possible to carve with a chef’s blade, the slightly thinner carving blade is better for slicing around roasts on the bone, and the accompanying carving fork is useful for both carving and serving the meat. Plus, you look like a boss at Christmas if you can carve like a pro.
Cheap knives from Asian shops or dollar shops are excellent. Kiwi brand or similar. They need to be sharpened and honed more often than expensive knives probably. But I prefer their thin blades.