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Knives are essential in even the most basic of kitchens. Whether chopping an onion or filleting a piece of fish, the correct blade will help you prepare food quickly and easily, saving you time. If you haven’t built up your knife collection yet, knowing where to start can be pretty daunting! The options are seemingly endless, but a few basics will see you through almost any culinary adventure.
Blade: Approx 4”
A paring knife is a small, versatile knife perfect for slicing and peeling fruits and vegetables. It's convenient and saves you from using a cumbersome knife for more delicate jobs. The blade is smooth and clean, and the handle fits in the palm of your hand to give you complete control over the knife.
Blade: Approx 12”
This medium-sized knife can be used for almost any food prep you can think of. Its intended use is as a versatile, general-purpose knife that can slice vegetables, cut meat and prepare cheeses. It will be used less than the paring knife and chef’s knife but is ideal for jobs that are too big for the paring knife and too small for the chef’s knife.
Blade: Approx 12”
Almost every home will have a bread knife. The robust and serrated blade was specifically designed to cut through a crust without damaging the soft bread inside and can be used for several other jobs in the kitchen. We like using a bread knife to prepare large, hard fruit and vegetables such as melon and pineapple. The serrated blade gives you more control over the knife, and the strong blade can easily cut through the fruit’s interior.
Blade: Approx 13”
This will be one of your most used knives, along with the paring knife. The wide, large blade lends itself to all sorts of food prep and is the preferred knife for professional chefs. It has a sturdy blade for cutting poultry, trimming meat, and vegetables such as cauliflower and cabbage. Most chef’s knives have a slight belly, perfect for rock-cutting herbs, garlic and shallots.
Blade: 8”
As its name suggests, the fillet knife is primarily used for filleting fish. The long, flexible blade is designed to slip neatly along the bone and separate it from the meat. It is also great for thinly slicing meat and other fish, such as smoked salmon. It’s a handy knife when you need something more delicate to prepare your ingredients.
