The Only 4 Knives You Need in the Kitchen

Believe it or not, you don’t need those huge blocks packed with who-knows-how-many different knives. Professional chefs rely on four knives to get the job done, and that’s all you need:

1. Chef’s Knife

This is going to be your workhorse. A chef’s knife is your go-to for any kind of meal. It handles
food prep quickly and expertly. A great chef’s knife can do anything:

• Chopping up onions
• Smashing and mincing garlic cloves
• Slicing potatoes
• Cleaning and preparing chicken
• Shredding leafy greens
• Slicing carrots into strips

It’s impossible to beat the versatility of this all-purpose kitchen knife. Chef’s knives are great for making an ultra-fine chiffonade as well. Chiffonade is when you cut cabbage and other greens into tiny strips — who said an old dog can’t learn new tricks?

2. Santoku

A santoku is basically the Japanese version of a chef’s knife. There are a few important
differences, however. A chef’s knife has an 8–10 inch blade that tapers upward gradually. A
santoku’s blade stays closer to 6–7 inches, and the blade stays flat. A santoku usually weighs
less than a chef’s knife.

The best choice depends on how you like to cook. Santokus are better for making downward
slices. They have the precision to cut amazing sushi and the strength to slice through carrots like nothing. Chef’s knives have the advantage of being able to rock back-and-forth for easier dicing and chopping.

3. Paring Knife

Don’t try peeling fresh fruit or veggies with a chef’s knife. It will tire you out and make your hands hurt (just trust me on that). Instead, grab the right tool for the job: a sleek paring knife. Paring knives are lightweight, precise and fast. And I’m talking lightning fast.

A paring knife has a short blade of about 3–3.5 inches. It's strong and firm, so it cuts exactly
where you want it to. Use this knife to peel tomatoes, cut oranges into wedges for salad, devein shrimp, slice limes, trim strawberries or clean bell peppers (though that white part has the most vitamin C). A great paring knife will save you a ton of time for the right things.

4. Serrated Knife

Serrated knives come in different sizes and shapes, from long-and-boring bread knives to
medium-sized monsters with wicked-looking curves. Yes, that’s the one I bought — I’m a guy
after all. For the best results, choose a serrated knife that has large, pointed tips with deep

A serrated knife delivers amazing results when you want to avoid damaging ingredients. For
example, it slices through French bread expertly, leaving the soft interior fluffy and the crispy
exterior intact. Serrated knives give you perfect slices of tomato for your favorite burgers and
tender strips of grilled chicken, beef or Portobello that are deliciously moist.

Your Ideal Knife Collection

Stick to just a few knives, but invest in great quality. Spend the most for your chef’s knife or
santoku. It’s worth it. For the other knives, look for quality but don’t get carried away.
When buying a knife, hold it in your hand. Does it feel comfortable? Don’t go too heavy or too
light. It’s not hard to find something that’s just right. Take it from this ol' crow - you’ll love it for the rest of your life.

Terin - October 21, 2020

What’s the cost and how can it be shipped to Jamaica

Bill - October 21, 2020

Perfect! Enjoyed your detail. Thank you wise ‘ole crow

tony wilson - October 21, 2020

Very interesting indeed , , ! But you have overlooked one or two jobs that will need their own knives !
-1) Carving !, a) HAM ,b) Roast rib of Beef , c ) Roast Poultry E.g.
Turkey , Chicken E.t.c . D) Filleting Fish e.g. Soles , plaice e.t.c. and Round fish e.g. Salmon ! either fish to be cut into ” Steaks ” ( Darnes ) Also Turbots to be split , then cut into portions through the bones !
Then there is the preperation of Lamb into Chops , both Loin and Chump ! e.t.c. ! Yours Sincerely , Tony Wilson

Donna - October 21, 2020

Appreciate your articles. They’re informative & succinct. Esp. Like this one on knives. Thanks!

Moonen Peter - October 21, 2020

Knives are another example of
The importance of buying quality. Save up and buy these 4 knives (all of which are my go-to knives, but I’d add a carver, too.)

One of my best knives is one from my grandfather from
1923. (a boning knife). I have great Cutco knives (my serrated and my chef) and Martinni knives (birds peak paring and Santoku). All worth every penny.

April Penner - October 21, 2020

What is the price for the 4 knifes

Raymond Manclark - October 21, 2020

You didn’t mention a Nakiri knife. Since buying one, I rarely use my chef knife. It is the best for finely chopping onions, garlic, etc. and also very versatile. A nakiri, a longish paring, and a serrated, is all I need and I do plenty cooking!!

Hyacinth - October 22, 2020

Where can I buy some good knives. Mine seem to get dull easily, even the best ones.

Paula Bradley - October 22, 2020

This information on the four basic knives is very helpful to know as I work in my kitchen. I will assess the type knives I have which is a welcomed idea!

Christina - November 3, 2020

Love your advise iv just got to find them now.

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