A Cut Above
When it comes to creating magic in the kitchen, a proper lineup of quality knives is a must. Having the right tools not only makes for a better cooking experience, but a safer one, too. Read on for our favorite knives to keep in the kitchen and what they should be used for.
This is your go-to when it comes to – well, almost anything. Chef’s knives are very versatile and generally taper upward to a point, making them ideal for fast mincing. They usually range from six to 12 inches long, and the size you use should depend on the size of your hand.
Next in line of versatile knives is the paring knife, which is loved for the precision it’s able to obtain. The blade is typically three to four inches long and sports a pointed tip. There are various kinds of paring knives, all featuring different point shapes. This tool shines when doing anything from trimming excess fat off meat and peeling fruits and vegetables to crafting garnishes.
A good quality utility knife is another staple of any well-stocked kitchen. Measuring somewhere between four to seven inches, this is the tool you’ll want to use for smaller objects. Its size makes it great for trimming, thinner slicing, and filleting.
Perfect for those who eat their fair share of meat and seafood, this knife does exactly what it says. Use it for separating meat from the bone or cutting up meat in general. It’s also useful when filleting fish. This option usually clocks in at anywhere from three to eight inches and can be purchased with blades that are flexible, semi-flexible, or stiff.
If you’re someone who cuts a lot of bread loaves or cakes, this is the tool for you. The serrated blades, which typically range from seven to 10 inches long, are designed to allow users to saw through bread without squishing it.
The widest and heaviest knife in all the land happens to be the cleaver. This knife has a thick spine and wide blade and is ideal for chopping through hard-to-cut material such as bone, meat, squash, or pumpkin.
The long-lost cousin of the boning knife is the fillet knife, which is almost exclusively made to cut thin slices of fish. It tends to be thinner, longer, and more flexible than a boning knife, but the distinctions between the two are minute.
Hailing all the way from Japan, this knife is king when it comes to cutting vegetables. With a wide, thin blade and a squared-off tip, it’s useful for cutting long vegetables, such as carrots or eggplants, in half. It’s also great for making thin slices of almost any vegetable you can think of.