Cutlery For The Home Cook

The old adage about needing the right tool for the job is no exaggeration when it comes to selecting the knives required to make a kitchen work best. This is no mere expense, but if you buy smart and maintain the edges, you be be rewarded by decades of good use. A small core of standard and specialized knives are all any cook will ever need.

The Basics

Three essential knives are what I refer to as “utility”. They provide a large variety of functions. These are:

8 “ Chefs knife

2 1/2” Paring knife

6-8” Serrated knife

The Chef’s knife is for heavy duty jobs, such as breaking down root vegetables and proteins. The Paring knife is for smaller more detailed cutting jobs where precision is desired. I find the Serrated knife to be best for cutting tomatoes or other fruits or vegetables with thin skins and for slicing breads and sandwiches. There are oodles of different brands of knives, from Europe, Asia and America. I recommend that you go to a good kitchen supply store and ask to physically hold a selection of knives before purchasing any, to determine HOW THEY FEEL in your hands. A knife is the natural extension of your own hand, and it should feel comfortable in your grasp. European brands such as Henkels and Wusthof have a full and definite heft to their grip, while an Asian knife like Global is somewhat more delicate and in my opinion easier to work with in all cases except cutting carrots, turnips and other root vegetables.. This is a very individual preference. Just remember that well crafted cutlery that is maintained by the user will last decades or even longer. Its an investment and you should do the research before spending the money.

Left to right: Chef’s knife, paring knife, serrated knife, vegetable knife, boning knife

Other Useful Knives

Boning Knife

Vegetable Knife

The boning knife has a slender, curved blade that has a great deal of give to cut around bones and sinew on proteins. It also suitable for skinning poultry and fish. A trip to an Asian supermarket will be the best place to find such a knife, which does not have to be expensive. I found one for ten bucks. The vegetable knife is shorter than a Chef knife but wider than a Paring knife. It is very helpful for breaking up broccoli and cauliflower heads and for slicing bell peppers.

A Dull Blade Is A Very Dangerous Thing

Its inevitable that even the most careful cooks will nick themselves once or twice, but you never forget a cut from a dull blade. It really, really hurts. So maintaining sharp knives is essential. This can be done with a cheap whetstone or a specific machine designed for that function. I have been using a Chef’s Choice Diamond Hone Sharpening machine for 30 years. They have a lifetime warranty. My knives have never suffered from this use. But this is also a matter of personal preference.