My son just purchased some new bread knives. It caused me to re-evaluate the knives I have in my own kitchen. Knives can seem like an expensive investment but having the right knife for the job can make your time in the kitchen so much more productive and efficient. Some people purchase knife sets. If you are going to use all the knives in the set, that is a good investment. For me there are three knives I find myself reaching for over and over. One is the Chef’s knife. It is very versatile being used for chopping vegetables, slicing meat, and mincing garlic and herbs. It can be from 5-8 inches long, typically 8 inches, and is considered the workhorse of the kitchen.
A paring knife is another knife I find I am constantly reaching for. It is usually 3-4 inches long and is perfect for peeling and coring as well as cutting small fruits and vegetables.
The third knife I use frequently is the serrated knife, or bread knife. It can be used for slicing crusty bread, of course, and also for cutting very soft fruits and vegetables, like tomatoes. They are usually 9-10 inches long and don’t sharpen very well so need to be replaced every now and then depending on how often you use them.
When you get ready to purchase knives, there are a few things to consider. Most importantly is your budget. Buy the best-quality knives you can afford and keep them sharp. A good knife, if cared for properly, can last a lifetime.
You will also want to hold the knife in your hand before you purchase. How it feels is basically personal preference. Look for a knife that feels like an extension of your hand. It should feel perfectly balanced, sturdy and comfortable in your hand with an ergonomic grip.
You may want to consider if the knife you are looking at is forged or stamped. Forged knives are created when a single piece of molten steel is cut and beaten into the desired shape. Forged knives have a sturdy blade with a heavy bolster (junction between blade and handle) and heel to protect the hand when cutting. They typically hold a sharp edge well. They are less flexible than their counterpart, stamped knives, and generally are more expensive than stamped knives. Stamped knives are created using a cookie-cutter type machine. They are usually the same thickness throughout, except at the cutting edge, and lack a bolster and heel. Their blades are generally lighter and more flexible and they do not hold their edge as well.
After you have purchased the knives that are right for your uses, remember to use them on the right cutting surfaces such as a plastic or wood cutting board. Using your knives on a plate, tile, countertop, etc will dull the blades. And using a sharp knife is much safer than using a dull one. Dull knives require more pressure to cut, increasing the chance the knife will slip with the force behind it.
You will also want to care for your knives correctly once you have invested in them. Leaving unwashed knives in the sink or putting them in the dishwasher are no-nos. Besides keeping your knives sharp, hand washing and drying them and storing them in protective sleeves will help your knives work their best and last as long as possible.