How to Choose a Knife.
A brilliant painter needs just the right brush,
a great mechanic needs just the right tool,
and a true chef needs just the right knife.
Choose wisely and half your work is done.
You will need and a wide selection of knives
(chef's knife, santoku, serrated knife, etc.).
Step 1.
For just about any basic kitchen task, choose
a cook's "go-to" knife: the Chef's Knife.
Its strong, hefty, and relatively wide blade
is sturdy enough for heavy jobs, but sharp
enough for delicate cuts too.
Its size and weight are ideal for everything
from mincing to chopping, and the blades rounded
shape allows for a speedy rocking motion.
When buying a chef's knife, hold it in your
hand and feel how it is weighted.
Women may feel more comfortable with a smaller
chef's knife that won't feel overwhelmingly
large in their hands.
Step 2.
For tasks that require a thin, sharp edge,
choose a santoku knife.
This knife originated in Japan, where its
design was adapted from a Western chef's knife.
The result: a shorter, thinner blade perfectly
suited for cutting vegetables and even fish.
Step 3.
To cut through the skins of juicy fruits like
tomatoes and plums without damaging their
delicate flesh, choose a serrated knife.
Usually about 10 inches long, serrated knives
are also perfectly suited to cut bread and
cake.
If you want neat, tidy slices, it is best
to use a firm but gentle sawing motion when
cutting with a serrated knife.
Step 4.
For smaller jobs, choose a paring knife.
This 3- to 4-inch shorty is another go-to
knife that makes jobs like peeling, carving,
or cleaning vegetables like shallots much
easier.
With its short blade, this knife allows you
to maneuver around objects rather than simply
slicing through them.
Step 5.
If you love to cook meat, choose a slicing
knife.
Its long, narrow blade makes it ideal for
carving picture-perfect slices.
But herbivores find it useful too—it's also
is well suited to cutting large vegetables
or fruits.
Did you know According to TSA regulations,
all knives "except for plastic or round bladed
butter knives" are prohibited from being carried
onto domestic and international flights—so
if you're carting your cutlery to a cook-off,
be sure to check it underneath.
