The 4 Kitchen Knives Every Home Cook Should Own

From slicing a pork loin to dicing a pineapple, knowing how to work with knives is critical to success in the kitchen. Equipping yourself with the proper knives is key, says Brendan McDermott, chef-instructor and resident knife skills expert at New York’s Institute of Culinary Education.

If you’re equipping your first kitchen, thinking of giving a great set of knives as a wedding or holiday gift, or staring down a brawny butternut squash on your countertop, you’ll want to know which knives are a cook’s best friend. Read on to discover the four essential knives every home cook should own, plus how to use them, how not to use them, and what price point yields the best-quality blade.

How to Choose and Use a Chef's Knife

How to Choose and Use a Chef’s Knife

How to Use It:  A classic chef’s knife is the most important knife in your collection. Brendan McDermott recommends an 8- to 10-inch chef’s knife, which he acknowledges may be slightly longer than most people are comfortable with at first. However, the longer edge makes the knife more versatile and efficient. “The more blade you have, the more knife you have to do the work for you,” he explains. “And the bigger the blade you have to slice through an ingredient, the safer it is.” A chef’s knife is the go-to tool for more than 90 percent of daily kitchen tasks, McDermott notes, including a most slicing and dicing of fruits, vegetables, meats, and fish.

How to Choose and Use a Paring Knife

How to Use It: A paring knife picks up where a chef’s knife leaves off. It’s best for slicing and mincing items that are too small for an 8- to 10-inch blade, such as garlic, shallots, or strawberries. “Because the average paring knife blade is about 3 1/2 inches long, it’s a great tool for any foods that require an attention to detail,” McDermott says.

How to Choose and Use a Serrated Knife

How to Use It: Serrated knives may be most commonly associated with slicing bread, which is why they are also called bread knives. But according to McDermott, the toothed blade can take on almost any job not suited to the straight blade of a chef’s knife. A serrated knife, with an average blade length of 6 inches, is especially useful for foods with waxy surfaces, such as tomatoes, pineapples, watermelons, citrus, and peppers. The jagged edge can grip and penetrate those slippery exteriors, while the flat blade of a chef’s knife would slip and slide across the surface. Bottom line: Think beyond bread.

How to Choose and Use a Boning Knife

How to Use It: As its name implies, a boning knife is the best blade for cutting up or boning fish, meat, or poultry of any size, whether a 3-inch-long anchovy or a 150-pound side of pork. “Most knives are designed to cut straight lines,” McDermott says. “But when it comes to anything with a ribcage and joints, there is no such thing as a straight line in the body, so you need a blade that can move and flex.” A boning knife gives you that leeway.

How to Choose and Use a Honing Steel

How to Use It: The fifth essential tool for your knife block is actually not a knife at all but rather a honing steel, which is designed to keep your knives at their peak sharpness for as long as possible. “A honing steel is likely the second most important tool in the kitchen after a chef’s knife,” McDermott says. Running your knife along a steel realigns the teeth (or fibers) on the blade, which leads to a sharper edge and thus a cleaner cut. Knives should be honed every time you use them, but because honing doesn’t actually sharpen the blade, McDermott suggests home cooks have their knives professionally sharpened once a year.

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