When it comes to cooking in the home kitchen, one of the most versatile tools an aspiring chef can possess is a good knife.  Over the next few articles I would like to enlighten everyone on everything about knives, from taking care of them and yourself when using them, to getting the best out of your knives. Lets begin with picking out a knife.


Starting out, you may look into buying a whole set of knives, however the home chef only needs two knives to begin with: a chef’s knife and a paring knife. I would suggest splurging a little and choosing a quality knife, that way it will last longer and make your life much easier. Eight to nine inches is the perfect size for a chef’s knife, and depending on the brand you select the knife will be about $100-$120. I prefer... 

Shun knives, but that is just my personal preference, you can’t go wrong with Global, Wüsthof, or Henckels. If you pare this with a paring knife, usually about four inches long, you will be able to cut almost everything you encounter.

Keep in mind to feel the knife before purchasing it when selecting a knife. Most stores will have a test cutting board out with some vegetables like carrots and onions so that you can practice using the knife in the store. The knife should feel comfortable and easy to use. If the knife doesn’t feel right for you, ask to see a different brand. Knives come in many different varieties, varying everything from handle shapes to the type of bevel.

Just one final piece of advice when delving into using that shiny new knife, it is not, I repeat NOT, dishwasher safe. Hand washing only. Be careful, and enjoy your new knife.