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The Essential Kitchen Knives

your four new best friends

Having the right kitchen knives is a non-negotiable, in my opinion.

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But what exactly does "right" mean? Expensive? Brand name? new? old?

Well, it could actually mean all of those things or none of those things.

What?

My point is this: forget all of those characteristics that usually define "right" in the world of cutlery and go with me for just a page here and I will tell you about the 4 essential knives and how to use them.

First, let's start with some basics:

Parts of the Knife
Edge: the sharp, cutting part of the knife
Spine: the dull side, opposite the edge
Tang: the metal part of the knife extending into the handle
Handle: the part you hold the knife by
Bolster: where the handle meets the blade.

Proper Grip
Proper grip gives you maximum control. The correct grip is with thumb and forefinger on the blade at the bolster with your other 3 fingers around the handle. The non-knife hand should have all fingers curled under, pressing down on the product to keep it against the cutting board.

Here is a synopsis of the four essential kitchen knives:

French (Chef’s) knife- Offers the greatest versatility for most cutting and chopping. Used in a rocking motion where knife tip always touches the cutting board.

Boning knife - thinner, pointed, used for cleaning meats and removing bones.

Paring knife – small, short knife, most often used for cutting fruit. Used in one hand, pulling the edge toward your palm in opposition to pressure applied by the thumb

Slicing knife – longer knife with serrated edge, for cutting bread and slicing meats in a sawing fashion.

For a much more in-depth study of knife skills, pantry cooking, stocking your spice rack and preparing your kitchen for cooking:
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For a complete discussion on purchasing knives and how to choose the knives that are right for you, watch this classic video from Cooking Coarse that reveals my best knife tips:

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