Five Basic Knives Every Cook Should Own

Five basic knives every cook should own

Five knives that every kitchen can’t do without

Kitchen knives come in a variety of shapes and sizes to offer different functions. To work efficiently in the kitchen, it’s a good idea to have the right tool for the job.

Although there’s a knife for just about every kitchen job, here are five knives that will always keep you sharp in the kitchen—no matter what you’re cutting.

The only five knives your kitchen really needs…

Carving knife
A great choice when carving rough meats like roast beef and pork, as well as fine meats likes chicken, ham, and turkey. With a bladed that ranges from 8 to 15 inches long, it will cut serving pieces in one motion.

Chef’s knife
An essential tool in the kitchen, the chef’s knife is a multifunctional workhorse used for slicing, dicing, chopping and mincing. With a stiff, wide blade ranging from 6 to 12 inches long and a sharp tip, this handy tool can be used with fruits, herbs, meats, and veggies.

Boning knife (or fillet knife)
An excellent choice when working with raw meat, it cuts through joints, and removes tendons, skin, and fat. The narrow blade is 4 to 7 inches long, flexible, and curved with a sharp tip.

Bread knife
With a serrated blade 5 to 9 inches long, the bread knife offers the ability to slice through hard, thick bread crust effortlessly. Also wonderful when working with fresh bread and cakes, as well as foods with textures that differ between the outside and inside like tomatoes and watermelon.

Paring knife
Ideal for delicate work, the blade of the paring knife is thin, narrow, and sharp at the tip. It’s an excellent choice for precise tasks like peeling potatoes, coring apples, hulling strawberries, mincing herbs, and creating delicate garnishes.