Knives are an essential in even the most basic of kitchens. Whether you’re chopping an onion or filleting a piece of fish, the correct knife will help you prepare your food quickly and easily, saving you time. If you haven’t built up your own knife collection yet, it can be pretty daunting knowing where to start! The options are seemingly endless, but there are a few basics that will see you through almost any culinary adventure.
Blade: Approx 4”
A paring knife is a small, versatile knife that is perfect for slicing and peeling fruits and vegetables. It's incredibly handy and saves you having to use a cumbersome knife for more delicate jobs. The blade is smooth and clean, and the handle fits in the palm of your hand to give you complete control over the knife.
Blade: Approx 12”
This medium sized knife can be used for almost any food prep you can think of. It’s intended use is as a versatile, general purpose knife that can slice vegetables, cut meat and prepare cheeses. It will be used less than the paring knife and chef’s knife, but is ideal for jobs that are too big for the paring knife and too small for the chef’s knife.
Blade: Approx 12”
Almost every home will have a bread knife. The strong, serrated blade was specifically designed to cut through a crust without damaging the soft bread inside, and can be used for several other jobs in the kitchen. We like using a bread knife to prepare large, hard fruit and vegetables such as melon and pineapple. The serrated blade gives you more control over the knife and the strong blade can easily cut through the fruit’s interior.
Blade: Approx 13”
Along with the paring knife, this will perhaps be one of your most used knives. The wide, large blade lends itself to all sorts of food prep, and is the preferred knife for professional chefs (hence the name!). It has a sturdy blade for cutting poultry and small meat, as well as vegetables such as cauliflower and cabbage. Most chef’s knives also have a slight belly, perfect for rock cutting herbs, garlic and shallots.
As it’s name suggests, the fillet knife is primarily used for filleting fish. The long, flexible blade is designed to slip neatly along the bone and separate it from the meat. It is also great for thinly slicing meat and other fish, such as smoked salmon. It’s a handy knife to have around when you need something more delicate to prepare your ingredients.