Which Knife should I use?

I’ve worked in professional kitchens. I know how important it is to use the right knife for the right job. But most people just use any old knife they lay their hands on. This can end badly. With ruined produce or a nasty injury.

So today I’m going to run through the basic knives needed in a home kitchen. We could go into lots and lots of detail, but to be honest, most people only need a few knives to get by.

So if you want the answer to which knife should I use? Read on.

First up is the Chef’s Knife. This is usually between 7 – 10 inches long with a weighted, wide blade. It’s great for chopping and slicing large items. It will quickly become your go to knife.

Next is the Paring Knife. This is a small (around 3 – 4 inches) thinner bladed knife used to core, peel and prepare smaller food items.

Boning Knife. Guess what this is for? Brilliant for preparing meat and fish. It’s a lot more flexible than the first two knives as it needs to be able to follow the contours of the animal you are preparing.

Serrated Knife. Also known as a Bread Knife. Great for bread (obviously) but also the best option for chopping food with waxy surfaces. Peppers, tomatoes, fruits etc all are easier to cut with a serrated blade as there is less chance of it slipping.

There you have it. The four mains knives you will need when preparing food. There is an argument to be made for also having a cleaver. But, to be perfectly honest, I find I have very little use for one.