Kitchen Knives Every Home Cook Should Own

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Even if you are not a professional chef, in your house and for your family, you are the best cook so need to spoil them with the best dishes. One of the secrets of fast and easy cooking is to rely on a good knife that will cut anything with ease. Although you might have never thought of this, choosing a knife is not such a simple task if you want to make sure it will be useful and durable. Here are some of the best knives you should have in your kitchen at home.

The old-school stainless steel knives

If there is one kitchen tool that any cook has, it’s the steel knife that can be used to cut anything from fruits to veggies to meat and even hard or frozen foods. The popularity of these knives is also due to their affordable price and the convenience in use, followed by the extended sharpness that can be easily maintained using a honing rod.

Ceramic knives, the new must-have

Chefs who are more pretentious are using ceramic knives because they are more sophisticated than stainless steel. Made of a combination of zirconium and carbon or cobalt, the blade remains sharp for many years without needing to be sharpened. They come in a variety of sizes and shapes designed for multiple purposes, mainly for slicing and chopping.
Now that you know your options, let’s see which are the main types of knives to own. Moreover, we invite you to have a look at knife.best and discover the best brands and models that can turn you into a better cook.

Chef’s knife

This is the main knife to have at home because it can be used for many purposes on any food item. It has a long and wide blade that allows it to cut through thick pieces of meat or large fruits like melons. It can be used for dicing, mincing, and slicing but it’s not suitable for tasks that include small foods because it’s rather bulky.

Paring knife

For small foods, you have the paring knife that is great for slicing and mincing small items like onions, garlic, or potatoes. It’s not suitable for hard foods like carrots because the blade is not as large as it should be and you will put a lot of pressure on your wrists.

Boning knife

As you probably figured it out, this knife is used to bone meat and fish. It’s not designed to cut through the bone but around it so you will get a nice peat of boneless meat. The slim and long blade makes it easy to use around bones and joints so you can even handle a rib cage with ease.

Carving knife

This one looks like the chef’s knife but it’s actually slimmer and longer, reaching up to 15 inches in length. It’s useful for portioning steaks, ribs, and even whole turkeys because it’s easy to handle with precision and it has a long blade that can reach the other side of the meat.

Serrated knife

Although it’s widely known as a bread knife due to the ease provided in slicing bread and pastry, this one is actually suitable for a wide range of foods that are annoying to cut. In this category, we include the waxy fruits and vegetables like tomatoes, peppers, watermelon, and even onions. This is because the serrated blade doesn’t slide on slippery surfaces but cuts right through them.

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