Give yourself the chance to know how the proper chef knives feel in your hand before buying. It will give you a better sense to narrow the choices down once you know what you like. It also helps to understand how the different kitchen knives perform as per their intended use.
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The list below contains all the most commonly used knives and how to use them correctly.
A cook or chef's knife has a long, broad blade (19 to 25 cm) at the base that tapers to a point. It is the most popular and commonly used knife—a must-have for any kitchen.
Used for: Slicing, Dicing, Chopping, Mincing, Shredding
A paring knife has a short, pointed blade (5 to 10 cm). It's an excellent tool for any foods that require attention to detail.
Avoid using it on tough vegetables like carrots and parsnips.
Used for: Peeling fruits and vegetables, Hulling, Mincing
A tomato knife has a short, serrated, blade (about 8 cm). Use it to slice through tomatoes and other fruits and vegetables easily.
Used for: Slicing, Peeling
A carving knife has an extra-long, narrow non-serrated blade (30 cm) that tapers to a point.
It is much thinner than a Chef's knife, which makes it ideal for slicing delicate and precise cuts of meat.
Slicing and carving thin slices of meat
A bread knife has a long, rectangular, serrated blade (about 20 cm).
The serrated blades of bread knives can cut soft bread without crushing it.
Cutting slices of bread
A sharpening stone is the best tool for sharpening your knives. You could also have your blades professionally sharpened, e.g. at your local butcher shop.
Use a honing steel to maintain an already sharp knife edge. It keeps your knives at their peak sharpness. Honing steel could be used daily.