How to pick the right kitchen knives

There are so many knives out there for the home chef that it can be a daunting task to choose the right ones. Here I will explain the different types of knives and what you actually need so you dont break the bank.

Difficulty: Easy

Instructions

1. Go to any culinary store and you are bound to see large glass cabinets filled with hundreds of different knives of all shapes and sizes each intended for a different purpose and each unique in its own design and metal properties.

2. Good knives are expensive but are worth the cost. What you get with a good knive is simple: A long life, a razor edge, and a blade that will resist dulling therefore less frequent sharpening. Not to mention they generally look pretty cool too.

3. It is easy for the novice chef to be caught up in the allure of a complete 15 knife set with a wood knife block that looks great in your kitchen. Most likely the salesmen/women would convincingly tell you that this is the way to go. Unless you have the money to burn you only need a few specific knives to handle most any culinary task no matter how advanced it is.

4. What you need: One of the most important and most likely the knife that you will use for almost everything is a "chefs" knife. This is generally a large 6"-10" knife that will be your workhorse for dicing, cutting, chopping and mincing. Next I would recommend a boning knife which come in flexible and non-flexible versions that are used to debone and fillet. Third a perry knife that is generally used for small tasks such as peeling. And last, a good serrated knife for bread and tough skinned fruits and vegatables such as tomatoes and peppers. Thats all you really need to cook like a pro.

5. There are a few more things to look for when shopping around for a knife; the metal composition and the knife construction itself. Generally you want a knife made from high carbon steel which keeps a very sharp edge, on the downside you have to learn how to sharpen them because they will go dull. Knifes with vandium in them tend to keep an edge longer then the plain high carbon steel. When buying a knife look at its construction, is it sturdy, does the metal run the entire length all the way to the end of the handle, are the handles riveted on, these are all questions you should ask yourself. Make sure the knife is of solid construction, high carbon steel or added vandium and you will have a knife that could last a lifetime.

Tips & Warnings

• Never wash your knifes in the dishwasher, this will shorten your knifes lifespan drastically. Instead wash your blade under hot water with a soapy brush and hand dry.
• Knives are sharp, be careful, cut at your own pace and pay attention to proper knife technique and handling.