- Purchase a good quality chef's knife first. A chef's knife can do many things such as chop, dice, slice and mince, which is why it is the most important knife in the kitchen. The slightly curved blade allows for easy mincing, and the weight of the knife allows it to slice through thick or tough foods. Choose a chef's knife that feels good in the hand and is not lightweight. The knife should be between 8 and 10 inches long to be the most versatile. Additionally, the metal should continue through the handle of the knife, which is called a full tang knife.
- After finding a chef's knife, search for a santoku knife. A santoku knife is similar to a chef's knife; however, it has a wider blade and is thinner in thickness. As a result, it can cut smoothly and more precisely through thick or dense vegetables. Additionally, this knife works well to butterfly boneless chicken breasts and slice foods into fine, narrow pieces. Santoku knives are generally easier to use than chef's knives because they are made to be well-balanced and precise.
- While a santoku knife and a chef's knife can handle larger work, a paring knife is necessary for more detail work and fine chopping or cutting when cooking. A paring knife can be used for cutting and peeling fruit, chopping herbs or garlic, deveining shrimp and trimming fat from meats. Choose a paring knife that has a sharp, straight blade and is slightly flexible to handle curves. It should be 3 to 5 inches long.
- Choose a long serrated knife to round out the knife collection. A good serrated knife should be well-made with saw-like teeth and should be strong enough to cut through large loaves of bread or other foods. Because serrated knives can be difficult to sharpen, an expensive one is not necessary as they will become dull rather quickly. Instead, purchase a mid-quality or less expensive serrated knife while spending more money on the chef's and santoku knives.
