How to choose and use your knives

Knives are the most important tools in your kitchen. Without them, all you can do is eat oatmeal, bananas, and take-out food. Choosing the right knives is crucial. What knives do you absolutely need? And what other knives do you want after you have the basics covered?

At the bare minimum, you need to have two knives: a chef’s knife for cutting, chopping, and slicing, and a paring knife for the smaller tasks. The differences between these two knives are reflected in their size and the size of the food you’re cutting. A chef’s knife is so large that you wouldn’t be able to get the fine movements needed to take the top off a strawberry without risking some damage to your fingers. And if you were to try to carve a turkey with a paring knife, you and your guests might have to wait a long time before dinner is served.

Together, these two knives meet the minimum requirements for you to be a confident cook.

But to help make cooking easier and more efficient, I think every cook needs “four and a half” knives. Along with the chef’s knife and paring knife, these include a 6-inch utility knife, an offset handle serrated deli knife, and a bench scraper (which is what I refer to as half a knife). Any knives beyond these are task specific and will help you as your skills and collection of recipes grow.

But wait.

Some people would put one more knife into this must-have category: a Japanese Santoku knife. Many people use this knife instead of a chef’s knife. Its shape and thin blade are ideal for slicing fruit and vegetables.