Knives

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The most important tool in the kitchen and also the most dangerous, if not properly cared for.  Knives should be honed daily and sharpened frequently.  A dull knife can result in poor cuts, crying over onions and worst of all, lost digits.  Knives are an investment and they should be shown respect and cared for properly.  Take care of your knives and you will get years of service out of them.

This is a personal choice and before you spend a lot of money, try out different styles and brands if you can.  Don't hone in too much on price as an indication of what's right for you.  What feels good in your hand, weight, length and style will guide your decision. 

Buying one knife at a time is probably the best way to go if you don't have $1000 to drop on a set.  This is how I did it and there are still a couple of knives on my scope that I would like to get.  Doing it this way will ensure you get what you want without making sacrifices.  Remember, equipping your kitchen will take a lot of time.  It is not a race so take your time.

Like any other profession, different tasks require specific tools.  You wouldn't prune a delicate tree with a chainsaw or clean your kitchen floor with a pressure washer.  I'll discuss the basic types of knives and their primary functions. My recommendation on which knives to acquire are as follows:

Chef Knife (Highly recommended)- This is the workhorse of the kitchen and should be the first knife you get.  It is used for slicing, chopping, dicing, mincing, cutting large pieces of meat and even a bench scraper.  The chef knife can usually be found in 8 or 10 inch length.  You should plan to budget the most for this knife.

Santoku Knife (Not necessary but nice to have)- Similar in function to a chef knife, but smaller and can be wielded more easily.  A santoku is lighter and the dimples on the knife are supposed to create less friction and prevent food from sticking to the blade.  Not a must have but probably a wish list item.

Paring Knife (Highly recommended)- Most paring knives come in 3 to 4 inch lengths.  "Paring" is defined as removing the outer layer and you will want one of these for fruits and vegetables.  There are even "bird's beak" paring knives with a curved blade that makes peeling even easier.  Sometimes you will find a discount on a Chef/Paring knife combo purchase.

Boning Knife (Recommended)- When it comes to fileting a fish or separating meat from bones, you must have one of these.  The blade is flexible and allows you to follow contours for very precise cutting.  They are also effective in removing cores from apples or cutting out the hearts of artichokes.

Utility Knife (Not necessary but nice to have)- This is the in-between from a chef and paring knife.  Normally about 5-6 inches in length they are great for quick vegetable cuts, coring fruits and could serve as a less effective boing knife.  When the job is smaller, this knife works well.  Example- you forgot to chop a few carrots for your soup and the chef knife is being used by someone else.  Pull out the utility knife and quickly get the job done.

Carving Knife (Recommended)- Just as it is titled, used for carving meats.  It is a long bladed knife and essential for turkey, chicken, beef roasts and other meats.  The blade is thin and has much less surface area when slicing allowing for precise cuts while still providing a good feel.

Serrated Knife (Recommended)-  Have you ever tried slicing a baguette or French loaf with a carving or chef knife?  It turns in to a flattened mess.  Serrated knives are primarily used for breads and they are very effective.  The serrated teeth bite in to the bread with very little downward pressure and create beautiful cuts. 

Kitchen Shears (Recommended)- Get a good pair and do not use for any other household uses other than food.  When you need to cut through chicken bones or remove connective tissue, you will want a sharp pair in your collection.

Honing Steel (Highly Recommended)- If you don't get one of these then don't buy any knives at all.  It is that important.  Honing will keep a blade and you should use it daily.  You will eventually still need to sharpen your knives and I will explain the difference between honing and sharpening in a blog post.

Block or Magnetic Strip (Highly Recommended)- This is a personal preference.  If you have counter space, a block can be a beautiful addition.  The magnetic strips are very utilitarian and can be mounted anywhere.

When it comes to kitchen knives, there are basically two different styles that I have used- Japanese and German.  When selecting your set, it will come down to whatever you are most comfortable and effective with.  Let's discuss each style.

Steel and Hardness

Both styles are constructed with steel but Japanese blades contain more carbon making them harder, yet more brittle.  Being a harder blade, the Japanese knives won't need to be sharpened quite as often.  However, a softer German blade is more durable and less prone to chip or break.

Weight and Design

German knives tend to be heavier and thicker, especially at the bolster (junction between handle and blade), whereas Japanese knives don't usually have a bolster at all.  The blade on the Japanese knives are thinner and have straighter edges resulting in a smaller cutting path which is great for precision work.  German knives are more like the SUV of the kitchen and the Japanese blades a sportscar.

Final Thoughts

I have tried both and personally prefer the German knife.  It is a little heavier and takes a little more practice but the durability can't be beat, especially when you use the knives everyday.  The Japanese knives are absolutely beautiful and the precision cutting is amazing.  It all comes down to preference and you should practice with each style before settling down on one.

Collecting your full set of kitchen knives may take years and a fairly substantial investment. You may also possibly switch between styles and brands before you settle in to a permanent set. Properly cared for, your set will last a very long time.   

Honing- Do this daily, prior to first time use.   Here's a great, short video-  Change Your Life: Hone A Knife (youtube.com) 

Sharpening-  You'll know when this needs to be done.  Do onions make a "crunch" sound when cutting through them?  When using the steel just doesn't keep the blade anymore it is time to sharpen.  Have this professionally done unless you have the equipment and experience to do it yourself.

Cleaning- Hand wash and air dry.  When washing, do not place your knives in the bottom of a soap filled sink unless you want to lose fingers when trying to retrieve.  Wash one at a time and always keep a visual on your knives.  Never, ever put your knives in a dishwasher.

Storage- I do not recommend placing knives in drawers where the blades can get banged up.  Using a block or a wall mounted strip is your best option.