Types
-Chef’s knife: This is typically the biggest knife in your kitchen. Its wide blade is 8" to 10" long. The tang, which is the part of the blade that extends back into the handle, should go through the entire handle. This gives it the best stability when you cut, and increases its durability.
-Paring knife: This knife is 2 1/2" to 4" long, and probably the one you use most often. It’s good for all basic hand tasks, like peeling and coring fruits and veggies, slicing and cutting small things.
-Utility knife: Also called a sandwich knife (it’s perfect for slicing meats and cheeses), this one is about 5" to 8" long.
-Boning knife: As indicated by its name, this knife has a more flexible blade so that it can cut around meats and bones. It’s usually 4" to 5" long or so.
-Bread knife: This is your serrated knife (look for one with pointed, not wavy serrations -- this’ll last longer and work better), and is used with a sawing motion. You can have a few different lengths, for cutting different sizes and types of breads.
Materials
You also have a few choices when it comes to the material your knives are made of. The longest-lasting (and most expensive) is high carbon stainless steel. This type needs the least frequent sharpening. There are also other types of steel, as well as ceramic blades, which are extremely sharp.
In terms of the handle, it can be made of wood or a composite of plastic. The only real difference is if you plan on using the dishwasher to wash your knives (not generally recommended, but hey -- it happens). Wooden handles will deteriorate more quickly when you put them in the dishwasher.
Usage
If you’re not an iron chef, don’t pretend to be one -- the most important thing is to chop slowly, carefully and always away from your body. Dry your hands first, and work only on a nonslip surface.
On the hand holding the food, curl the fingers under, into your hand. It’ll feel funny at first, but you’re much less likely to cut yourself this way. With your other hand, hold the knife. Grip the top of the blade with your thumb, the other (outer) side of the blade with your index finger and wrap the rest of your hand around the handle. Your thumb and pointer finger should do most of the knife holding, with the rest of your hand relaxed. This should feel natural and balanced. Use a rocking motion to cut the food, with some part of the knife always remaining on the cutting surface. As the knife cuts, move the hand holding the food accordingly.
Sharpening
It may sound odd, but a knife that’s not sharp is actually more dangerous than a sharp one -- it’s more likely to slip off whatever you’re cutting and slice your fingers open instead. Invest in a steel (aka a knife sharpener) as part of your knife collection.
To use the steel, hold it in your non-dominant hand and press the tip of it into some sort of solid surface that’s waist-high. At a 20-degree angle, draw the knife slowly down the steel lengthwise. Pull the knife back from the base to the tip as you draw it down, so that each part of the blade is sharpened. Then repeat the same motion on the other side of the knife. Sharpen each side the same number of times (about five or six each) so the knife stays balanced, then rinse and dry.
Care
Use a knife block or magnetic rack to store your knives -- just throwing them in a drawer makes them dull quicker. To keep them in the best condition, wash them by hand and dry right away…but a dishwashed knife will still work just fine if you sharpen it frequently.
-- The Nest Editors
Dec 08, 2010