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Kitchen Knives

What to buy and what to avoid

Buying kitchen knives can sometimes be a daunting task. You are bombarded with options. Different

shapes, lengths, types and styles. Here is what I recommend for a home cook. No matter the level of
expertise. Avoid buying sets of knives that come in a fancy butcher block with an assortment of knives.

What one should focus on is the tools they will need to handle any situation in a kitchen. There are three

core knives that I suggest yo u focus on first and then you may add others as you wish. First, you want
purchase a chef’s knife. I suggest one that is 8 inches to 10 inches in length. You want a knife that has a

full tang (the blade extends through the handle), and is forged if possible. Stamped knives are not as

durable and will not hold an edge as well. Hold the knife in you hand if possible and see how it fits in
your hand and check that it feels balanced. This is the workhorse of the kitchen. This is the most

important tool in yo ur kitchen and the one that will get the most use. That’s why I recommend spending a
little more on the chef’s knife over any others. Treat it right and it will last you for decades. I am a big

proponent of Japanese knife makers and have been using them exclusively for over twenty years.

Whatever yo u choose always look for craftsmanship and durability. I’ll be back next week to talk about
petty/pairing knives.