3 knives you should always have on hand

There are three main knives that every home cook should have in their kitchen. These are chef's knives, serrated knives (also called bread knives), and paring knives. Also known as the “Big 3,” these three elements give cooks the right tools for nearly every kitchen task, from shredding carrots to slicing thick cuts of meat. Here, we'll break down when to use which type of knife and share our recommendations for the best versions of each.

Our cutting-edge recommendations are the result of a rigorous testing process. To determine which knives to test, we tapped into our network of tastemakers, including chefs, cookbook authors, and F&W staff. We then set to work evaluating each knife using test methods tailored to each knife's most important characteristics. These are important knives to own and some of our favorite knives to buy.

chef's knife

The first of the big three, the chef's knife is a workhorse in every kitchen because it can be used for a wide range of tasks, from detail-oriented tasks like dicing vegetables to large-scale tasks like butchering a chicken. It is thought that. Traditional Western gyuto swords, such as those from Germany and France, often have a blade length of 8 to 10 inches, while the Japanese version of the gyuto sword (called a santoku) has a shorter blade, measuring 6 to 7 inches. It's close. Western chef's knives are often curved, allowing for a rocking motion when cutting, but Japanese Santoku knives have straight blades, instead resulting in short, downward strokes. Santokus also tend to be lighter and have finer blades. Therefore, when cutting bones, we recommend using a heavy Western knife, or preferably a kitchen knife (see below for more information on knives).

Western chef knives and santoku allow cooks to cut in a controlled and forceful manner. Choosing between the two styles is largely a matter of personal preference, but look for a knife that has a sharp blade, a comfortable handle, and a clean, even cut. From an original list of 30 types of Gyuto and Santoku, all tested by our laboratory and editor, he selected 6 types as the best. This diverse and versatile group of chef's knives offers versatile style for cooks of all kinds.

This knife's classic, simple design feels like a hybrid of Japanese and German styles. The dimples on the blade help push food away while using the knife, and both the length and weight of the blade and handle keep the knife balanced. . But no matter what we put the knife into, it's been a solid choice for just about any kitchen task. Throughout our tests, this knife received top marks, yielding clean, even slices every time.

serrated knife

A serrated knife often appears in the kitchen as a bread knife and has a wavy blade that resembles a saw. It's made for cutting foods that are hard on the outside and soft on the inside, such as hard bread or whole pineapples, and is also great for slicing cakes. The long blade can move cleanly through the cake, producing a clean, unblemished cake. When choosing a bread knife, the key is to choose a long blade. Generally, a serrated knife should be long enough to easily slice bread. There is no need to lift the knife by rocking it back and forth. Bread knives are typically between 7 and 10 inches, with longer blades minimizing effort and maximizing efficiency.

Is there anything else to consider with a serrated knife? Handle clearance. You don't want your knuckles dragging on the cutting board when handling the blade. Tall or offset blades usually allow more space between the handle and your hand, giving you plenty of clearance while slicing. Our top-rated bread knives range in price and style, each offering unique functionality and flair.

This knife cuts tomatoes evenly and easily, even in thin slices, like whipped butter. I like the long blade and shallow serrations on this knife. That combination allows you to cut the sourdough boule evenly. Another advantage? This knife is dishwasher safe.

paring knife

A small but powerful paring knife is perfect for small, delicate, and controlled cuts like peeling strawberries or slicing garlic. When choosing a paring knife, look for a grip that feels secure enough to swing the knife in the air, for example when peeling an apple, rather than using downward force on a cutting board.

With a classic German design, this knife has a small, narrow blade and a full-tang handle, perfect for kitchen tasks that require attention to detail, like deveining shrimp or scraping root vegetables. It's perfect. During testing, this simple yet elegant knife glided effortlessly through paper, tomatoes, and oranges, and the handle felt durable and secure through each task.

Other important knives

Chef knives, serrated knives, and paring knives are the cornerstones of any kitchen and essential to any good knife set, but there are knife shapes and styles available all over the world. Sharpen your skills and expand your arsenal with next-level blades recommended by our experts.

knife

Chinese knives resemble hatchets with rectangular blades and vary in size, shape, and purpose. These are most often used for tasks that require force, like cutting pumpkins or crushing bones, but they're also great tools for pounding meat or dicing vegetables. Cookbook author Andrea Nguyen recommends the Tran Chee Kee knife as an all-purpose kitchen knife. “I use my knife like a knife because it's great for preparing vegetables and soft proteins, and it's also a great tabletop scraper,” she said. This knife, known as a sandao, is made of carbon steel and has a thin blade intended for use on vegetables. If you're looking for a knife to cut bones, look for a meat cleaver with a thick, heavy blade. (chefknivestogo.com, $85)

Nakiri

Nakiri is a special Japanese knife for cutting vegetables. The Messermeister Kawashima 6.5-inch Nakiri from Seki, Japan has straight, thin edges for maximum shredding precision. Food & Wine Associate Editor Melanie Hansche loves this knife, which offers control and comfort with a knife-like blade. (messermeister.com, $240)

boning knife

As the name suggests, a boning knife is designed to separate meat from bones. Western boning knives often have thin, flexible blades, but Japanese boning knives, known as boning knives, are thicker and have a thinner, drooping tip that makes it easier to puncture meat. Masu. Cookbook author Andrea Nguyen uses his 150mm Tubo Inox boning knife to remove bones from chicken. “The pointed tip makes it perfect for getting into tight spots on the carcass,” she said. (chuboknives.com, $85)

FAQ

How should I store knives?

“The most important thing is whether you have a designated space that protects you and your knife. There are several factors to consider when storing your knife. Will it function properly in a kitchen environment? Who are the family members and how old are they?” said Bobby Griggs, vice president of Hammer Stahl Cutlery.

“From my point of view, a knife block is easier and more accessible. That's what we use in our kitchen,” says Henry Liu, founder and CEO of Cangshan Cutlery. But every space is different. For compact kitchens, in-drawer organizers and magnetic knife bars are also great options. ”

If you decide to use a magnetic knife bar, invest in a quality product, says Griggs. “Don't be cheap here. You don't want the knife to accidentally fall and cause damage to you or the knife. We also have a lot of clients who rely on drawer blocks, which keep the knife out of sight from the countertop, but… , it provides good protection for the knife and the user. Lastly, a quality knife sheath is also a great way to protect the blade,” he says.

How do you sharpen a knife?

“The best way to sharpen your knife is to have it professionally sharpened once every one to two years, depending on how often you use it. We also recommend regular maintenance in between sharpening sessions. Regular use of a honing steel or hand-held equipment is easy and will help maintain optimal blade performance over time,” says Liu.

Griggs says that while it's ideal to hire a professional, the process of sharpening at home with a whetstone system can be a great skill to master. “To use a whetstone properly, first soak it in cold water for about 15 minutes. Place the whetstone on a stable surface, such as a countertop or cutting board. Wet the stone with water or oil, depending on the type of stone. Find the angle and hold the knife at the proper angle to the stone. Starting at the heel of the blade, apply moderate, steady pressure and move the knife along the stone towards the tip. Repeat this motion on both sides of the blade, applying light to medium pressure until you achieve the desired sharpness. Repeat. This may take several minutes depending on how sharp the blade is. Honing: After sharpening, use a honing rod to realign the cutting edge and remove burrs. You can also gradually move from coarse stone to polished stone,” says Griggs.

How do you dispose of old knives?

“The best solution here is to consider donating your old knife rather than getting rid of it. A good knife can be resharpened and last a lifetime if you take care of it. Local charities are happy to accept kitchen supplies for families in need. Local recycling centers are also a great and safe option,” says Liu.

However, Griggs said not all knives can be recovered. “If your knife is damaged and needs to be disposed of, we recommend carefully wrapping the blade in several sheets of newspaper or cardboard to prevent the cutting edge or tip from easily cutting through newspaper or cardboard. We recommend contacting your local waste management company to ensure that you are following their disposal guidelines to ensure that the newspaper or cardboard does not peel off and expose the cutting edge or tip. please,” he says.

Our expertise

• Nina Friend is ex Food & Wine Functional editor. She and several of her F&W editors used data from lab tests, home tests, and chef recommendations to compile the best knife picks.
• This article was also updated by Stacey Ballis, freelance writer, recipe developer, and product reviewer. Stacey has been published in Food & Wine, Eating Well, Allrecipes, MyRecipes, Delish, and more.