A while ago I was cleaning out my kitchen drawer where I store all my knives and had a good look at all of them.
The question popped up how many kitchen knives do you really need?
Click to jump straight to each topic
I thought about the knives I use the most and came up with the following, in my opinion, 4 essential kitchen knives. Plus a few I use occasionally.
This is the one everyone agrees on. You need a good chef’s knife in the kitchen and outside near your favorite grill.
I only wonder if you all need an expensive professional chef’s knife. I have used several ones that were cheap and I just sharpen them a little more often.
However, if you do a lot of cooking it might be better to invest in a quality knife.
What Do You Use A Chef’s Knife For?
Since these are fairly large knives that are in most cases 8 – 10 inches long you will mostly use them for cutting meat, poultry and fish. But also for dicing vegetables and slicing herbs.
Because of the size, they are not suited for smaller jobs such as peeling potatoes.
A paring knife is the second one I use the most in my kitchen.
Paring knives can be considered short chef’s knives. The most common size is 3 -4 inches and this makes it very compact and easy to use.
What Are Paring Knives Used For?
Paring knives are used when you need to pay close attention to what you are cutting.
I use it for peeling apples, slicing strawberries, and mincing all types of food. It is also perfect for segmenting all types of citrus fruits. I might even use it more than my chef’s knife most days.
Maybe for you, this is not a knife that you will use a lot. However, since I sometimes bake my own bread it is a must for me.
A bread knife works better than any other knife for cutting all types of bread. Even that French garlic bread you eat with your pasta.
The serrated edge will ensure that you cut the bread and not push it down before cutting as you would do with a regular knife.
I have tried cutting larger cuts of meat such as roast and brisket with a chef’s knife but that did not work that great.
After buying a carving knife I got soo much better results with slicing meats that I will never go back to any other knife for that.
The thin blade with small indentions stops the meat from sticking to the knife and also gives you much better control over the thickness of the slices.
My Other Knives
Although these 4 knives are the ones I use the most I still have a few knives that I need for more specific use.
Just to make one thing clear a boning knife is not for cutting through bones as the name will let you think.
A boning knife is for deboning only. With its size and shape, it is very easy to cut meat from the bone.
This is the one that I use for chopping through bones. For example, when I cut a chicken into 8 pieces I use the meat clever to do that.
I have seen people use meat cleavers in almost the same way that I use my chef’s knife. Especially in Asian cooking, they are used that way.
Kitchen Knives – My Opinion
I have used several knives in my restaurant time. From expensive to fairly cheap.
I think that in many cases the price is not what you should be looking at first.
I have some preferences and you can find what I believe are the best cooking knives for the grill there.
Commercials know how to use the names of famous chefs to convince you that their brand is the one you need.
Make sure that it fits your hand really well and that it feels balanced. I like a heavy chef’s knife but you might like a lighter one.
Kitchen knives can be very personal and there is no one size fits all.
Although I have to mention that it is a fact that the more expensive knives need less sharpening than the cheaper ones.
Eddie van Aken
Eddie van Aken has years of experience in running his full-service restaurant and with this came working with using and dealing with all types of kitchen equipment. With his experience, he is able to find all the pros and cons of grills and add them to the grill reviews he is doing. You can read more on the about page for Eddie van Aken