Don't Get Hurt, Learn about knives before choosing

Knives can be a primary investment when stocking your first kitchen.  They come with an abundance of choices.  Don’t become overwhelmed, as there are many great knives available, and most cooks I know eventually update their knife selection.

Knife Care:  even if a knife says it is dishwasher safe, as they get banged in the dishwasher, the edge can get chipped.  I recommend had washing all kitchen knives, it is quick and easy and you will not accidentally cut yourself emptying the dishwasher.  Any knife with a wooden handle will show early signs of ware if put through the dishwasher.

Knife Storage:  As knives should be sharp, planning for their storage is a safety consideration in the kitchen.  Designate where you will store your knives.  There are many blocks, drawer organizers, magnets, and storage organizers that you can choose from to assist you in keeping your knives safe, and your fingers intact.  Take the time to make a plan, it is quick, easy and will pay off for both your knives and limbs!

Santoku knives are becoming a standard in the American kitchen.  Santoku is a Japanese concept meaning “three virtues” and they perform their virtues well when chopping, dicing and mincing.  They are very comfortable, well balanced and allow for full use of the blade.  They are known for their sharp edge and scalloped edge above the blade that helps release food from the blade.  A Santoku knife can be anywhere from a utility knife to a large chef’s knife, it describes the blade not the size.  They can be sharpened with steel, and then occasionally taken in for a professional sharpening.

Paring Knives:  Are the smallest knives and heavily used knives in the kitchen.  The blades usually are 2-4 inches long.  For all sorts of small jobs, this will be your go-to choice.  The blades are usually slightly flexible, and they are easily maneuvered when preparing fruits and vegetables.

Utility Knives are just a larger version of the paring knife.  They are usually 5-6 inches in blade length, and are used for a lot of slicing.

Chef’s Knives: These are the workhorses of the kitchen.  The blade length can be anywhere from 6-12 inches long.  These are stiffer knives, and are used for types and sizes of kitchen jobs.  Every kitchen needs a chef’s knife.

Bread Knives are usually serrated.  This is so you can use a sawing motion when slicing breads and baked goods instead of squishing it with a chef’s knife.  Choose a blade length you are comfortable with and buy a great loaf of bread.

Boning Knives are thin and very flexible.  They are used for boning chicken, fish and other meats.  If you plan to do much boning, you may want one of these.  Many kitchens do not have a boning knife and do just fine.

Cleavers are large bladed, square tipped knives and are very sharp.  They are not required in every kitchen and are considered a specialty or gourmet tool.  When you have advance in the kitchen to want one, you will know.

Steak Knives are really used at the table.  They will make your steak easier to consume, as you will not be tearing it, and will set a proper table when serving certain meats.  If you are young and starting out on your own, a paring knife can be used for that occasional beef splurge.  Choose your steak knives by design, and sharpness.  To me they are more décor than kitchen.

Now go choose the right knives for you!