Avoiding The Block: Get The Knives You Really Need
Posted on October 8, 2007 by Melissa
Filed Under Kitchen
You don’t need a big block of knives. I would bet that you won’t even use half of them more than a few times. My old knife block sits gathering dust in a corner and I suspect it’s in good company.
As someone who cooks A LOT and has worked in commercial kitchens I know that there are only a few knives you truly need. The other 20-or-so knives get sporadic use at best and even then, one of the three essentials could probably have accomplished the same job. Depending on who you speak to, having an army of knives suited for specific tasks could be either luxurious or cumbersome. I’ve even seen a knife specifically meant to cut sandwiches. But when you are on a budget and want the biggest bang for your buck the true “everyday” kitchen knives are the way to go.
I believe that cutlery is one area where quality and functionality trumps sheer quantity. You may think that cheap set of 30-knives is giving you more for your money but it just isn’t true. Are those “disposable” knives likely to last through the years and when you think about it, is it really a good deal to buy the entire set just to get a few core knives? Buy individually through “open stock” – get what you need and forgo the extra clutter.
Don’t spend money on knives you will barely touch. Stick to buying the knives you will actually use and eliminate the excess. Here are the three knives that I feel every kitchen needs.
The Essentials
1. Chef’s Knife – This is your go-to knife for all things chopping, dicing, mincing, slicing, etc. This is the knife I use the vast majority of the time. Fine mincing becomes an easier task with this knife because it allows you to use a smooth rocking motion due to the slightly curved blade. This is the knife to spend the money on. A good chef’s knife can last a lifetime when properly maintained.
Look for an 8″ or 10″ version that is non-serrated. Make sure that the metal of the knife extends through the handle (“full tang”). Hold the knife before you buy it to make sure it feels comfortable and balanced in your hand. Avoid super lightweight knives – you want it to have some heft for ease in cutting through tough gourds or bones. To learn more about these knives check out Wikipedia.
2. Paring Knife – This knife is needed for the more delicate or detail oriented work you might do. I use mine for de-veining shrimp, cutting/peeling fruit, or for anything too small for the chef’s knife. This is also what I use for trimming the fat from meats as I find the size of the chef’s knife can interfere with precision jobs. No need to drop major cash on this knife – just make sure it is super sharp, non-serrated, and slightly flexible so it can follow curves (like when peeling an apple).
3. Serrated Knife – You need a long serrated knife primarily for slicing breads. Serrated knives “saw” rather than “cut” which is perfect for slicing through tough crusts without flattening your bread. If you have ever tried cutting fresh bread with a chef’s knife you will understand what I’m talking about. Serrated blades are also recommended for slicing tomatoes and other fruits that are easily bruised or crushed (although I find a properly sharpened chef’s knife does the job just fine). There is absolutely no need to buy an expensive serrated knife; the cheaper ones will do just fine. Just make sure the knife is well put together and that the blade isn’t too thin and flimsy.
Runners Up
Carving Knife – I rarely use this knife and although a chef’s knife can fill in I find that the carving knife’s thinner width and longer length helps keep the meat from sticking to the blade while carving. This is not essential but it comes in handy with large birds and roasts.
Boning Knife – If you cook extensively with fish that requires boning this may be an essential for you. This long and flexible knife can help make quick work of fresh fish. A boning knife certainly makes life easier but I haven’t had to use one consistently in my household.
Santoku Knife – This is listed as a runner up for an alternative to the chef’s knife above. A santoku knife does a good job slicing because the hollows help cut surface tension which can stop food from sticking to the blade as you work. This is especially useful for “wet” vegetables and some meats. This knife is lighter in weight than the chef’s knife so it is less appropriate for certain tasks requiring heft. Although a chef’s knife can do the same tasks as a santoku I felt I should include it since it is popular alternative these days.
How should I store the knives if I don’t get a block set? Just don’t throw them in a drawer: it ruins the knives and it dangerous. I use a Kapoosh. It is a universal knife block that keeps the knives of my choice protected. It is an awesome way to store knives when you are avoiding getting an entire set. Because it fits any size or kind of knife it allows you to buy just what you need rather than buying whole kits.
You will save money by properly storing your knives and having them last longer. Many people who have a hodgepodge of knives don’t know what to do with them so they throw them in a drawer. This dulls the knives quickly and can mean a trip to the professional knife sharpener. A Kapoosh solves that problem.
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14 Responses to “Avoiding The Block: Get The Knives You Really Need”
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I very much agree with this. I find that the only 3 knives I need to use in the kitchen are these. No need to spend hundreds of dollars on so many knives!!!
Thanks for the advice! Our knives badly need replacing. Now I know what to look for!
@Lynnae – You are welcome! Make sure to get a sharpener when you get a good quality chef’s knife so you can keep it nice and sharp.
And don’t put them in the dishwasher – it just dulls them faster. Hope this helps!
I agree- three knives will get you through just about everything, and quality matters. My only problem is that people can go out, follow this advice, and still miss one major point- that your tools are only as good as how you use them. A perfect chef’s knife can smoosh a tomato just as quickly as cheap chef’s knife if you bear down on the knife instead of slicing through the fruit. A serrated knife will still tear bread to crumbs if you apply too much pressure. Knife technique matters just as much as the tools you use- maybe even more.
That- and any good knife can be ruined by neglect- a well made knife is still going to be dull as applied accounting if it isn’t properly maintained. If you buy good knives seperately, invest the extra money to get a hone for them. Just for clarification- steer clear of anything that calls itself a sharpener, because you can’t sharpen knives at home. You can hone them- which puts the blade back in alignment and allows it to stay usable longer- but you can not sharpen them. That should be done by a professional every 6 months or so to preserve the life of your blade. A professional is going to have access to equipment, and the knowledge of how to sharpen the knives safely, that an average person simply does not have.
If you’re going to neglect, abuse, or simply misuse your knives- you’re wasting money. You’re wasting money because they won’t last as long as they should, and they’re not going to do the work with the ease of a well maintained blade.
@Kat – Great advice! You are right, even the best knives will hack and tear food if they aren’t used properly. Thanks so much for bringing up those valuable points!
Great article – thanks. It’s easy to get into thinking that you’ve got to go out and purchase some crazy number of knives, when just three or four GOOD ones will leave you much better off.
I didn’t know knives got damaged if just stored in a drawer. I store my good knives in the block they came with, but all my other ones are just in the drawer. Should look into one of those universal knife blocks..
I agree with this there is nothing worse than having a blunt knife, rather spend that extra bit of money on a good quality knife that one will have for years to come than buying cheap ones that one has to replace all the time. I do find that knife blocks actually save me on sharpening and it looks neat and i can find the knife im looking for without cutting myself looking through all of them that are lying in the draw
Hi there,
I know that I have placed a comment here already, was just hoping that there would be new post here, it would really be great if there were more recent posts made, will just keep coming back to have a look out for them.
I do a lot of cooking and there is nothing worse than finding my knives not sharp and this happens often as the family like to use them too, goodness only knows what they do with them.:)
[...] A Penny Closer: Avoiding the Block – Get the Knives You Really Need This is exactly the same advice my Knife Skills teacher gave during our 180-minute class. Right on. [...]
[...] A Penny Closer: Avoiding the Block – Get the Knives You Really Need This is exactly the same advice my Knife Skills teacher gave during our 180-minute class. Right on. [...]
[...] A Penny Closer: Avoiding the Block – Get the Knives You Really Need This is exactly the same advice my Knife Skills teacher gave during our 180-minute class. Right on. [...]
[...] A Penny Closer: Avoiding the Block – Get the Knives You Really Need This is exactly the same advice my Knife Skills teacher gave during our 180-minute class. Right on. [...]