Knives and Sharpening Tools
[dropcap]K[/dropcap]nowing the different types of kitchen knives and when to use them is a vital competency to the aspiring home cook or professional cook alike. Using the proper tool for the proper task not only increases your skill level but helps you build the proper foundation for perfecting your skill by learning the proper use and not developing bad habits.
While most tasks can be accomplished by a single or dual knives set up, such as a chef’s knife or a santoku knife, relying on either of them is a crutch that can leave you unable to perfect the finer nuances of finesse that a more refined tool accomplishes, such as a paring knife or boning knife.
The Chef Knife
The chef knife is the go-to for every chef, professional cook and used by intermediary home chefs. This versatile knife slices, dices, chops, and cores with ease. This knife is essential for anybody who is serious about learning to cook. Our selection is based on quality, ease of sharpening, and edge holding ability.
8″ Classic Chef Knife
$99.99 by Wusthof
The Santoku Knife
While I’ve seen many people try to use this Santoku knife on a regular basis, it just doesn’t perform well in a universal setting and the chef’s knife almost always ends up making this knife irrelevant. The reasoning behind it due to its only strength being for straight prep work. It’s grooved flat blade makes it excellent at chopping and slicing vegetables.
7″ Santoku Ikon Knife
$129.99 by Wusthof
Cleaver
Four Star Cleaver
$139.99 by Zwilling J.A. Henckels
Bread Knife
10.25″ Bread Knife
$54.99 by Victorinox
Boning Knife
$22.95 by Victorinox
Kitchen Shears
Kitchen Shears
$14.95 by Chef Remi
