When prepping a meal, nothing is more important to the process than a set of trusty knives. And forget trying to use a dull blade to slice and dice meats or produce. It’s essential to have the proper blade to tackle each task. And as helpful as a nice chefs knife can be, it’s good practice to have some options in the kitchen. Ever try slicing a loaf of bread with the wrong knife? It can be a dangerous nightmare.
And that’s where it can get confusing, and expensive! Buying a set of knives is an investment. An investment that might never seem to pay off. Cutlery isn’t cheap, and unless you’re comfortable in the kitchen, chances are high that most of the knives in the set will be used infrequently. Knife sets can be a great investment; but they can just as easily become more decoration that useful tools.
But there’s a reason for all the madness. So while the common cook really only needs a few types of knives to get by in the kitchen, there is good reason so many specialized blades exists. Each knife serves a purpose.
We’ll break down each type of blade most often found in kitchen sets, and provide the rundown on how to use them. Chances are you might need to keep just a few knives around rather than a set. From the essentials to the nons, these are the types of blades that are commonly found in most kitchens.