Kitchen Knives: The basics

"A sharp knife is a safe knife."

I don't know who said that but they were a wise soul. Now, you may think that sounds counterintuitive but if you have spent any time at all in the kitchen trying to use a dull knife, you know how dangerous that can get. You apply way more pressure than necessary, the knife slips, and you become less careful, just to name a few safety hazards. Not to mention it is so frustrating when you are trying to prepare a meal! A fine dice is impossible, everything takes twenty times longer than it should, and detailed cuts often end in over-cuts that may in turn lean to disaster.

Moral of the story: good, sharp knives are a basic tool every cook needs!

Now, I've used my fair share of good knives. But. Andy got me some really, really nice Wüsthof knives for an anniversary gift this year and my life is forever changed.

Like truly changed. I'm not exaggerating. Cutting everything felt like slicing soft butter. And cutting tomatoes? Oh man. No juice squirting, no smashed tomato, it was magical. Mincing herbs happened in two seconds flat. Hulling strawberries was like scooping soft ice cream. You guys, come to my house and try them out! I'm so serious.

But since I'm starting to drool and think of something I can make for dinner that involves as much chopping and cutting as possible, we will move on. I'll give you the run down on what Andy got me. He got a block and then chose individual knives to fill it because they are nicer than the block set knives. He also chose the knives I use most. Doesn't he know me so well? Seriously one observant man right there!

The Knife Block is pictured above, obviously mine is not filled which is totally fine. I will fill it gradually. Besides, if a good steak is cooked right, you should be able to cut it with a fork or butter knife ;). {But really...}

 

 

First up, the Santoku Knife (7"). This is my go to knife for most things. It is the chopping master. The hollow edge allows for chopping without the food sticking to the edge of the knife. This is definitely the workhorse of my kitchen.

 

 

 

Second, the Cook's Knife (6"). This is my second most used knife. I love this more mincing. The curved edge makes pivoting and mincing on the board quick work. This guy can get moving pretty fast.

 

 

The Paring Knife (3.5"). This little knife makes small detail work a breeze. You cannot be without this knife when it comes to everyday cooking. I use mine for small fruit, de-seeding, and detail cutting like on pie tops.

 

The Offset Deli Knife (8"). This is a bread knife. And it isn't just any old bread knife. It can cut warm bread without smashing it and goes through sandwiches like nothing. I always hated taking a beautiful loaf or sandwich to the cutting board and have it come away smashed. No good. This knife is a bread master.

If you are only going to have a few knifes, those are the ones to get. They are your everyday kitchen basics. If you have been living without them, you have been living all wrong!!

I also have these next two knives and they would be an awesome addition to your basic set.

 

 

The Utility Knife (6"). This knife is the perfect step between a paring knife and the cooks knife. I love to use this knife for cutting meat, but you could use it for just about anything.

 

 

The Boning Knife (5"). I actually don't have the Wüsthof brand of this knife {yet}. I have a Farberware and it works fairly well, it is just annoyingly flimsy at the end. This knife is so great for carving whole birds or cutting any meat that has the bones still in it. The tip is ideal for separating bones {like removing the drumstick in a bird} and the blade allows for precise cutting along bones.

Now, what do I have in mind for the future? A couple things at the moment. I think I would like a longer Santoku or Cook's Kife {I haven't decided yet} for cutting larger things, like melons and such.

 

 

 

Also, these Kitchen Shears. I love these for cutting herbs out of my garden, cutting up strips of meat, and cutting the string on meat. They are so handy to have in the kitchen.

So there you have it. My favorite knives ever. Some important notes are:

• I have small hands and these knives fit them perfectly.
• I have the shorter versions of the Santoku and Cook's Knives and I prefer them over really large knives. I find the smaller ones easier for me to control. As mentioned, I would like one of those in the larger version as well.
• Of course there are other wonderful brands out there. But you probably won't find them at your local Wal-Mart. Go to a specialty kitchen store and they can help you. America's Test Kitchen also recommends Victorinox brand.
• All of these opinions and descriptions are my own and in no way represent the company Wüsthof.