Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About
These should be all high-carbon stainless steel.
  • Chef’s knife, 8 or 10 inches (all-purpose)
  • Paring knife, 3 or 4 inches (for trimming vegetables and other small cutting jobs such as julienning a carrot)
  • Serrated knife (for bread, tomatoes, and other soft foods)
Nice to have:
  • Utility knife, 6 inches (like a small chef’s knife)
  • Slicing knife, 12 inches (for carving roasts)
  • Flexible boning knife, for chicken, or a rigid one for large cuts of meat (only if you cook a lot and plan to bone your own meat)
  • Cleaver, for cutting up poultry or chopping