Knives

Appears in

Published 1997

These should be all high-carbon stainless steel.

Must-haves:

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

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