CHEF’S KNIFE
A good chef’s
knife is the most
versatile knife in
the kitchen and is
great for everyday
chopping and slic-
ing tasks.
PARING KNIFE For small
jobs such as coring apples or
trimming radishes, a sharp,
agile paring knife is essential.BONING KNIFE
A fl exible boning
knife is best for
tasks that require
the blade to
follow the curves
of bones and meat.SERRATED KNIFE
The teeth of a ser-
rated knife are best for
slicing crusty bread or
delicate tomatoes.SLICING KNIFE
A long carving/slicing
knife is the proper
tool for carving most
roasts, a turkey
breast, or meats you
want to slice thin.Before you can learn how to dice an onion with
the eff ortless speed and grace of a master (tip of
the toque to Jacques Pépin), you need to know
which knives to use and how to care for them.
Be Safe
DQG(įFLHQWMaking horizontal
cuts can be a useful
step for effi cient dicing.
Cut off rounded edges
to create a stable base
for knife work.of the knife along it, from heel to tip, at a
15-degree angle, alternating sides with
every swipe.
But if your knife is truly dull even when
properly honed, you’ll need to shave metal
off the blade—otherwise known as sharpening.
You can send your knives out to be sharpened or
use a whetstone (which takes practice), but we
prefer to use a manual or electric sharpener.Adjust your grip as necessary for the
proper balance of control and power;
choking up on and pinching the top of the
blade between your thumb and forefi nger
gives the best control. Pay attention to
your nonknife hand—it is as instrumental
to fast, safe knife work as the hand hold-
ing the knife.:DVK.QLYHV&RUUHFWO\
Hand-wash your knives in hot, soapy water; if you have
a carbon-steel knife, it’s important that you thoroughly
dry and (occasionally) oil it, too. Keep your knives out
of the dishwasher, since the jets of water can jostle
the knives and knock them against racks and other
items that can damage or dull the blades. Harsh soaps
can also damage the blade and the handle. Knives are
easier to clean when you wash them right away, before
the gunk has a chance to set up.Keep Knives Honed and
6KDUS 1RWWKH6DPH7KLQJ For fi ne paring-knife
work, sometimes it’s
easier to lift the food
off the board and
carefully work with
the food in your hand.Magnetic strips
keep your knives
visible and prevent
them from getting
bumped around in
a wooden block or
a drawer.For safety, always curl
the fi ngers of your
nonknife hand into a
“claw.” Move your hand
and the knife when
cutting, never the food.Illu
str
ati
on
:^ J
ay
La
ym
an
Web subscribers can read the results
of our testing of chef’s knives at
CooksCountry.com/knifetest.