Kitchen Knives
Posted September 11, 2009
By admin
My fiance wants a couple of nice kitchen knives for her b-day. What brands should I get + what types?
I.e., if I just get her one, two, or three knives- what type(s) (butcher, paring, etc.) are the most important knife to have? I’d like to stay under $100, btw. (But I can go as high as $150) THANKS!
If you’re wondering what STYLE of knives you ought to get, I’d stick with the three basics: a chef’s knife (long, triangular blade), a paring knife, and a serrated bread/carving knife.
That being said, I don’t know what type of cooking your fiance does most frequently. A “butcher” knife (a cleaver) might be a better bet for her, if she uses a lot of whole animal products (whole chickens, etc) and needs to take them apart. But a good chef’s knife is pretty all-purpose. They come in various lengths, but an 8-inch or a 10-inch model is probably best, unless she’s doing a tremendous volume of cutting (like in a restaurant). A high-quality chef’s knife can be kind of expensive, but they’re well worth the extra money. I have a 10-inch J.A. Henckels chef’s knife that I’ve been using for almost 20 years. I have it professionally sharpened each year, and it’s still my “main knife”. As I recall, when I bought it, it was about $70.
Fortunately, a paring knife—even a top-of-the-line model—doesn’t cost nearly as much as a chef’s knife. The same thing goes for a serrated carving knife; it’s a “must-have” for slicing breads (a straight-edged knife will squash the bread).
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