There is likely no kitchen tool purchase as important as your cooking knives. And it's easy to feel overwhelmed by the variety of styles, prices, sizes and materials.
But while the category of knives is one you may want to explore for the rest of your cooking days, picking a couple of all-purpose kitchen knives can be simple.
The blade is usually about 3 inches long. Use a paring knife to peel fruits and vegetables, say, or devein shrimp. I think a straight rather than curved blade makes slicing tasks easier.Buying one requires a bit more thought. Most chef’s knives are either 8 or 10 inches long, from the bolster to the tip of the blade. Many professional chefs like a longer, 10-inch knife, but as with everything regarding knives, it’s about your own preference and comfort level.
Make sure there are no cracks near the rivets or handle, anywhere that could feel rough and allow residue to collect. Many good-quality commercial knives designed for home cooks are high-carbon stainless steel, which is easier to care for than straight carbon steel, and keeps a sharp edge longer than stainless.Chef’s knives are often divided into two main types: Japanese and German, or Western-style. Japanese knives are usually thinner and sharper, many made of higher-maintenance carbon steel. German-style knives are more durable, though they might not get as sharp.
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