Step 3:
Put it all together
The best knife that you'll buy will have a heavy, forged blade and a full tang. It will not have a serrated edge, unless it's a bread knife. The three classic knives are: - A chef's knife - for chopping, dicing, crushing(!) and lots more. This is generally the most-used knife in the kitchen, and comes in several lengths. An 8" model is an excellent choice.
- A slicing knife - for slicing meat it can't be beat! This knife is generally about 10" long, and fairly narrow.
- A paring knife - is about 3" long, with a triangular shaped blade. If you need to peel fruit, vegetables or do other delicate tasks, this is what you reach for.
There are several other specialty knives that are nice to have around. These include: - A bread slicer, which has a long, serrated or "scalloped" blade.
- A Japanese chefs' knife, which is similar to the chefs knife above, except with a dropped point, and wider blade. It's extremely versatile, and transfers chopped food to the pan very easily.
- A Chinese cleaver, which is thinner and lighter than a meat cleaver. Quite a few people swear by this knife, as you can julienne scallions as easily as mince pork. Expect to find this knife in carbon steel, rather than high-carbon stainless.
- A boning knife, which is very thin, and slightly curved. It's designed to separate meat from oddly-shaped bones, and is great for getting the most out of a chicken.
When you buy any of these knives, take a look at the specific piece you're buying. The blade should be straight, unstained, and without nicks or dents. The point should be cleanly defined, and the handle should not have any gaps where it meets the bolster.
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