At the Home Chef Matters chef Paul Kinny elaborated on the importance of investing in a good knife by home chefs. “From cutting to slicing and dicing to paring, using the right knife for the right task saves time. However, the right knife in your kitchen will depend on the type of cooking that you do,” Kinny said.
Here are the four must-have knives for every kitchen. Read on to know how to use them.
When to use: Used for intricate works like coring tomatoes, julienning vegetables, segmenting citrus fruits, peeling oranges, hulling strawberries and deveining shrimps.
Top Tip: Look for a comfortable grip, agile blade and pointed tip. Store the pointed tip of the paring knife in wine corks to protect hands.
When to use: The serrated toothlike edges make it ideal for cutting bagels, buttery brioche, slicing pineapples and tender tomatoes.
Top Tip: Keep your serrated knife in a knife block. Never store it in a drawer, which can make the blades dull.
When to use: The thin sharp blades are used to remove bones from fish and meat. The thin sharp blades are used to remove bones from fish and meat.
Top Tip: For cooking thick meats, opt for stiffer blades. A semi-stiff blade is good for larger pieces like beef, pork and lamb. A boning knife with a flexible blade is good for delicate pieces of meat like trimming excess fat and soft tissue.
When to use: This versatile tool is excellent for mincing and slicing vegetables and chopping nuts.
Top Tip: If you value performance and durability, opt for a carbon steel blade. A home chef who just wants a sharp blade can, however, look at buying a regular stainless steel knife.