Hardware & Software: Knives Part II -- Beyond the Basics

Tools for a City Cook's Kitchen

L to R: Milk Street's Kitchin-to knife, a flexible boning knife, and a small serrated tomato slicer

Hardware & Software: Knives Part II -- Beyond the Basics

Tools for a City Cook's Kitchen

When I went to cooking school we were given knife sets of about 8 different blades and I fully expected to use them all at some point in my training. Not so. Our teacher encouraged us to become fused to one of them in particular -- our chef's knife, not just for big cutting but also smaller tasks that I previously thought had to be done with a smaller blade. 

Although that was good advice, and you can do very well with what I call the essential three --  chef's, paring and serrated -- there are some others you may find very useful.  As with any kitchen tool, what's right for you will depend upon how and what you cook, but here are some specialty knives that may suit you:

Tip:  keep your kitchen scissors exclusive to food because cutting paper can accelerate the dulling of the blades.

 

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