Sharpening Those Knife Skills

Any one who has ever cooked professionally knows that different knives are used for different things. But we also know, as good as all these knives are for their specific uses, we really ONLY need a few. If you know how to use a knife, any knife, you can achieve good results from any kind of knife, and NO, they don’t need to be expensive either.

Most chefs will tell you that the most important knives in your kitchen will always be 1) your Chef’s knife, 2) your paring knife, and 3) some kind of a serrated slicer. Anything else, is just fancy bling. They are nice to have, but not necessarily needed. Of course I have all kinds of knives, but the ones I use 99% of the time are the three I just mentioned.

My go-to knife is my serrated French knife or chef’s knife. I use that for EVERYTHING! I do use my flatblade French knife for chopping herbs.

When I want to cut things smaller or finer, or when peeling apples or slicing strawberries or other fruit, I use my paring knife.

When slicing bread or tomatoes, or something that needs to be sliced precisely and thin, I use my bread slicer.

There are so many knives on the market, ranging from affordable to VERY expensive. You don’t have to have expensive “toys”. If you know what you are doing, you can make the affordable ones work just as well as the expensive ones. In fact, they are often better, because they are not so delicate or temperamental. I do have some expensive knives, but I really don’t use them nearly as much as you might think.

I just thought this was good information to know and to share. 🙂 Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.