If you enjoy preparing meals like Chinese hoisin & orange chicken stir-fry at home, then knowing how to properly cut the ingredients you receive in your HelloFresh meal plan is a must. For instance, many meat recipes require you to chop, slice or dice, but how do you know which knife is best for the job? Discover more about kitchen knives and their various applications below, so you'll always know which are the best kitchen knives to use for your recipes.
The best kitchen knives to have at home
If you only own a few kitchen knives at home, then ensure one of them is a robust, all-purpose chef's knife. These are suitable for most jobs, including chopping vegetables, meat joints and fish.
Smaller paring knives are best for peeling, and they can be used to make recipes with potatoes, for example. If you don't have a peeler at home, you can often use a small paring knife to get the job done.
The third type of knife to have is a serrated one. Unserrated knives can squash foods when slicing, like crusty bread or tomato skins. By contrast, a serrated knife slices through tougher skins or crusts with ease, allowing for more precision. These are perfect knives to use for delicate ingredients or crusty bread.
Western kitchen knives
Chef's knives, paring knives and serrated knives (like bread knives) are all common in Western kitchens. However, they’re not the only useful options. Specialist carving knives, for instance, are ideal for serving roasts or portioning cooked meats. If you're preparing steaks or meat for a dish like this lamb roast, a carving knife gives you precision and clean cuts.
Butcher's knives—or cleavers—are designed for cutting through thick meat and even bone, making them ideal for dishes with lamb racks or venison. Cleavers are also handy for chopping dense vegetables like cauliflower and carrots.
Other specialised knives include cheese plane knives, which are great for slicing the semi-hard cheeses you use in your favourite comfort dishes.
Japanese kitchen knives
Japanese knives are increasingly popular in Western kitchens for their precision and craftsmanship. A santoku knife combines the precision of a paring knife with the versatility of a chef’s knife. If you’re preparing a recipe like butter & garlic chicken with steamed veggies, a santoku knife can handle both chopping and fine slicing.
- The gyuto, similar to a Western chef’s knife, is designed for a rocking motion and excels at slicing meat and vegetables.
- The nakiri is great for chopping vegetables with straight, clean cuts.
- The yanagiba is the traditional slicing knife for dishes that require raw fish, such as Japanese cuisine.
How to sharpen different types of kitchen knives
Sharpening your knives with a whetstone is the best method to retain edge sharpness and extend longevity. Honing steel is great for regular upkeep between whetstone sessions, while electric sharpeners offer convenience.
Keep in mind that some electric knife sharpeners can reduce the life of your knives, especially high-end models. Professional sharpening is a good idea if you use your knives frequently—just be extra careful after sharpening!
Which types of kitchen knives would be good to add?
Once you have the basics, including a chef's knife, serrated knife and paring knife, you should consider expanding your collection. A santoku or boning knife is ideal for more delicate tasks, such as deboning poultry for dishes like honey-glazed chicken breast. A utility knife offers a great mid-sized option, while a dedicated carving knife and a cleaver round out your toolkit for advanced preparation.
Types of Kitchen Knives FAQ
What are the different types of kitchen knives and their purpose?
- All-purpose chef's knives handle most food prep jobs.
- Paring knives are ideal for precision work like peeling or coring.
- Serrated knives slice bread or soft vegetables cleanly.
- Santoku knives are great for dicing and mincing.
- Boning knives handle meat and fish prep.
- Cleavers are suited for tougher cuts or heavy-duty vegetable chopping.
When is it best to use a santoku vs a chef knife?
Flat-edged santoku knives are small and best for making quick, clean cuts of meat and vegetables. The Granton edge on a santoku helps prevent sticking. Chef’s knives have a curved blade, which is perfect for a rocking motion, making them better for tasks requiring force or volume.
What are the three basic kitchen knives?
The three must-have kitchen knives are a chef’s knife, a paring knife and a serrated knife. Together, these three cover nearly all the tasks involved in everyday home cooking.
What is a serrated knife used for?
A serrated knife is best when slicing through foods with tough exteriors and soft interiors. For instance, think about crusty bread, tomatoes and eggplant. Its sawing motion reduces pressure on delicate ingredients.
What is a paring knife used for?
A paring knife is small and nimble, making it ideal for peeling, coring and even segmenting fruit. It’s also great for deveining prawns or making decorative cuts, such as those needed to prepare some citrus-based chicken recipes.