The 5 Knives No Kitchen Should Be Without

Ask any kitchen professional what the most important tool in the kitchen is. The answer will most likely be a sharp knife. This is because knives are the foundation of good food: uniformly cut and well prepped ingredients are the makings for great cuisine. Although a good knife can be expensive, most basic kitchens only need two or three. We've searched high and low for the sharpest of the sharp, so take a look and see which knife is right for you.

1. CHI Cuisine Everyday Ceramic Blade
Ceramic knives are definitely worth looking into. Not only are they half the weight of stainless steel knives, but they also won't transfer metal ions to your food, making them a pure and healthy alternative. This knife is ideal for making straight cuts of fruits, veggies or strips of boneless meat. This 6-inch blade is also ideal for beginning chefs who are more comfortable working with a smaller knife.

2. Wüsthof Chef's Knife
A staple in every kitchen, you can use this knife for quick and clean slicing, dicing, shredding and chopping. The blade also has a slight curve to help to make cutting more of a rocking motion than pressing or sawing. You'll be chopping like a pro in no time with this versatile blade.

3. New West KnifeWorks Fusionwood Santoku
This Asian-inspired knife has great precision with a wide blade that applies pressure uniformly, achieving even and uniform cuts. This knife is great for slicing and chopping fruits and vegetables to make stunning salads, but it can also be used to butterfly boneless chicken breasts or slice fish. The dimples on the side of the blade help slice fruits and vegetables paper-thin without tearing them while preventing food from sticking to the blade.

4. CUTCO Slicer
Sleek and sharp, this knife is long enough that it lets you cut almost anything in one continuous and clean stroke. The serrated blade is perfect for slicing breads, cakes, sandwiches or other baked items like ham or pot roast.

5. Wüstof Paring Knife
This tiny blade may look useless, but paring knife is an indispensible cooking tool. Use this little knife for deveining shrimp, removing seeds from vegetables or peeling fruit. This knife can also be used for creating garnishes like radish roses or chocolate curls.

If you're going to invest in one of these quality knives, you need to know how to use and care for them properly, so remember these simple tips, tricks and tecnhiques before you start chopping away:

Tip: When buying knives, always think about the type of knife you're buying and what you will be using it for so you don't damage the knife (for example, ceramic knives don't withstand pressure well and shouldn't be turned on their side to crush garlic).
Technique: Always use wooden or plastic cutting boards— never porcelain, glass or metal, which dull knives quickly.
Trick: Most vendors like CUTCO and New West KnifeWorks will sharpen your knife free of charge, so you don't need to worry about learning how to use a sharpening stone (just yet).
Technique: Although most knives are dishwasher safe, it's always best for the knife (and your fingers) to hand wash them whenever possible.
Tip: Always store your knives safely. Knife blocks are best as they prevent cuts— just make sure blade is clean and dry before storing.

— Written by Lisa Curry

Photo credit: Wüsthof Knives

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