Whether you're slicing an apple or boning a chicken, the right knife for the task at hand makes life easier (and safer) in the kitchen. I recommend that a complete knife collection include the following items.
Please bare in mind that a good set of cutlery is made from a single piece of steel through out the entire piece. Not a something that has a handle attached to the end of the steel. A perfect example of a good set is the set that I use.
Calphalon Katana Series. These knives are made of one solid piece of steel throughout the entire blade.
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Use:
Among the most versatile knives, this is the knife you'll use daily for chopping, slicing, dicing and mincing.
Use: Smaller than a chef's knife but larger than a paring knife, this versatile knife excels at everyday tasks, from cutting sandwiches to slicing meat.
Use: This indispensable knife is handy for smaller precision tasks like peeling, trimming and slicing small fruits and vegetables.
Use: A serrated bread knife cuts soft, fresh loaves without squashing or tearing. It's also great for cutting tomatoes and citrus.
Use: Combining the features of a cleaver and a chef's knife, this multipurpose knife minces, dices and slices.
Use: Use this knife to slice cooked meats, poultry and fish. Its long, thin blade ensures you can cut large pieces of meat into neat, even, thin slices.
Use: This narrow-bladed knife curves inward to give you precision control when you remove meat and poultry from the bone.
Use: Use this heavyweight cleaver to cut through meat and poultry bones with a single downward stroke, or to slice through firm vegetables.
Use: With a finer blade than that of a meat cleaver, the vegetable cleaver efficiently chops and slices produce, then aids in transferring it to the pot or bowl.
Use: With a shape reminiscent of a slender cleaver, this Japanese vegetable knife has a straight cutting edge that excels at slicing when used in an up-and-down motion.
Use: The triangular blade and pointed tip of this Japanese-style boning knife make it excellent for working around the bones and joints in poultry.
Use: Serrated or straight-edge, steak knives, to be used with steak or other heartier meats, are the only sharp cutlery that are part of a place setting.
Use: This knife slices tomatoes neatly, thanks to tiny serrations on the blade that prevent skins from tearing. It's also ideal for citrus.
Use: You'll find myriad uses for kitchen shears, from trimming pastry dough and snipping herbs to cutting twine and parchment paper.
Use: Essential for honing your knives so they stay sharp longer between sharpenings. The steel smoothes and realigns the worn carbon steel on the blade's edge.[/center]
