Add These Sweet Blades to Your Knife Collection
You really only need three or four knives in your kitchen : an 8 or 10 “chef’s knife, a 3 or 4” vegetable peeler, a serrated bread knife, and maybe a 7 or 8 “santoku. They’ll take care of most of your haircut needs, but once you get the hang of them, you might want to complement your collection with a few select extras.
Cook’s Illustrated has compiled some of the most useful blades, besides the bare essentials. You should click the link below to read the entire guide, but I cannot recommend the following three:
- Boning knife: If you are doing any kind of home butchery – such as chopping a whole chicken or duck – a boning knife is very useful for removing thin small clippings or slicing off silver skins . Cook’s Illustrated recommends this 6-inch Victorinox .
- Kitchen scissors: Not really a “knife,” but I keep mine on the magnetic stripe of the knives, so we’ll say that matters. They are great for more than just chopping greens and green onions; they can be used to cut pie dough, cook chicken and easily cut bacon into beautiful lard. These Kershaw Razor Scissors are Cook’s Illustrated favorites.
- Meat Cleaver : There are two things a meat grinder can help you with, and those two things are bones (think of all those delicious courgettes!) And lobster. They’re also great for digesting large amounts of meat (or chicken wings!) While relieving stress at the same time. Cook’s Illustrated high recommends this trendy model from Global , but if you’re looking for something more affordable, try the LamsonSharp Pro 33100 .
Of course, there are knives you should n’t mess with. Salad knives are useless (just tear the salad by hand) and stay away from these expensive block sets.
Types of Kitchen Knives | Illustrated chef