When preparing a meal, you automatically go for your knife, which is the most important piece of cookware you may own, and that’s why you need to have at least three basic kitchen knives.
When it comes to these crucial tools, we follow the maxim “less is more.” You don’t need eight kitchen knife sets, despite the fact that they seem like a great deal. The three basic kitchen knives you need to have are the chef’s knife, the bread knife, and the paring knife. These three utensils may be used for many different things, such as cutting tomatoes, shelling strawberries, and carving a turkey.
The three basic kitchen knives for a simple kitchen:
A CHEF’S KNIFE
The chef’s knife gets the most usage out of the three basic kitchen knives, so it’s worth the expense to get a nice one and take very good care of it. With the exception of carving a roasted turkey or slicing a watermelon, this knife may be used to chop, cut, and julienne practically anything. It should be strong yet lightweight, with a long blade, and a handle that feels well enough in your grip. On times when you are cooking a lot, you want a kitchen knife that fits you and that you feel comfortable using.
Blade lengths for chef’s knives are generally 8 inches to 10 inches. There is no perfect length; your degree of comfort will determine the size that suits best for you on your cutting board. For more information, read this in-depth article about knife sizes and the best knife sharpeners.
A BREAD KNIFE
A bread knife, often known as a serrated knife is one of three basic kitchen knives and it may be used to cut both soft and hard meals. Use this knife to gently saw through anything without shattering the interior, such as tomatoes or crispy bread. Because the thin, serrated blades of a bread knife keep their sharpness for such a long period, you may use one for a very long time.
A bread knife with a scalloped sharp blade is the perfect instrument for slicing fragile veggies and fruits. Also, it looks appealing enough to be displayed on a cheese board. The thin blade prevents anything from sticking to it while you’re slicing.
Chefs commonly use bread knives like these in professional kitchens. The angled wooden handle is gentler on your wrist and lighter on your hand. It also makes it easier to slice a lot of bread fast and efficiently.
A PARING KNIFE
The go-to instrument for small-scale, accurate work should be a paring knife, one of the basic kitchen knives. Choose knives with a blade that is between three and five inches long and a light handle. This is the perfect length for slicing up fruits, filleting shrimp, sectioning oranges, and skinning baked potatoes.
A high-quality paring knife from the basic kitchen knives set has an ultra-sharp steel blade that lasts for decades with appropriate maintenance. The pointed, sharp edge performs best while coring vegetables and fruits and cutting into tight areas. It is reasonably priced yet feels solid and expensive.
A knife is a crucial piece of kitchen equipment, and you need to have these three basic kitchen knives, so choose wisely and choose something that is safe, secure, and easy to use in addition to being functional. We really hope that the tips above were helpful. Have fun cooking!
