The Knife Vault

Chef's Knife

Do you have all the kitchen knives you need or do you have kitchen knives that are rarely used? The two knives needed for the basic kitchen are the chef’s knife and the paring knife. While most will use the chef’s knife over ninety percent of the time there are many other designs that can make life easier. The major knife manufacturers offer configurations for those who are not trained chefs.

Fillet knives can be used for filleting and boning, however the boning knife is less flexible and more durable for those tough boning jobs. A bread knife can be used for carving. However the carving knife makes a cleaner cut and you can slice thinner sections. A sharp pointed steak knife can be used for paring but the paring knife is smaller and more manageable.

Whatever you choose, two, four, eight or more, always select quality knives such as J A Henckels, Al Mar or other well made knives. These knives will last for generations and require less maintenance.