In the kitchen, there are substitutions for ingredients and technique, but there is no substitution for proper knife and cutting tools. Investing in a good quality set, and keeping them sharpened and cleaned, will ensure years of easy and proper cutting in the kitchen. Always choose a high-carbon, stainless steel blade that feels “right” in your hand.
Serrated Bread– a serrated bread knife is used to cut through breads and tough pastries using a sawing motion.
Chef’s Knife– Chef’s knives are the “go to” knife. These are used for slicing, dicing, chopping, and mincing almost anything and everything in the kitchen.
Utility Knife– A utility knife is used best on fish, fruits and cheeses. When a chef’s knife is needed along with delicate hands, this is the knife to use.
Scissors– for opening packages to cutter herbs, a good set of kitchen-only scissors are a definitely necessity.
Paring Knife– a miniature chef’s knife used best for coring, peeling, and cutting. Best when precision and delicacy is needed.
Carving Knife– A carving knife has a long, thin blade used for slicing meats.
Tomato Knife– A tomato knife has a small, serrated edge that keeps tomatoes from smashing when they are sliced.
Santoku Knife– Santoku knives have a sharp edge with beveled ground. These hollowed impressions help to release sticky foods after slicing.
Plastic Cutting Board– are affordable and best used for foods that require the board to be sanitized after use. (ie. poultry, meats)
Bamboo Cutting Board– Bamboo boards are known for absorbing less moisture than wood and are more durable. They are on the pricier side of cutting boards.
Wood Cutting Board– Wood boards are easier on knife wear and tear and are more affordable than bamboo. Some can even be used in the dishwasher.