Most meal preparation can be accomplished with just three knives: a serrated knife, a chef’s knife, and a paring knife. Of these three, the chef’s knife is most essential -- it can handle a large range of cutting jobs. If your culinary endeavors become more advanced, consider purchasing specialty tools, such as a cleaver or a boning knife. To ensure the best performance, sharpen your knives every three to six months. Invest in a whetstone, or take the knives to a professional sharpener.
The scalloped-edge “teeth” easily slice through soft foods, such as bread and tomatoes.
Chop, mince, and slice vegetables, fruits, and herbs with this kitchen workhorse.
A short blade allows for precise trimming, coring, and peeling.
Now watch how to slice, dice, and julienne: