Now don't get me wrong, the list of knives you want has no limits, but I have summed up below, 4 knives every cook needs to complete their kitchen.
Knives are the most used tools in any kitchen and they vary in many shapes, styles and sizes for a reason. Every knife is designed for a purpose, and by using the right knife for the job you will increase efficiency, comfort and prolong the life of your knives.
It can take time to properly equip your kitchen and this doesn't have to happen over night. Whether you're boning a leg of lamb or hulling strawberries, have a think about what you do most in the kitchen and build your collection around that.
A classic style Chef knife is essential for any kitchen. These come in many different styles and ultimately comes down to your preference and comfort.
A traditional Chef knife has a blade 8-10" long, making it really versatile and efficient.
This knife fulfils 90% of kitchen tasks, including the bulk of your slicing and dicing. However this doesn't mean it is suited to all kitchen tasks and my greatest tip is to try using your smaller knives for the small jobs.
The Paring knife is so overlooked in my opinion and one of my favourite knives to use. With a much smaller blade, this guy is the Chef knife's partner in crime. It is perfect for those smaller, more delicate tasks which make a larger knife uncomfortable and dangerous.
With a blade length of approx. 4" this knife can take care of the jobs that require more care and attention.
It is perfect for tasks like deveining prawns, peeling fruit etc. However it is best to avoid tasks like cutting hard or larger vegetables like parsnip, turnips etc. which can cause the knife to slip. If you find yourself having to apply lots of pressure to make the cut, in most cases, you're using the wrong knife for the job.
The clue is in the name here, this knife is designed to handle boning fish, meat and poultry. Whether it is a small fillet of fish or a large side of pork, the boning knife is incredibly versatile.
Boning knives have a long and slender blade of 7-8", making them perfect for the intricate tasks which require flexibility.
Whereas most knives are designed and suited to cutting and chopping in a straight line, this style is designed to go around all those curves and bends. You should never be using your boning knife to cut through bones, but to delicately cut around them preserving as much meat as possible.
I get it, they look epic, but the versatility and value of owning a cleaver is widely overlooked for the average household.
There are lots of tasks when cooking which require more effort and force, making it difficult for your standard Chef knife.
A cleaver can easily break through joints in meat, carve through thicker cuts and break through (most) bones. Over the years the cleaver has been recognised for its versatility and cooks are increasingly reaching for the cleaver for heavier tasks, like cutting through a pumpkin or squash.
It can be used for meat, vegetables, mincing, dicing, slicing and pounding - this knife has definitely earnt a well deserved spot in your kitchen.