Five Basic Types of Knives

• A chef's knife has a blade 8 to 10 inches long and it can cut through almost any object. If you can only buy one knife, this is the one to buy. It can perform most kitchen-knife needs. It is essential to find a chef's knife that fits the hand well. Pick up and hold several knives to find the one that feels best. Most good kitchen stores also have staff on hand to help you choose the best chef's knife for you. Make sure that the blade goes all the way through the handle.
  
  A paring knife is about 2 1/2 to 4 inches long. This is the next knife you should purchase. Paring knives are perfect for peeling, coring, slicing and cutting small objects.
  
  A utility knife is about 5 to 8 inches long. They are perfect for cutting meats and cheeses, or slicing and cutting medium-sized objects.
  
  A boning knife is 4 to 5 inches long and has a flexible blade for cutting around bone and meat.
  
  Bread knives come in different lengths with a serrated cutting edge. Pointed serrations are preferred because they last longer than wavy serrations.
  
  

Proper Knife Use

• It is essential to always cut away from the body. Cut and chop slowly and cautiously when first learning to use a knife. Hands, cutting surfaces and the knife should be dry to avoid slipping. Curl the fingers of the hand holding food in place to avoid cutting these fingers. Use your dominant hand; cut with a rocking motion, beginning with the tip end of the knife and finishing with the handle end. The knife's blade should not leave the cutting surface.
  
  

Proper Knife Care

• To keep knife blades sharp and to prevent injury, always store knives in a block or on a magnetic strip. Most knife companies advise hand-washing and drying kitchen knives; however, several cooks report that using a dishwasher has not damaged their knives. Always wash your knives slowly and carefully to avoid injury.
  
  It's important to keep knives sharp to be able to properly cut food and avoid injury. It's ideal for every cook to keep a steel in their kitchen. A steel looks vaguely like a spear and keeps knives sharp by straightening their edges. To use a steel, hold the knife in your dominant hand and the steel in your other hand. Drag one side of the knife blade, from tip to handle end, along one side of the steel at a 20-degree angle. Repeat with the other side. Repeat five to six times, then wash and dry the knife.