What knives do you need for cooking?

Answer 1

A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives, there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials.

Types-

Chef's Knife-
Also known as a Cook's Knife, the chef's knife is an all-purpose knife used for slicing, chopping, dicing, mincing, and many other functions. The blade is curved to allow the cook to rock the knife on the cutting board for a more precise cut. Chef's knives are most commonly available between 6 and 12 inches, though 8 inches is the most common size. Most chefs recommend using the largest chef's knife that is comfortable in the cook's hands. Larger knives can cut more and are more versatile, but can be more difficult to handle.

Bread Knife-
Bread knives are a type of serrated knife, though unlike other serrated knives they are often simply called a Serrated Knife. Bread knives are usually between 6 and 10 inches, with 8 inches being a common length. The serrations on the blade make it ideal for cutting bread (and other things that are hard on the outside and soft on the inside).

Offset Serrated-
Similar to a bread knife, and arguably a type of bread knife, an offset serrated knife is a knife with a serrated blade and an offset handle that ensures the cook's knuckles will not touch the cutting surface when the blade has cut all of the way through the food. These knives are particularly popular with chefs, though they have not become very popular with home cooks. Some manufacturers refer to them as Deli Knives.

Paring-
A paring knife is a small knife with a plain edge blade that is ideal for peeling and other small or intricate work (such as deveining a shrimp, removing the seeds from a jalapeño, or cutting small garnishes). It is designed to be an all-purpose knife, similar to a chef's knife, except smaller. Paring knives are usually between 2½ and 4 inches, as anything larger than about 4 or 5 inches is typically considered a utility knife (although the distinction is somewhat vague).

Utility-
A utility knife is a medium size knife that can be used for a myriad of tasks (although many chefs will claim that a cook with a chef's knife and a paring knife can achieve these tasks just as well). Utility knives can either have a plain edge blade or a serrated blade, some of which are considered tomato knives. They are usually between about 4 and 7 inches in length.

Steak-
A steak knife is used at the table (as opposed to the kitchen) to cut through especially tough foods, such as meat. It is somewhat like a serrated utility knife, though its purpose is different. A steak knife is usually about 4 to 6 inches long and usually serrated, though some are not. Most are also decorative, since they are set on the table with the silverware.

Meat Knives-
Old carving knife and carving forks, non-stainless steel. Stag handles. Note folding fork rests.

Carving-
A carving knife is a large knife (between 8 and 15 inches) that is used to carve poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling them to make thinner and more precise slices. Carving knives occasionally have granton edges, and they are generally shorter and wider than slicers.

Slicer-
A slicer serves a similar function to a carving knife, although it is generally longer and narrower. Slicers are often more flexible and as such are better suited for slicing ham or fish. Slicers are occasionally serrated.

Cleaver-
A cleaver is a large, rectangular knife that is used in cutting meat. The blade, approximately 6 inches long, is very heavy, enabling the knife to cut through bone and joints with sheer force. Many cleavers have a hole in the end to allow them to be hung up easily. Cleavers are an essential tool for any restaurant that prepares its own meat. However, most home cooks do not need cleavers as in most home meat preparation the bone is removed with a boning knife.

Boning-
A boning knife is used to remove bones from cuts of meat. They have a thin, flexible blade, usually about 5 or 6 inches long, that allows them to get in to small spaces. A stiff boning knife is good for beef and pork, but a flexible boning knife is preferred for poultry and fish.

Fillet-
A fillet knife is like a very flexible boning knife that is used to fillet and prepare fish. They have a blade that is about 6 to 11 inches long, allowing them to move easily along the backbone and under the skin of fish.

Ham Slicer-
A ham slicer is a special type of slicer, with a long blade and rounded tip, that is offered by some manufacturers. They are specially tailored to cutting ham, as they are generally thinner and more flexible.

Small Knives-

Peeling-
Also known as a Tourne Knife or Bird's Beak Knife, a peeling knife has a pointed tip that curves downward (towards the blade). They are often used for many of the same tasks as paring knives. They can be used to cut decorative garnishes (such as rosettes or fluted mushrooms), slice soft fruits, or peel skins or blemishes. They are also used to make a cut known as a tournée cut in vegetables such as carrots.

Decorating-
A decorating knife is any knife with a decorative blade. The most common pattern is a simple zigzag. Decorating knives are used for making fancy cuts for garnishes and presentation.

Trimming-
Usually about 2 to 3 inches long, a trimming knife has a small, curved blade that is shaped somewhat like a boning knife. Trimming knives are ideal for small tasks such as decorating and peeling.

Fluting-
Usually about 2 to 4 inches long, a fluting knife has a small blade that is very straight. Fluting knives are ideal for small tasks such as decorating and peeling.

Cheese Knives-

Soft Cheese-
Soft cheese knives are specially designed for slicing soft cheese. They generally have holes in the blade to prevent the cheese from sticking.

Hard Cheese-
Hard cheese knives are specially designed for slicing hard cheese. They are sharp, so they can cut exact slices, and often have a forked tip, allowing them to be used as a serving utensil as well.

Parmesan Cheese-
Parmesan cheese knives are specially designed for slicing very hard cheeses. They have very short, thick blades that allow the user to put pressure into the cut..

Answer 2

It sort of depends on what kind of cooking you plan to do and how often. Also, your budget makes a difference.
I think the most basic kinife is a paring knife. A paring knife is more or less the size of your regular tableware, but obviously with a sharper edge than your tableware knife. There are all sorts at all kinds of prices. Make sure that the knife is comfortable in your hand. This knife will do LOTS of cutting that you may need. The price you will pay varies widely - you can probably get one at Dollar Store and one at fancy cooking boutique store for BIG $$. If money is an issue, go to KMart/Target, etc. store and buy one of the more expensive ones. Price is ONE indication of quality. If you have a cooking store you trust, go there and emphasize that price is an important consideration. Many are very helpful, you'll pay more, but part of what you are paying for is the advice/experience that they can give you.
The other two basic knives - one is a serrated-edge knife and another is a chef's kinfe.
The serrated-edge makes cutting citrus fruit much easier. Also, makes slicing tomatoes a breeze.
A chef's knife is big and will be, by far, the most expensive of the three knives. I like it because it makes for easy chopping of a lot of vegetables. Also, will make cutting a big piece of raw meat (like a chicken or bigger) MUCH easier.
When you buy a knife, ask about the return policy. You should be able to return it within a reasonable amount of time. Some kitchen stores may require that you exchange for other goods, not cash. That is probably okay, but depends on YOUR circumstances.

Answer 3

Having just bought a bunch of knives, I have just realized that I could go broke just buying beautiful knives and never be able to afford food!

To start with all you really need is a good quality, durable 6 or 8 inch chef knife, a paring knife, and a slicing or carving knife for serving up roasts.

Beyond that, you could get fancy with a filleting knife to cut thin slices of fish or meat, or a boning knife for deboning a roast, etc etc.

As for a brand, that depends on how long you want your knives to last and how much you are willing to pay.

Answer 4

First of all you have framed your question in a wrong way.....as knives don't cook food, as they are meant for cutting. Your question seems to be rightly answered already but basically a simple all purpose knife would do a good job for all kinds of cutting. If you invest in a good one which has a sharp blade usually a professional one of a good branded company then that should last long and it is also in your hands to take good care of the knife and not just use it without any care just because it is a all purpose knife.

Answer 5

No knives only a wife ;-)

By the way a knife is needed for cutting not for cooking.

Answer 6

The absolute bare essentials are an 8" or 10" chef's knife and a paring knife. Buy good quality knives and they will last a lifetime, they are expensive but worth it. Start with the above and add others later, boning knife and carving knife etc.

Answer 7

u need knives to cut the food into tiny bits...

Answer 8

All that's really needed is a 10" Chef's knife, Boning knife, 6" Parring knife and a 6" Serrated knife. My knife Brand of choice, Wusthof, Classics