Do you ever feel like you’re trying to cut through a tomato with the back of a comb? If you’re like me, you probably purchased a few knives soon after your wedding, before you knew much about slicing and chopping, let alone cooking. If you’re like so many people I know, you’ve hardly sharpened them since.
If you are straining your muscles and patience trying to saw through a squash or melon, you may not be using the right tool for the job.
In my daily cooking, I primarily use four knives for my kitchen tasks and have found that for these core implements, it’s worth investing in good quality.
This knife is the workhorse of the kitchen and is great for cutting many foods such as onions, potatoes, melons, long vegetables, etc. A good quality chef’s knife will make cooking any dish, for instance this this vegetable taco recipe, easier. For a reasonably-priced, but high quality version, try this Wustof knife.
This is a small knife that is create for slice cheese, cutting small fruits and vegetables, and introducing knife skills to kids. I use mine daily.
Medium Length Serrated Knife
A Long Serrated Bread Knife
Other Tools to Consider
Caring for your knives
Protecting your investment by taking good care of them is very important. In order to keep them as sharp and ding-free as possible, store your knives either in a knife block or on a magnet strip mounted on your wall.
It is also important to cut on a proper cutting board. Stone and metal will destroy your knives. My favorites are all wooden because they are easier on the knives and have antimicrobial properties that keep you healthier.
In addition, straight edged knives should be sharpened every week or two — it makes it much easier to slice, dice and julienne with a well-honed knife. Sharper knives are actually safer, too, because they do not slip off of vegetable skins or lurch unevenly through foods. I have tried many, many different knife sharpeners and have found this one to be easiest to use.
Some Knife Skills
Watch this video to learn the 3 knives you REALLY need, how to use them to cut onions, tomatoes and other vegetables efficiently and safely, and how to sharpen them in seconds:
Do you have a brand of knives that you favor? I’d love to hear what it is and how you take care of your cutlery. Please share here or on The Scramble Facebook page.
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