know your knives
A N Y WAY Y O U S L I C E I T A sharp knife is a chef’s best friend, but not all knives are created equal. Learn which piece of cutlery is best for chopping, slicing, or dicing. — b i l ly
CHEF’S KNIFE
BONING KNIFE
This is, hands down, the most important tool in your cutlery set. From slicing to finely mincing, this knife will be your go-to for all things prep. Try it out for comfort before purchasing, and make sure to always keep it sharp to avoid accidents.
With its sharp point and narrow blade, the boning knife is used for breaking down a whole chicken to removing the skin of a side of fresh salmon. Its flexible blade and length—typically 5” to 6”—make it ideal for precision boning.
PARING KNIFE “Pare” down any food item with this 3” to 4” multitasking knife. Small enough for peeling potatoes and flexible enough to be able to slice radishes and apples, paring knives are essential for everyday uses.
UTILITY KNIFE Living up to its name, the utility knife can be used for a variety of cutting duties, specifically dicing vegetables, slicing meats and cheeses, and cutting sandwiches.
SLICING KNIFE While not an everyday tool, special occasions often call for this knife that can slice a perfect piece of prime rib like it’s butter.
pa r i s i
k n i f e c u ts Fine Mince Whether it’s garlic or parsley, the fine mince, no bigger than ¹⁄₈”, is a necessity for flavor and garnish. Small Dice
VEGETABLE CLEAVER If your recipes often call for lots of prep (soups and stews often require the most), the vegetable cleaver is comfortable to use and its wide blade makes it a perfect vehicle for transporting cut veggies to your pot.
For salads or consommés the perfect ¼” cut is exactly what you need. Medium Dice For all of the veggies in soups and stews this ½” cut is perfect. Large Dice I love this ¾” cut for stew meat.
SERRATED KNIFE
Julienne
If your family feasts on crusty bread, a sharp serrated knife is a must have. This knife, recognizable for its tiny teeth, is also essential for slicing into fragile food such as tomatoes and flaky pastries.
This thin slice is often used for onions, carrots, and other popular vegetables, making it ideal for sautéing or garnishing. Batonnet Who doesn’t love french fries? This rectangular stick shape can also be applied on vegetables to be served as part of a crudités platter.
KEEPING IT SHARP HONING STEEL
Restore the edge of your knife to its original sharpness by honing the blade on a steel rod.
billy parisi is a Chicago-based lover of all things food. Whether it’s creating and sharing recipes on his website billyparisi.com,
photographing his favorite meals, or talking about his latest food finds on TV and social media, followers can count on Parisi for cooking tips and inspired recipes using simple and fresh ingredients. LOT S M O R E AT
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