Food Kitchen Tools & Products These Are the 3 Knives Every Home Cook Needs Most kitchen tasks can be tackled with just three essential knives. Learn what they are, what they do, and how to chop like a pro. By Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines and Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on August 14, 2019 Share Tweet Pin Email Few pieces of kitchen equipment are as indispensable as a sharp knife and you can tackle almost all of your kitchen moves with just three blades: a chef's knife, a serrated knife, and a paring knife. It can be tempting to buy a full knife set that comes in a bulky block (or use the one you already have), but I encourage you to pare down your arsenal to just the essentials. Most importantly, choose comfort first. All of your knives, especially your chef's knife which you'll use most often, should feel comfortable in your hand: not so heavy that you feel like you're getting a workout but not so light that you don't take chopping seriously. And as long as you keep them sharp, your knives should treat you right. Plan on getting your knives professionally sharpened at least twice a year; more often (say, quarterly) if you cook a lot. Remember, a sharp knife that requires less oomph is safer than a dull one. Simple, Step-by-Step Instructions for How to Hold a Knife Take good care of your knives. That means wash them by hand and dry them with a clean kitchen towel. A trip through the dishwasher can dull blades and weaken the handles (which are often attached with glue). And instead of storing your knives in a heavily trafficked drawer, use a mounted magnetic strip. Read on to learn more about exactly what to look for. Chef's Knife amazon.com Buy Now The most important thing about your all-purpose knife is that it feels balanced (like an extension of your hand) and you keep it sharp. We like a medium- to light-weight version with a thin 8-inch blade. It should rock back and forth easily and require little pressure to cut through meat. Use your chef's knife for slicing, dicing, and all your everyday prep. To buy: Thomas Keller by Cangshan Chef's Knife, $200; williams-sonoma.com. Paring Knife amazon.com Buy Now Use this tiny multitasker to "pare" down bigger items and for all your detail work—hulling strawberries, peeling cooked beets, trimming mushroom stems—as well as in-hand jobs like slicing bananas, scoring avocados, and segmenting citrus. It also works great for loosening cakes and testing them for doneness. To buy: Victorinox 3 1/4-inch paring knife set, $23 for 4; amazon.com. Serrated Knife amazon.com Buy Now A must-have for slicing through crusty bread, this knife has tiny teeth that handle tender items, like ripe tomatoes and fragile layer cakes, with care. Look for one with an offset blade, which may make it easier to cut loaves without dragging your knuckles across the cutting board. To buy: F. Dick Pro-Dynamic offset serrated knife, $21; amazon.com. The 7 Best Steak Knives of 2023, Tested and Reviewed How to Hold a Knife BSIP/Getty Images For better balance and control, give this grip a go: Hold the knife's handle with your dominant hand. Wrap your bottom three fingers around the handle and place your index finger and thumb on either side of the blade, just in front of the bolster (that's the protective base of the blade). Hold firmly, but not too tight. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit