basic kitchen knives

There are so many different pieces of kitchen equipment, and so many sets of knives, some of ridiculous prices, that it can be quite confusing as to what you really need when first starting out.

It is so much easier to cook when you have the right kitchen equipment but this does not mean that you need the most elaborate or the most expensive equipment on the market. All you need is basic equipment that will give you good results. Start here, and then build as you find a need for additional items.


You can go so wrong when it comes to buying knives for the kitchen. Firstly by getting more than you need. Secondly, by not investing in the very best quality you can afford. Find the best you can afford; buy something more expensive, and then lie about what you paid when you get home! – did I really say that?

At the very least you need a Chef's knife, one of the most-used kitchen knives and used for everything from chopping, to slicing vegetables. They come with blade lengths from 6 inches to 12 inches. Personally, I am fully equipped using just 6-inch and 8-inch knives.

I have a fish knife, one that is flexible. But be warned; these are exceptionally sharp. And then I have a small selection of utility knives, mid-sized knives that can be used for a range of jobs. These include one knife with a serrated edge, for cutting tomatoes, for example, plus a bread knife.

But the really key piece of equipment that many overlook is a sharpening steel. These days there are two versions of the sharpening steel: one uses a fine grit ceramic material either solid ceramic or ceramic applied to a metal rod, flat or oval. The other is a metal rod either round, oval, or flat with a diamond coating.

The technicalities of what a steel actually does is not vital, but it is important to realise that if you cut yourself with a sharpened knife, you'll get a clean cut, painful, true, but clean, and this is infinitely better than the sort of ragged cut you'd get with a knife that is less than sharp. So, sharpen your knife on a regular basis.



Check out this, for some suggestions about essential pots and pans.