In many ways, good cooking comes down to knives: choosing the right kind, keeping them sharp, and using them well. So we’ve pulled together some of our best advice on buying and using your knives, to make you a better cook. The first step, of course, is buying. Knives may be the backbone of your kitchen, but that doesn’t mean you need a lot of them. In fact, you can be equipped for nearly every task with just three essential knives. The workhorse of these three is the chef’s knife, so we devote extra time to making sure you find the one that’s right to you. Once you’ve got the basics covered, check out our favorite specialty knives if you want to round out your collection.
Once you have great knives, you want to take good care of them. You don’t need to sharpen your knife as often as you might think, but it does need regular honing. In our bonus videos, Institute of Culinary Education chef-instructor Norman Weinstein demonstrates the proper way to hone your knife on a steel, as well as sharpen it on a stone.
Hone your knife skills — with delicious recipes
Knife skills are like scales in music: fundamentals that are maybe a bit dull on their own, but once you have them down solid, you’ll be much faster and more efficient. Of course, you’d never practice knife skills just for the sake of practicing — you want to eat the results! That’s why we’ve paired each or our essential knife skills here with a recipe that calls upon that skill.