Knives are the most basic of essentials and a must have in every kitchen. No matter how many wonderful gadgets you have in there, without a set of good knives you will still struggle. Cutting, chopping or slicing, every job belongs to a different knife and it’s good to know why.

Years ago, when I was a child, I remember my grandparents having just one big sharp knife for all the jobs in the kitchen. My gran always said that this was all she needed. Well, I am not sure I would be able to function in the kitchen with just one knife. Yes, I am sure things would still get done but at what cost? As humans we like to make our lives easier so why not start with such basics as the right kitchen knives?

Chef’s knife

Size: 6-14 inches

Blade: straight

Main task: All round knife, which will be able to handle most jobs around the kitchen. Its large size allows for cutting of large ingredients or large quantities with ease.

Paring knife

Size: 3-5 inches

Blade: straight

Main task: paring fruit and vegetables. The knife has a short and sharp blade therefore it is very easy to handle while peeling or coring. Perfect tool when dealing with small ingredients such as shallots, garlic or ginger.

Bread knife

Size: 6-10 inches

Blade: serrated

Main task: as per its name it is a bread knife. This type of blade allows you to cut through any hard crust of the bread without crushing any of the inner softer parts. The bread remains light and airy during cutting process resolving in a perfect slice.

Slicing knife

Size: 6-12 inches

Blade: straight with scallops on both sides

Main task: well… slicing! The scallops on each side of the blade serve two purposes, firstly it helps eliminate food sticking to the side of the blade through suction and secondly it reduces the drag on the knife while slicing and this all allows easier separation, which results in paper-thin slices.

Filleting knife

Size:  6-11 inches

Blade: thin and straight

Main task: filleting and boning. The knife has a long and flexible blade which allows you to make cuts in meat that are in difficult areas such as the backbone or for gaining under skin access which isn’t achievable with other types of knife (or at least not with ease). The shape of the blade provides supreme control and resolves in tight clean cuts.

Getting the right type of knife is one thing, but getting a “good” knife is something totally different. Good knives will last a lifetime, they will be well made with a no stick blade which will stay sharp for longer and once dull will be easy to sharpen. I have had the pleasure to work with some Edge of Belgravia precision knives for a while now, and I am not able to fault them in any way. To see the full range please visit Edge of Belgravia or you can purchase them from Bed, Bath & Beyond.