Registry Focus: Kitchen Knives

Kitchen Knives: The Real Cut Ups

No kitchen is complete without them. But do you know what to look for when registering for knives? Here’s the basics about blades and sizes.

First, you should feel comfortable using the knives you choose. Consider the size of your hands and what feels right in them, the size of a knife’s handle, the balance and the frequency with which you plan on using it. Heavier knives often perform better, but it’s still a question of personal preference and function. Slicing soft vegetables, for instance, is a job suited to lighter knives.

If you’re headed for the bridal registry, a good starter set of knives should include the following types.

Chef’s knife. The most often used knife since it performs most kitchen tasks easily, the chef’s knife is available in four blade lengths: six, eight, 10 and 12 inches—10 inches being the most popular. But to find the length for you, the handle should "rock" back and forth, allowing you to work without lifting the blade from the cutting board.

Carving knife. A 12- to 14-inch carving blade reduces the number of strokes necessary to slice through meat and large fruits. It’s got a slightly flexible, slim blade.

Paring knife. Easy to grasp and maneuver, the three- or four-inch parer is meant for tasks that require precision, such as peeling apples, making those fancy garnishes and dicing and trimming firm fruits and vegetables.

Utility knife. Use a six-inch utility knife when a carver is too small and a chef’s knife too big. It dices and slices fruits and vegetables, and handles large paring jobs.

Serrated knife. For cutting through firm-skinned fruits and vegetables with soft interiors, such as tomatoes, and when cutting bread, you’ll really need a ten-inch or longer serrated blade.