How many kitchen knives do I actually need?

Most cooking is done with three: a chef's knife, a paring knife and a serrated bread knife. A big block full of knives looks impressive but often goes largely unused.

Are expensive knives worth it?

A good knife holds an edge and feels balanced, which makes cooking easier and safer. You don't need the priciest, but a quality chef's knife is worth spending a bit more on.

How do I keep knives sharp?

Use a honing steel regularly to keep the edge true, sharpen occasionally, and avoid the dishwasher. Store them in a block or on a magnetic strip rather than loose in a drawer.

How to Choose Kitchen Knives: The Few That Actually Matter…

A drawer full of knives sounds useful, but most cooks reach for the same two or three every time. Spending on a few good knives and looking after them beats a giant block of blunt ones. Here’s how to choose the knives that actually earn their place.

The short version

You really only need three: a chef's knife, a paring knife and a bread knife. Spend a little more on a good chef's knife, keep them sharp, and hand wash rather than dishwasher. Quality beats quantity.

The three that do almost everything

Forget the giant block. These three cover the vast majority of kitchen jobs:

A chef’s knife for chopping, slicing and most prep. This is the one to spend on.
A paring knife for small, fiddly jobs like peeling and trimming.
A serrated bread knife for bread, and for tomatoes and other soft-skinned foods.

Add to these only when you find yourself genuinely needing something specific.

A quality knife set with a block keeps blades safe and to hand. Check price on Amazon →

Spend where it counts

A good chef’s knife is worth a little more, since you’ll use it daily and a quality blade holds its edge and feels balanced. Look for one that feels comfortable and secure in your hand, since comfort and control matter as much as the steel. You don’t need the most expensive, just a solid, well-reviewed one.

Keep them sharp and safe

A sharp knife is a safe knife, because a blunt one slips as you force it. Use a honing steel regularly to keep the edge true, sharpen occasionally, and you’ll cut better and more safely. Dull knives cause more accidents than sharp ones.

Look after them

Skip the dishwasher, which dulls edges and damages handles, and hand wash and dry your knives instead. Store them in a block, on a magnetic strip or with blade guards rather than loose in a drawer, where they blunt and become a hazard. A little care keeps good knives good for years.

Ready to choose?

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