Ever wonder which kitchen knives are the most necessary for your kitchen? In this video, Chef Brad explains the three knives you need for your kitchen.
Hi, my name's Brad Vigue. I am the Executive Chef for Residence Dining at UBC. Today I'll be talking about the three most important knives to have in your kitchen!
First of all, we have the chef's knife. It has a traditional shape: long, tapered to a point. It's good for slicing hard vegetables and larger foods. It's a quick and easy way to take nice slices off of a carrot, for example.
The next is a serrated knife, whether that is a traditional style bread knife or a smaller serrated tomato knife. It's good for softer materials, such as a tomato or something where it may get squished with the pressure of a different knife.
A third one is a paring knife. It's very small and has a shorter blade. It's easier to handle in your hand if you need to do any type of peeling where you're hanging onto the product. For example, taking the skin off of a potato allows you more control with less risk to cut yourself.
Those are my recommendations for three knives for your kitchen!
