Essential Kitchen Tools: Knives

A trip to any cookware department or specialty store can be overwhelming and very tempting. With so many choices of knives in every price range, knowing what you really need versus what are nice extras can be tough to figure out.

But unless you do a lot of specialized cooking - or are a butcher - there's only a few key knives you need to start with. Whether you're stocking your own kitchen or shopping for your favorite college graduate getting a first apartment, here's some help narrowing down your list.

A chef's knife is the most versatile and important knife to have in your kitchen, used for a wide range of chopping and slicing tasks. Comfort and balance are really the most important qualities in this knife, given the size and how often you will use it, so shop with that in mind. You can get an excellent model for under $50 or splurge on one over $100, so look around and see what feels good in your hand that fits in your budget.

Wüsthof and Henckels both have highly rated knives, but Victorinox offers exceptional value for the price. The first two brands generally have full-tang riveted handles while the last has a molded, lightweight, ergonomically-designed version.

A paring knife is more nimble than the chef's knife and is perfect for peeling fruits and vegetables, stemming mushrooms, coring tomatoes, and similar tasks. Wüsthof, Henckels, and Victorinox again have some of the highest rated options with Victorinox offering exceptional value.

Paring knives have blades measuring 3" to 4" in length, with 3 1/4" to 3 1/2" considered the most comfortable to use for the widest range of cooks. Try out a couple different lengths to see what works best for you.

A serrated knife is more specialized that either the chef's or paring knife, but it really doesn't have a substitute. Not only is it essential for cutting bread, it is the tool of choice for slicing tomatoes, creating neat slices without crushing. It's also perfect for cutting delicate angel food and chiffon cakes.

Look for a blade that's 10 to 12 inches long - anything shorter can't manage cake layers or large loaves while longer blades become awkward to handle. A good, all-purpose style should have medium-size, even serrations - no need for any of the more exotic variations. Wüsthof's model is lovely to use but pricey. Victorinox has an excellent model that's much easier on the wallet.

A necessary accessory to your new knives is a good cutting board. If you're concerned about cross-contamination (from raw poultry to other foods, for example), consider getting multiple cutting boards - in different colors if possible - and reserving each for different purposes. A dishwasher-safe board is also a good option.

Polypropylene is a common material for boards that can go in the dishwasher, but many people prefer wood with bamboo growing in popularity. Attractive and pleasant to work with, wood usually needs special care for maximum life, including oiling and careful cleaning technique.