The Knives You Need

Cooking will never be enjoyable if the proper tools aren't at hand. After realizing that even peeling and mincing garlic can be effortless with just the right knife, I wanted to share my discoveries with you. 

(1) For basic chopping, dicing, and mincing, I pretty much use just one knife, which happens to be a Santoku knife, although a Chef's knife would fulfill the same purpose. It's a matter of preference. I like the Santoku because it has cleaver-like qualities, making it a chopping fiend with the vegetables, which I live on. 

The width of the blade makes it easy to scoop up the chopped veggies and deposit it where desired. 

Take a gander at these, for instance: 

• J.A. Henckels International Forged Synergy 8-Inch Chef's Knife

• Victorinox Fibrox 7-Inch Granton Edge Santoku Knife

• OXO Good Grips Professional 6-1/2-Inch Santoku Knife

• OXO Good Grips Professional 8-Inch Chef Knife

(2) For smaller work, like cutting a piece of cake or slicing an apple, a serrated utility knife is best. 

These are super-sharp, and my fingers were bleeding until I learned how to navigate them safely. 

• J.A. Henckels International Classic Forged 5-Inch Stainless Steel Serrated Utility Knife

• OXO Good Grips Professional 5-Inch Serrated Utility Knife

• Wusthof Silverpoint II 5-Inch Serrated Brunch Knife

What is equally important is the choice of cutting board—and I have found that the wider the board, the easier the chopping. Sloping edges are a pain. It seems as though Jacques Pépin's countertop is just one large cutting board, and having room to maneuver is very important. 

I like the bamboo/wood ones best; my current one is by KitchenAid, which is thin and wide, with grips on the edges so the board doesn't shift during use. It doesn't seem to be available anymore, though. 

This one, the Wusthof 2036 Bamboo Cutting Board, has the same dimensions and favorable-ish reviews. The OXO Good Grips Cutting Board in Bamboo is available in two wide sizes.