How to choose and use the right knives
At Le Cookery, knives are more than just tools — they’re essentials for every kitchen. With the largest selection in the region, it offers top brands like Shun, Global, Zwilling, Wüsthof, Kyocera and more. This fall it’s launching a chef series, a three-part knife skills class that covers everything from the basics to advanced techniques. Follow social media for updates. Meanwhile, store owner Rachel Lively shares her expert advice on selecting the right knives.
“Choosing the right knife for each task is crucial in the kitchen,” says Lively. “The wrong knife can lead to bruised ingredients, messy prep and even food damage. Using the right knife gives you better control and reduces the risk of injuries caused by slipping or applying too much pressure. A good knife does the hard work for you.”
Sharp choices
According to Rachel Lively, these five essential knives should be in every kitchen:
Paring knife
A short, versatile blade (2-4 inches) perfect for small, delicate tasks like peeling garlic, trimming mushrooms and slicing small fruits.

Utility knife
A medium-sized all-purpose blade (5-8 inches) ideal for everyday tasks like chopping fruit and vegetables, cutting cheese and slicing fish.

Chef knife
The kitchen’s workhorse, with a larger blade (6-14 inches) designed for general tasks such as dicing, chopping and slicing fruits, vegetables, meats and fish. Master the size and weight, and this knife will handle most of your needs.

Serrated knife
Known primarily as a bread knife, it’s also perfect for cutting foods with a firm exterior and tender interior, like tomatoes or melons. The wavy blade slices cleanly without crushing.

Santoku knife
A Japanese multi-purpose knife ideal for slicing, dicing and mincing vegetables with precision.
