Drop the knife block and buy these knives instead.

Knife sets seem like a great idea at first glance. You assume they come with a variety of useful knives, and you get a whole bunch of steak knives for a low price. Maybe you don't eat steak that often, and you never serve it to seven other people at once, but who can say "no" to that many matching knives? You can, that's who. This mass-produced knife set is unlikely to suit your unique culinary personality. Skip the block of cheap knives (many of which you won't use anyway). Instead, focus on a smaller number of better, personalized knives. A high-quality knife (or three) can be versatile enough to meet all your needs without breaking the bank. Use this guide to help you choose a knife based on your specific needs, budget, and available space.

You have to start with something.

Instead of buying four cheap knives, it's better to spend that money on one good knife that is versatile enough to make many cuts. Two knives stand out for their strength and maneuverability, capable of chopping, slicing, dicing, and filleting: the chef's knife and the santoku knife.

Chef's knife

The chef's knife has a wide blade with a curved edge that tapers to a point, giving it the functionality of three knives in one. The wide blade with a deep heel has the qualities of an axe, making it great for chopping meat and root vegetables. The curved edge facilitates movement similar to a mezzaluna blade, which is perfect for finely chopping and slicing. The narrow, sharp tip allows for precise cuts and thinner slices, whether you're slicing strawberries or separating meat from the bone. If you're slicing meat, chopping vegetables, and cutting herbs, onions, and other aromatic ingredients, then this knife is likely a good fit for you.

Santoku

Santoku is a blade shape that originated in Japan and has a similar functionality to a Western chef's knife. This knife features a wide blade with a less pronounced curve. The tip is noticeably different from that of a chef's knife, having a more blunt, downward shape. A Santoku can have a smooth blade or cutting dimples (long indentations on the sides) that prevent food from sticking to the knife.

These features make the Santoku more similar to an axe, and the cutting grooves prevent meat, fruits, and vegetables from sticking to the blade, ensuring faster and more efficient chopping. The Santoku can do the same things as a chef's knife, but if you find that you spend more time chopping than slicing or dicing, then this knife is likely the best fit for your needs. I cut and prepare vegetables for almost every meal, so I reach for the Santoku more often than the chef's knife.

Utility knife

The utility knife, sometimes referred to as a "petty knife," features a medium-sized blade with a sturdy construction, typically ranging from four to six inches. The blade has the same tapered shape as a chef's knife but is narrower. This design makes the heel of the knife relatively shallow, but overall, the knife is versatile and easy to use due to its compact size. The utility knife is best suited for slicing and precise cutting rather than chopping; the heel of the knife may not reach the cutting board before your knuckles. Utility knives can be serrated or smooth and can perform many tasks typically done by paring knives, thanks to their narrow design. Use this knife for slicing, removing seeds, or peeling fruits and vegetables, take it with you on a picnic, or use it for cutting a tall hiking sandwich.

Bread knife

It seems that a bread knife only cuts one thing, but in reality, it can handle a much wider range of foods. A bread knife has a long, thin, narrow blade with a serrated edge, featuring sharp or rounded teeth. This characteristic is what makes the bread knife special. Unlike the knives discussed earlier, its edge penetrates and saws through food, eliminating resistance and working horizontally rather than from bottom to top.

Additional knives

If you have room for five knives in your life, you can have a bit of fun. You already have a chef's knife or a santoku, a utility knife, and a bread knife. Think about what you cook with these three knives and what would be easier or quicker for you to do. Perhaps the utility knife is too large for cutting fruits. Is cutting chicken a hassle? Maybe you need a knife with a more flexible blade. Do you often fillet fish? You'll need a thin, long blade. Check out the knives suggested below and choose two that best suit your needs.

Cutting knife

The carving knife has a long, thin, narrow blade with a pointed tip. This shape allows the knife to make thin slices on large pieces of meat. Instead of struggling to cut through half a roast or cursing while carving a turkey, use a carving knife to make long, clean cuts in one motion.

Vegetable knife

I spent most of my life thinking that a vegetable knife is of great importance, but I mostly use it to snack on cheese. This is the smallest option of the knife you can choose from this batch, with a short, thin, pointed blade that may or may not be angled. You won't be able to apply much force when chopping with a vegetable knife, but you can create a sharp angle with the short blade. Most of its value lies in its maneuverability.

Boning knife

This knife is unique in its shape and feel compared to the previously mentioned knives - it is long and thin, slender and razor-sharp, and its flexibility can range from firm to very flexible. The boning knife is designed for getting under the skin and around cartilage, for separating meat from bone, and for joint separation during butchering. If your kitchen involves cutting up chicken, trimming steak, or filleting whole fish, this is a great knife to add to your collection.

Axe

Not so inconspicuous in size, the axe has a frightening appearance that might make you think it's meant solely for chopping meat and bones. But that's not the case. While it excels at those tasks, the axe is actually a true multifunctional tool in the kitchen. This knife features a wide, sturdy, rectangular blade with significant weight, and more weight means more power.

Use this knife for slicing a large quantity of vegetables or thick, fibrous products like pumpkin, or for cutting boneless pieces of meat into ground meat. The high, flat blade with a deep heel is well-suited for clean slicing and dividing dough for bread, cookies, or cutting ready-made pizza. Don't forget about the wide side of the blade; use it for crushing garlic or as a spatula when transferring food from the cutting board to the pan.

These are my main recommendations for choosing knives, but think about what you are eating. The purpose of a knife is to make cooking and food preparation easier and more efficient. Use this guide to find the knives that are right for you. Good luck!