Home / Ask Kary / Ask Kary: What Brand of Knife do You Use at Home?

Ask Kary: What Brand of Knife do You Use at Home?

“What Brand of Knife do You Use at Home?”

This has to be the most popular question I get asked.  The brand of knife I prefer is “sharp.”  To me, it doesn’t matter what brand of knife I use – as long as it’s sharp and sits well in my hand.  It doesn’t matter if you spend $20 or $200 on a knife, as long as it’s sharp and feels comfortable in your hand – that’s the knife for you.

what types of knives do you use at home


You only need 3 knives in your knife drawer:

Chef’s Knife: All-purpose knife. Ranges in length from 8″ to 12″. Used for 90% of the cutting, slicing, chopping, dicing, and mincing tasks.

Paring Knife: Used for small jobs, peeling fruits and vegetables, and small precision cuts – like fanning a strawberry.

Serrated Knife: Also known as a bread knife.  This knife’s use is obvious – slicing bread, but it’s also great for slicing through pastries, sandwiches, and tomatoes.

Here’s a great article about knives that will hopefully help you choose the right knife for you: http://www.sliceandsear.com/knife-buying-guide/


  1. Ahhh, here’s the Japanese knife….

  2. I went to a local shop called Cook’s Culture here in Victoria, to buy a good quality chef’s knife. I tried several on veggies that they keep on hand specifically for this. I liked some, but hated others. Some had more weight, some had less, and it seems it is very much a personal choice as to what knife a person will like. A knife that feels fine in Kary’s hand might feel like a dead weight that you will hate, and will eventually cause annoyance or possibly cause injury.

    I, (and the store I was at), recommend trying several out before making your choice in a tool that will see as much use in your kitchen as a good knife will.

    When they say sharp though, they mean it. One knife I used (I was iffy on this knife as to whether I liked it or not, mostly not) when I used my poor knife technique cutting some veggies, slid the knife through my thumbnail and cut off a pencil eraser sized patch of nail and skin, so quickly and suddenly that I was shocked as it literally did not hurt. Only when running water over the injury did I begin to feel pain, and that was at least a minute after the injury. A few weeks later I took the class on how to handle the knife properly. My knives at home were in comparison, duller than a brick, and much more dangerous to me.

    Buy a good knife, that you like the feel of, sharpen every 3-4 uses, and every 3-6 months bring it in to get re-honed.

    Be safe!