The Only 3 Kitchen Knives You Need | Bon Appétit

Why have a knife block on your kitchen counter when these 3 knives can handle nearly any task? Andy Baraghani demonstrates how a chef's knife, a paring knife, and a bread knife are the only 3 kitchen knives you need.

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Director: Dan Siegel
Editors: Michael Imhoff, Justin Symmonds
Director of Photography: Zach Eisen
Producers: Maria Tridas and Amanda Veitia
Assistant Producer: Halie Aaron
Culinary Producer: Kelly Janke
Culinary Assistant: Jeff Villaruz
Camera Operator: Gunsel Pehlivan
Audio: Rachel Suffian
Production Assistant: Sergio Santos
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
Bon Appetit Video Team
June Kim
Ali Inglese
Dan Siegel
Rhoda Boone
Carolyn Gagnon
Jonathan Wise
Holly Patton
Myra Rivera
Billy Keenly




ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

[bonappetit]

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[petersonxtateG]

After over 5 years, today marks Andy's last day at BA. Sending best wishes for your new path, Andy. Happy to see your dream came true when you started working at BA. It was such a pleasure seeing you in BA. I'm looking forward to seeing what comes next. I'll love you forever Andy. Lots of love❤❤❤.

[Rememberance]

Andy puts emphasis on calling it serrated knife, gets tagged as bread knife in the thumbnail anyways

[richarddevoe]

Congratulations on leaving BA. Best wishes to the platform and to your career's future.

[hikariyouk]

That pretty much matches the three knives I use the most. Definitely agree on the under appreciation of the "bread" knife...to the point that I actually have two of them.

[Laffen]

I honestly only use the chef's knife, and it was a lot cheaper than 50$,
I would say keep your knives sharp is much more important than variety

[dr.x]

Thanks for the demonstration of the knives instead of just saying they are so important. I also liked seeing multiple uses of the knives.

[dstdenis]

Thanks for this. Great info, esp the serrated knife demo.

I've tried using a chef's knife for chicken. It works ok, esp with cooked chicken, but it's a struggle for me to use it safely on uncooked chicken. I got a boning knife, and wow, what a difference. It's my favorite knife, really safe and easy to use for separating cooked or uncooked meat. It only cost about $30, and it's well worth it for all the chicken we cook.

[aburlingham]

Love all the content with my boi Andy lately. So knowledgeable and great, classy taste in everything.

[EverStar]

I have a full knife block and those are the 3 I use the most. My chef knife is my favorite and I’ve worn a dimple into the handle over the last 10years of using it.

[hecklepig]

The thing people need to know is spending more on your chef's knife is worth it in the long run. Good knives use better steel, they'll hold an edge for longer and make cutting so much easier and safer. I paid $75 NZ for my chef's knife when I studied cooking over twenty years ago and I still use it every single day. Now that may not seem like much money but the same knife today is around $120 -$150, it is good steel and been a reliable friend, and it also happens to be the same brand knife recommended by Americas Test Kitchen for young chefs and novice cooks.

[billmorash]

I use a chef's knife (alternating with a Santoku knife to extend time between sharpening), a bread knife and a pairing knife. I also use a utility knife mainly for opening packages of meat and stuff.

[smoothjester]

Got a Wusthof Ikon 6 piece set. The shears are shears. The honing rod looks fancy. The utility knife is the one think he didn't mention that I do appreciate having, but I can interchange with a chef pretty easy. Overall, functionally and aesthetically I am happy with the set but I understand what he is saying.

One more thing I did get though was the sharpening stones. The one's you soak for a little. It really makes a difference and is necessary if you want more out of your knives other than just the brand name.

[maddyvogel]

i would just watch a 10 minute video of andy slicing bread like asmr

[TheOtterOnes]

Andy is such a size queen when it comes to a chefs knife

[maverickmanic]

I only clicked on this cus of Andy!
So many new ppl... I love and appreciate the originals... Guna take awhile to adjust I suppose.

[Joe_Murphy-REV_Realty]

Best Andy video ever! Brilliant delivery (Andy is Amazing.), Knife skills (stfu), amazing set, flawless lighting. What else?

[hasanalbahhar]

A petty knife is a good choice if you want a one knife which is a in-between a chef knife and a pairing knife

[lgm]

You can pickup a Victorinox Fibrox Pro (8") for around $40. I've been using this brand for years, great value and well-respected !

[shockalockabocka]

I have a cheap Mercer Renaissance chef’s knife (less than $35) and a two pricey Japanese knives, and honestly I reach for my cheap one more. My Japanese ones are amazing but they are light weight and melt thru food like razor blades, so I get a lil weary of slipping and cutting myself. I also have a sharpener who works on $1000+ hair stylist shears, and he gets my Mercer sharpened at the same angle/sharpness as my expensive knives. I almost want to sell my Japanese knives.