Get to know your knives

Knives come in a variety of sizes and shapes, each with a specific use. Although a set of six or eight may seem like a bargain, if you are a novice cook, start with the essentials -- chef's knife, serrated knife and paring knife -- and invest in specialty knives like those for boning or filleting as your skills progress. Before purchasing any knife, hold it first. The handle should fit in your hand comfortably, and the knife should feel substantial and balanced. (The handle should not feel significantly heavier than the blade and vice versa.)

Chef's Knife Also known as a cook's or French knife, a chef's knife is a cook's most versatile cutting tool. Ranging in length from 6 to 12 inches, with a fine edge and a broad blade that curves upward toward the tip, it is excellent for cutting through thick foods. (One caveat: The longer the knife, the heavier it is, which could make it difficult to control.) This kitchen workhorse can be used for chopping, slicing, dicing and mincing just about anything.

Sharp buy: 8" chef's knife, Culinart, $12; www.target.com.

Serrated Knife Knives with wavy, scalloped or sawlike blades ranging in size from 8 to 12 inches long are ideal for cutting foods that are hard on the outside and soft on the inside, such as baguettes and bagels, which would dull a chef's knife. A serrated knife is also good for slicing tomatoes and other thin-skinned fruit because it cuts cleanly and smoothly without squishing.

Sharp buy: 8" bread knife, OXO Good Grips, $9; www.oxo.com.

Paring Knife A small, easy-to-handle paring knife from 2 to 4 inches long is useful for delicate jobs like peeling, slicing and dicing small fruits and vegetables, trimming garlic and shallots, removing stems from strawberries, coring tomatoes or carving garnishes from vegetables or fruits.