Welcome to tips and techniques at start cooking.com.

I'm Kathy Maister.

Three good knives are all you need in your kitchen.

Workhorse is the large, all-purpose chef's knife with a 7-9-inch blade.

A serrated-edged knife with a 6-10-inch blade is is great for things like bread, cakes, and tomatoes.

And finally, a paring knife with a 2 to 3 inch blade is great for all small tasks.

To cut with a chef's knife, hold it either with the heel of the blade between your thumb and forefinger,

or for a more forceful grip, put your thumb on top of the blade

with your fingers wrapped around the handle. When cutting food, curl back your fingers

and use your knuckles as a guide. To keep this knife sharp, use a steel regularly.

Balance the steel's tip on a cutting board. Firmly grip the knife and position the blade

at a 20-degree angle to the steel.

Slide the knife from the heel to the tip, down the steel,

about five or six times on each side of the blade.

Now just wipe the blade with a soft towel.

Cheers! Cheers.