Knife Picker
Find the perfect knife and cutting technique for any ingredient
Onion
Vegetables
Easy
Recommended:Chef's Knife
Technique: Classic Onion Dice
Tomato
Vegetables
Medium
Recommended:Serrated Knife
Technique: Serrated Slice
Garlic
Aromatics
Easy
Recommended:Chef's Knife
Technique: Crush and Mince
Carrot
Vegetables
Easy
Recommended:Chef's Knife
Technique: Bias Cut or Dice
Bread
Baked Goods
Easy
Recommended:Serrated Knife
Technique: Serrated Sawing
Potato
Vegetables
Easy
Recommended:Chef's Knife
Technique: Stable Cutting
Bell Pepper
Vegetables
Medium
Recommended:Chef's Knife
Technique: Core and Slice
Fresh Herbs
Aromatics
Medium
Recommended:Paring Knife
Technique: Chiffonade and Fine Chop
Chicken Breast
Meat
Hard
Recommended:Boning Knife
Technique: Butterfly and Portion
Lemon
Citrus
Easy
Recommended:Paring Knife
Technique: Citrus Segmentation
Mushrooms
Vegetables
Easy
Recommended:Paring Knife
Technique: Slice and Dice
Avocado
Fruits
Medium
Recommended:Paring Knife
Technique: Safe Pit Removal
Celery
Vegetables
Easy
Recommended:Chef's Knife
Technique: Clean Slice
Cucumber
Vegetables
Easy
Recommended:Chef's Knife
Technique: Uniform Slicing
Zucchini
Vegetables
Easy
Recommended:Chef's Knife
Technique: Stable Cutting
Eggplant
Vegetables
Medium
Recommended:Chef's Knife
Technique: Slice and Salt
Broccoli
Vegetables
Medium
Recommended:Paring Knife
Technique: Floret Separation
Cauliflower
Vegetables
Medium
Recommended:Chef's Knife
Technique: Core and Separate
Asparagus
Vegetables
Easy
Recommended:Paring Knife
Technique: Snap and Trim
Fresh Ginger
Aromatics
Medium
Recommended:Paring Knife
Technique: Peel and Mince
Shallot
Aromatics
Medium
Recommended:Paring Knife
Technique: Precise Mincing
Apple
Fruits
Easy
Recommended:Paring Knife
Technique: Core and Slice
Orange
Citrus
Medium
Recommended:Paring Knife
Technique: Citrus Supreming
Pineapple
Fruits
Hard
Recommended:Chef's Knife
Technique: Crown and Core Removal
Mango
Fruits
Hard
Recommended:Paring Knife
Technique: Pit Navigation
Beef Steak
Meat
Hard
Recommended:Chef's Knife
Technique: Against the Grain
Salmon Fillet
Fish
Hard
Recommended:Boning Knife
Technique: Skin Removal and Portioning
Pork Tenderloin
Meat
Hard
Recommended:Boning Knife
Technique: Silver Skin Removal
Green Beans
Vegetables
Easy
Recommended:Paring Knife
Technique: Trim and Cut
Corn on the Cob
Vegetables
Medium
Recommended:Chef's Knife
Technique: Kernel Removal
Butternut Squash
Vegetables
Hard
Recommended:Chef's Knife
Technique: Peel and Cube
Sweet Potato
Vegetables
Easy
Recommended:Chef's Knife
Technique: Stable Cutting
Cabbage
Vegetables
Medium
Recommended:Chef's Knife
Technique: Core and Shred
Lime
Citrus
Easy
Recommended:Paring Knife
Technique: Wedge Cutting
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