Every great cook needs a great knife. But simply having the right tools will only take you so far. Let us help make you the very best cook you can be by offering some knife knowledge and making sure you’ve got that cutting edge. Get a Good Knife – A knife should be seen as an investment as you’ll likely be using it every time you cook. Find a solid, well-balanced knife that feels good in your hand. There are many different types of knives, so it’s good to know what knives are best suited for various jobs.  A chef’s knife, for example, generally has a long, triangular blade and is great for a variety of jobs. Smaller paring knives are good for peeling vegetables, while serrated knives are good for slicing bread. Don’t try to make a knife do more than it can, such as cutting through bones, as the blade may snap. Know How to Use Your Knife – Make sure that you always use a cutting board – never the kitchen counter, plates, or steel surfaces as they may damage your knife. Also, protect your fingers while you work with a knife. Curl your fingers under and position them on top of the item that you are working on. As you slice, the knife should follow your knuckles. Never try to catch a falling knife or cut anything in your hand. Protect your Knife - Good knives will need to be sharpened regularly. Many kitchen-supply stores will either provide sharpening services on-site, be able to tell you where to get your knives sharpened, or show you how to sharpen your knives yourself. Try to store knives in a knife holder, never loose in a drawer, as you can damage the blade. Always clean your knives immediately after using them to keep them sharp. Hand washing is best because you never know what kind of damage your knife will endure in the dishwasher.