No desperate cook should be without a good-quality chef’s knife. I know, because I lost mine. I took it along on a special cooking project, and somehow my knife didn’t make it back home. After calling everyone who could have picked it up and trekking back twice to scrounge around for it, I finally accepted the bitter reality. Cooking dinner without my trusty knife the following night, I nearly cried.

I reached for what I thought would be the next best thing. I pinched my fingers, obliterated the onion I was trying to chop and realized I couldn’t go another day without a new chef’s knife.

Chef’s knives (sometimes called cook’s knives) are designed so that the triangular-shaped blade extends out past where your fingers grip the handle (knuckle clearance). That means you can balance the knife edge on the cutting board, and with a smooth rocking and rotating action, chop or mince in an instant.

The wide blade makes for easy scooping of whatever you’ve minced -- from tiny pieces of fresh garlic to larger cuts of onion. The longer blade also works wonders on big fruit like cantaloupe and watermelons. Large pieces of meat are a never a struggle when you’re wielding a chef’s knife.

You could pick up a chef’s knife starting at about $20 in kitchen and variety stores, but be aware that these knives tend to be thinner, loose their edge faster and won’t stand up to repeated sharpening.

Count on spending $60 and up for a quality knife that, properly maintained, will serve you for decades. The blade length (6 to 12 inches), weight and construction will make the difference in the price. Talk to the sales clerk about how and when you’ll be using the knife to help you decide.