A Brief Introduction to Kitchen Knives and Their Uses

A kitchen knife is the best companion in the kitchen, and choosing the right one will allow you to embody the pleasures of the kitchen! Preparing food is easier, faster and safer if you have the right tools. But with so many different types of knives on the market, many people buy a knife set only to find that they don’t know exactly what each knife is for, and without the right knowledge, it’s easy to buy specialty knives that you rarely use – which means you’ll end up with some unused knives languishing in the back of your cutlery drawer. Maybe you already have a set of knives, and you’re starting to wonder how knives that you never use make your life easier. To help you understand the different types of kitchen knives, we’ve compiled a guide to each type of knife and its uses, opening up a whole new world for you. Grab a knife and a board and let’s get cutting.

Chef Knife

In the kitchen, one of the most versatile tools is the chef’s knife. Any professional chef will tell you it is a basic necessity. It is a chopping, slicing and butchering knife designed and manufactured for hotels, tea houses, restaurants, stalls, meat markets and other establishments. It is ideal for chopping and dicing vegetables and fruits, as well as a companion for other ingredients such as meat, poultry and fish. Their blades are usually round at the tip and the length are usually 8 to 10 inches long Beware not to use it for peeling small produce (it’s too big to be precise) or for slicing cooked meat.

Santoku Knife

Just like the chef knife, it is also versatile and great for chopping, dicing and mincing ingredients, or slicing cheese. It has more straight blades with small indentations to make it easier for food to slide off. You can use it for anything you would do with a chef knife; both are great general purpose knives.

Carving Knife

Usually cleaver knives come in handy after we have cooked a large piece of meat. They are narrower for precision and can be longer in order to cut through wider pieces. They may have indentations on the side of the blade to make it easier to release each slice.

Bread Knife

Bread knives have long, evenly sized blades, with sharp serrated edges. This sort of knife is designed for use on softer items. It is a perfect tool for cutting through all sorts of breads including crusty bread, bagels and bread rolls. You would feel it more like a saw than a kitchen knife while using it. They are also a good assistant to slice cakes, large watermelons or tomatoes into small pieces.

Utility Knife

Utility knife is perfect for cutting small pieces of food and vegetables. It has many of the characteristics of a chef knife, but is smaller than a chef’s knife. It can be a useful tool when working with smaller foods because it can do a more precise cutting job.

Boning Knife

A boning knife has a very narrow and flexible blade for chopping fresh livestock and poultry bone tissue, and it can cut through tough connective tissue and joints that are difficult to handle with other knives. The pointed tip and slim blade make it an excellent choice for cutting bone without damaging the surrounding flesh. Boning knives are designed to be lightweight and manoeuvrable, so they are both comfortable and easy to use. However, remember that when de-boning pork or beef, it is best to use a slightly stiffer knife because the bone tissue is too hard and the blade is prone to damage.

Paring Knife

paring knife has a short, thin and sharp blade with a pointed tip. Despite their small size, paring knives can easily handle harder foods such as potatoes while still having enough maneuverability to perform delicate tasks such as peeling, trimming and removing seeds from fruits and vegetables.You’ll find yourself using it for almost anything else.

Steak Knife

A steak knife is a table knife which has a serrated edge and sharply pointed tip. They are less for cooking and more for eating. They would usually be set on the table for any delicious steak dinner. They are sharp so you can easily slice steaks as easily as cutting butter. They are usually sold in sets with straight or serrated edges. At present, they’re often served with burgers and other large meaty foods.

Cleaver knife

Cleaver knives, also called butcher knives. Given its bulky size, It is mainly used for chopping bones, making it one of the best knives for preparing raw meat . The flat side can be used to crush garlic cloves or ginger to make it easier to remove the skin before chopping. They come in various sizes and weights, so you can buy the size that makes you feel comfortable. Large blades can be intimidating and a little bit dangerous if not used properly.

Nakiri Knife

Sometimes called Japanese vegetable knives, nakiri knives look like smaller, slimmer versions of a meat cleaver. They have a broad, rectangular shape, and they almost always have a hollow ground edge, which is very sharp. For their squared shape and straight edge, you just need to bring the blade down in a single chopping motion. This makes nakiri knives one of the best tools for larger vegetables which are difficult to cut, like sweet potatoes or butternut squash.

Tomato Knife

Tomato knives have rounded blades with sharp, serrated edges. Their blades are usually about 6-7 inches long. Because of delicate skin and the soft, succulent center, tomatoes require specialized cutting tools. The serrated edge of a tomato knife cut through tomato without damaging its soft interior, allowing the cook to create neat, even slices or sections. Many tomato knives are specifically designed with textured plastic or rubber handles to help provide a better grip during cutting work.

Peeling Knife

A paring knife has a short, stiff, slightly curved blade with sharp edges. It is primarily used for peeling vegetables, potatoes and fruits. They have a sturdy blade and a strong, ergonomic handle, both of which help prevent the knife from slipping during peeling work, thus making the process safer for users.

A professional set of chef’s knives will help ensure that food preparation in your restaurant kitchen is safe, efficient and easy, and can even improve the quality of your dishes. We hope the above article will help you become familiar with the different types of knives and their uses.

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