Chef’s Knife:

The Chef’s knife is one of the most used kitchen knives and can be used for everything from chopping to slicing fruits and vegetables. Most chef’s knives have a broad blade that curves upward towards the tip to allow the knife to rock for fine mincing. The spine of the blade is thick to add weight and strength. Many chef’s knives with have a bolster, or metal collar, between the blade and handle. The bolster helps prevent the knife from slipping. Chef’s knives come in blade lengths of 6, 8, 10, and 12 inches. Longer blades can be more difficult to control, but make for faster cuts. Shorter blades allow for greater control, and are generally suited to chefs with small hands.
Carving and Slicing Knives:

Carving and slicing knives are generally used for slicing meats. These knives usually have long blades that allow for cleaner cuts, and pointed tips. One exception is the roast beef slicer that has a round tip. Slicing and carving knives can be 8 to 14 inches long, and have thinner blades than chef’s knives. The thinner blade means chopping with a carver or slicer can damage the knife; a sawing motion is ideal for cutting with one of these knives. A long blade allows large pieces of meat

Bread Knife:

The bread knife is thick-bladed knife used for cutting loaves of bread. Bread knives generally have 8 to 9 inch blades with serrated edges for cutting through thick, hard crust. The serrations on a bread knife are very deep, and are too large to cut fruits and vegetables effectively.

Santoku Knife:

The Santoku knife is the Japanese version of the chef’s knife. The santoku is excellent for chopping vegetables and the wide blade works well for scooping sliced food off a cutting board. The santoku can also be used to slice meat, and has a narrow spine for making thin cuts. The wide blade can be used to scoop diced vegetables or other ingredients into a pot or bowl and is also good for crushing garlic. The curved blade helps the rocking motion used for chopping food, and a santoku can be used on most ingredients such as fruit, vegetables, and even meat. Some santoku knives will also feature a granton edge.

Meat Cleaver:

The cleaver knife is wide-bladed, thick-spined knife that can be used to cut through meat or poultry bones. The cleaver uses its weight to cut through tough food with a chopping motion. The thick, heavy blade on a cleaver is not meant for slicing, but its width makes it ideal for pulverizing meat, or crushing seeds or garlic.

Utility Knife:

Utility knives are mid-sized knives used for miscellaneous cutting. The blade is anywhere from 4 to 7 inches, larger than a paring knife but not as larger as a chef’s knife. The utility knife is good for cutting larger vegetables and sandwich meats that are not large enough for a chef’s knife. These knives can come in plain and serrated edges, and are sometimes referred to as “sandwich knives”.

Tomato Knife:

The tomato knife is similar to the bread knife except it is smaller and the serrations are finer. The blade will have a serrated edge for easily cutting through tough skin and a forked tip for picking up slices of food.

Boning Knife:

This narrow-bladed knife curves inward to give you precision control when you remove meat and poultry from the bone.
Nakiri knife:

With a shape reminiscent of a slender cleaver, this Japanese vegetable knife has a straight cutting edge that excels at slicing when used in an up-and-down motion.
Honesuki knife:

The triangular blade and pointed tip of this Japanese-style boning knife make it excellent for working around the bones and joints in poultry.

Steak knife:

Serrated or straight-edge, steak knives, to be used with steak or other heartier meats, are the only sharp cutlery that are part of a place setting.

Kitchen shears:

You’ll find myriad uses for kitchen shears, from trimming pastry dough and snipping herbs to cutting twine and parchment paper.

Honing steel:

Essential for honing your knives so they stay sharp longer between sharpenings. The steel smoothes and realigns the worn carbon steel on the blade’s edge.

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