The most important knife for a kitchen is the paring knife. This small blade is perfect for peeling and slicing fruit, vegetables and herbs. You can use it to garnish food. The paring knife can also be used to prepare meals that have been cut into steaks or chops. It’s also good for removing stems and tiny seeds from berries.
The chef knife features a blade that measures between 7 and 10 inches, with a straight or curved edge. The blade is used to cut vegetables, fruits and meats, into different shapes, preferably strips and slices before chopping. The chef’s knife is also used to chop onions and garlic and other herbs, spices and vegetable skins like potatoes.
The serrated knife is used to cut soft fruits like tomatoes, as well as bread. Their edges are not as sharp as the chef’s knife. These knives have teeth on the blade, which makes it easier to cut soft items.
A boning knife has a thin edge designed for cutting into small meat and fish bones. The blade is usually between 3 and 4 inches long. You can use it to slice a steak into smaller pieces. Moreover, the boning knife is useful for cleaning fish, shrimp and other seafood or preparing chicken.
A gut knife has a curved blade that’s described as “a cross between a chef’s knife and a serrated bread knife. The blade is usually between 5 and 7 inches long but can be longer. The curved blade is suitable for cutting meat away from bones, as the sharp edge keeps the meat intact. The gut knife also has a small serrated edge that’s perfect for cutting herbs and spices.
Uses of Knives
1. In Homes
A French or German Chef Knife is used for chopping and mincing vegetables. The blade length is around the eight to nine-inch mark. These knives are most suited for home and professional use because of its high quality material and workmanship. Also, these knives are very costly. So it is important to take care of these knives to increase their life span. An affordable alternative to French-German knife is a chef knife. It is a multipurpose knife that can be used for slicing, chopping, and mincing of vegetables fruit meats, and fish.
2. In Restaurants
This type of knife is used to cut vegetables, slice meat, and fillet fish. It is more like a wood-faced bread knife. Santoku knives are made from high quality Japanese steel and have a blade with a gentle curve and a tang on both sides.
3. In Butcher Shops
Cimeter knives are very sharp and the blade is quite short. These knives are used to trim fat from meat. Also, you can use the cimeter knife to pare and mince raw meats.
4. In the Military
A Parang, also called a Balisong is a traditional Filipino weapon and essential survival tool. It consists of a handle and a blade, which is connected by an arm with a spring mechanism that allows you to unsheathe the blade while it is still attached to your handle.
5. In Fish Shops
The fish filleting knife is used for preparing fish or seafood for cooking or for display purposes. This knife has a very sharp blade and a long, thin handle.
This type of knife has a long, thin blade with a V shape. It is made from stainless steel and is used for cutting vegetables, herbs, meat and fish. Also, it can be used to crack nuts or remove seeds from berries.It’s also used as a general utility knife
2. Baguette Knife
The baguette knife has a long, thin blade with a straight edge. The blade is made from stainless steel and is about 6 inches in length. It’s used for cutting baguettes, French bread , or other baked goods. The narrow blade makes it easier to cut straight slices of bread or other baked goods.
3. Poultry/Giblet Knife
This type of knife has a curved blade that measures around 6 to 8 inches in length. It has a serrated edge and is used for cutting poultry, game birds and other small fowl.
A cleaver is a large, heavy knife that is used for chopping and mincing meats and vegetables. It has a thick blade and a heavy handle. It may also have a serrated edge, especially in the Asian version. This makes it easier to cut through dense meat and bones.
5. Oyster Knife
This type of knife has a thin blade that measures between 2-4 inches in length. It is used for opening oysters. The blade can also be placed on the counter to use as a bottle opener.
In the modern society, the use of knives has become a major part of our everyday lives. However, we can’t simply use any knife to use for any purpose. Depending on the food items that we need to cut and other factors like sharpness and durability , we should choose the appropriate knife. Every knife has its own unique features that make it more or less suited for a particular job.
Hope this article was informational and provided you with a good read.
Frequently Asked Questions
Q. How can I keep my knives sharp?
A. You cannot sharpen a knife properly without an appropriate tool. The easiest way is to purchase a honing rod that is specifically made for sharpening knives . It has multiple grits that start from fine to coarse sandpaper. You can also use sandpaper or steel wool to sharpen your knife.
Q. How to sharpen a pocket knife?
A. To sharpen a pocket knife, you need to follow these steps: Clean the knife with water and soap to remove all the dirt and grime that is on the blade. Use fine sandpaper or a honing rod to sand off the scratches from the previous use. Move to a coarser grit and repeat the procedure until the blade is smooth and sharp Use a fine-grit paper or a honing rod to polish your knife and make it shiny. Lastly. store your knife in an appropriate case.
Q. What is the difference between a paring knife and a utility knife?
A. A paring knife has a short blade and is mostly used for peeling fruits and vegetables or trimming off the edges of meats, fish or poultry. This knife is essential when preparing meat for roasting or grilling in your home. A utility knife, on the other hand, has a longer blade and is used for slicing, chopping, mincing , dicing, etc.