Types of knives used in the kitchen
Any commercial our household kitchen will require a variety of knives. The correct knife for a specific task is important, as well as its quality, ensuring the best results and productivity in your kitchen. Here’s a simple guide to some of the most basic knives available.
A chef’s knife or cooks knife is the foundation of any knife collection. A versatile knife used for almost anything including chopping, slicing, trimming and carving. A chef’s knife is typically 20cm in length, although some professional chefs may prefer a longer blade with additional weight. Traditionally, the blade is curved, allowing a rocking motion to chop with minimum force. This is a useful knife that can last a long time, so make sure you pick one with a handle and weight that suits you.
A fillet knife is commonly flexible and sometimes has a curve upwards. It’s flexibility and thinness help for precise cutting of delicate meats like fish. A fillet knife is ideal for fish, because the thinness and shape of the blade allow a chef to remove skin easily. Deboning meat cuts is possible with a fillet knife, but not recommended.
If you’re working with pork, beef or chicken a boning knife is required. A boning knife is thicker than a fillet knife, featuring either a stiff blade (for tough meats) or flexible blade (for softer meats like chicken). A thing, straight blade ensures control when removing any bones, cartilage and skin without damaging any of your great quality produce.
The Butcher Knife features a heavy, wide and slightly curved blade that assist with cutting, sectioning and trimming large pieces of meat. The end will have more girth than the handle, which is a standout difference from a chef’s knife. A butcher knife can easily hack through cartilage.
The name says it all. The serrated blade allows a bread knife to easily cut freshly baked, soft break without crushing its soft outer crust. The handle may be off-set so you don’t break any of that delicious outer crust. However, a bread knife has other uses too, such as cutting through hard rind fruits, like pineapple and watermelon. Due to its serrated edge, a bread knife can be difficult to sharpen. Depending how much you make use of it, at some point it will go blunt.
Sushi or Sashimi Knife
If you’re in the business Japanese cuisine, a good sushi or sashimi knife is definitely a requirement. Even if you’re an aspiring home sushi chef, a great sushi knife makes all the difference. The sushi knife is typically honed only on one side, creating an ultra-sharp edge, differentiating itself from most typical Western knives. A sushi knife can be honed on both sides (double-edged), but was designed based on Western knife design.
Comments are closed