Meta Description: Are you confused about finding the best type of knife for yourself? This article will show you the best knife type according to your needs.
With so many types of kitchen knives, buying the right ones can be confusing. This guide helps you decide which type of knife is best for you?
Types of kitchen knives
Knives are perhaps the most crucial weapon in a chef’s arsenal, and you may use them for everything from cutting onions to slaughtering a piece of steak to opening oysters and slicing bread. On the other hand, kitchen knives come in various shapes and sizes, each suited for a specific function.
When you have the correct equipment, cooking is quicker, faster, and friendlier, but selecting one that meets your needs may be complicated with so many different types of knives on the market. It’s all too convenient to obtain a bunch of specialty knives you’ll never use if you don’t have the appropriate information, which means you’ll wind up with a bunch of useless knives in the back of your utensil drawer.
Let’s go through the different sorts of knives and how they’re used so that you find the best that suits you.
Bread knives come with serrated blades that can cut through crispy crusts and are suited for slicing various varieties of bread. The offset handles of most bread knives are meant to keep the user’s knuckles from slamming onto the cutting surface.
Utility knives are a cross between slicing knives and paring knives. They have serrated corners and somewhat longer blades than ordinary paring knives. A sharpened utility knife is a great option to slice fruits and vegetables as well as for preparing meals.
Chef knives are multipurpose instruments that you may use for a range of cutting tasks and can be found in practically any professional kitchen. The blade of a chef knife is broad and tapers to a point. This point is ideal for chopping, mincing, and slicing, among other prep duties.
A paring knife has a sharp tip and a small, narrow blade. It’s usually lightweight to make delicate tasks easier to handle. A paring knife is used to cut, chop, and slice fruits and vegetables, but you may also use it for many other activities in the kitchen.
Knives for the petty
Petty knives are well-known for their quality and balance, and they’re good utility knives to keep on hand. Petty knives are similar to utility knives in size and design, but they have a few major distinctions.
A chef might use a decorating knife to create a tailored edge on their meal. The blades of decorating knives have designs that show up on the meals they cut.
Knives made by Gyuto
Chef’s knives and Gyuto knives are similar in function and form. A Gyuto knife and a chef knife, on the other hand, have a few major distinctions. Gyuto knives are lighter, thinner, and have a flatter edge than chef knives. This improves the knife’s nudge capabilities while also making it simpler to grip.
Specially engineered to cut through rich, sticky, and hard cheeses, cheese knives are an essential tool for restaurants that provide charcuterie boards. Cheese knives are available in a range of styles that correspond to different varieties of cheese.
Soft cheese knives have perforations running down the center of the blade to keep soft cheeses from adhering to the knife when cutting. Hard cheese knives include a forked tip for spearing cheese chunks and a sharp, stiff blade for easy cutting through heavier cheeses.
A boning knife is a thin blade with a razor-sharp edge that tapers to a sharp pointed tip. What can be better than a boning knife to cut meat bones and remove cartilage before cooking to make the perfect joint or cut? Because of the sharp information and small blade, it’s suitable for cutting around the bone without causing damage to the surrounding skin.
Flank and Shoulder Knives
Flank knives are somewhat similar to boning knives. The only difference between Flank knives and boning knives is longer blades suited for cutting flank steaks. Their firm, straight edges are ideal for making precise cuts when boning, trimming, and jointing.
A carving knife is a long, slender knife with a sharp tip at the end. A carving knife is one of the most extended kitchen blades, sometimes referred to as a slicing knife. A carving knife is a perfect instrument for presenting meats such as chicken, hog, lamb, or cattle because it produces thin, tidy, and uniformly proportioned slices.
The blade of cleavers, also known as butcher knives, is flat and rectangular in design. Depending on their intended usage, they come in a range of sizes. A cleaver is used to cut raw meat into smaller bits before cooking, either as part of the butchery process or split into smaller portions before cooking. They’re one of the most extraordinary knives for chopping fresh meat.
Knives for Slicing
Slicing knives come with long and straight blades that help in slicing cooked foods like smoked hams, roasted turkeys, and sirloin steaks. A long sword with a rounded tip is typical of these knives. Granton edges are found on many meat slicing blades, which prevent the flesh from ripping during cutting.
Cimeter knives, also known as scimitar knives, are butcher knives used for preparation and chopping meat. Their broad, curved blades are perfect for removing fat off ribs or breaking down a huge beef piece.
While many cooks are content to prepare vegetables using a chef or paring knife, those who are serious about their food should consider investing in specifically-made vegetable knives. They may also assist you in neatly chopping and dicing your favorite vegetables, as well as creating ribbons and other garnishes.
Tomatoes are famously challenging to slice due to their prone to breaking the skin. The tomato blade has tiny serrations that grasp the skin of the tomato and prevent tearing, allowing you to slice through it effortlessly.
Since they have three functions, Santoku knives, sometimes known as Santoku Bochco knives, are ideal for precision cutting, dicing, and mincing. Santoku knives are helpful in cutting fish because of their sharp, straight edges and drop-point tips. Deep gouges on the blade’s flat side keep delicate things from sticking to the metal, which is very handy for making sushi or other raw fish.
This paired knife has a small, curved blade that resembles a bird’s beak. The form provides many advantages for round components or generating round shapes, which may not be visible at first. One may also remove the peel-off onions and ginger root through this type of knife.
Nakiri knives resemble meat cleavers but are smaller and thinner. This is an outstanding vegetable-chopping tool. Thanks to the deep, flat blade, they’re also ideal for shredding bigger vegetables like cabbage or lettuce. The razor-sharp edge may also be utilized to make extremely thin and even slices.
Knives made from forging
Suppose someone used a single piece of metal to make a forged knife. A steel block is pounded into form with a firm press, then polished to create a forged knife. After that, the handle is attached, and the blade is polished to perfection.
The Mezzaluna, an Italian specialty, is called from the curved curvature of its blade. Your ingredients are shaken back and forth through the Mezzaluna instead of slicing and dicing in a single direction, chopping and mincing with minimum effort. If you enjoy cooking homemade pasta, pesto, and sauces, this blade may help you save time by chopping all of your herbs and garlic at once.
A mincing knife is a curved knife used by moving it back and forth with both hands. This knife can swiftly mince vegetables or herbs into tiny bits with no effort.
Salmon knives are meant to fillet bigger fish and have a long, flexible blade with a double edge. Larger fish, such as salmon, are sliced, filleted, and skinned with a salmon knife. They’re thin enough to see between the skin and the meat of the delicate fish without hurting it, allowing the chef to make clean, neat fillets.
Fillet knives are another member of the boning knife family and are used to prepare fish slices. They have long, thin, and flexible blades that can quickly go under the skin and cleanly separate it from the meat of the fish. A fillet knife’s sharp blade transitions to a noticeable curve to help in easy entrance into a fish’s skin and clean cuts over the length of the flesh.
Oyster knives made in France have a short, wide blade with a sharp edge that is ideal for discovering the wrinkles in oyster shells. Similarly, Boston-style oyster knives have long, narrow blades that can open any size oyster shell. Oyster knives are used to open oyster shells and then remove the meat from the shell. They’re a must-have for any restaurant or diner serving fresh shellfish. Oyster knives come in a variety of sizes and shapes, and they’re used for various oyster preparations.
Sashimi knives have long, thin blades that allow chefs to cut fine, precise portions of raw fish without damaging the meat. They’re a must-have for every sushi establishment. You may also use sashimi knives to break down huge chunks of fish due to their length.
Deba Knives are a line of knives designed by Deba. Deba knives are commonly employed as light- or medium-duty cleavers in sushi restaurants and Asian-style enterprises. These knives feature medium-length blades and may be used for a wide range of activities, including making fish cuts, preparing food, and batching meat.
Basic universal knives
Stainless steel is available in a range of shapes and sizes, including many that are often utilized in the production of knives. These are some of the most prevalent varieties of stainless steel used in kitchen knives, as well as their advantages:
- Dinner knife: The most basic type of table knife, a supper knife, is what you’ll use every day for breakfast, lunch, and dinner.
- Steak knife: It is a table knife with a highly pointed tip and a serrated edge. This enables the diner to effortlessly cut through tough cooked meat, such as steak, at the dinner table.
- Knife for cutting fish: The blade of a fish knife is broad and flat, with a sharp, curving edge. The pointed tip makes it simpler to remove tiny bones, and the shape makes it easier to take the skin off cooked fish.
- Knife for cutting butter: A butter knife has a broad paddle-like form and a soft, blunted edge that allows the diner to spread butter.
Why use different types of knives?
Chefs’ knives are a must-have piece of silverware. If a chef uses the wrong knife, regardless of skill level, the outcome of the cuisine might be entirely ruined. A chef can have a wide variety of knives, each with its particular set of functions.
Any dish will necessitate the use of a sharp knife. The metal used to construct the blade, the angle of the slope, and how the blade has been handled all have a role in a knife’s ability to keep a sharp edge. Because you can cut and peel any meal with a sharp knife. Sharp knives will also make your task go more quickly and safely.
A set of professional chef’s knives will aid in the safe, efficient, and simple preparation of food in your restaurant kitchen, as well as increase the quality of your dishes. You may confidently shop for a new collection now that you’re familiar with the many varieties of knives and their applications.
The manner you keep your knives can also affect their sharpness and longevity. Simply storing them in a crowded utensil drawer exposes them to rust, wear, and corrosion, and it also makes it a lot simpler to cut yourself. As a result, it’s best to keep them stored in a steel knife block or magnetic rack – browse our selection of knife frames, hangers, and wallets for styles to fit any kitchen.