This guide is for curious home cooks to understand the most common types of kitchen knives and their uses. Upgrade your tools, it seems that everything is possible in the kitchen.
Different types of kitchen knives are spread out on the table
Maybe you just bought a set of knives and realized that you don't actually know the purpose of each tool. Maybe you have been for a while, and you are starting to wonder how those knives you have never used can make your life easier. Either way, understanding the different types of kitchen knives and how to use them can open up a whole new world. Pick up the knife and board, let's start cutting!
The chef's knife is one of the most versatile tools. Any professional chef will tell you this is a must-have item. It should feel like an extension of the arm. It is the first choice for chopped vegetables, fruits and herbs. As well as cutting various other ingredients such as meat, poultry and fish. They are usually 8 to 10 inches long, with the blade rounded at the tip. Don't use it to peel small agricultural products (it's too big and inaccurate), and don't use it to carve cooked meat.
More straight blades, it has small dents to make food easier to slip off. Just like a chef's knife, it is also very versatile, very suitable for shredding, dicing and shredding ingredients, or slicing cheese. You can use it to do anything you do with a chef's knife; both are great all-purpose knives.
Now we get more niches. After cooking large pieces of meat (such as beef, pork, or roast turkey), the cleaver comes in handy. They are narrower to improve accuracy, and can be longer to cut wider pieces. They may have dents on the side of the blade to make it easier to release each piece.
The bread knife is very long with serrated edges. They can easily cut soft or crusty bread without sacrificing its integrity. When using it, it is better to move it like a saw rather than like a chef's knife. In addition to sliced bread, they can also be used with other baked goods, such as cakes. In addition to bread, you can use them to cut large melons, straight blades often get stuck, cut tomatoes, and cut chocolate chunks into small pieces.
A utility knife is smaller than a chef's knife, but not as petite as a paring knife. They are perfect for slicing and shredding small and medium-sized vegetables and meat. The serrated utility knife can also be used to cut sandwiches. When peeling, a straight-edged utility knife is useful, but sometimes it is better to use a paring knife.
The blade of the deboning knife is very narrow and flexible, and the tip of the knife is tapered. It is used to more effectively remove bones and cut pieces and reduce waste in the process. It can cut tough connective tissues and joints that are difficult to use with other tools. Remember to cut through the bones, not through them. I also use it to remove the skin of fish because it helps to separate the fish easily.
The paring knife proves that you should never judge a knife based on its size. This small meal has a very thin blade, which is very sharp. It can expertly peel, chop, slice, chop and remove seeds. This is my first choice for cutting fruits or peppers. Although you don't want to use it to cut large pieces of meat or large pieces of produce, you can use it for almost anything else, and you will find yourself using it often. It has straight or serrated edges to choose from.
Steak knives are used less for cooking and more for eating. They should be placed on the table with any delicious steak dinner. They are strong and sharp, so you can easily enjoy those expensive steaks just like cutting butter. They are usually sold in sets with straight or jagged edges.
More like scissors than knives, kitchen scissors are used to cut herbs from vines, chop up salad vegetables, and open processed food packages. If you add bacon to pasta or cobb salad, you can also use them to cut bacon into small pieces. Try using scissors to cut canned and canned foods—think canned whole tomatoes or canned peppers. You can also use scissors to cut the meat into bite-sized pieces, for example, if you are cooking with chicken.
Every good tool series requires a sharpener, and there are several different types. You can buy whetstones, which are like small metal bricks with coarse to fine gravel. Keep the blade at an angle, and then pull the stone down until it becomes sharper. It allows home chefs to better control the knife sharpening process and can sharpen more knives like a chef's knife, meat cleaver, paring knife or even kitchen scissors.
A popular type is called a whetstone. This skill requires more time and practice, and will produce very sharp edges. There are also a variety of the most affordable manual sharpeners with very small blades. Electric sharpeners are also an option, although manual sharpeners work well.
Honing steel is like a long metal rod used to correct the edge of the blade before and after each use. Technically, it does not sharpen or remove any metal; it basically aligns and repositions the position of the blade to make it more effective. Not to be confused with sharpened steel rods that actually sharpen blades.
This paired knife has a short curved blade, like the beak of a bird. It may not be obvious to use at first, but the shape has advantages for circular components or creating circles. For the first time in a cooking school, I used a small potato in the shape of a football. We would boil it and then fry it with hot oil to make the surface brown and crispy, very beautiful. Now I use it to remove citrus peel as a dessert or drink. It is also very suitable for removing skin from onions and ginger roots.
The broad knife with rectangular blade has many functions. It is mainly used for shredding bones. The flat side can be used to crush garlic to make it easier to remove the skin before shredding. However, my grandfather used it like a chef's knife to cut vegetables, cut meat and stir-fry, almost everything. They come in various sizes and weights, so you can buy a size that is comfortable for you. If used incorrectly, large blades can be intimidating and a bit dangerous.