Kitchen knife! The single most promising one slash killing machine ever built. Holding one makes you feel nothing short of the Jackie Chan of your kitchen. Seeing one in your hands will definitely make the vegetables scream. A kitchen is far from complete without its collection of equipments that make the job of chefs and housewives easier. A kitchen knife is one of the most important parts of the kitchen. It makes cutting jobs simpler. For chefs, different kitchen knives have different utilities, but for the inexperienced user, things are a bit different.

Below is a list of different types of knives that one may hope to find in their kitchen drawers.

The Paring KnifeThe Paring Knife

Every good kitchen needs a paring knife. Basically used for skinning onions and tailing vegetables, these come in a number of types.

  1. Wavy edge: These knives are ideal for removing or skinning fruits and vegetables with a soft inside. Example-Skinning tomatoes.
  2. Clip point: Peeling tasks become easier with this knife. It can also be used for removing eyes from potatoes.
  3. Sheep’s Foot: A knife with a straight cutting edge. Used for peeling.
  4. Bird’s beak: This type of paring knife is a popular carving knife. It can also be used as a peeler for oranges.

 The Boning Knife The Boning Knife

This knife is primarily used for removing meat off bones and slicing fish. The boning knife is equipped with a strong and unbending shorter blade that is pointed at the end, making removing meat easier.

The Filleting KnifeThe Filleting Knife

This knife has a medium length flexible blade capable of bending while skirting along the bony framework of fishes.

The Chef’s Knife

The Chef’s KnifeThe chef’s knife is the most popular knife known to man. Why? Because it is an all-rounder. The types of works that can be done using this knife range from chopping to slicing. This knife comes to fashion with a broad blade curving upwards to the tip. The backbone of this knife is thick to add weight and firmness while using. The blade comes in lengths of 6, 8, 10 and 12 inches. Longer blades allow for faster cuts.

The Bread knifeThe Bread knife:

This knife has a thick blade with serrated edges. Commonly coming with an 8 inch edge, these knives are used in slicing through the hard enamel of bread.

The Santoku Knife

The Santoku KnifeThe Japanese have their own way of doing things, and the Santoku knife is the example of just that. This knife is another variation of the chef’s knife. This knife makes slicing through vegetables very smooth. The thin spine of this blade enables the user to make thin cuts, while making scooping food off a chopping board easier. The Santoku knife is suitable for most fruits and vegetables and also meat.

The Tomato Knife

The Tomato knife is the smaller brother of the bread knife. It is smaller and has fine serrations. Sometimes this kind of knife comes with a forked tip that enables the user to pick up pieces of food after cutting.

The Cleaver KnifeThe Cleaver Knife

This type of knife features a thick spine that is used to chop up meat or poultry bones. Chopping through hard food is made easy while using this knife.

The Chinese Cleaver KnifeThe Chinese Cleaver

Like the cleaver, the Chinese cleaver is also used for chopping meat and vegetables.

The Utility Knife

The Utility KnifeThese kinds of knives can be used for a variety of tasks. Although this trait is in common with the chef’s knife, a utility knife is usually shorter than the average chef’s knife. This knife is smooth is cutting large vegetables and slicing through sandwiches. For this reason they are popularly called “sandwich knives”.

Having broadened your knowledge about the types of knives available in the market, it is also essential to know why you must exercise caution while you handle these sharp tools. Sloppy using of knives can get you scratched badly. You don’t want that. No you’re not a serial killer. No you’re not Jackie Chan. No you don’t have the permission to juggle knives when around kids, or even alone. Exercising caution is necessary while handling knives.


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A Couple of Healthy Reminders for You While You Are Working With Knives

  • When you are about to pass your knife to another person, stop. Don’t even think about doing that. Always put the knife down by your side so that the person can pick it up by himself.
  • Holding up knives in the air can get dangerous. Never do that.
  • Always be alert when using a knife. Do not leave knives unattended.
  • When you can’t find a can opener to open a can and you are glancing on your knife that looks like it can do the can-opening job for you, discard the thought altogether. Never use your knife as a can opener or a screw driver.
  • While talking to someone, don’t point a knife to them and don’t wave it around.
  • Balancing food on the broad side of your blade may look entertaining, but is a very dangerous thing to do. Never try to carry food on your knife.
  • Never leave knives under a plate in the sink, or under dirty water in a pan. When not visible, blades can be a nuisance.
  • Always keep knives and other sharp tools out of the reach of children.
  • Keep knives properly stored and packed.

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