DIFFERENT TYPES OF KITCHEN KNIVES AND WHEN TO USE EACH ONE

Kitchen knives are an integral part of any home chef’s cooking equipment. Choosing the right knife for the job not only means more efficient cutting and chopping but also significantly reduces the risk of injury, ensuring your safety in the kitchen. This versatility is what makes them a must-have in your culinary tool kit.

If you want to expand your knife drawer and make the most of your meal prep, check out these five knives and their recommended uses.

9 MUST-HAVE KITCHEN KNIVES FOR EVERY HOME CHEF 

There are a plethora of kitchen knives out there. For home chefs, the options are overwhelming or unnecessary. However, each knife is designed for specific culinary tasks, so having a repertoire of cutlery can help round out your kitchen equipment.

• CHEF’S KNIFE

This classic knife can handle a wide range of cooking applications. Its curved, sharp blade design makes it versatile enough to tackle everything from mincing to slicing, trimming, chopping, and other typical food prep tasks. However, it’s important to note that due to its sharpness, it can be dangerous if not used correctly. Always hold the knife by the handle, not the blade, and keep your fingers away from the cutting edge. Cut on the back part of the blade at its thickest, flattest part. 

Due to its versatility, chef’s knives should be the first on your list to buy. However, because this knife might be used more than other types, you want to make sure you get quality high. Look to professional suppliers, like your local restaurant supply store, to ensure you purchase a quality product that will withstand the test of time.

Cook’s knives typically have 8″ or 10″ blades, so you’ll want to see which size is most comfortable for your hand.

• SERRATED KNIFE 

Serrated knives are composed of “teeth” that help grip food, making slicing easy. Slicing bread is one of the most common uses for a serrated blade because it can cut through crusty layers without crushing or damaging the loaf.

The magic of serrated knives doesn’t stop at bread. They are also ideal for slicing soft fruits and vegetables and moist desserts like cake. Due to its utility, this knife should be a staple in most households, but especially those who love home baking.

• PARING KNIFE 

Paring knives are made for intricate cooking tasks that require precision. They are short and have sharp, straight blades, enabling home cooks to trim delicate fruits, vegetables, and meats.

If you are a home chef who wants to core fruits, devein shrimp, or create vegetable flowers, paring knives are for you.

• BONING KNIFE

Flexible, sharp, and thin, Boning knives are the powerhouses behind deboning and breaking down meat and seafood. They come in two different styles: flexible and stiff.

1. Stiff boning knives are best used for breaking down proteins into primal cuts. They are thin enough to slice through tough tendons and meat without damaging tender muscles. 
2. Flexible boning knives are suitable for filing, trimming sinew and silverskin, and removing bones. Their flexibility allows them to get into hard-to-reach places and make perfect cuts.

• CARVING KNIFE

These knives are in a class all their own. They have long blades and rounded tips, making them ideal for carving through boneless meats like pork loin and brisket if you love throwing brisket on the grill or hosting family holiday parties.

• SANTOKU KNIFE

A Japanese knife with a flat blade, usually 5 to 8 inches long, featuring a slightly curved edge and a hollow ground to reduce sticking. Excellent for chopping, dicing, and mincing vegetables, fruits, and boneless meats. Its design makes it particularly good for thin, precise slices.

• UTILITY KNIFE

A medium-sized knife with a blade typically 4 to 7 inches long acts as a bridge between the chef’s knife and the paring knife. It’s suitable for slicing fruits, vegetables, and small pieces of meat. It’s a good all-purpose knife for tasks that are too small for a chef’s knife but too large for a paring knife.

• STEAK KNIFE 

A small, sharp knife with a serrated or straight edge is designed for individual use at the dining table. It is used to cut cooked steaks, chops, and other meats at the table.

• BUTCHER KNIFE 

Also known as cleavers, these kitchen knives are heavier and larger and are ideal for cutting and chopping, which can damage more delicate knives. Common uses for cleavers are cutting through soft bones or cartilage when breaking down meats such as whole chickens.

Butcher knives shouldn’t replace bone saws, which should be used for hard or thick bones.

COOKING KNIFE CHARACTERISTICS TO CONSIDER

When shopping for kitchen knives, there are a few things to think about when determining which knife you want to purchase. Each of these parts of the knife can impact durability, feel, and price.

• Type of metal: Kitchen knives can be made from a variety of materials. The most common knife blade materials are carbon steel, Damascus steel, stainless steel, and ceramic.
• Knife Handle: Knife handles also come in different materials that affect the feel, grip, and comfort of each knife. Common handle materials include wood, composites, resins, metal, and plastic.
• Tang: The tang of a knife is the unsharpened, structural part of the blade that extends into the handle. A full-tang knife is often the most expensive as the metal from the blade continues to the end of the handle.

KEEP YOUR KNIVES SHARP

When rounding out your cutlery equipment, remember to add a sharpener. There are many different types on the market; however, a sharpening steel or tabletop sharpener is among the most popular. Regularly sharpening your knives is essential to maintain their effectiveness and safety. Additionally, always clean and dry your knives after use to prevent rust and keep them in good condition.

Having a variety of knives at your disposal will not only make meal preparation safe but also efficient and precise, empowering you to create culinary masterpieces in your kitchen. For more information, visit our website at Little India of Denver and stay connected!