Like tools, knife kinds have a certain use and you definitely should really use the right knife for the cutting task. To get the most beneficial use out of your knives you will need to maintain them really sharp, handle your knives appropriately and practice. A sharp knife is much safer than a dull knife. Picking very good quality knives is extremely essential, a knife need to fit your hand, be really comfortable and should only be employed for it is intended task.
1. Chef Knife (French Knife)
This really is the cooks most significant and versatile cutting tool. This all purpose knife is employed for a variety of cutting and chopping perform, as well as slicing and mincing. The blade is usually 8 to 12 inches lengthy and also a few inches wide. A superb Chef Knife within the hands of a skilled cook is usually extra accurate and more rapidly than a machine.
2. Utility Knife
This smaller, lighter knife is utilized for light cutting and slicing jobs, typically on fruits and vegetables. The blade is generally five or 6 inches lengthy.
3. Bread Knife
For slicing breads, cakes and pasteries, a bread knife is made use of most generally inside the bakeshop and to cut loaves of crusty bread. The blade is typically 8 to 10 inches long.
4. Boning Knife
Applied for separating raw meat from the bone. It has a thin short blade and is generally stiff or flexible. The blade is normally 5 or 6 inches lengthy.
5. Filleting Knife
Used for filleting fish. It has a thin flexible blade. The blade is ordinarily 6 or 10 inches lengthy.
6. Carving Knife (slicer)
Utilised for carving huge roasts, turkey and also filleting pretty big fish. It has a long slightly flexible blade. The blade is normally 10 to 14 inches lengthy.
Utilised for chopping meats and cutting via bones. It has a heavy rectangular blade. Not to be confused with the Chinese Cleaver (a Chinese Chef Knife) used for most cutting and chopping. The blade is usually 10 to 14 inches long.
8. Paring Knife
Utilized for For peeling, slicing, trimming and dicing little fruits, vegetables and cheese. The blade is typically three to four inches lengthy.
9. Tourne Knife (peeling)
Utilised for peeling, slicing, trimming and dicing tiny fruits, vegetables and cheese. The blade is ordinarily two to 3 inches lengthy.
10. Steak Knife
Employed for cutting steak, chicken and other major courses. The blade is four to five inches lengthy and is often wide or thin, serrated or smooth.
11. Clam Knife
Employed for opening clams. The blade is three to four inches lengthy and slightly sharp, it must be used with a butchers glove.