Hello My name is Adolfo Costa I’m chef with 24 Years experience. In this post I will talk abut most important equipment for every chef… Knives. This post will be Hub for my website that will direct you in a place you actually want to go to.
In this post I will talk about:
- How to chose knife
- Types of knives
Looking for Best Kitchen Knives?
First you have to ask your self what do you actually need.
- Do you need couple of knives or just one? If you need couple of them consider buying whole set to save some money.
- What do you want to do with knife do you need general purpose knife, knife to fillet meat, to peel vegetables or… Bellow I describe couple most popular knives types.
- When you now what you want you have to chose model that it perfect for you I will help you with that also just click link that is in every knife category and you will see knives rankings.
In cooking, a Chef’s knife is usually a cutting tool. This knife is generally 20 centimeters long and differs according to the cutting tasks it is designed for. But originally the Chef’s knife was designed to chop huge sizes of beef and joints. But in the modern world, it is used as a utility knife amongst most of the western cooks. The modern chef knife is designed to be used for many different purposes. And instead of excelling at one particular thing, it is great for using this knife for slicing, mincing, chopping vegetables, etc.
Santoku, which is a Japanese word, means three virtues or three uses. Santoku knives were designed as a multi-use, general purpose cook’s knife, and since it was originated in Japan, hence the name Santoku. The blade of this knife is generally between 13-20 centimetres long. Though this knife is designed for almost every cutting task, it best performs while slicing, dicing and mincing.
Boning knives are a type of kitchen knife that has a narrow blade and a sharp point. And since the name suggests, it is basically used for removing the bones from poultry, meat and fish. The size of the blade of this knife is usually 12-17 cm. Since the blade of this knife is narrow, it allows the cooks to have precision in deep cuts, holes. Boning knives makes the whole process of removing bones easier.
If you use an ordinary knife to cut a fresh loaf of bread, you already know how the knife squishes and flattens the bread. And the result is the frustration because you do not get a perfect bread to make those sandwiches. And that’s the reason why there are bread knives. These bread knives are usually 6-10 inches long and serrated. The benefit of a serrated blade is that it does not flattens the bread and with the little teeth along the line helps you cut the bread in perfect proportions without flattening it.
A Paring Knife is a small knife with a plain edge blade. This knife is primarily used for peeling and other intricate works such as peeling vegetables, de-veining a shrimp, etc. Some people also use these knives to apply butter on bread. The ideal length of blade of this knife is shorter than others, and the sharpness is almost negligible to avoid any cuts on your hand while peeling.
A Carving Knife is usually a long knife and its size ranges between 20-38 cm. This knife is primarily used for cutting precise, thin slices of meat, roasts, hams and other large cooked meats. The blade of this knife is much thinner than the Chef’s knife to get more precise, and thin cuts.