The 4 Types Of Knives You Need In The Kitchen


Your cooking will always be as good as the tools you use. The essential tool in the kitchen is a knife. While most of us who cook at home make do with a single knife that is not the optimal way to prepare food. The Kitchen Calls illustrates the different types of knives one can use and how to store them. In this piece, the limelight will be on just four types of knives. To know more about how the knife industry is booming read this review.

• A Cook’s Knife
A cook’s knife is the one you see in movies where the chef chops vegetables without lifting the tip of the knife. Also called a chef’s knife, it can be forged with a blade length that ranges from 6 to 12 inches. It is the most useful knife in the kitchen because of its wide handle and deep dip that protects the knuckles. It can be used to dice or mince a variety of things like peppers, onions, nut meats or celery. The knife is used in a rocking motion to dice or slice a vegetable without moving the top point. This knife can also be used to carve roasts while they are hot.

• A Utility Knife
All vegetables and fruits that are not solid like tomatoes can be sliced using a utility knife. It has a six-inch blade with a sharp point that efficiently slices through them. The knife is made of stainless steel to ensure that it can be used on acidic fruits. Some of the jobs you can perform with this knife are halving oranges, cut lettuce into wedges, create big melon rings or use it on cabbage before it is shred.

• A Paring Knife
This type of knife comes in various styles. The most common of them are the clip, curved, sharp and spear point. The curved or sharp point kind of paring knife can be used to create delicate rings out vegetables like pepper. They can also be used to sliver cherries and olives that can be then used to dress salads. When you need to eye potatoes or remove seeds or peel and pit a fruit, the best choice is a clip point paring knife. The spear point paring knife, on the other hand, is used to peel fruits, remove heads of lettuce and cabbage or even to remove corn from the cob.

• A Boning Knife
This knife is used for boning roasts, lamb and veal legs or whole hams. This is generally done when the food is partially cooked in order to get extra servings. The blade of the boning knife can be as small as four inches or as long as eight inches. It is wide and stiff; therefore, it can even cut through raw meat. The boning knife is also used for trimming thin cuts of meat.

Though there are many other kinds of knives offered in the market, these were just some that are essentially needed in a kitchen.

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