If you watch cooking shows, odds are you’ve seen chefs walk out with a folded apron full of enormous knives. This may have you wondering, what do all those blades do? Each knife in a chef’s arsenal has a different purpose in the kitchen. Take a note from the professionals and find knives that fit your specific needs. For example, if you want to learn how to bake bread, you’ll likely want to purchase a quality bread knife to cut it into slices. Here is a basic guide on the different varieties of kitchen knives:
This blade is designed to pierce meat, poultry and fish and separate the meat from the bone. Boning knives have narrow blades, making it easier to work around bones with precision. These knives are usually five to six inches long.
This knife is used to slice meat, plain and simple. Butcher knives have a thicker blade and can be anywhere from seven to 12 inches in length.
This blade is much smaller and primarily used for paring, as the name suggests. This is your go-to knife for peeling fruit, removing stems and supreming citrus. There are several variations of this knife such as spear point, sheep’s foot and bird’s beak, which all refer to the shape of the blade. Paring knives’ blades are on average two and a half to four inches long.
Bread knives are usually lengthy and have a serrated edge so that the knife can cut through the tough crust of any size loaf of bread. The serrated blade also makes it easy to saw through the bread’s interior without it crumbling. Bread knives average six to 10 inches in blade length.
A good chef’s knife is a must-have for anyone who wants to cook seriously. This is by far the most versatile blade in the kitchen and can be used to accomplish almost any culinary task. Chef’s knives vary in quality, weight and size. Therefore, a really good chef’s knife can cost well over $100. Do some research to find the knife that’s best for you before making such a hefty purchase.
Though cleavers might look like something out of a horror movie, they have a very practical use in the kitchen – to efficiently cut and chop through tough meat and bones.