Common Kitchen Knives
Chefs Knife
A modern chef's knife (also known as a cook's knife) is a utility knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, chopping vegetables, slicing meat, or even jointing large cuts of beef or ham. In order to improve the chef's knife's multi-purpose abilities, some owners employ differential sharpening along the length of the blade.
The fine tip, used for precision work such as mincing, might be ground with a very sharp, acute cutting bevel; the mid-section or belly of the blade receives a moderately sharp edge for general cutting, chopping and slicing, while the heavy heel or back of the cutting edge is given a strong, thick edge for heavy-duty tasks. A Typical Chefs Knife by Global
There are two types of blade shape, French and German. The far more common German design features a pronounced curve towards the tip of the blade which allows the knife to be rocked up and down, chopping the food with the belly and heel of the blade. The French design is more triangular, with much less curve at the tip and a longer straight section of blade; it is designed to be pulled towards the user, slicing the food instead. Chef's knives are most commonly available between 15 cm and 30 cm (6 and 12 inches), though 20 cm (8 inches) is the most common size. Most chefs recommend using the largest chef's knife that is comfortable in the cook's hands.
Utility Knife
A utility knife is a medium-size knife of conventional pattern intended for a myriad of cutting duties. Whilst being too short and thin for heavier cutting tasks many home cooks appreciate a multipurpose knife that covers a variety of tasks. Utility knives can either have a plain edge blade or a serrated blade, some of which are considered tomato knives. They are usually between about 10 cm and 18 cm (4 and 7 inches) in length.
Paring Knife
A paring knife is a small knife with a plain edge blade that is ideal for peeling and other small or intricate work (such as de-veining a shrimp or cutting small garnishes). It is designed to be an all-purpose knife, similar to a chef's knife, except smaller. Paring knives are usually between 6 cm and 10 cm (2½ and 4 inches), as anything larger than about 10 cm or 12 cm (4 or 5 inches) is typically considered a utility knife, though the distinction is somewhat vague.
Bread Knife
Bread knives are a type of serrated knife, Bread knives are usually between 15 cm and 25 cm (6 and 10 inches), with 20 cm (8 inches) being a common length. The serrations on the blade make it ideal for cutting bread (and other foods with hard/soft composition).
Offset Serrated Knife
Similar to a bread knife an offset serrated knife has a serrated blade and an offset handle that ensures the cook's knuckles will not touch the cutting surface when the blade has cut all of the way through the food. These knives are particularly popular in sandwich shops and some manufacturers refer to them as deli Knives.
Meat Knives
Carving Knife
A carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches)) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, and more precise slices. They are generally shorter and wider than slicing knives.
Slicing Knife
A slicing knife serves a similar function to a carving knife, although it is generally longer and narrower. Slicers may have plain or serrated edges. Such knives often incorporate blunted or rounded tips, and feature Granton edge (scalloped blades) to improve meat separation. Slicers are designed to precisely cut smaller and thinner slices of meat, and are normally more flexible in order to accomplish this task. As such, many cooks find them better suited to slicing ham, roasts, fish, or barbecued beef and pork.
Cleaver
A meat cleaver is a large, rectangular knife that is used in cutting meat. The blade, approximately 15 cm (6 inches) long, is very heavy, with a thick spine, enabling the knife to chop through bone and joints with relative ease. Many cleavers have a hole in the end to allow them to be easily stored on a rack. Cleavers are an essential tool for any restaurant that prepares its own meat.
The so-called 'Chinese Cleaver' or Chinese chef's knife is actually a form of general-purpose cleaver, most varieties being much thinner in cross-section than the Western meat cleaver. Despite the increased popularity of Chinese cleavers in the West, most home meat preparation is still undertaken with a boning knife.
Boning Knife
A boning knife has a sharp point and narrow blade. It is used for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ inches) in length, it features a very narrow blade. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.
Fillet Knife
A fillet knife is like a very flexible boning knife that is used to fillet and prepare fish. They have a blade that is about 15 cm to 28 cm (6 to 11 inches) long, allowing them to move easily along the backbone and under the skin of fish.
Ham Slicer
A ham slicer is a special type of slicer, with a long blade and rounded tip that is offered by some manufacturers. They are specially tailored to cutting ham, as they are generally thinner and more flexible. Stellar Ham Slicer
Steak Knife
A steak knife is used at the table (as opposed to the kitchen) to cut through especially tough foods, such as meat. It is somewhat like a serrated utility knife, though its purpose is different. A steak knife is usually about 10 cm to 15 cm (4 to 6 inches) long and usually serrated, though some are not. Most are also decorative, since they are set on the table with the silverware!
Small Knives
Peeling Knife
Also known as a Tourne Knife or Bird's Beak Knife, a peeling knife often has a pointed tip that curves downward (towards the blade). They are often used for many of the same tasks as paring knives. They can be used to cut decorative garnishes (such as rosettes or fluted mushrooms), slice soft fruits, or peel skins or blemishes. They are also used to make a cut known as a tournée cut in vegetables such as carrots.
Trimming Knife
Usually about 5 cm to 8 cm (2 to 3 inches) long, a trimming knife has a small, curved blade that is shaped somewhat like a boning knife. Trimming knives are ideal for small tasks such as decorating and peeling.
Fluting Knife
Usually about 5 cm to 10 cm (2 to 4 inches) long, a fluting knife has a small blade that is very straight. Fluting knives are ideal for small tasks such as decorating and peeling.
Cheese Knives
Cheese knives are designed for soft,hard and parmesan cheeses:Soft cheese knives are specially designed for slicing soft cheese often having holes in the blade to prevent the cheese from sticking.Hard cheese knives are sharp, so they can cut exact slices, and often have a forked tip, allowing them to be used as a serving utensil as well.Parmesan cheese knives are specially designed for slicing very hard cheeses and have very short, thick blades that allow the user to put pressure into the cut.
