How many knives do you have in your kitchen? Chances are, you own just a few knives; enough to cater to all your cutting needs. While the popular chef knife, paring knife and serrated utility knife are staple items in any kitchen, there are many other knife types that may be worth adding to your collection.
Guide for the Best Kitchen Knives Types
Although most manufacturers try to outdo the other by adding unique knives to their sets. Most of these knives can perform essentially the same tasks as their counterparts, but specialized for a specific use case. Many aspiring chefs enjoy using different types of knives from their kitchen knife sets but don’t have a full understanding of how these knives should be used. This guide will highlight how and when to use the different knives found in your kitchen knife set.
Also known as cook’s knife, the chef’s knife is one of the most popular knives found in most kitchens. These knives come in various sizes that include; 6”, 8”, 10”, 12” and 14”. These knives are multipurpose and are effective in various kitchen tasks such as slicing, chopping, dicing, cutting and mincing. Chef knives are typically designed with solid steel blades and are more durable than other types of knives available in most sets.
Serrated utility knife
Designed with a 6” to 10” saw-like a stainless steel blade, this knife is the best for cutting bread, cakes and sandwiches. However, the serrated utility knife is also useful when slicing fruits and vegetables with soft centers (such as tomatoes). Since they have serrated blades, these knives don’t typically need to be sharpened.
Another common knife in most kitchens is the paring knife. Designed with a slim straightforward blade with a length of 3 to 5 inches long, this knife resembles a smaller version of the ubiquitous chef’s knife and is mostly used for cutting, mincing and peeling small items in the kitchen. This knife works as a substitute to a chef’s knife due to its lightweight and slim sharp blade.
A boning knife is a useful, though less common knife. A boning knife is used for removing meat from bones without leaving anything behind. It’s flexible, thin and long 5—7 inches blade makes it the best tool for this use case. Most butchers and professional chefs rely on this type of kitchen knife to remove meat from bones to avoid any possible wastage.
Bread knives are designed for cutting bread and feature thin blades measuring 8 to 12 inches in length. These knives feature serrated edges and sharp teeth that make it easier for you to cut bread without flattening your loaf or baguette. Bread knives are very common in most knife sets and are ideal for kitchen use, restaurant and hotel use when cutting bread or cakes for your family or customers.
Another common type of knife is the Santoku knife. Very similar to a chef’s knife, this kitchen accessory features a short, thin and very straight blade that works well when cutting, slicing and chopping. A Santoku knife is made from titanium, ceramic or high carbon stainless steel to make it smooth and non-stick when cutting and slicing ingredients. Most people prefer purchasing a chef’s knife over the Santoku due to its high price and the fact that it acts as a supplement to the chef’s knife.
A large, heavy knife with a long 6-inch blade, a cleaver is usually used for crushing, chopping, shredding and pounding meat and cooking ingredients. This knife is very easy to identify due to its rectangular shaped designed and large size.