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The list oftypes of kitchen knives (names and type of blade) and related characteristics. Come on types of blade to advice for choosing.
THEtypes of kitchen knivesare really many, but forcooking at homejust aim for the essentials. In recent times, the choice no longer focuses on the type of blade and the intended use of the knife: you will also have to choose between materials, handle and type of blade production. For these topics, I refer you to the articlekitchen knives: which ones to choose.
Let's start with the list ofnames of kitchen knives then move on to the features so that you understand what knives are needed in the kitchenaccording to your needs.
- Chef's or carving knife
- Santoku or Japanese knife
- Serrated knife
- Paring knife
- Boning knife
- Fillet knife
- Cleaver and Cleaver
- Bench knife or handyman knife
- Cheese knife
- Roast knife
- Salty knife
Even among thecheese kniveswe have severaltypes of blade. Knife by knife, let's see what are the main features and itypes of bladeessential in the kitchen.
What knives do you need in the kitchen?
Of course, everything is very relative: for me, a type of kitchen knife that cannot be renounced is the fillet knife ... however, if you don't like fish, you can omit it in your very personal set ofkitchen knives! As stated, you do not necessarily have to have them all, according to your needs, thanks to the information I will give you, you canchoose the best kniveswithout unnecessary expenses.
To make you understand what thetypes of kitchen knives, for each model I will show you an Amazon page by choosing the knife from the best reviews (and above all the best quality / price ratio), there will be no lack of personal opinions!
Types of kitchen knives: the chef's knife
Is calledcarverorchef's knife, is characterized by a triangular shaped blade, 15 to 30 cm long. The tip of the blade is curved and for this reason the knife becomes very manageable.
It is used to prepare the mince for the sauté, the quick cut of some vegetables ... using the blade as if it were a half moon. This is a knife that, in my opinion, should not be missing.
Types of kitchen knives: the paring knife
It is among thenames of kitchen knivesmorefeelbecause it is the second most used knife by chefs! On the market you will find two versions that differ in the type of blade: one has a blade only 6 - 11 cm, the second version has a shorter blade and curved at the apex. They are both a good helper, professional cooks don't give up on either of them but, if I can advise, the one with the curved blade can be more useful because it will help you get to the most difficult places on any piece. Both are useful for decorating fruit and vegetables.
Santoku, the Japanese knife
Thesantokuis, par excellence, theJapanese kitchen knife! Oriental cooks are very practical… so much so that even in the West, many chefs prefer the Japanese knife to the classic carving knife. In fact, the blade is wider and the handle is aligned with the top so as to allow an easy grip and extreme manageability. Me too, I prefer this knife to the carver, especially when I have to make thinner cuts of vegetables. TheSantokuis the kitchen knifehandymanand, incidentally, it is the one shown in the photo above which has the typical alvelature to prevent the slices of food from sticking to the large blade.
Useful link from Amazon: Santoku, professional blade
Serrated knife: bread knife
It has a typical indentation, it is very practical for cutting bread even if itslamaallows you to cut any food without crushing it, a useful feature for tomatoes and fruits with smooth and ripe skin!
The boning knife is also called a "butcher's knife". It has a long and very rigid blade, with a curved tip to avoid residues of meat on the bone.
I have a controversial relationship with this type of knife: after buying a very expensive one in forged steel, I ended up using a knife for a few euros! For all the information on the characteristics of this knife, I invite you to read the guide onhow to fillet fish.
Cleaver, cleaver or cleaver: it is a knife with a very wide, rigid, thick and rectangular blade. It is used to cut a piece of meat with bone in one go! It is used to obtain steaks of meat and large fish.
Generally, the set consists of a roast knife and a fork. The roast knife is long and thin, its shape resembles the blade of a fillet knife, however the blade is stiff. It is used for finely slicing meat, such as baked pork loin or roasted pork loin!
Counter knife and salty knife
They are very different. The first is a do-it-all tool, used to cut fish (but not fillet it) as well as cheese or cured meats. It is especially useful for frozen foods due to its rigid and wide blade.
The savory knife was created for shopkeepers or for haute cuisine tastings, when you need to cut a small piece of a large cheese wheel or a slice of cured meats of all types and sizes.
Types of cheese knives
For cheese knives, I refer you to the page: How to use cheese knives.