Have you ever gone to the store, strolled down the cookware aisle, and noticed that there are several types of kitchen knives? Assuming that your answer is yes and you wonder what is the reason that there are so many? You came to the right place.
Since man transits the planet earth he has faced situations where he has necessarily had to use a tool that allows him to make cuts.
For this reason, in the Stone Age when the first instruments began to be manufactured, the first cutting utensil was created, but as its era indicates it was made of stone, it has evolved into what we currently known as a knife.
Below, you will find descriptions of the main knife models and others that are not so essential, but are commonly used for certain foods and easily available on knife store.
Main types of kitchen knives
The selection of the knife is accompanied by the use that you will give it; each one is designed in a way and material that allows you to make perfect cuts without destroying the ingredient to be cut.
There is a cut for each food and this is possible thanks to the type of knife blade and this is directly proportional to its length and shape.
Another factor to take into account is resistance. You must make sure that the kitchen knife you choose is as firm as possible to be able to give it continuous use and not be damaged over time. Don’t forget; never has a single knife for all your cuts!
1. Chef’s knife
The word that describes the chef’s knife is pour ability. This type of knife is essential and must be so comfortable that the sensation you experience is as if your knife is an extension of your arm.
This knife is used to chop and cut vegetables and fruits into cubes; as well as cutting the herbs that we use to season our meals.
Useful for cutting other ingredients such as meat, fish and chicken. Its length is approximately 8 to 10 inches and the tip of its blade is rounded. You cannot cut cooked meat or small foods because it does not offer precision for its size.
2. Santoku Knife
This knife has a straighter blade and has small grooves that allow food to slide. Its uses are varied, with this you can cut into cubes, chop or slice cheese. Like the previous one, it can be used for almost any kitchen job, both offer excellence in cuts.
3. Carving Knives
These types of knives are frequently used after having cooked a large cut, that is, when our protein is beef, pork or turkey. The carving knife is used to make any cut of both animal meat and its bones.
It is characterized by being narrower for better precision and some models are longer to cut wider pieces; In addition, they have indentations on the sides of the blade to provide easy release of the cut slices.
4. Bread knife
The bread knife is distinguished by being long and having serrated edges, this shape allows you to make cuts on the bread so smooth that they do not change its appearance.
It is important that when using it you make sawing movements, not pressure as with chef’s knives. It can also be used to cut cakes or any other baked recipe. Another use that can be granted is the cutting of tomatoes, melons and chocolate bars.
5. Utility knife
They belong to the family of intermediate-sized knives, they are smaller than chef’s knives, but they are not equal to paring knives. They are useful if the kitchen artist needs to chop and slice vegetables, or perform small to medium cuts of meat.
Those that are multipurpose and with a serrated edge are ideal for slicing sandwiches. This type has a straight blade that allows you to peel fruits and vegetables, but it is not recommended that it be used for this job, it is preferable that this action be carried out by a paring knife.
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