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Types of Cooking Knives

Bird's Beak Paring Knife
Bird's Beak Paring Knife

Like all Cutco products, the 2-3/4" Bird's Beak Paring Knife is guaranteed forever.

source: cutco.com
Bolster
Bolster

A knife bolster is a thick junction between the handle and the knife blade which provides a smooth transition from the blade to the handle. A bolster strengthens the knife, adds durability, and provides a counter-balance.

Boning Knife
Boning Knife

Boning knives are not as "thick" as some of other popular kitchen or butcher knives, as this makes precision boning, especially deep cuts and holes easier. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.

Bread Knife/Slicer
Bread Knife/Slicer

In the world of kitchen cutlery, MAC knives are legendary for their thin, lightweight blades with razor sharp edges – and the Superior bread knife doesn’t disappoint. The exquisitely sharp edge, tough steel, and curved profile give a clean, smooth cut with each stroke. And the handle design provides plenty of knuckle clearance, making it the best choice as a multitasker.

source: foodal.com
Butcher Knife
Butcher Knife

Butcher Knife: the butcher knife, cimeter or scimitar as it is often referred to is a knife is very similar to a chef’s knife where it was actually derived. It is used primarily for cutting large pieces of meat into retail cuts such as steaks.

Butcher, Cimeter Steak Knife and Cleaver
Butcher, Cimeter Steak Knife and Cleaver

Butcher, Cimeter Steak Knife and Cleaver. For the odd jobs in the kitchen, the butcher and cimeter steak knives can be used for dicing salt pork, cubing cooled meats, cutting steaks or trimming raw meat. Many cooks substitute the favorite forged cook’s knife for jobs normally done with these knives.

Chef's Knife
Chef's Knife

Chef's Knives The sign of any serious kitchen is a good cutlery set—and the chef’s knife is the star. Easy to handle and well balanced, the best chef’s knives are a joy to use and make meal preparation a snap.

Chef's Knife (8” or 10”)
Chef's Knife (8” or 10”)

The 10" blade is a little nicer for cuts where the tip is planted on the board and the knife is rocked downward, the 8" knife is a bit easier to handle for cuts where the knife starts fully off the board and is pushed straight down.

source: reddit.com
Cook's and Chef's Knife
Cook's and Chef's Knife

The best chef's knife holds an edge well, is easy to sharpen, and slices any food with ease. Treat your cutting board to these surefire kitchen knives. The best chef's knife holds an edge well, is easy to sharpen, and slices any food with ease.

Edge
Edge

The set consists of an 8″ chefs’ knife (read more about this marquee beauty), a 7″ Kullenschliff santoku with granton edge, a 6″ utility knife, a 5″ scalloped utility cutter that’s perfect for tomatoes, a 3.5” paring knife, a 9″ bread knife, a 10″ steel, the take-apart kitchen scissors, and a 16 slot wood knife block, so you can add more pieces in the future.

source: foodal.com
Handle Fasteners
Handle Fasteners

AliExpress carries many knife handle screws related products, including saw handle screws , handles knives screws , knife alloy handle , knife handle fasteners , knife handle bearing , knife carbon handles , knife handle carbon , carbon handle knife , knife carbon handle.

image: ebay.com
Heavy Duty Utility Knife
Heavy Duty Utility Knife

A utility knife is a staple of any well stocked tool box. It doesn’t matter whether it is a retractable, fixe blade or breakaway blade, it can easily become one of the most indispensable tools in the box. These top rated utility knives are customer favorites because they are heavy duty, well made and get the job done.

Heel
Heel

The heel is the widest part of the knife, located at the rear of the blade where it meets the handle. This section of the cutting edge is used for chopping hard items like carrots, nuts or even chicken bones. Knives with longer blades produce greater leverage, thus generating greater cutting force at the heel of the blade.

Long Serrated Bread Knife
Long Serrated Bread Knife

Because some of the foods you're likely to cut with a bread knife can be quite large, like big loaves of bread and watermelons, I recommend choosing a knife of at least nine inches. Next is shape: Most bread knives are straight, with the handle in line with the blade, but some are offset so that the blade is positioned lower than the handle.

Paring Knife
Paring Knife

A paring knife is a small utility knife that can be used for peeling and chopping fruits and vegetables. Paring knives are extremely versatile and can be used in a wide variety of ways, making them one of the most frequently utilized knives of a chef's kitchen.

source: wikihow.com
Paring Knife (3”)
Paring Knife (3”)

What is The Best Paring Knife? Knives for the kitchen come in a variety of different sizes, shapes, and styles. ... Wusthof Classic 3-1/2-Inch Paring Knife.

Point
Point

Lastly, the point may differ in shape: most common is a sharp, triangular point (not pictured), as in a chef's knife or paring knife, though the French point (also called "Sheep's foot") is common in santokus, and a round point is sometimes found on long slicing knives.

Scales (Handle)
Scales (Handle)

Tang - The tang is the part of the blade that extends into the handle of the knife. It is the surface to which the handle attaches to the blade. Scales – The scales are the part of the knife that creates the handle.

image: bhloom.co
Shop ALL Cimeter Knives HERE
Shop ALL Cimeter Knives HERE

Cimeter Knives Use a Cimeter Knife to Cut Slices of Steak, Lamb, Chicken, and Other Raw Meats Cimeter knives, also known as scimitar knives, are the perfect cutlery choices when slicing large pieces of raw meat.

image: ebay.com
Slicing/Carving Knife (10”)
Slicing/Carving Knife (10”)

The carving knife is good for cutting thin and precise slices of white and red meats such as ham, poultry, roast, or any large slab of cooked meat, therefore it is sometimes called a slicing knife as well.

source: pcnchef.com
image: etundra.com
Spine
Spine

Also known as a cook's knife or French knife, the chef's knife is an all-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a more precise cut. The broad and heavy blade also serves for chopping bone instead of the cleaver, making this knife the all purpose heavy knife for food preparation.

image: ebay.com.au
The Boning Knife
The Boning Knife

A stainless steel boning knife A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish.

image: hrknives.com
The Bread Knife
The Bread Knife

Shun DM0705 Classic 9-Inch Bread Knife. Shun’s Classic line of knives features a comfortable D-shaped pakkawood handle, a hand polished stainless steel bolster, and a stainless steel cap on the butt. Made of compressed hardwood veneers and resin, pakkawood is tough, durable, and resists fading.

source: foodal.com
The Chef's Knife
The Chef's Knife

Our experts in the Kitchen Appliances and Technology Lab tested chef's knives to see how well they cut and retained an edge after slicing and chopping onions, cutting a chicken into eighths, slicing basil into fine ribbons, mincing garlic and parsley and slicing tomatoes, cooked steak, carrots and cheddar cheese.

The Cleaver Knife
The Cleaver Knife

A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife intended for hacking through bone. The knife's broad side can also be used for crushing in food preparation (such as garlic).

The Kitchen Shears
The Kitchen Shears

The set includes the slim design 6-slot block, a 3.5” paring knife, a 5” serrated utility knife, a 6” Kiritsuke utility knife, an 8” bread knife, an 8” chef’s knife, and come-apart kitchen shears, all of which offer good versatility without duplication of style.

source: foodal.com
The Paring Knife
The Paring Knife

A paring knife is a small utility knife that can be used for peeling and chopping fruits and vegetables. Paring knives are extremely versatile and can be used in a wide variety of ways, making them one of the most frequently utilized knives of a chef's kitchen.

source: wikihow.com
The Santoku Knife
The Santoku Knife

Santoku knives are shorter, lighter, and thinner than Western-style chef’s knives. Because of the thinness, they tend to be more hardened than Western knives, to add strength. Many santoku knives have flat divots on the sides of the blade near the cutting edge, which is known as a granton edge.

The Utility Knife
The Utility Knife

A utility knife does what a chef's knife does, but not as well, and is intended to paired with a different chef's knife than what 99% of home cooks use.

Tip
Tip

Tip. The tip of the knife is at the opposite end of the handle and is pointed, sharp and fairly thin. It is typically pointed but there are some knives with ends that are cut off straight, rounded or at a slant.

image: ebay.com.au
Utility Knife
Utility Knife

Utility Knife cooking information, facts and recipes. A small lightweight knife, which usually has a blade that is 4 to 7 inches long and is used for miscellaneous light cutting. A small lightweight knife, which usually has a blade that is 4 to 7 inches long and is used for miscellaneous light cutting.