Types of Kitchen Knives
Designed for intricate cutting, this knife is great for fluting mushrooms or creating vegetable garnishes, like radish roses. The special curved blade makes easy work of paring small round fruit and vegetables.
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. It strengthens the knife, adds durability, and provides a counter-balance.
Along with a chef’s knife and a petty or paring knife, we suggest that you pick up a serrated bread knife to round out your basic kitchen set.With these three blades, you’ll be able to handle pretty much all cutting and slicing duties.
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, and a small paring knife – there are also many specialized knives that are designed for specific tasks.
A butcher knife or butcher's knife is a knife designed and used primarily for the butchering or dressing of animal carcases. From the late 18th century to the mid-1840s, the butcher knife was a key tool for mountain men.
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, and a small paring knife – there are also many specialized knives that are designed for specific tasks.
When it comes to slicing and dicing, a great knife saves you time and trouble. The Good Housekeeping Institute Kitchen Appliances and Technology Lab tested dozens of chef's knives, both German and Japanese style, rating their cutting prowess on a range of foods as well as their handle and feel.
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Edge Styles. Every knife has an edge style, a way the blade has been ground to make it sharp. The most common, of course, is a V-edge which looks like it sounds—two slanting sides that go straight to the cutting edge. The great majority of kitchen knives have this type of edge.
What is a Fluting Knife? A Fluting Knife is normally around 2 to 4 inches or 5 cm to 10 cm long, a fluted knife has a small but strong blade that is very straight. Fluting knives are great for small jobs such as decorating, trimming, peeling, mincing herbs or hulling strawberries where a bigger blade would be not ideal to use.
Take a closer look at a kitchen knife: ... 2015 Comments Off on The Different Parts Of A Kitchen Knife Kitchen Knives. ... Handle Fasteners.
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Heel - The heel is the rear part of the edge, opposite the point. Spine - The spine is the top of the knife blade, opposite the knife edge. Bolster - The bolster is the band that joins the blade of the knife to its handle. The bolster provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge.
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> Kitchen > Knives & Cutlery > Paring Knives Paring Knives. Departments. ... Reo™ 3-Inch Paring Knife with Sheath in Orange 4 out of 5 stars 1 Review.
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, and a small paring knife – there are also many specialized knives that are designed for specific tasks.
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.
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A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, and a small paring knife – there are also many specialized knives that are designed for specific tasks.
Point – The point is the part of the knife where the edge and spine come together. The point is often used for piercing. Tip – The tip is the forward part of the knife and includes the knife point. The tip is used detailed or delicate cutting. Edge – The edge is the cutting part of the blade.
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A kitchen is not complete unless it has a knife for cutting bread or at the very least some sort of serrated knife. Typically a bread knife is between 6 to 10 inches (15cm to 25cm) in length and has a razor-sharp serrated edge that makes light work of crusty bread as well as anything else it tackles like tomatoes and fruits.
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 Best Chinese Cleaver: a Guide to Chinese Chef Knives Chinese chefs are known for their varied cuisine. Chefs may make a vegetable dish followed by tilapia or a meat dish.
Looking for a quality set of general purpose kitchen shears? Check out our buying guide, plus our take on the top 10 most popular models. Read more now.
In kitchen usage, a utility knife is between a chef's knife and paring knife in size, about 10 cm and 18 cm (4 and 7 inches) in length. The utility knife has declined in popularity, and is at times derided as filler for knife sets.
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.
Carving and slicing knives are generally used for slicing meats. These knives usually have long blades that allow for cleaner cuts, and pointed tips. One exception is the roast beef slicer that has a round tip. Slicing and carving knives can be 8 to 14 inches long, and have thinner blades than chef's knives.
A Utility knife is a kitchen knife that is midway in size between a Chef's knife and a Paring knife. Although I own a Utility knife, I don't believe that I have ever used it except when my Chef's knife was unavailable. I took a look around to see what uses I might have missed.