How to Use a Boning Knife Four Methods: Removing Bones Removing Skin from Meat Removing Skin from Fish Filet Selecting a Boning Knife Community Q&A Boning knives have thin, sharp, flexible blades that are used to remove the bones and skin from meat and fish.
This is the best bread knife in the German market. Hanckels gives this knife a full lifetime manufacturer warranty. Aesthetically, it’s a great slicer, and it’s easy to work with. The reviews have noted that this is a lightweight, balanced knife that cuts through bread with ease.
The wider stiff blade is used for cutting raw meat and many other trimming operations on less thick cuts of meat. 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.
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. Why Carving Knives Carve and Slice Well. Carving knives are usually thinner at their spine.
Chiffonade is a knife technique used for cutting herbs and leaf vegetables such as lettuce into thin strips or ribbons. Learn its meaning and usage. Chiffonade is a knife technique used for cutting herbs and leaf vegetables such as lettuce into thin strips or ribbons.
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).
Using a paring knife to de-vein shrimp is a cinch. Some paring knives are great for cutting shapes or vents into dough as well as scoring designs and intricate patterns on gourmet dishes. Cooking Light recommends choosing a knife with a comfortable handle without any gaps or burrs in it.
Utility knives are mid-sized knives used for miscellaneous cutting. The blade is anywhere from 4 to 7 inches, larger than a paring knife but not as larger as a chef's knife. The utility knife is good for cutting larger vegetables and sandwich meats that are not large enough for a chef's knife. These knives can come in plain and serrated edges, and are sometimes referred to as "sandwich knives".
Referred to as the allumette when dealing with potatoes, and sometimes also called the "matchstick cut" (which is the translation of "allumette" from French), the julienne measures approximately 1/8 inch × 1/8 inch × 1-2 inches (3mm × 3mm × 3–5 cm).
The two basic shapes for these cuts are the strip and the cube. Strips are generally cut to 2½-3 inches, and are defined by width, from thickest to thinnest as "batonnet", "allumette", "julienne", and "fine julienne". The cube shapes, in order from largest to smallest, are the large, medium, and small dice, the brunoise, and the fine brunoise.
Cube cuts. Cuts with six even sides include: Large dice (Carré); sides measuring approximately ¾ inch (2 cm). Medium dice (Parmentier); sides measuring approximately ½ inch (1.25 cm). Small dice (Macédoine); sides measuring approximately ¼ inch (6mm). Brunoise; sides measuring approximately 1/8 inch (3mm).
This is called the Paysanne. This is achieved by creating your desired stick-cut size, then slicing thinly to produce a thin square. Typically used for larger cuts, this method can be applied to smaller cuts and dices as well. Dimensions: 12mm X 12mm X 3mm (1/2 in X 1/2 in X 1/8 in) There are different types of cuts that you can use as well. 9.
A utility knife is a knife used for general or utility purposes. The utility knife was originally a fixed blade knife with a cutting edge suitable for general work such as cutting hides and cordage, scraping hides, butchering animals, cleaning fish, and other tasks.