This knife looks very similar to the boning knife. However, there are subtle differences between the two. Since a boning knife is designed to remove meat from the bone, it tends to be thicker and have better force endurance.
The fillet knife, meanwhile, is made to cut thin fish slices and thus is typically thinner, longer, and more flexible. The distinctions are so small the two knives can substitute each other in most cases. Knifemakers sometimes blend the two, hence the emergence of the boning fillet knife. Other than that, either of the two should be sufficient for casual home cooking. So there you have it, a quick round-up of the different types of kitchen knives.
Which of these knives are in your kitchen? Are there any other important knives that you think should be on the list? Let us know in the comment section below. Half of her working hours are spent on mixing ingredients for her recipes. The other half involve working with the tech team to research and test the tools and appliances that promise to make kitchen work effortless and mess-free.
From a kitchen knife or water filter to the Instant Pot, if it can help save time and effort for the home cook, Luna and her team are on it. Home Kitchen Knives. We may receive commissions from purchases made via our links at no additional costs to you.
What Is a Paring Knife Used for? Chicago Cutlery Reviews The three Chicago Cutlery sets all include forged knives, which translates into the best stability and durability. Each of them come with wood block, and.
A Henckels knife sets? What Is a Utility Knife Used for? And Does It Deserve the Name? The early part of the twentieth century was a time of ground-breaking scientific innovations, as well as superfluous, yet curious gadgets.
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Get the planner! Undoubtedly the most important part of any knife, the edge is what makes a blade sharp. The most common type of edge, a straight edge is also sometimes referred to as a flat ground edge. A serrated edge is one which has sharpened grooves and ridges all the way along the blade, which helps to cut tougher foods. Bread knives, tomato knives and steak knives will usually have serrated edges. A scalloped edge has hollow dimples along the side of the blade, which help to stop food from sticking to the surface of the knife.
They are particularly useful when cutting wet or sticky items, like raw fish or vegetables. Japanese santoku blades and salmon knives will often have this sort of blade. Commonly seen on Japanese knives, a hollow ground edge is one which tapers down from the middle of the blade to create a very fine, sharp edge. This makes them extremely sharp, but also more vulnerable to wear and breakage, and they may need sharpening more frequently.
Nakiri knives will almost always have a hollow ground edge. The material that your kitchen knives are crafted from can have a big impact on their strength, durability and sharpness, so it can help to know more about the best knife blade materials before you buy.
Each type has its benefits and drawbacks, and some materials are better suited to certain tasks than others.
Read on to learn everything you need to know about knife materials before you invest in a new set of knives. Stainless steel is arguably the most popular material for knives, as it offers great durability and resistance to rust and corrosion. The alloy is made using carbon and iron as a base, and chromium is added to repel stains and give the blade a lasting shiny finish.
This makes the blades strong, durable, and very good at resisting staining. The downside of stainless steel is that there are currently a wide variety of alloys commercially available, so the quality of the steel can vary drastically depending on the supplier.
We only stock kitchen knives from professional quality manufacturers, such as Tramontina and Scandi , so you can be sure that any stainless steel knives you buy with us are made using premium alloys. Carbon steel is a type of steel alloy made from carbon and iron, without the chromium that is added to stainless alloys to help them repel stains.
Steel with a high carbon count is often used to forge knives that require exceptional strength and rigidity, and it can also retain an extremely sharp edge when properly cared for. This makes carbon steel a great choice for peeling knives or cleavers. A ceramic blade is one that is crafted using hardened zirconium dioxide. They are non-metallic and non-magnetic, and sometimes coated in other materials for extra durability.
Another bonus of ceramic is that the blades can be printed with stylish patterns, colours or detailing, like our Zenith ceramic knives , which makes them all the more impressive to have on display. They also need sharpening with specialist tools, as regular whetstones will damage the blades.
But, with the proper attention, they should be an effective cutting tool for years to come. Damascus steel is made using two or more different alloys, hammered together to forge a strong steel with an intricate, wavy pattern.
Originally invented in medieval Damascus, this type of steel has a long and storied history, and has been used to create knives, swords and other weapons for hundreds of years. Modern designs can be expensive owing to the meticulous crafting process, but Damascus steel knives last for years and will retain their sharp cutting edges for a long time. As such, they make excellent knives for serious cooks, or simply items of beauty for collectors.
One of the hardest materials on the planet, titanium is non-magnetic and highly resistant to rust, which makes it an excellent option for pocket blades and diving knives. Nonetheless, many collectors will still prize finely made titanium knives for their stylish dark grey colouring.
The way you store your knives can have an impact on their sharpness and lifespan, too. And, remember to check out our restaurant knowledge hub to discover a wealth of tips and tricks for professional caterers, including advice on opening a restaurant , hiring staff , getting your alcohol licence , cleaning your commercial kitchen , and much more! Types of knives: A guide to kitchen knives and their uses. In Knowledge Base. By Mark. The different parts of a knife: Anatomy of a kitchen knife If you want to find the best-quality knife for a particular task, it will help to have a basic working knowledge of the different parts of a knife.
Forged vs. Forged knives A forged knife is any kind of knife which has been forged from a single piece of metal. Stamped knives Stamped knives are made using a single sheet of steel, which is then cut out into the shape of a blade using a powerful stamping machine — a bit like a cookie cutter.
What are the different types of knives? Kitchen essentials: Basic types of kitchen knives This section introduces the most essential and frequently used types of kitchen knives — the ones that no cook, whether amateur or professional, should ever be without. What is a chef knife used for? Utility knife A utility knife is a similar shape to a chef knife, but smaller and slimmer. What is a utility knife used for? Paring knife A paring knife has a short, slim, evenly sized blade with a pointed tip.
What is a paring knife used for? Bread knife A bread knife has a long, evenly sized blade, with a sharp serrated edge — like a saw. What is a bread knife used for? The best knives for preparing meat From huge cuts of beef to delicate lamb joints and poultry, meat often requires careful preparation using specialist tools.
Carving knife A carving knife is a long, slim knife, tapering to a sharp point. Uses of a carving knife When it comes to serving meats like poultry, pork, lamb or beef, a carving knife is the best tool for the job, as it will produce thin, neat, evenly sized slices. Cleaver or butcher knife Cleavers — also called butcher knives — have a flat, rectangular-shaped blade. What is a cleaver used for? Boning knife A boning knife is a slim blade with a very sharp edge, usually tapering upwards to a fine pointed tip.
What is a boning knife used for? The best knives for fish A fish knife is any type of knife which is used to prepare seafood, and may be used for filleting, descaling and removing bones from fish. Filleting knife A filleting knife is a long, slim knife with a flexible blade.
What are filleting knives used for? Salmon knife Salmon knives have a very long, flexible blade with a double edge, and are designed to fillet larger fish. What is a salmon knife used for? What is a santoku knife used for? Vegetable knives While many chefs are happy to prepare veggies using a chef knife or paring knife, those who are serious about their cooking may want to invest in specially designed vegetable knives.
Nakiri knives Sometimes called Japanese vegetable knives, nakiri knives look like smaller, slimmer versions of a meat cleaver. What is a nakiri knife used for?
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