Knives are the most critical tools in your kitchen. They’re also the most dangerous, and it’s important to choose the right knife for the job. This article will explain what knives you need, how to sharpen them, and when you should use each one.
Nakiri knife
A nakiri knife is a Japanese-style knife with a flat blade. This type of knife is suitable for slicing vegetables, cutting and chopping vegetables, and mincing garlic and herbs.
The best part about this style of knife is that it’s lightweight. The flat shape also allows you to rock the blade back and forth on your cutting board to ensure each cut is perfect!
Chef’s knife
The chef’s knife is the largest of the different types of knives in your kitchen. It typically has a blade that’s about 8 inches long, although some can be up to 10 inches. This knife is used for chopping vegetables and cutting meat, but it also makes quick work of bread and desserts. With its wide blade and durable construction, this is the knife you’ll want at your disposal when preparing family meals or hosting friends in the kitchen.
Santoku knife
A santoku knife is a chef’s knife but has a wider blade than most chefs’ knives. The Santoku is designed to be an all-purpose kitchen knife and can be used to cut meat, fish and vegetables.
Santoku knives are characterized by their wide blade (about 3 inches wide) with a flat edge that curves gently up to the tip. The blade’s edge should curve upward gradually as it gets closer to the handle to help you make smooth cuts on food without having your hand slip off the handle when cutting through thick or hard foods like firm meats or dense fruits like apples.
Utility knife
A utility knife is used for small, detailed work and can be used to cut fruit and vegetables, bone and fillet meat, and peel and trim vegetables.
The utility knife has a long blade with a pointed tip at one end that allows you to get into tight areas like the corners of an apple or potato while also being able to slice through the middle of these foods easily.
Utility knives are typically between 4-6 inches in length with a partially serrated edge that allows you to saw through tougher items such as meat without damaging your blade (the pointed end).
Paring knife
A paring knife is the smallest blade in your kitchen and can be defined as a small, pointed blade used for peeling, trimming, and other small tasks. It’s also useful for making garnishes and cutting cooked meat. The delicate size of this knife makes it easier to handle than larger knives.
Paring knives are ideal for slicing boneless meats and fruits like tomatoes, peaches or apples. They’re great at carving garnishes too!
Hopefully, this article has helped you understand the different kinds of knives and how they should be used. If you want to know more about specific knives, plenty of resources online can help. Just ensure you do your proper research before buying anything!
