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Types of Professional Chef’s Knives

Chef Perhaps the most important tool and to any cook or chef. This is your signature knife that is used for a variety of things such as mincing, dicing and chopping herbs and vegetables. In order to get the best from Chef Knives you would need to look out for some things. You also require being abreast with its safeguarding measures. First take a look at the origin of the knife. Indeed a Chef’s knife has diverse edge geometry as evaluated to majority of the Western producers. Also due to its stronger steel, it gives more cutting edges. The blade drops huskily to get together acutely-grounded edges and is sheep footed with spine.

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Check out the different types of knives here and their descriptions of use.

Paring– This is probably the most common knife found in a kitchen. It is used for small jobs like peeling fruits and vegetables. The blade sizes range from 2 to 4 inches.

Utility Knife– This is often times referred to as a sandwich knife. It too is usually used to peel and slice fruits and vege’s and can even carve smaller mearts such as chickens and Cornish game hens.

Fillet– This is the knife you see the pros with all the time. It is used to slice fish and meat.

Bread– This knife is used to cut through crusty breads and pastries that have a hard outside and soft interior. It utilizes a special edge to accomplish this.

Boning– This knife is used to remove meats and fish from the bone. It is very skinny.

Cleaver– The cleaver is very important to the carver and is used to chop through bones.

Scallped– This is similar to the bread knife as it as its edge is waved but can always be used to cut tougher skinned veg’s and fruits.

Serrated– This is the knife with tiny jagged teeth along the edge

Granton– This knife is used for cutting thin slices of meats with ripping. The edge has dimples on the sides of the blade.

Shaping– This knife has a curved blade and is primarily used to make small precise cuts for thigns such as peeling and garnishing.