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Apr 8, 2024 · Have you ever wondered why there are so many different types of kitchen knives? What’s the purpose of them all? And which do you actually need? In this guide, I break down the 21 most common types of kitchen knives. You’ll learn about each knife’s design, uses, pros, cons, and more.
- Chef’s Knife
- Paring Knife
- Utility Knife
- Bread Knife
- Cleaver
- Carving Knife
- Slicing Knife
- Boning Knife
- Filet Knife
- Santoku
If you only have one kitchen knife, make it a chef’s knife. No kitchen tool is more emblematic of a professional kitchen than a chef’s knife. Also known as a cook’s knife or French knife, a chef’s knife is hands-down the most all-purpose knife. It’s suited for everything from chopping through chicken bones to disjointing large cuts of beef. And min...
A paring knife is built for small, delicate, and intricate work. Paring knives range from 2.5” to 4” long. They’re lightweight, highly maneuverable, and incredibly affordable. It’s the perfect partner for a chef’s knife because the shorter blade won’t feel as clumsy (or dangerous) for detailed tasks. Think peeling fruits or deseeding and deveining ...
The utility knife is a jack of all trades and master of none. They lack the chopping power of the larger and heavier chef’s knife and can’t perform tasks quite as delicately as a paring knife. If you’re a minimalist, you may appreciate a utility knife’s do-everything size, shape, and construction. They’re great starter blades that cost significantl...
The serrated edge of a bread knife makes it perfect for slicing crusty bread without crushing it. It will also work wonders on tomatoes, fruits, tough vegetables, and holiday roasts. If you’ve taken up a bread-baking hobby, this is a “must-have” knife. There is no substitute. But the truth is not every kitchen needs one. Most options measure 6-10” ...
A cleaver is the cutting tool of choice for butchery. Buying and breaking down larger pieces of meat is a great way to save money, but it isn’t for everyone. You don’t need this knife if butchery isn’t in your plans. Cleavers are large, rectangular, and heavy. They’re designed to cut through bone. The thick blade adds weight and heft, which makes s...
A carving knife is designed for cutting thin slices of meat. In most kitchens, a carving knife only comes out a few times a year to cut roasts, turkey, or ham — but when it does, it’s the only knife for the job. The blade is longer and slimmer than a chef’s knife, and slightly flexible. This design is tailored toward long, precise cuts. You can fin...
A slicing knife is similar to a carving knife, but even more prolonged and thinner. You can recognize it immediately by its blunt tip. You’ll find slicing knives with either a plain or serrated edge. I’m partial to plain edges as they make cleaner, prettier cuts in large roasts, fish, or smoked meats. Slicing knives are the second most flexible typ...
A boning knife is a specialized tool for a singular task: Removing the bones from meat, poultry, and fish. It’s the most flexible blade of any kitchen knife, and usually measures 5-6” long. If you regularly buy bone-in cuts of meat or whole chickens to cook at home, a boning knife will revolutionize your meal prep! A good boning knife doesn’t have ...
Fillet knives are the tool of choice for preparing cuts of fish. They feature long, thin, and flexible blades. Usually 6-11” long. This design can easily slide under fish skin and cleanly separate it from the edible flesh. The pointed blade of a fillet knife transitions to a pronounced curve in the blade. This allows for easy entry into the skin of...
The Santoku is an excellent alternative to a traditional chef’s knife. It is lighter, shorter, and with a rounded tip that won’t pierce things as easily. When compared to a Western chef’s knife, the Japanese santoku tends to have a straighter handle and less curvature to the blade. This means the knife is best equipped for drawing straight cuts thr...
- Sara Klimek
- Paring knife. A paring knife embodies the phrase "small but mighty." It is a knife most practical for trimming fondant from a cake or removing pepper membranes.
- Chef's knife. The second most important knife to have in your kitchen besides a paring knife is a chef's knife. We polled home cooks and found 40% of those surveyed consider a chef's knife the most important in the kitchen compared to other types — and for good reason.
- Utility knife. Chef Alton Brown recommends having a utility knife in your kitchen arsenal. At less than 6 inches, a utility knife is the go-between option if you don't have a paring knife or a chef's knife.
- Boning knife. A boning knife is essential for carnivores to have. These thin knives are razor-sharp and used to cut apart pieces of fish and meat with bones.
The Different Types of Knives Explained. There are numerous types of knives, so if you are unfamiliar with different knife types and what each one specialises in, the process of finding the right knives for you can be overwhelming.
Sep 26, 2023 · Are there more than 19 types of kitchen knives? You bet Bob’s your uncle there are. In fact, there are over 30 types of kitchen knives that are commonly used in various cooking and culinary tasks.
Sep 19, 2023 · This article aims to provide a comprehensive guide to different types of kitchen knives, their uses, and how to choose the right one for your culinary needs. We’ll also explore various materials and construction techniques to give you a better understanding of what makes a great kitchen knife.
Dec 26, 2023 · Chef’s knife. A chef’s knife is a must-have in any kitchen. With its versatile design and sharp blade, it can handle a variety of tasks such as chopping, slicing, and dicing. The blade of a chef’s knife is typically around 8 to 10 inches long and tapers to a point, allowing for precision cutting.
