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Articles
Learn About Kitchen Knives
Learn About Kitchen Knives
Learn About Kitchen Knives
This is an overview of the types of commonly used kitchen knives with a description of their basic function along with substitutes and usage tips.
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How To's And Techniques
Article By:
Barbara Bowman
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Published by: Gourmet Sleuth
Last Updated: 03/18/2014
In This Article
How To Buy A Knife
Here are some basic guidelines for purchasing a good (or several) good kitchen knives.
Construction: Forged vs Stamped
Forged
- A forged knife is made by pounding metal into a specific shape. The hand is then applied and riveted or laminated onto the blade.
Stamped
- Stamped knives are stamped out of a large sheet of metal. The handles can be simply formed around the knife or glued on. Stamped knives are typically lighter in weight which can be a good thing depending on what suits you best.
Selecting The Correct Knife For You
Cooks Illustrated noted that the difference between the two types of knives was not so important as the weight and balance of a knife. Select a knife that feels good and secure in your hand, not too heavy and not flimsy.
Sets vs Single Knives
As a general rule we suggest simply purchasing the knives you will most likely use for your level and style of cooking. That being said it is best to review sets for betting pricing as long as you don't have to compromise on the knives you will most likely use.
Basic Knife Types
Description
Sizes
Uses
Substitute
Tips
Meat Cleaver
9".
Chop through bones, skin, cartilage. The flat side can be used for flattening meats. A cleaver should be heavy.
Poultry shears
Use on a sturdy, thick chopping board.
Vegetable Cleaver
Vegetable cleavers are great for chopping though thick skinned vegetables like squashes. The flat side can be used for mashing garlic. A cleaver should be heavy
Chef's knife
Use on a sturdy, thick chopping board.
Santoku
The santoku knife is from Japan (now made by many companies in various counties. The knife is a slicing, chopping and mincing knife. Similar to a chef's knife.
Chef's knife
Should not be used to cut tough vegetables like some squashes or pumpkins.
Boning Knife
5" - 6 1/2" long
These thin pointed knives are used to slice through meat joints, cut between bones or to slide between the skin and meat to remove or provide access under skin.
Bread Knife
A long serrated knife used to cut through crust and dense breads without shreddding or tearing.
Paring Knife
2" - 4"
Chef's Knife
6" - 12"
Slicing / Carving Knife, pointed tip
8" - 14" long
The pointed tip slicer requires more skill to obtain even cuts.
Long thin or pointed blades require more agility so this knife is harder to use for the less-experienced carver.
Slicing/Carving Knife, round tip
8" - 14" long
This broader round tip slicer is actually easier to use than the longer pointed tip versions. Use for slicing meats.
A 10" knife is a good length. If the knife gets too long then your cuts stand a bigger chance of being uneven.
Tournee / Bird's Beak Paring Knive
Cutting, peeling rounded fruits and vegetables. It is also used to carve or "tournee" vegetables. Tournee means to cut into "football" shapes.
Paring knife
Fillet Knife
6 1/2" - 9"
Thin flexible knives used to fillet chicken or fish.
Utility knife
Ceramic Knives
These very sharp knifes are great for thin slicing, mincing and chopping. The are dishwasher safe and rustproof. They will break if dropped. They are also sharp enough to cut right through your shoe.
These knives are "scarey-sharp". Use them with extreme
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