Great chefs can always understand the difference between every knife in the kitchen and how one uses them. Companies make knives for various purposes, and to identify them and use them correctly can save a lot of time and effort on the chef’s part. Many of Australia’s leading kitchenware manufacturers offer quality knives for various purposes, like the Stenley Rogers kitchen knives, from applying butter on toast to cutting and chopping up vegetables with ease. The market for kitchen knives sold commercially is estimated to reach a stunning 629.1 million dollars by 2027, mainly due to the growing demand for various unique dishes and the popularity of many cooking shows globally.
Preparing meals will always be more manageable and convenient with the correct tools at hand. But finding the right ones that will suit the right need can be a bit tricky. Every beginner chef knows that improving cooking skills is first to understand how different types of knives they use, as they are the primary tools in every kitchen’s arsenal. This short guide will identify such differences and layout how one identifies other knives and their applications in the kitchen.
Different Types Of Kitchen Knives:
- The Chef’s Knife: Ask any professional chef about kitchen knives, and they’ll reply with the chef knife being the most important one in the kitchen. Why? With its length and curve, the chef’s knife is the perfect tool for cutting many vegetables at once. In addition, knives are durable and robust enough to withstand pressure, and one mainly uses them for thicker or harder food products like parsnips and potatoes. There’s no doubt that a chef’s knife is the most versatile tool one can have in the kitchen.
2. The Utility Knife: With the chef’s knife focused on more giant vegetables, the utility knife focuses on the smaller ones. Being the same shape as that of the chef’s knife, it is smaller and a little thinner, designed for more precise and intricate cutting work in the kitchen.
3.The Cleaver: No kitchen knife set is complete without the cleaver. Commonly known as the butcher knife, the chopper can cut through hard bones of meat, allowing the chef to deliver the perfect cut.
- The Carving Knife: The slicing knife is also sharp and pointed with a narrow width, making more precise and uniform slices.
- The Paring Knife: These knives are small and slim with a pointed tip to allow quick work of harder food products like potatoes and other vegetables. One uses them for delicate works such as peeling, carving, or removing bits like seeds from the vegetables.
- The Bread Knife: As the name suggests, the bread knife has a long and sharp edge that is serrated to cut through all types of bread loaves easily. The serrated edge allows the chef to cut through softer bread without crushing it out of shape. One can also use the bread knife to cut bagels and cakes.
- The Boning Knife is another knife used for cutting meat bones and is of a short length. The very sharp edge allows it to cut around the bones without ruining the meat. One can also use the knife to cut cartilage and debone pork.
- Cheese Knives and Tomato Knives: Cheese knives are sharp knives with holes to reduce the stickiness of the cheese with the knives. On the other hand, Tomato knives allow the chef to cut through the tomato skin without tearing it, slicking through the tomatoes easily and in a clean manner.
Many kitchen knives like the Stenley Rogers kitchen knives come in sets that will be more affordable and convenient to buy. Learning about these different knives can help the chef or the homemade cook make better cooking choices in the kitchen.