Know about Kitchen knives

Carving Knife: The largest, curved knife is the carving knife. As its name implies, it is for carving slices of poultry or roasts.

Roast Knife: The second largest knife with a straight edge is a roast knife. At first I thought this was a bread knife, but the lack of a serrated edge lead me to investigate further. The roast knife is another form of carving knife and is intended to cut thin slices of meat from a meat roast.

Chef’s Knife: The chef’s knife is an all-purpose knife that is great for chopping. The curved blade allows you to rock the knife back and forth, which allow you to cut/dice at a quicker speed.

Fillet Knife: The Fillet knife has a long, thin, and flexible blade. It is most useful for cleaning fish.

Utility Knife: The Utility knife is a multipurpose knife that perfect for jobs that are too big for a paring knife but aren’t large enough to warrant at chef’s knife.

Boning Knife: This knife is used to remove the main bone from large cuts of meat like ham. The blade is rigid to prevent it from bending as it is being worked around the bone.

Paring Knife: The smallest knife is the paring knife. It is for peeling or small jobs such as chopping garlic. It’s also good  for intricate jobs like de-veining shrimp.

 

Posted in: CHEF SKILLS