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Explain The Different Types of Kitchen Knives.

by Alex Hales

Every meal needs a knife. You can have the latest kitchen appliances that can cook for you. But without a good knife, you won’t be able to chop, mince, slice, or cook ingredients.

There are different types of knives that you can add to your knife holder. From basic knives like a chef knife or paring knife. For Specialty Knives Like Paring Knives or Santoku Knives If you’ve ever wondered what kind of knife you need in your kitchen or are overwhelmed by all the options available to you, don’t worry, Kitchen knives set Read on to learn about the different types and their uses

1. Chef knife

A carpenter has a hammer, a painter has a brush, a cook has a chef’s knife – an indispensable knife in a small or large kitchen. If you invest in quality products and take proper care. You don’t need to change.

A chef’s knife has a long blade. It is triangular and pointed and has a slightly curved blade. This allows you to use the oscillating method and finely grind ingredients. Chef knives can have blades ranging from 6 to 12 inches, but an 8-inch blade is the best solution for most home cooks.

Use:

The uses for this knife are practically limitless. You can destroy chicken wings, cut watermelons, and cook all kinds of vegetables. Get ready to use a chef’s knife to cut the kitchen by about 80%.

2. Paring knife

Although the chef’s knife is an important addition to the block of knives. Some jobs require smaller blades, and that’s where pocket knives come in handy. With its blade measuring just 4 inches long, this paring knife is something you’ll reach for when you’re at it. Small components require control and precision.

These knives look like miniature versions of our chef knives. With a short, tapered triangular blade, the blade is serrated and slightly rounded for maximum maneuverability when cleaning or chopping small ingredients. Of the dozens of kitchen knives available, the paring knife is unanimously considered a must-have and is second only to the basic chef’s knife.

Use:

From slicing peaches to peeling tomatoes while cutting fruit. Our paring knife is the perfect tool. When you cut it into cups and cut it into small pieces, you will need a short sharp blade with no edges.

3. Bread knife

When you want whole grain bread, baguette, freshly baked sourdough, or crunchy bread slices. You should get a bread knife. This is another essential item in the kitchen knife category.

A chef’s knife is designed to cut the first slices on your plate. Bread knives are designed for saw cutting. This means that the more the better. The ideal length of a home chef’s bread knife is 9 inches.

Bread knives are indispensable blades for chefs or bakers because of their design. The serrated blade allows the knife to cut through the bread crust without crushing it. You have to press it straight down to cut bread and soft vegetables to preserve texture compared to a chef’s knife.

Use:

Bread knives are suitable for cutting all types of bread and soft cakes such as biscuits or chiffon. Or even cut the tomato without losing the juice.

4. Nakiri Knife

A traditional Japanese knife admired by many professional chefs for cutting vegetables. You may be wondering why you need a paring knife for vegetables when a chef’s knife can work just as well.

Nakiri’s blade edge is almost completely flat. This means you can press them straight down to make long cuts or cuts. When using a chef’s knife, I had to rock back and forth a bit to complete the cut. But with a serrated knife, almost all of the blades come into contact with the cutting surface at the same time.

This feature, combined with the flat tip of the blade, makes it easier and more efficient than a chef’s knife when you’re making multiple cuts. This means that it will be much easier to cut vegetables evenly and accurately.

Use:

For everything from slicing carrots to slicing eggplant and delicate root vegetables, the Nakiri is the perfect knife for the job.

5. Santoku knife

Like the nakiri, the santoku knife comes from Japan and is one of our favorite styles. Like our chef knives, the Santoku is a must-have in every kitchen. They are usually 5 to 7 inches long and the blade is slightly thinner. The temperature is around 15 degrees, while most other knives, including chef’s knives, are around 20 degrees.

This thinness, combined with its short length, makes the Santoku more comfortable to handle and ideal for more precise work. This makes it ideal for chopping and slicing vegetables and slicing meat and fish.

“Santoku” means “three virtues” and probably refers to the three preparation techniques. It also has grooved edges. (small dent along the blade), allowing the knife to slide over wet food. Like a steak knife without sticking and pulling

Use:

The Santoku’s thin blade makes it one of the best knives for cutting meat or vegetables that have a high water content, such as zucchini or onions.

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