The oldest tool and weapon in the world, the knife, has known throughout its history a growing specialization depending on the action you take. You will find out the main types of knives that can perform butchery tasks: threading, deboning, cutting, slicing, chopping; who can cut and peel vegetables and fruits or successfully slice bread or pastries.
No matter how good or weak your cooking skills are, you can't miss knives under any circumstances. There are a multitude of such tools on the market, varied depending on the material from which they are made, the shape, but especially in accordance with the purpose of their use. We present you the main 10 types of knives that you should always have on hand.
The chef's knife
It's a kind of thing to do in your kitchen. Originally designed to cut large beef patties, it has gradually extended its usefulness to almost all the actions you can take as a cook with a knife: cut, slice, slice, deboned, chop, chop. It can also be used to crush certain foods, such as garlic or olives. Therefore, it can successfully replace a multitude of specialized tools.
It is a solid tool, with a wider blade close to the handle, curved at the top and long, with dimensions varying between 20-35 cm. Regardless of whether you opt for the German, French or Japanese version – which gives the knife the name of Santoku – of the blade, different depending on the degree of curvature, the chef's knife cannot be missing from your party kit.
The universal knife
It looks like a bread knife, but it is smaller and sharper. Also known as a sandwich knife, it is a multifunctional tool, accurately cutting both vegetables or fruits, as well as pretzels or buns.
It looks like a chef's knife with a shorter blade, up to 10 cm. It is sharp, to be able to easily split the harder coating of food, and easy to handle. With its help you can easily remove the peel of fruits or vegetables from a few movements, you can quickly and safely chop smaller ingredients, such as garlic, green onions or tassels and eviscerate shrimp.
The bread knife
The smell of freshly baked bread and the steam coming out of the hot crust will make you tear it to pieces and eat it out of breath. If you still decide to wait and cut it into slices that are the right thickness, perfect in section, then you will need this tool with a long, serrated blade that does not break the crispy coating or tear the core.
Boning / threading knife
When you want to get a perfect fillet, you must surgically remove the skin from the meat and the meat from the bone, without losing anything of the tasty texture. Whether it's fish, poultry, beef or pork, the technique is pretty much the same. In all cases you need a sharp, long, thin and flexible blade so that it does not deteriorate on contact with the bone.
As the name suggests, the instrument entered the Romanian cuisine on the Turkish chain. It has a rectangular blade, it is heavier and very sharp. It can be used as a butcher's tool to cut large pieces of meat, bones and joints into fragments suitable for your needs. Also, if you want to cook meatballs, meatballs or sarmale with a filling of a special flavor, the sausage will chop your main ingredient, meat, slightly larger than a car.
This type of knife is used more in the process of preparing delicious pork, beef or poultry steaks (especially turkey), than for serving them. In order to detach suitable and uniform slices in thickness from the larger blocks of meat, a well-sharpened, thin and long blade is needed.
The tip of the tool is sharp or rounded, depending on the particularities of the piece of meat you want to cut. In the case of steak with bone, the bayonet is recommended, in order to be able to guide yourself perfectly in cutting the joints and cutting the meat next to the bone. Otherwise, the curved version can be used. However, for the operations undertaken it is good to use one or two forks for the steak, with two long and sharp teeth.
If you think that a pair of scissors would not have much to do with knives in your kitchen utensil kit, you are wrong. There are certain situations in which you can use yourself more accurately and in optimal safety conditions.
If you want to cut into strips, sticks or cubes various ingredients (bacon, ham, peppers, mushrooms, etc.) that you are going to cook or use for garnish, you will do this faster and more evenly with scissors. You can also grind various foods for seasoning food without crushing them unnecessarily or without staining plastic or wooden choppers. Sectioning the chicken pieces becomes very easy, without ragging the skin on the meat and without finding bone chips in the plate.
The edges of the dough can be notched for easy shaping, to get the pizza slices you give up the knife, and the candied or jam fruits, as well as the pieces of shit will not leave sticky marks on your hands.
Represents the Japanese version for the chef's knife . The difference is in the shape of the blade, less curved and forming an angle at the tip of about 15 degrees, sharper than in the case of the German or French blade. In appearance, it is quite close to the satar. The blade is made of hard steel, and usually has a honeycomb decoration, useful for easy removal of food residues, especially those that stick.
Are you tired of the lettuce leaves in the bowl looking pale and sluggish? Then all you have to do is change the tool you cut them with. Contact with the metal blade immediately oxidizes them, crushes them and damages their texture and appearance. As a result, the salad knife is made of plastic.
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If you want a universal knife with multiple uses, choose the one for the cook. It has a wide blade and the tip is sharp. When cutting bread, use a saw-like knife with serrated teeth to cut the crust without crushing the core. In order to bone the meat, you need a sharp-edged tool with a tip. It must be easy to handle so that the meat can be easily removed from the bone.
Even if you are a skilled cook, it is difficult for you to prepare food without the necessary tools. Therefore, read the article and find out what knives you should not miss in the kitchen.
The chef's knife – an indispensable product
If you are not willing to invest in purchasing a complete set of objects for cutting food, but you want a quality product, we advise you to take the chef's knife. It was originally designed to cut meat, but later many chefs used it for chopping, shredding, cutting, slicing and deboning. The knife has a wide, long blade, with a curved shape. Most models have a length of 20cm and a width of 4cm at the base, but you can find blades that reach 35cm in length. Cutting and slicing is easy, because the movement is done from the wrist, moving the tip of the blade on the shredder.
According to specialists, this model can be divided into three categories. The one with the German blade has the same curvature along its entire length, and the French one has a more accentuated bend towards the top. The Japanese edging pattern is also called santoku. It resembles the sausage maker and has alveoli on the side, for easy fall of vegetables, after cutting.
The utility knife is good at everything
If you want a smaller version of the knife used by chefs, you can opt for the utilitarian one. The length of the blade is between 10-17cm, but the width is small. The utensil is used to cut vegetables, herbs or small pieces of meat.
In general, it has the same use as the chef's knife, only it is used for foods that are smaller. Also, due to the thin blade, it can be used for peeling. The knife is easy to handle, but is not suitable for cutting hard objects.
The bread knife
Bread is hard to slice when fresh. If you try to cut it with an ordinary knife, it crumbles, so you must have a special one for bread. The blade has a length between 15-20cm.
The lower part of the edge is serrated, and the appearance of the utensil resembles a saw. At the time of cutting, the blade does not push the bread, but passes along sections, without fringing it. It can be used for other softer foods, so it can be the perfect tool when you want to cut fluffy and airy cakes without crushing them.
Satarul – the knife used especially in butchers
Baltagul is the hardest knife in the kitchen. It has a robust design and the blade has a rectangular shape. Also, the edge is hard, so you can use it when you want to cook the bones. It is often used in butchery and is more difficult to handle due to the fact that it is bulky.
It is also generally used only for raw foods and not for those already prepared. Due to the fact that the blade is wide and flat, you can crush the garlic or ginger with it, pressing them, when it is on the chopper.
Boning knife – suitable for those who want boneless meat
If you want to remove meat from bones or cartilage, you need a sharp edge. A deboning knife has a thin blade and the tip is round, but sharp at the end. The length of the blade is about 15cm. It is made of rigid material (for pork) or flexible (useful for chicken). The instrument does not have a robust appearance, but on the contrary, it has small dimensions and is easy to handle.
Peeling knife – useful for those who eat a lot of vegetables
Vegetables are difficult to clean, especially if they have a thin skin, like tomatoes, so you must use a special tool for this process. Such a knife has a short, rigid blade with a curved shape.
In general, one edge is straight and the other sharp, in order to remove stains. The tool is used in addition to vegetables and for skins, because it is sharp enough not to cut the pulp of the vegetable.
In addition to the specially shaped blade, it has ergonomic handles, made of non-slip materials, so it can be easily handled. Due to the specially designed construction, the process of cleaning vegetables is safer.
Tomato knife – the ally of housewives
Autumn is the season of tomatoes. Most housewives make various cans for the winter during this period, so a knife for tomatoes is useful. It has a blade of about 17cm, with a rounded shape and a sharp edge.
Tomatoes require a special cleaning tool, because the skin is delicate and the flesh is soft and fleshy. The edge of the knife helps you remove the skin and cut the vegetable slices, without crushing it. The handles are made of rubber or adherent materials, to ensure a safe and easy cutting process.
Spatula – useful knife for the pastry chef
Those who work in the confectionery frequently use a knife with a long blade (approximately 8 cm), wide and with a rounded tip, to spread the creams inside the countertops. It has a smooth blade, so the content will be perfectly stretched, without imperfections.
This type of utensil can also be used when making sandwiches, because you easily spread the contents on the slice of bread. The chisel is not sharp, so it is not the best kitchen knife to use to cut vegetables or meat.
Decorative knife – helps you beautify appetizers
In order for the food to be to the taste of the guests, it should be tasty and have a pleasant appearance. Using a decorative knife, you can cut the cheeses and vegetables so that they look nice on the plate.
The blade has the same width along its entire length and the blade has corrugations, in order to change the appearance of the cut piece. Such a tool cannot be used to cut raw or hard food because the blade is not rigid enough.
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