9 essential Chef Knives that every chef Owns
The 9 essential blade types that every chef Owns
In every kitchen and every restaurant, there are the must haves or “essential tools” that one must use in order to perform the tasks and duty’s of kitchen and restaurant work. Some say the skill in a good chef is showcased in his knife skills, and how he handles his chef blades.so lets review the 9 different essential Blade types that every chef Owens.
A chefs knife is the most valuable blade Type and is the most commonly recognized knife in the kitchen. Chefs use their chefs knife for chopping, cutting, slicing, and carving almost everything, from breaking down whole chickens, to cutting fruit, and even slicing cheese to perfection. The chef knife was designed with a thick blade that is curved upward in the direction of the tip, this design makes the knife ease to chop and rock back and forth. Chef Knifes are molded in 6,8,10,12 inch length blades, keep in mind the longer the blade the quicker the slicing, but the shorter blades give more control, and accurate knife cuts.
Boning Knife are very special, and unique in there own right. A Boning knife is used to carve meat off of bones such as whole chickens, pigs, and fish.as with chef knifes, Boning knifes come in varying sizes and are different in stiffness. Fore precise cuts, use a very curve boning knife.
Use a narrow boning knife on ribs and to cut easily through bone and cartilage.
Use a wide boning knife for chicken and pork.
Use a curved boning knife for a better working angle when cutting close to and around the bone.
Paring Knifes are usually welded in a 3 or 4 inch blade with the tip tapers at the end.Paring knifes are used for tedious and intricate work with great precision. Chefs use paring knifes to trim or core various food product paring knife is a must have in any chef Knife kitchen set, and most chef treasure there skills with a paring knife.
Types Of Paring Knives
Clip Point (Granny)
Carving And Slicing Knives
Carving / slicing knifes are usaly found between 8 to 14 inches long, and are used for mostly slicing large meats that have been roasted or smoked. Carving and slicing knifes are also used to portion out filets of large fish like tuna and sword fish. the long blade makes for cleaner smoother slice of cut in the meat, The carving chef knife was not meant to dice or chop, rather use a strait cut with the blade moving back and forth in a sawing motion.
Santoku Knives ( Vegie Knife)
The Santoku Knife is also known as The veggie knife. Japanese chefs perfore the santoku knife over chefs knifes, and use the santoku blade for all most everything. Santokus are great for grabbing the cut food of your cutting board, and they are excellent for slicing fruit and veggies. the santoku knife is rounded like a chef knife but is usually a few inches shorter. The santuko blade can rock back and forth and can be used for almost everything that needs to be sliced, cut, chopped, or diced in a kitchen.
The Bread Knives are usually extremely think, with a serrated blade that is pointed at the tip of the blade. The Bread knife has one purpose only. To cut bread. Because of the thick size of the blade and the serrated ends make it very hard to perform clean cuts, in meat, fruit, and veggies. You can find Breading Knives in 8 to 9 inch length blades, and every chef should have one of these knives in there collection of chef knives.
Cleavers are the perfect knife for heavy cutting and cleavers are mostly used to chop through bones and to mash food ingredients up in a single swipe. the secret in the cleaver is with in its weight. The blade is very heavy and one can use the knife in a hammering motion where the chef lets the weight of the blade do the work and cut through the chicken or piece of meat you would like to cut. The meat cleaver is ideal for smashing and mashing seeds, garlic cloves, and whole spices.
Other Chef Knives
- Tomato Knives
- Utility Knives
- Chinese Cleavers
If you Like this article and want more information on how chef knife are utilized in kitchens than visit Breaking Down The top 3 most utilized blades in a kitchen.