Knives of Kitchen
How to Use the knives found in your kitchen
Cut soft products that have a hard crust
Cut raw meat, slice fish, or chop vegetables should be razor sharp
Hollowed out grooves that fill with fat & juices which reduce sticking
Paring Knives : �_ ��� blades that usually taper to a point Used for intricate or basic utility work
Peel round fruits or vegetables
Good for intricate work
Miniature cook���s knife
Straight cutting for peeling and paring
Remove eyes from potatoes
Remove pits from olives
Cut crust or skin with soft inside
Remove meat from bones
Detailed cutting jobs
Boning Knives: Ideal for removing meat from bones, cutting fish, or cutting poultry. Blade weight and thickness may vary
Cut through bone and cartilage
Cut close to the bone
Note: A fillet knife would fall in this category
Thick blade for wight and strength. Generally 6ﾊﾗﾝ 8ﾊﾗﾝ 10ﾊﾗﾝ or 12ﾊﾗﾝ Used for chopping and slicing
The Japanese version of a chef Knife. Great for chopping vegetables, meat, and crushing garlic. Wide blade for scooping sliced food. May feature granton edge.
Carving & Slicing Knives:
Cut pieces of meat into clean, even slices
May feature granton edge
Note: Carving knives have a think blade meant for slicing. Chopping may damage the knife.
Cleavers: Wide Blade and thick pine to cut through meat or poultry bones.
Both can be used for tenderizing mat and crushing seeds or garlic
Chinese Cleavers: Used to chop through meat and vegetables, but has a thinner blade and should not be used to cut through bones
Bread Knives: Large and deep serrations for cutting all bread types without crushing 8-9ﾊﾗﾝ
Utility Knives: Smaller than Chef���s Knife but larger than paring knife. Good for miscellaneous cutting. May feature a plain or serrated edge. 4-7���
Tomato knives: Fine serrations for easily cutting through tough skin and a forked tip picking up slices of food
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