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#KnowYourKnives There are many different types of Kitchen Knives for various uses, but which is right for you? Flexible, slim knife with a straight cutting edge. Great for cutting fish into wafer-thin slices, particularly smoked salmon (hence the name). With a broad and blunt blade, the Spatula is great for cooking omelettes and pancakes. The rounded tip also helps when spreading icing or dough. SALMON KNIFE A granton knife has air pockets along the cutting edge of the blade to prevent food from sticking to it. Ideal for slicing wafer-thin ham, fruit, vegetables, pastries and cakes. SPATULA This knife is particularly good for bread that has a strong or curved GRANTON SLICER O00 crust, as it has a long, cCurved blade that shortens towards the tip. COUNTRY LOAF KNIFE One of the most popular knives, the Chef's knife has a strong blade and is heavy to hold. Your workhorse knife, this can be used for all chopping and slicing tasks. CHEFS KNIFE A serrated, long and strong blade that allows for cutting of bread with clean slices. Can also be used for BREAD KNIFE slicing many types of soft foods such as tomatoes. The Santoku Knife is the Japanese version of the Chef's Knife, and is excellent for meat, fish and SANTOKU KNIFE vegetable preparation. It has a wide blade to scoop up chopped food and a curved end which helps the rocking motion used when chopping. FILLETING KNIFE CARVING FORK Flexible boning knife perfect for filleting and preparing fish & meat. A long, slim blade with flexibility allows ease of movement. CLEAVER A long, two-pronged fork, this is used to hold roast meat whilst slicing it with a Carving Knife. It is also used for lifting and turning larger pieces of meat and for serving the slices. CHINESE CHOPPER A generally rectangular sturdy bladed knife used for splitting large cuts of meat and spare ribs. NOT to be confused with a cleaver. These are large rectangular bladed knives used for general food preparation but are usually not suitable for chopping through BONING KNIFE bones or frozen foods. UTILITY KNIFE Characteristically a thin, curved blade with a straight edge. Great for removing meat from the bone. Flexible versions are perfect for fish and poultry. TOMATO KNIFE SLICING KNIFE An all-round versatile, smaller knife suitable for chopping and slicing STEAK KNIFE fruit or veg and smaller cuts of meat. DECORATING KNIFE A small serrated knife that has a forked tip for picking up pieces of fruit and a sharp edge for cutting through tough skin. VEGETABLE KNIFE PARING KNIFE Most popularly with a serrated edge although also available with a plain blade. A versatile knife for precise cutting, for example, PEELING KNIFE smaller cuts of meat. The Steak Knife is well known for its slim and strong characteristics, and has a straight cutting edge. As the name suggests, its widely used for cutting and chopping steak. A defined blade that offers a pronounced point for carving intricate patterns. Great for fruit and A curved blade perfect for peeling fruit and vegetables and with a short, sturdy handle, thin cutting blade and firm tip ideal for removing the eyes from potatoes. A great everyday knife with a slim, fine blade, fine cutting edge and firm tip. Peels potatoes, fruit and vegetables. Also suitable for trimming off any unusable pieces. As the name suggests, this is great for cutting smaller fruit and vegetables with its strong straight edge and sturdy tip. vegetables. Visit MillysStore to see our wide range of Kitchen Knives M) MillysStore never pay more


shared by MillysStore on Jul 25
There are many different types of Kitchen Knives for various uses, but which is right for you? Take a look at our handy guide which explains the use of each type of knife. Make sure you #KnowYourKnives !






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