Kitchen Knives

Knives of Kitchen

How to Use the knives found in your kitchen

Edges serrated

Cut soft products that have a hard crust

Straight

Cut raw meat, slice fish, or chop vegetables should be razor sharp

Granton

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

Bird���s beak

Peel round fruits or vegetables

Good for intricate work

Chef���s

Miniature cook���s knife

Sheep���s Foot

Straight cutting for peeling and paring

Clip Point

Remove eyes from potatoes

Remove pits from olives

Serrated

Cut crust or skin with soft inside

Boning

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

Narrow:

Ribs

Chops

Cut through bone and cartilage

Wide:

Chicken

Pork

Curved:

Cut close to the bone

Note: A fillet knife would fall in this category

Chef���s Knives:

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

Santoku Knives

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

8-14ﾊﾗﾝ

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

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 BLADEHQ.COM KNIVES OF THE KITCHEN How to use the knives found in your kitchen Edges serrated s aight granton Cut soft products Hollowed out Cut raw meat, slice fish, or chop vegetables that have a hard grooves that fill with fat & crust juices, which reduce sticking Should be razor sharp Paring Knives: 3-4" blades that usually taper to a point. Used for intricate or basic utility work. BIRD'S BEAK -Peel round fruits or vegetables -Good for intricate work CHEF'S -Miniature cook's knife SHEEP'S FOOT -Straight cutting blade for peeling and paring CLIP POINT -Remove eyes from potatoes -Remove pits from olives SERRATÈD -Cut crust or skin with soft inside BONING -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. NARROW: -Ribs -Chops -Cut through bone and cartilage WIDE: -Chicken -Pork CURVED: -Cut close to the bone NOTE: A fillet knife would fall in this category Chef's Knives: Thick blade for weight and strength. Generally 6" 8" 10" or 12" Used for chopping and slicing Santoku Knives The Japanese version of a Chef's 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 8-14" NOTE: Carving Knives have a thin blade meant for slicing. Chopping may damage the knife. Cleavers: Wide blade and thick spine to cut through meat or poultry bones. Both can be used for tenderizing meat 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" Utility Knives: Smaller than a Chef's Knife but larger than a paring knife. Good for miscellaneous cutting. May feature a plain or serrated edge. Utility 4-7" Tomato Knives: Fine serrations for easily cutting through tough skin and a forked tip for picking up slices of food. BLADE HQ www.bladehq.com