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
Kitchen Knives
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