Which Knife do you Need for Which Job?

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Which Knife do you Need for Which
Job?
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Do you have a favourite knife? One that you reach
for most of the time in the kitchen? Most people
are probably guilt of doing just this, the
problem is that not every knife will work well
for every job and you could be making your life
just that little bit harder in the kitchen by
using the same ones all the time. Perhaps you
own a knife block or have a full set of knives
tucked away in a drawer but are not sure what the
difference is between them all? We have put
together a guide to help you know which knife to
use, when to use it and what to cut with it for
best results.
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Chef's Knife
Probably the largest knife in your arsenal the
chefs knife is exceptionally versatile which is
why it should really be your workhorse.
Typically, the chefs knife will be between 8 to
10 inches in length and around 1.5 inches wide.
The knife should sit comfortably in the palm of
your hand, this will give you more control over
it. The versatility of this knife makes it great
for cutting firmer vegetables lie potatoes,
carrots and onions. It is also great for cutting
fish and meat such as roasts and other larger
cuts of meat. Use a chefs knife for dicing,
chopping and even julienning with ease.
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Serrated Knife
There is no denying it a smooth bladed knife is
great in the kitchen, but there are some jobs
where you really do need a serrated knife. There
are several different types of serrated knife,
and a well-equipped kitchen should really have 2
of them a serrated utility knife and a bread
knife. A serrated utility knife can be between 4
to 7 inches long and is a good size for easy
handling, a bread knife is similar in length to a
chefs knife but instead of a flat blade it has
a serrated one.
The serrated edge makes it easy to cut through
more delicate fruits and vegetables, especially
those with skin that is shiny or more slippery
tomatoes, citrus fruits and even watermelon. The
teeth of the serrated knife grip the surface of
the fruit and used with a back and forth motion
this allows you to cut without squashing
anything delicate. The same principle applies to
bread which is why a serrated blade helps to
produce more even slices of bread.
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Paring Knife
What do you use when your chefs knife is simply
too big for the job? A paring knife of course.
In general, a paring knife will be between 3 to
5 inches in length and the blade tapers to a
point. It should be very easy to handle given
its small size.
This is the ideal knife for those smaller more
fiddly job such as mincing garlic, slicing soft
fruits such as strawberries or even peeling
fruit such as apples. It is also the best knife
to use to do other delicate jobs like preparing
prawns without damaging them.
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Utility Knife
This is the knife that many professional chefs
dont use however, it can be incredibly popular
in the domestic kitchen where it is in fact the
knife that most people reach for. Typically,
these knives are around 5 inches in length, so
much smaller than a chefs knife. This makes
them a great choice for people with smaller
hands or anyone who is still learning basic
knife skills. This is a good knife to use for
peeling and cutting mid-sized items that are of
a firmer texture such as root vegetable. It can
also be used to cut meat, in particular sandwich
meat, and fish but it will not be as efficient
as a chefs knife on larger pieces of meat. Use
your utility knife for cutting and chopping
smaller firmer vegetables.
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Boning Knife
The final knife in your selection is the boning
knife, this is a very delicate knife which you
are unlikely to be using every day. The blade is
thin and flexible which allows it to get in
close to the bone with ease. They are usually
around 4 to 6 inches in length. This is the knife
you need for cutting meat away from a bone,
either for removing the bone from a large piece
of meat prior to cooking or carving meat off the
bone following cooking. This is also the knife
to use to trim any excess fat and skin from a
piece of meat before cooking. The flexibility of
this knife means you could also use it to cut
the rind off melon, just dont use it to cut the
flesh afterwards as it isnt suitable for this.
The Boning knife should not be used to cut
through bones as it is too delicate, you will
need a cleaver for this. Use for getting close to
the bone with precision accuracy to remove raw
or cooked meat.
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Cleaver
The cleaver is a heavy duty knife you are more
likely to find in a professional kitchen rather
than a domestic one. It has a large heavy duty
rectangular blade which is not as sharp as other
knives. The main use of a cleaver if to cut
through bones which it does with ease. The flat
blade can also be used to crush ingredients such
as garlic. Use to cut through bones or for
crushing.
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Things to Consider
The right knife for you is one where the handle
fits comfortably in the palm of your hand if it
is not too comfortable then it might slip whilst
you are using it and you risk cutting
yourself. If you cant use a knife without using
a lot of pressure then it isnt the right knife
for the job, likewise if it slips on the item
you are trying to cut then you need to use a
different knife. If the blade of you knife bends
when you are using it then you have picked the
wrong knife for the job. Choose the right knife
to suit the job and it will last longer and
benefit you a lot more.
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Get in Touch to Find
Out More!
Emporium Cookshop The Emporium Unit 9 Sandars
Road Gainsborough DN21 1RZ 01427610682
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