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Culinary Knives 101

Culinary Knives 101

Ever wondered which knife is the best knife for the job? Here's a mini cheat sheet:

 

Chef's Knife (also called a Cook's Knife): 

  • General, all-purpose work horse
  • Comfortable handle, designed for rocking and a wide blade
  • Best for chopping, julienning, slicing, dicing and mincing

Messermeister Oliva Elite Stealth Chef's Knife

Messermeister Chef's Knife Olivia

 

Paring Knife: 

  • The mini version of your Chef's knife but more precise
  • Usually between 2.5" and 4" inches
  • Best for dicing small things, peeling, trimming & slicing

Wusthof Classic 3" Serrated Paring Knife

 

 

Carving Knife: 

  • Can have a pointed or rounded tip
  • Thinner, razor-sharp bade
  • Best for slicing meats, fish and poultry

Zwilling J.A. Henckels 2-Piece Carving Set

 

 

Bread Knife: 

  • A long, narrow, serrated blade make for slicing through crust without crushing the goodies inside
  • Also good for citrus and tomatoes

Victorinox Bread Knife

 

Santoku Knife: 

  • Japanese (means three virtues) style knife with a sharp, fine point for precision but a wider blade for bigger work
  • As someone with smaller hands, a 7" Santoku is my favorite go-to!
  • Precise mincing, dicing and chopping
  • Also known for having dimples along the blade, called a Granton Edge

Made-In Santoku Knife

 

Meat Cleaver: 

  • Heavy with a sturdy sharp blade
  • Designed for easily getting through meat, bones and tendons

Global Heavy Cleaver

 

Nakiri Knife:

  • Traditional Japanese vegetable knife
  • Hard steel and fine, sharp edge
  • Perfect for chopping, slicing and mincing any type of veggie

Kramer Damascus Nakiri Knife

 

Utility Knife: 

  • The "Baby Bear" knife. Perfect when a Chef's knife is too large but a paring knife is too small. 
  • Precise cuts for chopping and slicing
  • Can be serrated or not
  • Good for tomatoes, bread, soft cheese and citrus

Shun Classic Utility Knife 

 

Until next time,

Knifey Wifey

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