Chefs use numerous knives in a kitchen. The key is to distinguish between the necessity and fashion of the instrument. In most homes, you’ll witness people using almost a single knife for various purposes.
A single knife can’t cut almost anything, but the variations in designs and structures make it easier for people to cut different types of hard and soft substances. Otherwise, you’d just be providing an excessive amount of force on a blade and wasting your time in trying to manage a more significant and deeper cut with a blunt or small knife.
If you’re playing on buying some exclusive houseware from places like imarku, then here’s a guide to help you differentiate between which knives you need and which you don’t.
A Chef’s Knife
If you’re aware of the chef’s knife, you’d know that it’s the essential part of your kitchen. You cannot approach any sort of cut without accessing this blade. It’s a big knife in the shape of a right-sided triangle.
Its pointy and the direction of this blade is always upward. It’s also the deciding factor of the knife sharpener you use around the kitchen. You can use this knife to cut almost anything. It can provide meat with sharp cuts and vegetables with fine chopping and mincing.
Although there are multiple knives of choice, you should choose a chef’s knife if you pick one for all types of cutting and chopping.
Japanese Santoku Knife
If you don’t trust your abilities with a sharp and heavy blade, you might prefer a lightweight Japanese version of the chef’s knife, made solely for three purposes; slicing, dicing, and mincing. It can accomplish almost any task on the cutting board.
It’s also a much thinner version of the chef’s knife. It has a flat blade and rarely makes any sound of the cutting board. That is why it’s a personal preference of many cooks.
Everyone’s aware of a bread knife, also known as a butter knife, in many places. The purpose of this knife is to cut substances a light and foamy as wheat bread. You can also use it to apply fluids like butter or margarine to your toasts.
Since sharper blades ruin the shape of the bread, the use of this knife is to cut bread with a light hand. That is the reason it’s present in almost every piece of kitchenware around the globe.
A Pairing Knife
A pairing knife has a particular purpose. It provides your material with a clean and thin cut or slice that easily separates from the rest of the body. Most of the use of this knife is when peeling the skin of edibles, whether meat or vegetables.
Although you can accomplish this task with any other knife like a SantoKu, a pairing knife adds the most efficiency to peeling and separating the skin from the meat.
A Vegetable Knife
You can tell by its name that this knife’s sole purpose is to cut vegetables. The reason that it’s called a vegetable knife is that the tip of the knife points downwards. It helps the blade pierce into the vegetables properly.
The blade is also in the form of a rectangle. Since vegetables come in also lengths and widths, this rectangular blade helps cover the scope of each vegetable appropriately.
The Boning Knife
It is a thin knife. Contrary to what the name suggests, you cannot utilize it to cut bones, relatively separate tiny bones from chicken and beef.
It’s a thin and tiny knife that can easily cut through significant bits of meat and separate irritating bones in them. You’ll most probably find a professional butcher using this knife.