Knives are one of the most important tools in the kitchen. A good knife makes food prep easier and more enjoyable. You’ll save time when cooking, making it less of a chore. There are a lot of things to look for when choosing a kitchen knife.
However, knowing the types of kitchen knives available to you will also help you in the kitchen. Each type is designed for specific tasks, from chopping vegetables to slicing bread. Understanding which knife to use can make cooking not only safer but also faster and more fun. In this article we’ll go over the different types of knives that you should have in your kitchen.
1. The Chef’s Knife
The chef’s knife is often called the cook’s best friend, and for a good reason. If you could only have one knife, then it would have to be a chef’s knife for its versatility. Of course, it’s best to have a few different knives like a boning knife (which you can read more about here) but a chef’s knife is what you will be reaching for almost every time.
The blade is wide and strong, making it perfect for a range of knife cuts. There are variations of the chef’s knife that cater to the cooking styles of different cuisines. For instance, a French chef’s knife typically has a straighter edge that curves up at the end, which is great for the rock chop technique. On the other hand, a Japanese chef’s knife usually has a straighter edge and a lighter build, making it excellent for precise cuts.
2. The Boning Knife
A boning knife is slender and sharp, made to remove bones from meat and fish with precision. Think of a chef’s knife as a bull in a china shop when it comes to carving and boning a large piece of meat. A boning knife is going to be much more precise and leave the meat much better looking and with less waste.
Its unique blade is typically five to six inches long, narrow, and has a pointed tip, which makes it ideal for making deep cuts and working around bones. The blade’s shape allows for getting into small spaces.
3. The Paring Knife
A paring knife is small but it’s a tool no kitchen should be without. With a short blade of only three to four inches, it’s designed for tasks that are too delicate for the larger chef’s knife.
Its small size gives you full control over the blade, making it safe and easy to use for precise cuts. You can peel an apple in one long strip or remove the eyes from a potato with ease. It’s also the knife you reach for when you need to do something quick, like slicing a single garlic clove or cutting open a package.
A paring knife allows you to cut with precision without having to switch to a cutting board. You can hold the food in your hand and slice it there.
