Below are descriptions of the different types of common kitchen knives, as well as things to keep in mind when purchasing knives:
Chef’s Knife
Ask any professional chef if they were stranded on a desert island and could only bring one kitchen tool, and they’d probably pick a chef’s knife. While other kitchen knives, like serrated knives and butcher knives, have more individualized uses, a good chef’s knife can do it all, from slicing and dicing to more complicated tasks, like carving a chicken and cutting a pineapple.
They are typically available in 6”, 8”, 10” and 12” inch lengths. The length you choose will depend upon the weight and size of knife you prefer.
Serrated Knife
Serrated knives, with their scalloped, tooth-like edge, are ideal for cutting through foods with a hard exterior and softer interior, such as a loaf of crusty bread.
The blade of a serrated knife is normally 5”-10” in length. Due to their irregular edge, serrated blades are typically sharpened by a professional sharpening service.
Paring Knife
The CLASSIC Paring Knife is the second most important knife to have in the kitchen. A small knife with a 3” to 4” inch long blade. It works well for delicate tasks, and for peeling and coring foods, such as apples. The blade is typically thin and narrow. And tapers to a point at the tip of the knife.
Utility Knife
Longer than a paring knife, but shorter than a chef’s knife, the utility knife is a solid all-rounder in the kitchen. Available in both a serrated and straight blade style, they are sometimes referred to as “sandwich knives”.
A small light weight knife with a 4” to 7” inch long blade. It is used for many of the same tasks as a paring knife, plus miscellaneous light cutting tasks, such as fruits and vegetables and slicing sandwiches.
Carving Knife
Carving knives are more similar to a chef knife in the construction sense. The knife has the overall same construction but the blade is usually longer.
A knife with an 8” to 15” inch blade, used for carving large roasts, poultry, and filleting large fish. The blade edge of a carving knife is either smooth or sometimes beveled.
Boning Knife
A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish.
It comes with a with a thin, short blade, normally 5” or 6” inches long, used to remove the main bone within a cut of meat, such as ham or a beef roast.
Filet Knife
A knife with a thin, flexible blade, normally 6” to 11” inches long, used for filleting fish. The narrow blade enables the knife to cleanly move along the backbones of the fish, in and around areas adjacent to bones, and to evenly slice along the skin, removing it easily from the flesh.
Cleaver
A knife with a wide, ridge blade approximately 6” inches in length, which tapers to a sharp cutting edge. It is used to chop, shred, pound, or crush food ingredients.
So there you have it, a quick round-up of the different types of kitchen knives. Which of these knives are in your kitchen?