A good knife goes a long way in the kitchen. Whether you’re just starting out on your culinary adventure or a pro at the craft, you’ll know right off the bat that a dull knife doesn’t do you much good. The purpose of a knife is to easily cut your ingredients so you can incorporate the correct shapes and sizes for your dish.
Sharp knives are safer and more efficient to use. A well maintained blade will always perform in a more predictable manner. Sharp knives cut with less pressure allowing you to point and use it with ease minimizing the risk of injury. Using a dull knife can be an ordeal. The more you struggle cutting your ingredients the more time it takes to prepare your meal and the less enjoyable it is.
There are four types of knives every cook must have in their kitchen. Keep them in top shape by sharpening them regularly.
This one is a must have! You can use this knife for all sorts of tasks from slicing poultry to chopping vegetables. A chef’s knife is typically tapered and measures 6 to 12 inches in length. Think of this knife as your kitchen workhorse.
These knives have small and versatile blades that allow you to cut with precision. They’re typically 3 to 4 inches in length and look like a mini chef’s knife with a small, pointed tip and curved blade. Use a paring knife for tasks like peeling apples, julienning vegetables or deveining shrimp.
These knives are so widely known for cutting bread that they’re also sometimes referred to simply as bread knives. It has a long flat blade with little to no curve and sharp jagged teeth that easily cut through hard foods with soft interiors. They typically run 5 to 12 inches in length. Use a serrated knife for any task that will benefit from a sawing motion, like slicing baguettes.
Boning or Filet Knife
Boning or filet knives have thinner blades than other types of kitchen knives. Because they are so thin, they are very sharp and ideal for cutting raw meat. They’re designed to cut around bones, but not through them. Boning knives can be either stiff or flexible. However, a filet knife will always have a flexible blade. They’re typically about six inches in length.
-Revere Meat Co.