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What knives to use in the kitchen

It can be useful and enjoyable for anyone with a passion for cooking to learn about the different knives available. Many restaurants and retailers could also benefit from having a collection of professional chef’s knives. Four of the common kitchen knives include a chef’s knife, a paring knife, a boning knife, and a serrated knife.

Chef’s knife: This type of knife can be any size between 15 cm and 35 cm. This knife is primarily used for cutting large chunks of meat, but has also proven useful for dicing vegetables. Strong movements in one direction when cutting the meat work better than an alternating movement.

Paring knife: This short blade is between 5 and 8 cm long. It is useful for peeling and cutting fruits and vegetables. This utensil resembles a chef’s knife but is tempered for a finer cut.

Boning knife: This curved blade is used to separate the meat from the bone. It is sharp and thin enough to separate joints in small spaces. A similar knife in the same family is the fillet knife used for fish.

Serrated knife: many people know it as the bread knife. It has a long blade with serrated edges to easily cut through stringy foods. It also makes clean cuts on fruits and vegetables.

Other knives include carving knives, butcher knives, and fluted knives.

Carving Knife: It is approximately 15 inches long and is sharp enough to cut thin slices of meat. It resembles a chef’s knife, but is thinner and lighter.

Cleaver: This tool is a rectangular utensil that has a thin blade on the edge. It is used to split large pieces of meat and bones. This is not a tool used in a kitchen, but in a restaurant where the cuts of meat will have to be made at home.

Fluted Knife – This is about the same size as the paring tool and is used for decorative purposes due to the thinness of the blade. If a restaurant deals with decorative food I would buy knives in bulk so that each cook has their own tool.

There are many tools that a restaurant should have in the kitchen. Larger restaurant kitchens would require each chef to have their own knives for faster food preparation. There are many other knives that a chef will use and the preference will depend on the chef and the type of food.