Kitchen knives types come in countless variations, shapes, sizes, and functions, making it very difficult to know exactly which knife is best for which work step. Whether made of steel or high-quality ceramics, whether long or short, wave ground, jagged or smooth, the overview is usually really quickly lost in such cases and for this reason, you will find here a detailed list of the different types of knives and their applications. So take some time to look around and discover the many possibilities this offers for you in the kitchen.
The term utility knife is a combination of knives that cannot be assigned to specific food groups. On the contrary, they can be used for all kinds of different work steps.
In this area, you will find knives for every occasion, where the chef’s knife is considered the universal knife in the kitchen and will help you in all areas extremely helpful. There are of course other useful cutlery that you can use wonderfully for very special activities.
The chef’s knife is THE utility knife in the kitchen and the most important tool of a cook. Due to its heavy weight, it is quite comfortable to hold and differs from other utility knives mainly by its much wider and higher, single-edged, but the double-edged blade, which is therefore ideally suited for cutting meat and fish, but also vegetables. The length of a chef’s knife varies between 15 and 26 cm, whereby it can be made both from a complete piece of steel, as well as additionally equipped with an attached handle made of wood, plastic or steel.
Chef’s knives are available in a wide variety of variations in almost every kitchen, including international ones, of course. The Chinese chef’s knife, for example, has the shape of a chopper blade with a blade width of up to 10 cm and is mainly used for cutting and chopping herbs and vegetables. By the way, the Japanese counterpart is called Santoku, which means ‘knife of the three virtues’ and differs in turn from both the European and the Chinese chef’s knife.
The impressive versatility of a chef’s knife makes it possible for novice chefs who are only just starting out with an extensive collection of knives to learn how to handle kitchen knives and to prepare so thoroughly for the much more special representatives of this kind. As an introduction, it is advisable to have a paring knife in addition to the chef’s knife, as this represents an optimal basic equipment and supports all first attempts at cooking perfectly.
Some other examples of utility knives, in general, are office knives and knives, which, despite their characteristic features, such as the pointed, narrow blade shape, differ in the length of their knife blades. These move between a maximum of 8 cm for the office knife and 10 to 13 cm for the knives. One reason for this is the differentiated application areas for which these kitchen helpers are predestined in contrast to the all-rounders ‘chef’s knife’: cleaning, cutting and peeling are done, for example, usually with spade knives, while for crushing onions, garlic and herbs or for the removal of Tomato prefers the office knife is used.
Since all-purpose knives are to be found in every household, they enjoy depending on region and dialect of the most varied, often amusing names, such as cutting devils, carvers, kitchen Pitter, pitter knives, Pettersen, Hümmeken or Hümmeken, Zöppken, pubs or Kitchen and testify in this way the popularity that is brought to them everywhere because of their versatility.
Petty means both ‘small’ and ‘pointed’ in English and so this versatile utility knife perfectly lives up to its name in handling and form. The slim, long and double-edged blade is ideal for all cutting work and can also be used as a filleting knife.
In general, the Petty knife is a complementary addition to a chef’s knife ideal for peeling and chasing fruits, vegetables, and herbs.
A preparation knife is also one of the versatile utility knives that should not be missing in any household. Its blade is quite long compared to the other members of this species and is therefore excellently suited for filleting, cutting smaller pieces of meat and cutting vegetables and other foods.
Kitchen Knives Types for Meat and poultry
Meat and poultry are processed in the course of cooking in very different ways gradually before it goes to the actual preparation. For this purpose, of course, just as different types of knives are needed, which are responsible for very specific steps depending on nature and blade.
So that you know about exactly when which of these useful knives is used, you will find the necessary information at a glance here.
Kitchen Knives Types for Boning
The boning knife is one of those knives that are indispensable especially in gastronomy. Its use finds it in the triggering of bones (boning) from poultry or large pieces of meat, with its tip is guided along the contours of the bones in order to release the meat evenly.
The single-edged, narrow blade reaches a length of about 15 cm, it is sanded on both sides and also has at the bottom of a concavity, which expires pointed.
The cleaver is used in its use mainly in the butchery, as there are often large pieces of meat with bones must be cut, which are otherwise separated only with the help of a saw. If, for example, you want to cut individual chops, the cleaver, which is also known as a meat cleaver in this area, is a wonderfully helpful contemporary.
Of course, the cleaver is also usable for private use, because often enough, the need to separate meat or poultry from the bone often arises. This shows the versatility of a cleaver in the various applications, i. It can not only be used for meat throbbing but in normal use, it is also wonderfully suitable for shredding herbs and vegetables.
In comparison to the meat cleaver, the domestic cleaver is smaller and lighter but has an equally rectangular blade, which has a dull back and a sharp cut. The length of the blade is about 15 to 20 cm and takes about 10 cm in width.
A cleaver is a very robust and powerful kitchen helper, whose blade is not only extremely sharp but also wide and ground on both sides. The different models differ mainly in their shape because there are both knives with rectangular, as well as those with triangular blades, all of which, however, are used for the same handles in the kitchen.
A cleaver proves to be particularly useful when it comes to chopping hard-to-separate foods (for example, bones), but also when chopping fruit, vegetables, and herbs.
In general, the rectangular cleaver, which is currently used in the Asian kitchen application, but should not be confused with the optically similar cleaver, which is used for example in German cuisine and has other functional priorities.
Slicing knives are relatively versatile despite their relatively clear name. So they are not only particularly well suited for cutting large smoked ham and pieces of meat because of the approximately 23 cm long, single-edged, narrow blade, but are also useful when it comes to the filleting of fish. Even the detachment of wafer-thin sliced meat is thus no problems.
A ham knife, also known as ‘Slicing Knife’, can also be used as a filleting knife, as the tapered, double-edged blade has a special sharpness, which should always be taken very carefully during knife care.
Kitchen Knives Types for Steak
Although steak knives are among the cutlery knives, but are rather something for connoisseurs and lovers of beef and are rarely used in everyday life. The narrow, long special knives have a slightly upturned blade, which is about 12 cm long and has a remarkable sharpness. Both the variations with a fine sawtooth, as well as those with a smooth blade thus guarantee that the tender steak meat is not injured or torn when splitting, but clean cut.
Kitchen Knives Types for Carving
Carving knives or meat knives, as the name suggests, are of course used for carving roasts or even large pieces of meat such as ham. Especially under the additional use of a carving fork, this endeavor is crowned with success and enables the finest, wafer-thin slices, which can also serve wonderfully as cold cuts.
The special blade shape of a carving knife results from the curved blade, which is not only ground on both sides but also has a width of 3 cm and a length of 20 cm. The narrow, tapered knife has a concavity on the underside of the blade, which tapers towards the tip.
Kitchen Knives Types for Fish
Fish also requires very special techniques and methods when it comes to cutting or dividing because it is very important to work with care because of its fine structure. So the removal of the bones plays as important as the separation of fine discs and should go only with the appropriate tools of Staten.
So that this endeavor succeeds not only in terms of taste but also visually – as is well known, the eye eats with it – at this point, you can find out well which knives you are allowed to work with.
When it comes to opening an oyster, an ordinary kitchen knife hits its limits here at the latest. It can result in an attempt not only to severe damage to the knife but also to serious injuries that can be easily avoided by the use of an oyster knife. So probably not without reason ‘any oyster knife is better than no oyster knife’.
The great variety of oyster knives has evolved over the centuries, depending on the different regions where seafood has always been a delicacy on the table. It is mainly chosen by which species a shell belongs and how big it is or which technique is best suited to open this shell. Experience has shown that cooks whose daily job is to open mussels are therefore often required to have several varieties of an oyster knife in their assortment.
The most commonly used oyster knife is the short French knife, which features a tapered stainless steel blade and a cuff to protect the hands from the sharp edges of the oyster shell and has a wooden handle. This knife is preferably used for small to medium-sized oysters, as its narrow blade, ground only on one side, allows good access.
The American version of the oyster knife is the ‘Boston Stabber’, which is characterized by its long, narrow and blunt stainless steel blade, which is provided with a plastic handle and is preferably used for opening large shells.
Somewhat more robust is the American Galveston knife, which can also be used to open medium to large oysters and has a long, wide and double-edged blade. Especially among chefs and professional openers, this variant is very popular, as it is ideal for the advantageous gain of oyster meat and is considered ‘oyster killer’ first class.
For smaller and medium-sized oysters, on the other hand, the robust but curved and double-sided New Haven knife, whose rather short blade allows quick and maneuverable manipulation when opened, can be used as a ‘hinge breaker’.
Of course, the variety of oyster knives with the representatives discussed here is still far from complete, but it is worthwhile to first try out these knives since they cover all shell sizes and are ideal for entry into the world of oysters.
The filleting of fish is done with a so-called filleting knife, also known as a falling knife, which has a long and thin blade, the rounded or pointed at the end.
Due to the shape of the blade, there is a special flexibility here, which allows the knife to adapt wonderfully to the course of the bones when working on the fish and is thus easy to handle.
Kitchen Knives Types for Fish
The long and thin shape of a fish knife makes it particularly useful when it comes to removing the bones completely from the fish meat and to exclude the fish.
The blade itself takes up a width of about 3 cm and a length of 15 cm, which makes the fish knife extremely elastic and also difficult to reach places of a fish can be reached. In addition, the elasticity of the blade facilitates the release of the skin from the filet (skinning) immensely.
Salmon knives have a 30 cm long, narrow and thus very flexible blade, which has a rounded tip and thus prevents the destruction of the fibers. The skinning of a salmon, i. the loosening of the skin from fish meat, done with this useful kitchen helper in the simplest way, and it also serves wonderfully to cut the fillet into fine slices (filleting).
Kitchen Knives Types for Vegetables
Vegetables allow numerous variations in the preparation and the dressing and so it is hardly surprising that also in the field of kitchen knives in this regard has developed a certain diversity.
In addition to the usual cutting and dicing not only find the Stunt or decorating various knives their use, which is why we would like to introduce you to everything about other cutting tools, of course.
Stunt Knife / Decorating Knife
The stunt knife is a very special representative of kitchen knives types and is therefore usually not represented in every household, but rather in professional kitchens. Its true or correct name is the color cutting knife, which may be due to the fact that it can be wonderfully used for the decorative serving of fruits and vegetables in both raw and cooked state.
The blade of a colored knife in most cases amounts to about 10 cm in length and has a straight cutting surface and a curved, blunt back. The special features of this knife include the extraordinary thickness of the blade, which is also provided with a special cut, which extends in deep-profiled waves or spikes far beyond the width of the blade.
His use is the stunt knife, as already indicated, in the field of the decoration of fruits, vegetables, but also other foods, which are structured with a knife and thus receive a wave or rippled cut.
A chopper is one of the typical chopping knives or weighers because it combines the optical features of both, i. an almost rectangular, but slightly rounded to the tip cutting surface, and thus suitable for weighing, as well as for chopping and shredding.
The chop knife with its double-edged cutting edge is not only used for vegetables of all kinds, but also for meat, poultry, and herbs.
Paring knives are, similar to the office knives, ideal for peeling, cutting, cleaning and garnishing fruits and vegetables and thus prove their very versatile talent.
The small and extremely light knife is characterized by its slender, tapered blade, which not only maneuverable but also allows quick cuts and does not fail you even in the preparation of meat and when picking his services.
Of course, the paring knife stands out for its specialty of cutting, decorating and cleaning vegetables, and in most cases has a rather short, narrow blade, which is particularly suitable for making small and maneuverable cuts. The blade lies, compared to a tomato knife, at less than 9 cm in length and is straight shaped except for the curved back.
Vegetable knives prove to be useful helpers in the kitchen, which may of course also like to be diverted once, for example, to cut meat or fruit.
As indispensable kitchen helpers, herbal knives prove to be particularly effective when it comes to weighing not only herbs but also mincing nuts, seeds, smaller cuts or other flavor-containing foods. The strongly arched shape of the blade reminds of course very much of a knife and lets the function of the knife quickly recognize.
Kitchen Knives Types for Mushroom
Mushroom knives are certainly a very familiar term to friends of mushroom picking, as these versatile helpers greatly facilitate their work in collecting and preparing food.
Visually, this representative of the kitchen knives attracts attention especially by their short, very pointed and sickle-shaped blade, which is provided with a wooden handle, which can come up with a mushroom brush for cleaning at the end. In this way, not only is it very easy to dislodge the mushrooms from the ground but also the cleaning, which in no case should be done with water, becomes child’s play.
Kitchen Knives Types for Peeling
The peeling knife is of course mainly used for peeling fruits and vegetables (apples, potatoes, beetroot etc.) and makes these steps easier, especially with its curved blade. Because of its shape, this not only adapts wonderfully to the food to be peeled but also has a length of 6 to 8 cm, which makes the peeling knife both very handy and also maneuverable.
Kitchen Knives Types for Tomato
In direct comparison to the vegetable knife, the tomato knife differs by its serrated blade, which predestines it especially for cutting tomatoes.
The blade of the knife is between 12 and 15 cm long, slightly tapered towards the top and can thus easily penetrate with a certain angle in the cutting material. In this way, crushing is prevented at the same time, which is especially beneficial for tomatoes. Of course, the tomato knife can also be used for other vegetables.
In kitchen jargon, touring is not just important. However, a tourniquet is on the other hand for only one of the handles designated by distress, namely for the cutting of fruits and vegetables.
The knife blade has a beak shape, which adapts particularly well to the food during the tournament and thus facilitates the corresponding work steps immensely.
Weighing knives are used especially for fine crushing (weighing) of various cooking ingredients, whereby today mostly herbs are processed in this way. The knife itself consists of one or two parallel, downwardly bent blades, which have a vertical handle at both ends and have a length of 15 to 20 cm.
For the right technique, the appropriate ingredients are first placed on a board. With the ambidextrous weighing knife, these can now be neatly crushed in swaying movements, whereby it is advisable at the same time to make slight turns to the right and to the left in order to actually catch all the components.
Kitchen Knives Types for Fruits
Fruits and fruits are, similar to the various types of vegetables, not only one way to prepare but open the ambitious cook a wide range of possibilities. The healthy treats and sweet delicacies can be done very differently with different kitchen knives, depending on what they are used for.
Whether it’s just cutting the fruit, removing the peel, splendidly decorating a fruit or cutting out fillets, you’ll discover the right cutting tool for every step.
A filleting knife (also filleting knife) finds two uses in the kitchen. First, it can be used for the processing of fish, i. for the clean debarking and filleting, as well as for the separation of citrus fruit fillets (filleting).
The filing knife itself is characterized by its long and thin shape, which makes its blade particularly flexible and flexible so that even difficult places on the corresponding food remain accessible. It can be both pointed and rounded.
Kitchen Knives Types for Fruit
Fruit knives are small knives with a fairly straight blade, which is narrow in shape and so has a certain flexibility. In this way, not only straight but also curved cuts are possible, such as when removing core casings from apples or other fruit.
Kitchen Knives Types for Chopping
A chopping knife is not a knife in the true sense, at least not when it comes to the usual optical features of a kitchen knife. In general, this knife has a convenient eyelet for hanging at the end of the round handle and has a blade length of about 6 cm. The blade itself is usually made of stainless steel, is tapering towards the front and rectangular in shape and has an opening in the middle, which is provided with a small, protruding cutting edge.
The area of application of a chopping knife primarily comprises vegetables and fruit, which decoratively decorates it with elaborate ornaments and carvings (chiseling) and thus can be presented quite impressively.
Kitchen Knives Types for Cheese
Cheese is a very exciting area in the extensive world of food, since the huge variety of varieties, which not only ranges from soft to hard cheese but even in color aspects a surprisingly wide range, the lovers of this treat already in ecstasy added.
Of course, it is similar with the cheese knives, since only the different consistency of the cheeses cause quite different conditions. We, therefore, show you exactly what you should pay attention to when choosing a knife.
Kitchen Knives Types for Hard Cheese
Due to the high consistency of the different types of hard cheeses, the hard cheese knives designed for them are particularly robust and solid. The sharp and extremely sharp blade of such a knife is therefore ideal for cutting and breaking up cheese pieces.
Parmesan knives are among the hard cheese knives but are not designed for cutting directly, but rather for splitting and breaking pieces out of a large parmesan, even if they occasionally have a cutting edge.
The blade is resembling a triangle-shaped and quite compact, which makes the Parmesan knife is also ideal to directly drill into a cheese loaf in order to break bite-sized pieces.
Kitchen Knives Types for Soft Cheese
Soft cheeses are generally very popular when slicing and also stubborn on a knife, which is why the special soft cheese knives are characterized by holes in their blade which prevent this. Such medium-length cheese knives also have a forked tip, with the cut pieces of cheese can be easily absorbed.
Kitchen Knives Types in Cutlery
Cutlery knives are one of those everyday things that no longer really catch your eye when they are being used and are therefore barely adequately appreciated. They are just as components of a cutlery symbol of ‘civilization’, which should be put into the right light.
In order to remind you of the ‘unknown’ representatives of cutlery knives, at least for a short time, so that you will soon know exactly what you are dealing with at the breakfast table, you will find a small overview of the different types here.
Kitchen Knives Types for Butter
Not only have butter knives been around for centuries, they also appear in a wide variety of shapes and designs and, moreover, consist of a wide variety of material combinations. The blade of such a cutlery knife is optimally designed for cutting and brushing butter, as it is quite wide, very stable and not too long. For higher quality models also falls on the broadened and rounded tip, with the butter, can be even better distributed on a slice of bread.
The handle of a butter knife is usually always firmly connected to the blade but consists of very different materials such as wood, plastic or metal. On the other hand, historical knife models often used precious materials such as mother-of-pearl and ivory when it came to embellishing the handle. In general, however, these handles are made long and sturdy, so that safe handling and guidance of the butter knife are guaranteed.
Table knives are part of the cutlery or cutlery and have always been found in every household. Even if the custom of eating with a knife and a fork only really prevailed in the bourgeois Europe of the 19th century, table knives as everyday helpers are almost indispensable.
In their present form, table knives have a rounded end at the end, which is provided with a small toothing, which can be a saw, as well as a shaft and thus their cutting and coating function perfectly fulfilled. In this way, it is easy to divide the treats, which can sometimes be found on a plate, and to eat in bite-sized pieces.
Special Kitchen Knives Types
Of course, there are also among the kitchen knives and those representatives who rarely run into you in everyday life or often come only in the professional field or in the industry for use.
So for lovers of unusual things, as well as for professional chefs, the overview of very special knives that we set up should be extremely interesting, since at times you can come across quite a bit of curiosity.
Kitchen Knives Types for Bread
Bread knives typically have a long serrated blade, which may vary by manufacturer and result in an increased cutting area. The sharp teeth of the blade server to rip the hard crust of a bread first, which makes it easier to divide and the bread can be sliced. In addition, these teeth ensure that the actual cutting edge of the bread knife stays sharp longer, as they take up the first ‘contact’ with the bread and so to some extent level the surface for the cutting surface.
Due to the changed bread supply in recent years, there are now also a large variety of bread knives, which not only have a shorter blade but also easier in the hand. These are particularly suitable for smaller loaves and airy bread such as toast or white bread, which do not require such a strong and long bread knife compared to earlier times.
Incidentally, the characteristic serrated edge of a bread knife was invented by Franz Güde in Solingen in the thirties and has obviously proven itself to this very day.
Electric knives, seem at first glance to be particularly powerful and superior to their manual counterparts, as they have blades that move like an electric saw, and so should be able to glide through all sorts of foods. On closer inspection and on the basis of numerous reports of experience, however, a rather opposite picture emerges here.
In addition to the high risk of injury, which is not only the cutting itself but also when creating and replacing the various blades, these knives are in the normal everyday kitchen rather vain. A very special shortcoming arises, for example, from the volume produced by an electric knife, as soon as it is put into operation because who likes to entertain in the kitchen, is therefore quite poorly served. In addition, just this background noise poses a risk, as it drowns everything in the vicinity and can certainly lead to frightening situations when a sudden visit to the kitchen appears.
The alleged cutting force of electric knives also reaches its limits very quickly, especially when it comes to frozen food or bone. For this reason, many users of such tools use their knife mostly for cutting meat and roast, since at least in this area very good results and thin slices can be achieved.
In principle, electric knives can be used for all kinds of small work, for example, to cut vegetables, fruits, bread, etc. and are just here as an all-around equipment useful. For passionate amateur chefs, who also enjoy working with different knives, the question of acquisition but hardly, because the handling of interesting and special types of kitchen knives makes this fun.
Kitchen Knives Types for Pastry
The pastry knife has many names and is also known as a pastry saw, kitchen saw or even saw, but is generally one of the serrated blades. Compared to the bread knife, however, it differs in the shape of the wave, as this is not pointed teeth in the pastry knife, but rounded and thus prevents cracking of the food. In this way, particularly fast, precise and fine cuts are made possible, which nevertheless require a certain amount of experience in dealing with knives.
In general, the pastry knife is considered an ‘all-rounder’ in the kitchen, as it is not necessarily bound to certain foods, but from the fine dicing of an onion on the citrus filling and removing the skin of a salmon to the portioning of steaks everything copes, what in the kitchen so pending.
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