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What are the Different Types of Knives?

11/18/2013 5:07:40 PM | by Anonymous


Most people believe that kitchen knives are segregated into two different basic types. However, that assumption is made wrongly. The basic knives within the kitchen compound are not classified into the usual categories of dull or sharp. The very fact is that the kitchen knives are designed to the kitchen depending on what types of handsaw are needed in the wood working shop. Thus, this brings about several different types of kitchen knives that are designed specifically to suit its various needs and purposes. Similarly, it is how one would not choose the use of a chain saw to trim a frame or a meat cleaver to peel the apples. Every knife made is done with the intention to perform their specific tasks so that the different type of knives that works interdependently helps the chef or cook to work in an efficient and safe manner.


The common types of kitchen knives used in our context these days are typically called the chef’s knife. The knives that are used by chefs are mainly for the basic preparations of food tasks within the kitchen. The knife is able to chop through fruits and vegetables and also at the same time, slice through the cheeses and meats. This helps to create a fair constituency of fine dice or mince.


Chef’s knives are sold in varying sizes despite the fact that whether big or small, they still carry out the same few tasks well. The different sizes of knives are usually made to match the sizes of the knife with the size of the user’s grip. For chefs with smaller hands, it will be more challenging to control a larger chef’s knives. Thus, it is always safer to test if the grip of the knife is suited for one self ensuring that it is safe and comfortable for us before adding it into the collection of knives.


The carving knives are also another variety of the kitchen knife. They are generally bigger and larger in size as compared to a chef’s knife despite the fact that their basic shapes can be very similar. The carving knife can usually be very rigid or very flexible. This is however dependent on the types of meat that are to be carved using the appropriate type of carving knife. Like wise, for carving a large pot of roast would require the use of a blade that is very rigid. Whereas carve just fish and pork steaks, it will require knives with a larger level of flexibility. The carving knife would usually come with two pronged tools that are known as the carving fork.


The smaller scales of kitchen knives are known as the paring knife. It has blades that are rarely longer than 10 cm. This allows them to being the ideal type of knives for peeling of fruits and vegetables as well as the coring. They are used to create special garnishes and decorative elements. In order to prevent any mishaps from happening, it is important to keep the blade of the paring knife sharp. The dull blade of a paring knife may cause for the user to exert more pressure onto the blade which may result in it slipping and incurring injuries.


There are also kitchen knives specially designed to prevent any disasters from food preparation. Many people find it hard to slice a load of bread. They assume that it is an exercise in futility. This is also the reason why cooks always keep a long serrated knife by their side at all times. The serrated knife works like the crosscut saw in the woodworks. The serrated knife blade makes a series of short cuts instead of slicing through the hard crush and soft interior. It is usually harder for the regular knife to slide smoothly across the top of the crust without the serrations of the knife. The serrated knife can also be used to benefit the cut of fruits and vegetables with the crosscutting design.


Last must not least, the largest knife in the kitchen would be crowned as the cleaver. The cleaver typically has a very heavy and thick blade suited for cutting through the portions of meats and bones that are the toughest and thickest. They can also be used for dicing and chopping fine meat. The flat side of the cleaver is usually used by cooks to crush seeds, entire spices and also garlic cloves.

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