Buying a quality knife set can be a great way of ensuring that you have the right cook's knife for the
task in hand, so what are the basic knives and what are they used for?
Paring knife
A paring knife is a short knife used for delicate jobs, such as peeling garlic, trimming mushrooms, slicing smaller fruits, and coring. The blade is between 2-4 inches long. A contoured handle that fits well adds to the feeling of control.
Utility
A utility knife is handy for tackling all sorts of jobs in the kitchen, such as cutting cheese and chopping vegetables and fruit – it’s the multi-purpose knife you can’t do without. The blade is usually between 5-8 inches long. A contoured micarta handle is ideal, but wood, stainless steel or composite handles are also available.
Chef’s knife
Every home cook should have a good chef’s knife. The blade is from 6 inches and is usually slightly curved to allow a rocking motion as you cut – just like the chef’s do on TV! This knife is the one to use for achieving finely diced vegetables, cutting meat, fish, and herbs. The chef’s knife is a precision tool that makes chopping delicate herbs or thinly slicing cabbage a pleasure.
Serrated
Usually referred to as a bread knife, the blade is from 9 inches and the serrated edge means you cut through the surface without crushing the inside. A serrated knife is ideal for slicing bread (especially when it’s still warm), tomatoes, melons, pastry, and even frozen food.
Santoku
A Japanese style knife, often with a wide, scalloped blade of 7 inches or more, the santoku is a great knife for slicing onions, fish or meat, with precision. The extra width of the blade adds weight and increases efficiency.
Boning
A sharp, thin bladed knife of 5-7 inches, the boning knife is used for cutting meat from the bone or trimming away fat. The flexible blade gives you more leverage and helps you to achieve really thin, delicate cuts.
Carving knife
A 10 inch carving knife, when paired with a fork – as a carving set – will help you to slice the Sunday roast to perfection. The long blade and fork takes the stress out of tackling even the largest roast turkey.
Cleaver
A cleaver is designed to make short work of cutting through sinew and smaller bones, such as in chicken thighs. These knives, with wide blades, are also great for chopping through hard vegetables, such as pumpkins or large squash.
Paring knife
A paring knife is a short knife used for delicate jobs, such as peeling garlic, trimming mushrooms, slicing smaller fruits, and coring. The blade is between 2-4 inches long. A contoured handle that fits well adds to the feeling of control.
Utility
A utility knife is handy for tackling all sorts of jobs in the kitchen, such as cutting cheese and chopping vegetables and fruit – it’s the multi-purpose knife you can’t do without. The blade is usually between 5-8 inches long. A contoured micarta handle is ideal, but wood, stainless steel or composite handles are also available.
Chef’s knife
Every home cook should have a good chef’s knife. The blade is from 6 inches and is usually slightly curved to allow a rocking motion as you cut – just like the chef’s do on TV! This knife is the one to use for achieving finely diced vegetables, cutting meat, fish, and herbs. The chef’s knife is a precision tool that makes chopping delicate herbs or thinly slicing cabbage a pleasure.
Serrated
Usually referred to as a bread knife, the blade is from 9 inches and the serrated edge means you cut through the surface without crushing the inside. A serrated knife is ideal for slicing bread (especially when it’s still warm), tomatoes, melons, pastry, and even frozen food.
Santoku
A Japanese style knife, often with a wide, scalloped blade of 7 inches or more, the santoku is a great knife for slicing onions, fish or meat, with precision. The extra width of the blade adds weight and increases efficiency.
Boning
A sharp, thin bladed knife of 5-7 inches, the boning knife is used for cutting meat from the bone or trimming away fat. The flexible blade gives you more leverage and helps you to achieve really thin, delicate cuts.
Carving knife
A 10 inch carving knife, when paired with a fork – as a carving set – will help you to slice the Sunday roast to perfection. The long blade and fork takes the stress out of tackling even the largest roast turkey.
Cleaver
A cleaver is designed to make short work of cutting through sinew and smaller bones, such as in chicken thighs. These knives, with wide blades, are also great for chopping through hard vegetables, such as pumpkins or large squash.
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