Chef Knives
Jul/100
Describe the different uses of a Chef's knives with their individual descriptions.?
With so many types of knives, how do I know which one to use for what?
Paring Knife: A paring knife is ideal for trimming, dicing, peeling, and well paring fruits and vegetables. It is small, light, and easy to use. A real must have. A 3″ to 4″ blade size is a good standard size.
Cook’s or Chef’s Knife: These are the large knives that most people use. They have a good length and height. Ideal for chopping, cutting, and mincing. An 8″ blade is great for most uses.
Carving or Slicing Knife: These long and thin knives are used for, well, slicing and carving. They are best used for meats but are also ideal for some fruits and vegetables. The long slender blade allows you to thinly slice roasted meats such as turkey, chicken, roast beef, pork tenderloin, ham, salami, and many others. A 9″ blade is ideal for most slicing and carving.
Utility Knives: These can be found in either fine, serrated, or hollow-edge blades form with blade lengths in the average range of 6″-7″. A utility knife is like a larger version of a paring knife and is often used for the same tasks such as preparing fruits and vegetables.
Boning Knives: A boning knife blade has a unique tapered curve that makes it ideal for de-boning chicken or filleting fish. The average blade length is about 6″ and offered in either rigid or flexible forms. The flexible version is often used for filleting fish so that the blade can easily conform to the body.
Cleavers The primary use of a cleaver is breaking bones. It is the tough guy of the bunch that takes care of the dirty work for chopping up a chicken, ribs, or bones for use in creating a stock or soup. The average cleaver is not ideal for chopping or slicing vegetables due to the thickness of the blade. However there are versions with thinner and lighter bladed used in many Asian countries that fit the job perfectly.
Bread Knives: Breads with either soft or hard crusts are virtually impossible to slice properly with a fine edge. You’ll either crush the bread into a pancake or punch a huge dent into it. Therefore, the majority of all bread knives have serrated edges. This allows the knife to grip while cutting in order to both break through the crust and cut without much pressure that would ruin the bread’s form. These knives have an average blade length of 10″.
Tourne Knife: The most hated knife of culinary students, until they learn to use it. Similar to a paring knife, but the blade is curved and resembles a bird's beak. Can be use for the same purposes as a paring knife, but is more commonly used for tournes, which is a type of decorative cut that produces a football shape with seven sides, and takes a lot of practice to master.
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