The “Cutting” Edge

By : | Comments Off on The “Cutting” Edge | On : December 12, 2017 | Category : Articles

Whether for slicing, dicing and coring, knives are always handy. Knives are a must if you are serious in becoming a good cook. Get to know some knife choices and their uses to give you the extra cutting edge in the kitchen.

Paring Knife.
This knife is one of the smallest and yet one of the most handy for peeling, coring, paring, cleaning and slicing. It’s also ideal for making those delicate vegetable and fruit garnishes. It is smaller than the utility knife with a typical blade length of 3 to 4 inches.

Utility Knife.
A utility knife is a medium-length knife that is all-purpose in use. It is second only to the cook’s knife in usefulness. However in comparison, it is shorter and the blade is narrower. A typical utility knife’s blade length is anywhere from 5 to 6 inches.

Carving Knife.
Also known as the “slicer,” the carving knife as the name implies is used for slicing meat. It has a thin, flexible blade and is ideal for caring beef, poultry and pork. A carving knife’s blade length is anywhere from 8 to 10 inches.

Bread Knife.
This is a specialized knife that is characterized by its serrated blade. Its primary use, as its name implies, is to slice bread. Unlike other knives, the bread knife (because of its serrated edge) applies less pressure on the bread; thus, enabling the bread to retain its shape.

Cook’s Knife.
This type of knife is probably one of the most versatile knives around. It can be used for chopping, dicing, slicing and mincing. Almost minimal effort is used in using the cook’s knife, a rocking motion is sometimes all that’s needed. Regarding blade length, it is usually anywhere from 6 to 12 inches long.

This knife is a so-called heavy-duty knife that is ideal for chopping meats and bone. Despite its size, however, the cleaver is actually very versatile as well, considering that it is more often than not used in slicing meat and even for mincing meat and veggies.

Butcher’s Knife.
This is an oddly-shaped knife characterized by a curving blade at its tip. It is usually long and heavy and is used for cutting raw meat. Not surprisingly, the butcher is either seen holding this type of knife, along with a sharpening steel (an important tool to keeping knives sharp).

Did you know that…
knives need to be individually stored in order for them to remain sharp? Yes, storing knives in a jumble will lead to dulling the knives’ blades. Doing so would also be hazardous especially if one is reaching out for a knife without actually paying full attention to the jumbled mess. The solution? A knife block would be fine. Or, if you have money to spare, individual knife cases.

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