Cooking with multiple knives

Any chef or culinary expert might give up on their ‘jaydaad’ for once, but if you ask them to give up on their knives, you are looking for some serious danger ahead! When it comes to cooking, what is the first thing that comes to your mind? There may be different for many, but most people consider the foremost thing in their kitchen as knives. That’s absolutely fair, because this story is just to make you realise the importance of this ‘culinary tool’ even more.

Check out the list that we’ve got for you about some of the most common types of knives:

Chef’s Knife of French Knife:

By the name itself, this is the ultimate knife that every chef possesses by default. This all-purpose knife is basically the most often used in any knife kit. It is designed for wide-ranging general use in the kitchen. The blade is shaped and worked so that it can peel,  trim, slice, chop, mince, fillet fish, and fabricate meats and poultry (basically everything).

Tip: When you are buying a chef’s knife, make sure you check that the weight of the blade is equaled by the weight of the handle.

Utility Knife:

The utility knife is basically the tiny version of the chef’s knife. It is mostly used for light cutting, slicing and peeling chores. The blade is shorter, thinner and lighter than a chef’s knife; making it the best for slicing smaller items, like for chopping tomatoes or sandwiches. Hence, it is also called tomato knife or sandwich knife.

Paring Knife:

This can be regarded as the second most used knife in the kitchen. The knife, intricately used for paring or trimming of vegetables and fruits. While some blades taper to a point, others have a curve or bend at the tip.

Boning Knife :

It is widely used to detach meat pieces from the bone. Its blade is thinner and shorter than the blade of a chef’s knife and is usually rigid. Some boning knives have an upward curve while others are straight. The blade is narrower than a chef’s knife blade to make it easier to work around bones and under gristle and silver skin.

Filleting Knife:

Fish lovers, here is something that might interest you! This wonderful knife is carefully designed for filleting fish, and is similar in shape and size to a boning knife. But, has a more flexible blade. This allows you to separate the delicate flesh of a fish from the bones easily with minimal loss.

Slicer:

If you are planning to cook the perfect meat for dinner, then you must have a slicer. They have long, narrow blades in order to make smooth slices in a single stroke. It is specially crafted to make a particular food easier to slice. Some blades are quite flexible and others are rigid, their selection is ruled by the difference in ingredient that is being sliced.

Cleaver:

You might come across this knife a lot, but where? Horror movies! Yes, one can be easily scared till death just by the sight of this knife. But, when we talk about cooking, it is a great one for chopping because it’s heavy enough to cut through bones. It has a rectangular blade and varies in size according to its use. Japanese or Chinese style cleavers are used for the same purposes as a chef’s knife – slice, chop, trim, dice, disjoint birds and rabbits, fillet and portion fish, all in one!