![]() ![]() The blade is typically between 5.5 and 6 inches long, and it’s between 1 and 2 inches wide–small enough to use as an all-purpose kitchen tool, but large enough to tackle some of the heavier cutting tasks in your kitchen. The blade of a cleaver is heavy enough to break apart large bones by applying pressure onto them with the flat side of the blade.Ī santoku knife is a Japanese-style knife that has a thinner blade than most Western-style knives. A cleaver can also be used as a knife to slice vegetables and meats if needed. It has a curved blade and blunt edge so that it doesn’t cut through your hand while you’re using it. The single-edged blade makes it ideal for cutting up large pieces of food, like vegetables or herbs.Ī cleaver is used for chopping through bones, thick meat and other hard objects. It can be used to cut through bone, so it’s perfect for butchering large amounts of meat and fish. The Chinese Chopper is a great knife for chopping and mincing food. Utility knives are ideal for use with small items like herbs and garlic cloves because they will keep your fingers safe from accidental cuts when you’re chopping or slicing these ingredients up. It’s smaller than a chef’s knife, but larger than most paring blades. The utility knife is a general purpose blade that can be used for cutting meat, fish and vegetables. If you are planning on using your fillet knife for other purposes (such as cutting vegetables), look for one with an acute edge that can still withstand heavy use over time without dulling too quickly. A good fillet knife should be able to easily slice through even the toughest pieces of meat without getting stuck in between bones or otherwise becoming difficult to use. ![]() The pointy tip makes it easy to get into small spaces and the sharp blade allows for clean cuts every time. If you’re going to be filleting fish and cutting meat from bone, a filleting knife is an absolute must. Boning knives can also be used to cut around the bone of fish and chickens–if you want to keep your fish filet intact or your chicken breast uncrumpled, this is what you’ll need. It has a narrow, long blade that makes it easy to work around bones. When using a turning knife, apply light pressure to your cut and use a sawing motion rather than pressing down hard on your cuts with a fork (which compresses the meat fibers).Ī boning knife is used to remove the bones from meat. A sharp knife will help you avoid tearing the meat as you’re turning it over on the grill or cutting into it when preparing dishes like beef Wellington or pork loin roast. It’s used for turning and carving meat, which makes it an essential tool for anyone who enjoys cooking meat at home. The turning knife is one of the most common types of knives that you’ll find in any kitchen. ![]() This makes them ideal for delicate work like peeling fruit or removing eyes from potatoes–you can easily get under the skin with no harm done to what lies beneath! The curved shape of the blade makes it easier to cut off thin slices of food without disturbing what’s beneath them. It’s used for peeling, paring and trimming vegetables (think potatoes), fruits and other foods. Paring KnifeĪ paring knife is a small, lightweight knife with a short blade that curves inward. But with so many types of blades out there-from steak knives to bread knives and everything in between-how can you know which ones are worth investing in? Don’t worry: I’m here to help! Here’s everything you need to know about eight essential knife types that should be part of every kitchen arsenal. And while it’s easy to get caught up in the excitement of buying expensive cookware, knives are actually where it’s at when it comes to being able to prepare food properly. If you’re like me, you enjoy cooking and want to be able to make dishes at home that rival what you’d find in a restaurant. ![]()
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