Knives are the most crucial equipment if you aim to hone your culinary skills. So your aim should be to get an excellent quality knife- quality over quantity. You may be amazed that there are more than a dozen types of kitchen knives.
Over time with practice, your knives become a part of your hand, and the quality of your craft with a good knife will amaze you.
You may have heard that chefs frequently begin their culinary careers by cutting and slicing vegetables and meat! Why is that so? It’s because we can’t learn to cook without first mastering the essentials like chopping and dicing.
Kitchen knives, especially the essentials, should be an investment in your passion for food and cooking. Good quality knives will present you with safe and great performance in the kitchen.
The knives in this list are the most often used knives for everyday cooking. Let’s discover more about them:
Chef’s Knife
A chef knife is the most valuable knife in your collection- easily the most used and among the best kitchen knives in the UK. The blade’s curve and fine blade stiletto combine to create a perfectly practical shape. To learn how to use a chef’s knife, all you have to do is look at one. We recommend a high-carbon stainless steel chef’s knife when purchasing your first one because they don’t trust it easily. You can choose the 8-inch size, which is the most popular for home cooking. The chef’s knife may be utilised for nearly any cutting activity in the kitchen, from cutting chicken to slicing vegetables. That is why it is an absolute must-have in every kitchen knife set.
Santoku Knife
The Santoku knife is a Japanese counterpart to the chef’s knife used in Western cuisine. Some chefs, especially those who like a small, lightweight blade, prefer it in place of the chef’s knife because it’s shorter and thinner.
Santoku refers to the three qualities of slicing, dicing, and mincing. This knife is a multi-tasker that can do virtually all the functions of a standard chef’s knife. It has a straight edge that isn’t meant to be swayed. For each cut, this blade must be raised off the board. A Santoku will assist you in achieving highly consistent cuts for super-clean presentations. A Santoku is typically around 7″ in length.
Paring Knife
A paring knife has a narrow blade that is 3–4 inches long and has a pointed tip. It may be used to precisely chop and peel fruits and vegetables and remove unwanted fat. The paring knife is a must-have if you enjoy creating garnishes for your meals and beverages.
You can use paring knives to trim cherries and red peppers, halving mushrooms, or even prepare artichokes. The paring blade is recommended if you intend on performing a lot of in-hand cutting.
Boning Knife
A boning knife separates the flesh from the bone, fillet fish, and chop up the meat. It is a must-have in every carnivorous cookery. Boning knives usually range from 3 to 8 inches, with blade diameters that can vary. The blades of a boning knife have firm edges which can get things cut precisely- making it a popular choice among home cooks.
Serrated Knife
“Oh, the bread slicing knife!”
Well, don’t limit yourself to cutting only bread with this knife. Serrated knives are ideal for most food products with a waxy surface, such as peppers or tomatoes. Moreover, they are great for slicing bread and cakes because of their jagged edge. It grips and pierces through the slicked surfaces. The blade length of this knife is generally 6 inches.
So now that you know different types of knives let us know how you will be using them all to benefit your life in the comment section.
