The Essential Ingredient

Knives are one of the most important tools in a kitchen, arguably second only to the stove. Choosing the right type of knife and the right brand for you is crucial (and will be covered in an upcoming article).

But which knives should you have in your set? What do they all do, and how do they differ from one another?

*

Building your collection…

A ‘chef’s knife’ is the cornerstone of your collection. This is the most versatile knife in your kitchen, used for almost any chopping, slicing, trimming or carving.

Usually the blade of a chef’s knife is around 20cm (8”) in length, although some chefs prefer a longer blade with additional weight.

Traditionally, the blade is curved to allow a rocking motion when chopping with a minimum of force. It tapers to a point to allow intricate tasks to be performed accurately. Remember, this will be your most used knife so ensure the weight, balance and handle are correct for you.

A popular variation to the chef’s knife is the Santoku or Japanese chef’s knife. ‘Santoku’ means ‘3 good things’ – cutting, slicing and mincing. Often available with a Granton (dimpled) blade to prevent food sticking and to allow for more efficient slicing.

*

*

A common companion to the chef’s knife is the utility knife. This is a smaller version of the chef’s knife, typically with a 10cm – 18cm blade.

The utility knife is used for chopping smaller items such as garlic, making shallow cuts or incisions (such as scoring calamari, or creating cavities in a roast for garlic and herbs) , and any cutting where greater control over a small area is required.

*

*

A paring knife, also a valuable part of your collection, is smaller again, the handle fitting easily between the thumb and forefinger for maximum control.

It is commonly used in the preparation of fruit and vegetables, since the narrowness of the blade makes it easier to change direction mid-cut. It can be used to peel, to remove seeds and stalks, and to shape decorative shapes into fruit and vegetables.

*

*

More specialised in its use, a carving knife is often longer than a chef’s knife, but far narrower, and without the chef’s knife’s customary curve.

It is used primarily, as the name suggests, for carving meat, particularly roasts. The shape of the straight blade makes it easier to create precise, thin slices of meat, even when slicing at the table.

A carving knife produces minimal friction on the meat, allowing you to cut easily and cleanly against the grain.

*

*

A bread knife has a serrated blade, around 25cm, which is ideal for slicing bread and pastries.

The serrated blade is long and straight to allow for even and precise slicing. Can also be used on soft fruit or vegetables where you want to avoid excessive downward pressure.

Bread knives (and other serrated knives) should not generally be used with fish or meat, as the blade can damage the structure of the flesh.

*

*

A boning knife is essential when working with whole fish or poultry.

Its flexible, thin, curved blade helps you control the knife when removing bones, skin or cartilage, without damaging the meat.

Because of the flexibility of the metal, paring knives are not used for general chopping or slicing, as the blade is too difficult to control.

*

*

A good-quality knife must be cared for and kept in optimal condition. Using the above knives for cutting through poultry bones or other hard materials will most likely seriously damage them and affect their performance in the future.

A cleaver, common in Asian kitchens, features a large, solid, rectangular blade that can generally be used with greater force, assisting in the cutting of harder materials without harming the blade.

*

*

There are, of course, many other knife varieties, most of them suited to a specific purpose (ie. sashimi knife, tomato knife). The above list, however, should provide an outline of the various knives that are most commonly used in the kitchen.

In future blogs, we will investigate the most highly-regarded manufacturers, the features of the various metals used in these knives, and advice for the care and protection of your knives (don’t forget to follow us on Facebook or Twitter to get the latest updates).

The Essential Ingredient understands how important having the right knife is in the kitchen, and that’s why we supply knives to many of the country’s leading chefs. If you need help buying your first knife, increasing your collection or getting some tips on how to care for and get the most from your knives, visit your nearest store and speak to one of our experts.

Posted under The Essential Kitchen.