Is there anything in life more satisfying than chopping carrots? Rhetorical question. Becoming a maverick in the kitchen in an era of healthy food and fresh vegetables means you need to know your way around the knives.
Confused by the sheer amount of them? From the giant, unused butchers blade you used to see tucked away in your parent's drawer to the little knife block you've bought at IKEA – we've got a guide from catering equipment suppliers Nisbets to help you make sense of each type of kitchen knife.
Paring Knife
The Swiss army knife of kitchen knives, a paring knife is slim with a cutting edge and firm tip – ideal for everyday use whether you're peeling veg or coring.
Turning Knife
The curved blade of a turning knife is designed to help peel fruit and veg.
Boning Knife
It's called a boning knife – can you guess why? The thin, curved blade is ideal for removing meat from a bone.
Filleting Knife
Filleting knives are designed to cut, fillet and prepare meat and fish. If you've got some meat preparation to get through, chances are a filleting knife will do the trick.
Utility Knife
If you don't want to mess around with a full knife block, pick up a utility knife that has a small, stiff blade for additional strength. Versatile and able to take on most kitchen tasks.
Cleaver
A proper cleaver is a bit of a heavyweight tool, usually reserved for cutting through ribs and stacks of meat.
Chef’s knife
The most popular knife in a kitchen, the chef's knife is a strong, weighted blade with a solid handle that can be used for pretty much any task.
Of course – these are far from the only types of knife. You'll get different results from different types of blade, different materials and more speciality knives. Check out the full infographic to become a kitchen knife ninja.
Share This Article
