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Culinary Uses Bread Knife: 8"-12" (20-30cm) in length used for Slicing rolls and bread. Nutritional Value USDA
Shape/Size: It’s most common length is 10” (25 cm). Comes in two shapes. The first with a beveled end, or the other which is shaped like a scimitar. Culinary Uses It is used for Fileting Round Fish and cutting Raw Meat.
Shape/Size: Between 8-15 inches long, with a narrow wedge-shaped blade with a straight blade (not serrated). The blade of a Carving Knife is usually a bit wider than the blade of a Meat Slicer Knife but longer than a regular Chef’s Knife or Utility Knife. The thinner blade is...
Ceramic, (technically Ceramic Zirconium Oxide or (ZrO2) knives are, on paper, a great kitchen knife choice. Reportedly, they don’t rust, corrode, interact with foods or lose their edge. Great, right? But they are also fragile. Unlike metal knives, they are not recommended for chopping,...
Shape/Size: Usually around 6 inches long. Purchasing *Note: You will not be able to sharpen a Channel Knife, so we consider them a disposable item. Don’t spend a lot of money on them. Culinary Uses A Channel Knife is primarily used as a decorating tool. It is most commonly...
Shape/Size: Starts out thinner at the handle and then gets wider away from the base. Culinary Uses To Slice and cut Cheese.
This particular type of knife comes in 8” (10 cm), 10” (15 cm), 12” (30 cm) lengths and rarely in 14” (35 cm). A Chef's Knife is ridged, wide and thick at the heel and tapers in width and thickness, to the...
Shape/Size: A slimmer blade than an Oyster Knife, usually 3” (7.6 cm) to 4” (10.16 cm) in length. Culinary Uses Prying open Clam Shells.
Varieties Several lengths are available, but more are 5" (13 cm) in length. Culinary Uses Used to separate the raw meat from the bones and the removal of subcutaneous fats, sinews, and silver skin. It is recommended that you purchase ridged boning knives as opposed to flexible. It is...
Production “To create the forged knife," a thick billet of steel is heated to an extreme temperature and pounded into shape by a forging hammer and die. The forged knife is further differentiated by a bolster (a thick piece of metal) that adds balance between the handle and blade. ...
Grapefruit Knife: Small, serrated blade with sideways curve. Culinary Uses Used to cut away Segments of a grapefruit.
A “Steel” is used to touch up an already existing or “established” sharp edge.
The Meat Cleaver has a large, rectangular blade and is heavier (1.5 to 2 or more pounds) than most other knives. When purchasing a Meat Cleaver, make sure that the majority of the weight is in the toe, not the heel. Culinary Uses The Meat Cleaver is one of the most dangerous pieces...
A Meat Slicer Knife is between 8-12 inches long, with a slender even-width blade (not wedge shaped like a Chef’s Knife). The thinner the metal used to make the blade, the less friction it will cause when cutting, and the smoother and cleaner your cuts and slices will be. Culinary...
A Paring Knife blade is usually 3” (7.6 cm) long. Culinary Uses Paring or trimming of vegetables and fruit. Smart Kitchen touches on how to use a Paring Knife in Lesson 2: Basic Knife Skills, but gets into more detail about Paring Knives in Lesson 12: Intermediate Knife...
Varieties 8"-9" (20-22.5cm) Culinary Uses Serrated Slicers can range in size from 8"-9" (20-22.5cm) in length used for cutting loaves of bread. Nutritional Value USDA
Culinary Uses 10"-12" (25-30cm) in length used for slicing cooked meats.
Culinary Uses Shape/Size: Between 6 to 10 inches long with a serrated blade. Otherwise known as a serrated slicer, but should be primarily used for cutting bread and other pastry items. It should not be used for meats, as it will rip the flesh instead of slicing it cleanly.
Varieties This knife comes in 8” (10 cm), 10” (15 cm), 12” (30 cm) lengths and, rarely, a 14” (35 cm) blade. The metal is ridged, wide and thick at the heel and tapers in width and thickness to the tip. Culinary Uses The most common knife used that also requires the...
Purchasing It has a large, rectangular blade and is heavy compared to other knives. When purchasing one, make sure that the majority of the weight is in the toe, not the heel. Culinary Uses The cleaver is one of the most dangerous pieces of equipment in the kitchen and great care should be...
Shape/Size: Blade is usually 3” (7.6 cm) long. Culinary Uses Used for paring or trimming of vegetables and fruit.
Varieties Thick bladed and between 8 and 9 inches Culinary Uses Cutting large pieces of Protein into smaller portions.
Production “Stamped knives come from flat sheets of steel that are pressed into knife shapes by a hydraulic press, much like cookies are shaped by a cookie cutter. These knives tend to be lighter, lacking the density of forged knives as well as the durability of the sharp edge. Some cooks...
Tomato Knife: Has fine serrations and a forked end for lifting slices of food. Culinary Uses Used for cutting Tomatoes.
The blade of most Utility Knives is about 6” (15 cm) long, made of fairly thin steel. Culinary Uses The Utility Knife if useful for most applications, except cutting raw meat, dicing, and slicing a large volume of vegetables. Nutritional Value USDA
The Vegetable Cleaver has a large, rectangular blade and is heavier than most other knives except for the Meat Cleaver. Purchasing When purchasing a Vegetable Cleaver, make sure that the majority of the weight is in the toe, not the heel. Culinary Uses The Vegetable Cleaver is...