Boning knives are used for deboning, trimming, and slicing all kinds of animal (or fish) proteins. Their narrow blades can range from rigid (for cutting through thick cartilage) to flexible (for bending between bones and the surrounding meat).
Depending on its design, the boning knife can also be used for peeling the skin and fat away from meats. Several cuts of meat, including rack of lamb and certain beef and pork cuts, such as pork tenderloin, have a layer of fat that should be removed before cooking.
A paring knife is named for the action it does best, to pare or strip away an outer material such as peel. Paring knives are usually 3-4”, and are essentially a short blade with a sharp tip that has a razor-sharp edge for doing small precise kitchen tasks.
Nakiri are vegetable knives, though they can be used to slice meat and fish, too. While they can handle sturdy produce like sweet potatoes and honeynut squash, super thick-skinned produce (lookin' at you, kabocha) is best avoided lest you chip the blade.
At its most general, a serrated knife refers to any knife that is equipped with a jagged blade. The serrations on these blades are usually deep and pointed, allowing them to slice through thick crusts and other tough foods. Like all knives, serrated knives come in a wide range of sizes.
Serrated knives are mostly used to cut products with a hard outside and a softer inside. A baguette is probably the first thing you think of right now. But also other types of bread, cakes and pies can best be cut with a serrated knife.
Can you sharpen a serrated knife? Yes, you can (and should!)
The Santoku knife is an all purpose Japanese knife, adept at slicing, dicing, and mincing. The name santoku means 'three virtues' for the knife's ability to cut fish, meat and vegetables equally well.
They feature a straight square blade, like a small cleaver and are ideal for vegetable centric cuts such as julienne, brunoise and allumette. Nakiri are ideal for precision vegetable cuts and is a great option for cutting into dense, hard skinned veggies like pumpkins, squash and root vegetables.
There are three primary knives that every home cook should have in their kitchen: a chef's knife, a serrated knife (also called a bread knife), and a paring knife.
A tourné knife is a paring knife with a short, curved blade. They're also referred to as "bird's beak" knives, but a more appropriate name might be Azazel, Inciter of Anguish. You see, the primary function of this demonic blade is to "turn" a vegetable into a two-inch-long, seven-sided football.
A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat.
Bread knives are used for cutting bread and are one of many kitchen knives used by cooks. The serrated blades of bread knives are able to cut soft bread without crushing it.
An oyster shucker is a type of knife used to separate the shells of an oyster. It's designed in such a way as to crack into the shell with the pointed end and easily cut the muscle.
The main difference can be found when you look at the type of edge. A plain edge produces a so-called push cut, while a serrated blade leaves a pull cut. You notice the difference when you cut through a loaf of broad.
Gordon Ramsay
Ramsay likes Henckels knives. This is a German brand known for their toughness and bulky blades.
What is a Kiritsuke knife best for? The Kiritsuke is best for cutting vegetables and slicing fish, just like the Usuba and the Yanagiba. It can also be used to thinly slice or portion boneless proteins, such as chicken. However, it is not a substitute for a Chef's Knife or the Gyuto, and should not be treated like one.
Boning knives are used for deboning, trimming, and slicing all kinds of animal (or fish) proteins. Their narrow blades can range from rigid (for cutting through thick cartilage) to flexible (for bending between bones and the surrounding meat).
These holes, or scallops, are usually located near the blade's spine and are designed to reduce weight and improve the knife's balance.
9, 2019 | 2:45. On December 9, 1942, after the start of World War II, KA-BAR submitted a knife to the United States Marine Corps in hopes that it would become a general issue to that branch of the military. The USMC KA-BAR was adopted by the Marines as well as the Army, Navy, Coast Guard and Underwater Demolition Teams ...
And so, the Yarborough knife came into existence and continues to be awarded to graduates today. But here's a fun fact: even though every Green Beret gets one, not all of them actually carry it during missions. It's more of a symbol of the blood, sweat, and tears it takes to become a Green Beret.
A sharp serrated knife will also prevent you from squishing and damaging delicate foods. Serrated knives are excellent for making long, straight knife cuts through larger items, but they aren't ideal for slicing small foods, peeling fruits or mincing ingredients.
A kitchen knife should be sharpened every 1-2 months. Hone every week if you prefer a razor-sharp edge. For your professional chef's knife, you should have your knives professionally sharpened every 1-2 years. However, you might also still choose to sharpen them yourself every 2-3 months.