Designed to be lightweight and easy to carry and use, utility knives are commonly used in factories, warehouses, construction projects, and other situations where a tool is routinely needed to mark cut lines, trim plastic or wood materials, or to cut tape, cord, strapping, cardboard, or other packaging material.
A utility knife is generally six inches long and works well for slicing fruit, tender pieces of meat, or sandwiches. As the “knife of all trades,” it's a handy go-to for the everyday chef.
Fresh fruits and veggies can add a pop of color, flavor and nutrients to just about any meal, and the utility kitchen knife is the perfect tool for the job! Use this handy knife to slice and dice toppings for salads and sides, burrito and poke bowls, pizzas and flatbreads, tarts and more!
It is designed for light-duty activities such as cutting cardboard to medium-duty activities such as cutting drywall, carpet, and other materials. To ensure you can complete your project safely and accurately, it's important to understand what a utility knife is and what materials it is used for.
Today, we'll be discussing the difference between two common knives: the utility knife and the chef knife. In short, the chef knife is larger, broader, and built with a slight curve that allows its user to perform a “rocking” motion and make quick work of many medium- to large-sized ingredients.
Utility knife:
These knives are smaller than chef's knives but larger than a paring knife, making them good for miscellaneous tasks. While they're not specialized for meat, they can come in handy for cutting smaller pieces of cooked meat or tackling other tasks like slicing fruit or sandwich meats.
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.
Designed to be lightweight and easy to carry and use, utility knives are commonly used in factories, warehouses, construction projects, and other situations where a tool is routinely needed to mark cut lines, trim plastic or wood materials, or to cut tape, cord, strapping, cardboard, or other packaging material.
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.
Many Japanese knives are single-beveled, such as the Santoku Genten. One side of the blade is completely straight, while the other contains the angle that forms the edge. These knives are sometimes referred to as chisel edge.
Every home cook will utilize a utility knife. The blade is generally 5 to 6 inches, which is shorter than the average bread knife, but the serrated utility knife is still a great choice for small loaves.
A utility knife is more suitable if you require a knife that can handle various cutting jobs. Size: Think about the size of the ingredients you usually work with. If you often work with small fruits and vegetables, a paring knife's compact size will be beneficial.
The superb craftsmanship of this 5" kitchen knife provides you with the perfect shape for chopping, dicing, slicing, dicing meats, vegetables, and a variety of everyday cooking activities.
High-Carbon Steel: This material retains a sharp edge longer due to its hardness. High-carbon steel blades are standard in professional-grade utility knives.
Both knives are for cutting vegetables, however. A utility knife is good for cutting small veggies and meats, like beef stews, and is good for precise cuts like the more artistic style of cooking. A paring knife is primarily for cutting fruits and veggies in any way, however you can use it lots of different ways.
Gordon Ramsay
Ramsay likes Henckels knives. This is a German brand known for their toughness and bulky blades.
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 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.
Utility knives are well-suited to tasks like dicing raw tomatoes and other vegetables, thinly slicing meat, and even for filleting and breaking down whole chickens (though we don't recommend using them for hacking through bones, nor for cutting hard vegetables like winter squash).
Efficiency: With a utility knife, you can quickly and easily cut through a wide range of materials, saving time and effort compared to using scissors or other cutting tools. Portability: Utility knives are compact and lightweight, making them easy to carry with you wherever you go.
Snap-off knives are a common option for do-it-yourselfers because they work well for tasks like cutting foam board forms, removing wallpaper, and cutting plastic sheets for model construction. There are also special quality blades that are designed for more demanding cutting tasks.
To better understand why the chef's knife, paring knife, and bread knife are each greater than the sum of their parts, let's break down these all-purpose kitchen companions a little further.
The last step in sharpening is removing the burr – the hide side of an old leather belt will do, or buy a strop such as this one. A bit of baby oil on the leather will help you get a nice, even covering of the polishing compound. As with most things, you get what you pay for.
It is seen as one of the most important knives to have in the kitchen, coming second only to gyuto (the Japanese version of the Western chef's knife). In basic terms, a petty knife is a preparation knife that gets the ingredients ready for the use of a larger knife such as a santoku, bunka, gyuto, or sujihiki.