Since chef knives have a bigger, broader blade, they're able to chop and slice larger quantities faster. Also due to its bigger size, it features much less precision. A utility knife, on the other hand, has a much smaller (and often serrated) blade that's designed to get the job—any job—done.
A utility knife is any type of knife used for general manual work purposes. Such knives were originally fixed-blade knives with durable cutting edges suitable for rough work such as cutting cordage, cutting/scraping hides, butchering animals, cleaning fish scales, reshaping timber, and other tasks.
Some of the best uses for a utility kitchen knife involve prepping fresh fruits and veggies. This handy knife is perfect for cutting produce with soft-to-medium firm skins or rinds like tomatoes, potatoes, apples, citrus fruits, cucumbers, zucchini and more.
A pairing knife's larger cousin, the utility knife is bigger than a paring knife but smaller than the che'fs knife. This in-between size is very similar in length to a steak knife with a shape more like the chef's knife.
A petty/utility knife is shorter than a chef's knife—the blade usually clocks in between 4.5-6 inches long, versus a chef's knife which usually has an 8-inch blade. The other difference is in the shape of the blade: most petty/utility knives have less of a curve than a Western-style chef's knife.
Since chef knives have a bigger, broader blade, they're able to chop and slice larger quantities faster. Also due to its bigger size, it features much less precision. A utility knife, on the other hand, has a much smaller (and often serrated) blade that's designed to get the job—any job—done.
Can you also use a utility knife to cut meat or fish? Yes, you can! We do have to admit: a kitchen knife that was specifically designed for one specific purpose is often a little better. So consider using a carving knife when cutting meat and a filleting knife when cutting fish.
Box cutter, utility knife, sometimes a “Stanley knife” or, rarely, an “X-ACTO knife” (both examples of a genericized trademark) although an “X-ACTO knife” can also refer to another kind of craft knife that resembles a scalpel and this is probably the more common usage.
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.
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.
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.
Larger chef's knives are used for cutting meat, dicing vegetables, disjointing some cuts, slicing herbs, and chopping nuts. Carving knives are used for slicing and carving dense meats. Slicing knives are used for cutting thinner slices of roast, fruit and vegetables.
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.
The petty knife is a small utility knife that can be used for many small precise or delicate tasks in the kitchen. Second only to a chef's knife or gyuto for usefulness as an all purpose knife, petty knives are loved by professional chefs and home cooks alike.
In conclusion, many different types of utility knives have varying blade shapes and sizes. Whether you need a straight-edge blade for cutting and slicing or a hook blade for cutting through thicker materials like carpet, there is a utility knife that can handle the job.
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.
A pocketknife is a folding knife that's small enough to fit in your pocket. Some fancy pocketknives have many blades and little tools that can fold back into the handle. You can also call a pocketknife a jackknife, or in Britain, a penknife.
The best carving knife is the Wusthof Classic Carving Knife, featuring a super-sharp blade with a pointed tip that deftly navigates around bones and cartilage. The best slicing knife is the Victorinox Fibrox Pro, which is sharp enough to get razor-thin slices from even the most tender cuts of meat.
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.
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.
Most blades manufactured in North America are approximately 20 degrees, providing a good balance between durability and sharpness. This range contains the best angle for knife sharpening when you're looking for a general-use blade.
Bottom Line: Which one? The utility has a narrower blade, better suited to tasks that involve curved cuts with the knife above the cutting board. butchering a chicken or peeling fruits like one would with a paring knife.
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.