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.
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.
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.
Rest the workpiece on a firm and stable surface, never on your lap or in the palm of your hand. Utilize clamps when possible to hold the workpiece instead of your hands. Consider using cut resistant gloves for added protection. Keep the blade covered when not in use or when in storage.
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.
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.
Utility knife blades are an essential tool for practically every organization. Whether you run a restaurant kitchen, commercial factory, manufacturing warehouse, or office space , a good utility knife with a sharp blade and sturdy handle is an absolute must-have!
That what defines a utility knife is the size. In terms of size it falls in between a chef's knife and a paring knife. The average blade length of a paring knife is namely between 7 and 11 cm. And that of a chef's knife between 17 and 18 cm.
Most commonly preferred utility knives have a ¾-inch blade exposure, limiting what the knife can cut. With a snap-off knife, if a user needs to cut through something thicker, the flexibility is there. A user can extend additional segments of the snap-off blade and leave the knife locked for a thicker cut.
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.
Historically, the blades on utility knives were narrow and relatively long; those on petty knives were and remain more triangular in shape. Today, however, distinctions between the two types of knives have become somewhat blurred, at least if the models we tested are any indication.
Petty knives are the happy medium: The best ones can tackle little tasks, like dicing shallots, and more arduous jobs, like filleting fish or deboning chicken thighs.
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.
A utility knife's blade is longer than a paring knife and narrower than a chef knife to provide precision for cutting jobs where a chef knife may be too bulky to use and a paring knife too small. They can feature a serrated or straight edge to handle a wide variety of tasks.
Not only are utility knives undeniably the best tools for achieving that Michelin-level label aesthetic (the only thing worse than tearing your labels might be getting caught using your expertly sharpened sujihiki to slice tape against a stainless steel table), they're also perfect for many other kitchen tasks, from ...
Mostly, a bread knife has what's called a serrated blade. The edge you cut with has a series of sharpened teeth separated by sharp, scalloped recesses. The teeth are designed to split into the bread's crust, while the scalloped areas between the teeth slice softer areas like the crumb.
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.
If you're not sure what you'd use most, start with the core trio: A version of a chef's knife at your preferred size, a paring knife and a bread knife. From there you can build out your collection based on what knives you use most or what you feel you are missing for your tasks.
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.
What's the best knife to break down a chicken? A Japanese poultry knife is an ideal tool for that job, although any boning knife will do. We also recommend petty knives for breaking down chicken and other small cuts of meat.