By Devi Poojari
September 25, 2023
Image Credit: Unsplash
Understanding knife skills of a few basic types of knives can leverage the experience of cooking and eating meals. Tap to know the various types.
Image Credit: Unsplash
The chef's knife has a broad, sharp blade that tapers to a point, making it ideal for chopping, slicing, and dicing a wide variety of ingredients.
Image Credit: Unsplash
Paring knives have a small, narrow blade that is perfect for peeling, trimming, and precision tasks like deveining shrimp.
Image Credit: Unsplash
With Japanese origins, the Santoku knife has a shorter, wider blade with a flat edge, ideal for slicing, dicing, and chopping fruits, vegetables and boneless meats.
Image Credit: Unsplash
Featuring a serrated blade that makes it easy to slice through bread and other baked goods without crushing them, the bread knife is a high utility tool.
Image Credit: ProCook
Often intermediate in size between a chef's knife and a paring knife, the utility knife is great for general-purpose cutting tasks and can be used for slicing smaller fruits and vegetables.
Image Credit: Unsplash
Designed for removing bones from meat, poultry, and fish, boning knives typically have a thin, narrow and flexible blade that allows for precision cuts.
Image Credit: Dalstrong
With a large, heavy, rectangular blade, cleavers are mainly used for chopping through bones and tough cuts of meat.
Image Credit: Home Wild