By Home master

Lesser-Known Types Of Kitchen Knives

A kitchen knife is any good knife designed to be used in food preparation. The basic function of a kitchen knife is to cut, slice, or slash food. Much of this work can also be done with some general-use knives including a big chef’s knife, an ordinary paring knife, or even a butter knife. However, these kinds of tools are not appropriate for all kinds of cooking. Foods like cuts of meat and fish require a specific kind of blade. Otherwise, it would render it useless in the process.

kitchen knives

Aside from kitchen knives, you might also find yourself needing a bread knife or a cleaver. These two are actually the same thing but have been used differently in the past. As the name implies, a bread knife is a knife with a cutting edge specifically designed for bread preparation. On the other hand, a cleaver has a heavy duty blade designed for use in chopping. Both are very useful kitchen knives for different kinds of tasks.

The Basics

Precision Steel Blade

Another tool that you might find in the kitchen knives set is the precision steel blade. This steel blade is made to be able to cut through tough materials like corrugated cardboard. Its edge is precisely ground so it could cut through the toughest substance known to man. With its precision cutting edge, this steel blade is perfect for chopping and other forms of kitchen knives. This kind of steel is also heat treated so it is virtually impossible to rust.

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Boning Knife

Then there is the boning knife. Like the bread knife, it also has a precision steel blade. But the bread knife’s blade is designed not to cut but to shape or form whatever food is placed on its surface. Unlike the bread knife, the boning knife has a center clip. The boning knife does not require oil to prevent the food from sticking. Its strong edges also make it ideal for peeling, slicing, and other kitchen knives.

Forged Knives

One more stable of professional kitchen knives is the forged knives. These knives have different parts that are forged from different steels and are then soldered together to form the complete knife. In forging, the metal used is of higher alloy quality than other metals and is more often than not of high carbon. Because of this, forged knives are more durable and are more resistant to corrosion.

Japanese Knife

One type of kitchen knives that is commonly seen in households all over the world is the Japanese knife. There are two distinct types of Japanese knives: premium high carbon and low premium carbon. A premium high carbon Japanese knife is typically made from a single sheet of steel, while a low carbon Japanese knife is made from two sheets of the same steel with each layer having a different chromium polish. The difference in the composition of the two steels is what gives the Japanese knives their distinctively unique edge structure and sharpening attributes. Typically, the premium knives are much easier to sharpen than the low carbon variety, which is why they typically come with a longer warranty.

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Fixed And Folding Knives

Some kitchen knives are also classified as fixed blades and folding knives. Fixed blades are knife blades that do not fold when you are opening them. This is important because some of the most common accidents that take place at home involve children opening doors with the blades open because they are impatient or nervous about something going wrong. For this reason, kitchen knives that do not fold do not pose the same threat of injury as does one that does. On the other hand, folding blades are used when there are lots of items in a kitchen that needs to fit on a single blade. Folding blades are typically less sharp than fixed blades, but many cooks enjoy using folding knives for tasks such as mincing meats, slicing vegetables, and chopping fruits and vegetables.

Final Thoughts

A chef’s most essential tool is the knife itself. It is important to have a quality cutting board to use when making cuts and preparing food in the preparation stage of cooking. A good cutting board can make the difference between cutting correctly and damaging the food you are preparing. For best results, find a board that offers the right amount of grip and firmness in order to prevent injuries and protect your knives from damage.