Kitchen knives are an essential piece of equipment and some sets can cost as much as hundreds of pounds, so it’s important that you make sure that you’re getting quality from them.
Ensuring that you have the right knife for the right job is an important part of this, so we’re going to take a quick look through some of the main types you might need.
Also known as a cook’s knife, this is the bread and butter for any chef, whether a pro or a home foodie.
It’s a large knife which carries out a number of basic tasks, such as preparing meat or chopping veg and herbs.
They vary in size, so be sure to try a few and make sure you’ve got one which is the right size for you. Bigger isn’t always better!
If there’s one knife you should think about spending a bit extra on, it’s this one because it’s the one that you’ll use the most.
For those smaller, trickier jobs that a chef’s knife can’t handle, turn to a vegetable knife (also known as a paring knife).
It’s a smaller knife, which you’ll use for tasks such as coring and peeling fruit, taking the seeds out of chillies and deveining prawns.
Generally, it’s used for instances where you’re cutting in your hand, instead of on a board.
Also known as a tomato knife, these knives are used for peeling citrus fruit and (you guessed it) thinly slicing tomatoes.
Its serrated edge is particularly good because it grips the food as it slices it, which also means that it doesn’t need sharpening.
Similar to a tomato knife, bread knives have a long, serrated edge, which easily cuts through stacks of bread without squashing the crumb.
They can also be good for slicing up cakes and you could use it as a carving knife too if you don’t have one.
Now we get into the more specialised stuff. A boning knife is only necessary for those looking to carry out a bit of home butchery.
It’s a narrow knife, shaped a bit like a dagger, which should easily cut through ligaments and connective tissue to remove bones from cuts of meat.
Similar to a boning knife, this knife is used to remove the skin and bones from a fish. Again, it’s quite specialist and can be tricky to get the hang on, so you don’t really need one unless you know what you’re doing or eat a lot of fish!
For some tips on how to use a filleting knife, check out this post from TheHelpingKitchen.com.
No longer as essential as it once was, a carving knife and fork can probably be replaced by a good bread or chef’s knife, but you may still want one to ensure you get nice even slices on your Sunday roast, with the knife’s long, sharp blade.
Finally, this knife from Japan has a blunt end, unlike Western knives, and also has small dimples along the blade (this is known as a ‘granton edge’).
These dimples help to release thin slices and sticky food, and while these knives are obviously geared towards Eastern cuisine, they can be used for any type of slicing, dicing and chopping.
These are some of the main types of kitchen knife out there, but for some more information, check out this handy infographic from Kitchen Knives UK.