Types of Cooking Knives
Knives are an essential tool for any chef. They are used for slicing, dicing, and chopping different types of food. A good set of knives and a good fillet knife sharpener are important investments and should last you for many years.
There are two types of knife blades – serrated or straight edge. Serrated blade knives have small notches that make it easier to cut through crusty bread, but they do not work as well when slicing meat because the grooves can catch on the surface of the meat and tear instead cutting cleanly (this type of blade does however cut tomatoes like butter). On the other hand, straight-edge blades allow for both slicing and dicing with ease, making them more versatile overall than their counterparts.
Another distinction between knives is the length of the blade. There are long blades, short blades, and a variety in-between lengths that work for different purposes such as chopping carrots or slicing up an onion. You’ll find that longer blades can be used to cut through meat with ease while shorter ones offer better control when mincing herbs.
Knives also come in many shapes – there are chef knives (a broad knife designed for butchering), carving knives (used specifically for serving roast meats) bread knives (longer serrated edge makes it easier to slice crusty loaves), boning knife (thin flexible blade at right angles to handle so you don’t accidentally puncture your fingers). The shape will depend on what you typically cook and what you want to do with your knife.
Also, there are a variety of handle types for knives – wood, plastic, or metal. There are even ergonomic handle options for those with arthritis or other hand problems.