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The Restaurant Store Guide To Kitchen Knives
The Restaurant Store guide to
kitchen knives
Chefs Knife
Chef’s Knives are the most used and the most versatile knife in a professional cook’s arsenal. It can be used to separate large cuts of meat or finely chop fresh herbs. These blades do everything and every kitchen needs a healthy supply on hand. The most common types of chef’s knives are German and French. The main differences between them is how the edge is curved. The German chef’s knife has a broader curve to its edge while the French chef’s knife has a straight edge.
Kitchen Shears
Kitchen shears are heavy duty scissors that are used to open food packages, disassembling poultry and for finely snipping herbs for garnishes and food prep. Kitchen shears tend to come equipped with a notch for breaking apart smaller bones within poultry, a series of steel teeth for opening stuck jar lids and a feature for opening bottles. It is easy to overlook this incredibly valuable kitchen tool but kitchen shears are an integral part of a professional kitchen.
Bread Knife
Bread knives require a long serrated edge so cooks can cut through bread and loaves without squashing them. Rather than pushing down on the bread, the serrated edge moves back and forth in a sawing motion, meaning the user doesn’t have to use force. This knife type isn’t a simple preference either. The serrated edge is absolutely necessary if the goal is undisturbed bread that maintains its shape and density.
Fillet Knife
Filleting knives are typically used for deboning and to slice portions of meat and fish. The fillet knife blade is long and thin and is designed with varying degrees of flexibility. This constitution allows the blade to easily navigate delicate textures without damaging the final morsels. The flexibility of the blade also makes it ideal for removing bones from fish without breaking them and having pieces left behind.
Santoku Knives
A general-purpose blade originated in Japan and similar to a chef’s knife. The main feature that distinguishes a Santoku knife is the dimples on the broad sides of the blade. These dimples create pockets of air that stops larger pieces from sticking to the blade while cutting.
Palette Knives
Palette knives are used by confectioners and primarily used for spreading and smoothing icing on cakes, as well as other general cake decorating tasks. A palette knife is absolutely essential if cakes are coming out of your kitchen and there should always be at least a couple on hand at all times.
Paring Knife
When compared to the other blades in a chefs knife set, paring knives are smaller knives with a straight blade, used for peeling fruits and vegetables and for making finer more precise cuts used for garnishes. Paring knives are the smaller counterpart to chef’s knives and are incredibly versatile and widely used throughout the kitchen.
Cleaver
Cleavers consist of a weighty rectangular blade and are used for cutting through meat and bone alike. These are not finesse blades. Cleavers use their weight to hack through large, unrefined pieces and to separate joints. They are an essential tool for butchers and for chefs who are featured at the beginning of the food preparation process.
Carving Knives
Carving knives are used to slice thin pieces from large cuts of meat. Used hand-in-hand with carving forks, these long slim blades allow chefs to slice meats as thick or as thin as they like, without interfering with the grain of the meat. Carving knives are great in the kitchen but absolutely essential for establishments where roasts and poultry are sliced in front of guests.
Honing Steel
Honing steels are used to ensure a knife’s edge is always aligned and ready to go. Some chefs are adamant about honing a blade with sharpening steel before and after every cutting session. When a kitchen blade is run along these steel rods, the motion corrects any notches or minor bending from the knife’s edge, ensuring the edge is straight and primed for cutting.