Types of Knives

1. Types of Knives

2. Knives Most important kitchen tool to a chef A wide variety of knives are available Each knife is designed for a specific task

3. A Chef Should Know… How each knife is constructed How to use a particular knife properly How to make the cuts that are required for certain dishes How to maintain a knife

4. Chef’s Knife The most used knife aka “the all-purpose knife” 8-12” triangular blade Should be well-balanced Can be used for peeling, trimming, slicing, chopping, and dicing

5. Paring Knives 2nd most frequently used knife Has a 2-4” blade Used mainly for peeling and trimming fruits and vegetables

6. Tournee (TOUR-nay) A paring knife with a curved blade Also called a bird’s beak knife Makes cutting round surfaces easier

7. Boning Knife Used to separate raw meat from the bone Blade 6 inches long and thinner than a chef’s knife The narrowness of the blade allows you to work around bones, between muscles, and under gristle Some knives have an upward curve, others are straight

8. Filleting Knife Specially designed for filleting fish Has a VERY flexible blade that bends easily

9. Slicer Has a long thin blade with a round or pointed tip Used to make smooth slices in a single stroke Some have a serrated edge—a row of teeth that make it easy to slice foods Some have a granton edge—series of ovals along the edge of the blade allowing foods to not stick to the blade.

10. Cleaver Rectangular blades that vary in size Can be used for many of the same things as a chef’s knife

11. Scimitar (SIM-ah-tahr) Ideal for cutting through large cuts of raw meat Making steaks, cutlets, or medallions