Kitchen Knives Identified
I was looking at my set of household kitchen knives this morning while pouring my honey nut cheerios into a bowl and I wondered what exactly each blade was really meant for. I mean, they give you all the different knives in the set for a reason. But do we really use them for their intended purpose. There are the steak knives that I recognize and the tiny paring knife that I know of but never use for its intended purpose but, what about the others?
So I did a little research. Here’s what I found out.
Paring knife: Usually 2.5-4 inches long, used for trimming, coring and slicing fruits and vegetables (in lieu of a vegetable peeler)
Utility knife: Usually 6 inch blade, these are usually light, easy to handle and maneuver. These knives are the right size for slicing meets and cheeses
Boning Knife: Used to cut large pieces of meat, these blades are usually fairly flexible and slightly curved so you can cut around bones.
Chef’s Knife: Usually the largest knife in the collection, this blade is 8 to 10 inches long with a wide blade for cutting large vegetables
Blade or Bread Knife: Long serrated narrow knife, commonly used for bread slicing
Take at look at your knife set and see if you can find these in your collection.
