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.
If you enjoyed this post, make sure you subscribe to my RSS feed!
