Which knife for which purpose?
Oct 13 '00
Whey making a buying decision, know what type of knife you are buying. Knives vary as much as the material they are required to cut. They differ from each other in terms of size, shape of blade and cutting edge. These details determine the most suitable knife for each particular task.
The following lists the various types of knife, their principal purposes, their advantages and benefits to the user are described in detail.
Peeling knife - Small, lightweight, handy knife with curved blade, straight cutting edge and firm tip.
Used For: Peeling of potatoes, fruit
and vegetables as well as the removal of bad parts.
Vegetable knife - Small knife with strong blade, straight cutting edge and firm tip.
Used For: Cleaning, peeling and
cutting small fruits and vegetables as well as the
removal of bad parts.
Paring knife -Relatively small, lightweight, versatile knife with a slim blade with centre tip and straight cutting edge.
Used For: Peeling, cutting, cleaning
and decoratively shaping fruit and vegetables and
preparing meat.
Tomato knife -Medium-sized knife with serrated cutting edge and forked tip.
Used For: Special knife for tomatoes
and fruit with tough skins and soft interiors; cutting,
picking up and serving slices and pieces.
Steak knife -Slim, strong knife; blade has ground back and straight cutting edge.
Used For: Cuts steak and grilled
meat cleanly and effortlessly.
Boning knife -Slim, characteristically curved blade with straight cutting edge.
Used For: Removes bones easily.
Filleting knife -Long, slim, flexible blade with straight cutting edge.
Used For: Filleting fish or meat;
fibres are cleanly separated.
Bread knife -Long, strong blade with scalloped edge.
Used For: Penetrates hard crusts
and slices evenly through bread. Also suitable for
large fruits such as pineapples.
Chef’s knife -Sturdy, heavy knife with broad, strong blade and curved cutting edge. The knife-back is blunt.
Used For: Cleaning, cutting and
chopping cabbage, vegetables and herbs.
Small Slicing knife -Slim knife with strong blade and curved cutting edge.
Used For: Precise, even carving of
raw, boiled and roast meat and ham. Also suitable for
fine slicing.
Large Slicing Knife – Medium-sized, handy, versatile knife with scalloped edge.
Used For: Cuts sausages, cheese,
tomatoes, bread etc. into attractive slices. Useful for
making sandwiches and preparing cold meals.
Decorating knife -Special blade with pronounced points.
Used For: Suitable for cutting
decorative patterns in vegetables such as
carrots, cucumbers, potatoes etc.
Slicing knife with hollow ground edge -Long, flexible blade with alternating hollows on each side of the cutting edge.
Used For: Cutting and
effortless serving of wafer-thin slices of ham
and salmon; cutting flan cases into even layers.
Conclusion: For best results, the appropriate knife should always be tried and tested. Apart from the intended purpose personal habits and preferences determine which is the right knife for the individual consumer.
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