The Classification and Main Functions of Kitchen Knives

Every family must have a set of kitchen knife. Do you know what kind of knife we should have? Now let’s introduce the classification and main functions of kitchen knives in detail below.

1.Chef’s Knife 　　
Blade length: 15-30cm, 20cm is the most commonly used length.
The main function:Chef’s knife is a universal knife, can do all the tasks almost. If the knives on hand are not complete, a chef’s knife can basically solve all the basic preparations. Including the thick blade, suitable for cutting hard food such as pork ribs, chicken, duck skeleton, etc., suitable for cutting meat, vegetables, fruits and other softer objects. Lightweight blade, unique stomata The groove design prevents food from sticking to the blade. It is suitable for cutting fish, cooked food, vegetables, fruits, etc.

2.Vice knife
Blade length: 10-18cm
The main function:The situation of the secondary knife is actually very embarrassing. It is smaller than the main knife, so it is not enough to handle some relatively large ingredients. At the same time, it is smaller than the paring knife, so it seems too clumsy when doing some delicate work, but it is relatively It is suitable for some female chefs with relatively small hands to operate as a chef’s knife. Including the small blade, it is suitable for peeling, slicing and shredding various vegetables and fruits. The blade is lighter in weight, narrow and thin, pure steel, sharp blade, flexible and convenient to use. The main purpose is to process the shape of sheet, strip, silk and other raw materials, etc.

3.Peeling knife
Blade length: 6-10cm
The main function:Peeling knife is mainly responsible for peeling and carving fruits and vegetables, and can also handle some very detailed and trivial things.

4.Boning knife
Blade length: 12-15cm
The main function:Because the blade is slender and thin, it can well deboning raw meat, even poultry and fish.

5.Bird knife
Blade length: 12-15cm
The main function:The size of Bird Knife is very similar to the boning knife, but it is slightly smaller and more flexible, so it is more suitable for poultry cooking.

6.Piece knife
Blade length: 15-18cm
The main function:In fact, it is very similar to that of a meat cleaver. It is used to slice raw meat, but the slicing knife is smaller in volume than a slicing knife, and has better flexibility, and some blades have serrations, air intake holes, etc. Suitable for thin cutting.

7.Meat cleaver/chopper
Blade length: about 15cm.
The main function:as the name suggests, is used to chop bones, and it is also the kind of knife that is closest to a Chinese kitchen knife in terms of size.

At last, let me talk how to choose the Kitchen Knives. the choice of kitchen knives should pay attention to the following points when choosing knives. Firstly: Smooth surface. Only the smooth surface of the tool can truly resist rust. Secondly: The blade is sharp. The blade should be sharp, straight, and not chipped. Third: Comfortable to use. The handle design should be humanized and comfortable to hold. Fourth but no the last:Safe to use. The handle of the knife should have a non-slip design, so that it will not hurt the user.