Knife Guide
A CHEF’S KNIFE IS THE MOST IMPORTANT KNIFE IN YOUR COLLECTION
THE FUNDAMENTALS
BREAD KNIVES
The scalloped edge will bite into crusts of bread for smooth slicing without exerting pressure that can compress the slice. This knife is also used to slice soft-skinned fruits and vegetables.
UTILITY KNIVES
This versatile knife with a fine edge is one of the most frequently used knives in the kitchen. A favorite for prep, peeling and slicing of fruits and vegetables as well as slicing meats and cheeses.
PARING KNIVES
This small all-purpose knife facilitates in trimming, peeling and slicing of produce, meats and cheeses. You will find yourself using it for tasks requiring accuracy and attention to detail.
SANTOKU KNIVES
A Santoku knife (also known as a Japanese chef's knife) blends East and West. It combines characteristics of a traditional chef's knife and an Asian style cleaver. It has a thin taper for maximum precision when slicing vegetables, fish and meat.
THE TASK MEISTERS
CLEAVERS
Chop your way through large pieces of meat, poultry, tough vegetables and even bone with ease. Cleavers are great for heavy duty work because of their balance and heavy weight, but the blade edge is delicate enough to mince herbs.
CARVING KNIVES
This is a preferred knife for a broad range of carving chores, from large roasts to medium and smaller poultry. The narrow blade and pointed tip help separate meat from the bone and slice it into thin serving portions.
BONING KNIVES
A boning knife is designed to remove bones from meat, poultry, game and fish. The tapered pointed blade provides excellent control and precision for cutting tasks that render maximum yield.
FILLET KNIVES
Flexible fillet knives have blades that are extremely pliable. This allows the blade to conform to the shape of the item that you are skinning, boning or filleting. Fillet large sides of salmon, de-bone trout or shave dried and cured meats with this style of knife
SCALLOPED OFFSET KNIVES
Scalloped edges are more gentle than serrated edges and generally leave a cleaner cut. Concave scallops are cut along the entire length of the knife’s edge. The triangular points of the scallops grip bread crusts, soft or waxy skin vegetables and fruit while the crescents do the actual slicing.
CHEESE AND TOMATO KNIVES
The serrated wavy edge is suitable for cutting soft, medium or hard cheeses, tomatoes, and any soft skinned fruit or vegetable. The fork tip is designed to move pieces from the cutting board to a plate.
VEGETABLE KNIVES
This style of knife is great for chopping a variety of vegetables and boneless meats. The blade is fine enough for mincing herbs as well. Utilize the wide blade to scoop your prepped ingredients with ease.
EDGE TYPES
Every knife has a distinct edge style. Using the right edge for the right task will simplify your cutting prep. Whether you need to mince, chop, slice or dice, proper cutting-edge choice can limit kitchen injuries and it is a sure fire way to speed up your food prep time.
SCALLOPED
Scalloped edges are more gentle than serrated edges and generally leave a cleaner cut. Concave scallops are cut along the entire length of the knife’s edge. The triangular points of the scallops grip bread crusts, soft or waxy skin vegetables and fruit while the crescents do the actual slicing.
REVERSED SCALLOPED
Convex scallops are cut along the entire length of the knife’s edge. This produces an edge that cleanly slices roasts and also has enough bite to assist in cutting bread crust and slippery tomato skins. A honing steel can realign the edge. Scallops are more gentle than serrated edges.
FINE
Found on most knives, a fine edge offers a smooth, clean, exact cut and can be used on a wide variety of meat, vegetables, and fruits. This edge can be easily honed and sharpened.
SERRATED
Serrated edges have a series of saw teeth ground into the sharpened edge. The teeth provide an aggressive bite that keeps the knife from slipping on hard crusts while the crescents do the actual slicing. It is difficult to sharpen serrated knives.
KULLENSCHLIFF
Kullenschliffs are also known as kullens, hollows and grantons. The oval depressions reduce surface tension, facilitating and allowing a thinner, more precise cut. A kullenschliff edge performs best on carving and slicing knives.