Which knife for what

Damascus looks amazing as the knife is mottled. This is because a carbon steel core is surrounded by layers of soft and hard stainless steel, creating a knife that is hard and razor sharp. Ceramic blades are 10 times harder than carbon steel, yet so much lighter.

However, they are more prone to chipping. Try Victorinox. For a razor-sharp blade at a good price, these knives from the makers of the original Swiss Army knife are a good choice. Splash out on a model by Kai Shun. Impressively sharp with the distinctive wood-like marking on the blade, they look almost too good to use! Go for Signature from Robert Welch.

These handy, classically shaped knives will make light of all your basic food preparation tasks, like chopping and slicing fresh ingredients. Paring, peeling and slicing are made easy with these nimble guys and they are great if you have to take just one knife on a picnic or camping. After all, your granny never ate an apple without taking it apart and slicing it in two. Just decide whether you need a serrated blade — great for cutting through soft skinned tomatoes — or straight blade.

Or, just go with one of each. For a multitasking, versatile knife, choose a utility knife for all those small slicing tasks like mincing shallots, slicing herbs and cleaning and cutting your veggies. Squashing a fluffy loaf with a non-serrated knife is not okay. For gently slicing through bread without tearing it, a bread knife is what you need. The large serrations bite through the crispiest crusts and leaves the soft crumb inside intact.

Respect the freshly-baked baguette, people. There is nothing like a good steak but enjoyment of your robust meaty dish can be diluted if not given the right utensils. Invest in a set of steak knives to make light work of sumptuous slabs. A fillet knife should have a flexible blade for delicate fish and meat preparation. With the right knives in your kitchen and the spirit of ancient techniques, your high grade Honshu steel knives will allow you to experience true expertise.

Close search. Your shopping bag is empty. Shop Now. Maintain Your Knives. Not ideal for: Cleaving meat bones Carving dense meat Disjointing some cuts Slicing bread Smaller precision tasks, such as peeling and mincing. Length Range: From inches Ideal for: Slicing meat Slicing bagels and buns Cutting sandwiches Chopping vegetables Slicing herbs General kitchen tasks when no other knife will do. Not ideal for: Cleaving meat bones Slicing loaves of bread Precision tasks such as peeling and mincing.

Slicing Knives Similar to carving knives, slicing knives have long, thin blades with either a round or pointed tip. Length Range: From inches Ideal for: Slicing and carving thin cuts of meat, such as chicken, pork, beef, venison, fish Preparing fruit for salads Preparing Vegetables Not ideal for: Cleaving meat bones Small precision tasks, such as peeling and mincing.

Paring Knives The paring knife is a small, short-bladed knife, used for intricate cutting, peeling, mincing and dicing. Length Range: From 3. Length Range: From inches Ideal for: Preparing vegetables, including cutting, chopping, slicing, and dicing both small and large vegetables.

Length Range: From inches Ideal for: Splitting meat from bone, used typically for beef, pork, chicken and other thick types of meat.

Splitting larger and thicker vegetables, such as melons and squash. Smaller cleavers are used for quickly dicing vegetables and fruits. Which knife gets the most used in your kitchen? Do you feel like you have good knife skills, or could you use some practice? You should sharpen your knives frequently and, of course, make sure you are using the right knife for the job.

But all those sharp blades mean that accidents can […]. The give the two halves a little twist, […]. You must be logged in to post a comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Which Knife Should I Use?