Types of Knives, Uses and Care in the Kitchen

Types of Knives, Uses and Care in the Kitchen

In this post, I will present you with the kitchen knives that you cannot miss to prepare your dishes and recipes. Discover the use of each type of knife and how to take care of them to keep them in perfect condition.

Types of Knife and Uses in the Kitchen

You will find the following types.

Chef Knife

It is has a wide blade with sharp and stable edge. It offers multiple uses for chopping vegetables and meats.

Ham Knife

It has a long, flexible and thin blade with smooth edge. It is used to cut ham and large pieces of meat.

Boning Knife

In order for a knife to be considered boning, it must have a rather thin sheet between 12 to 16 centimeters. As the name implies, it is ideal for boning meat and fish, as well as eliminating skin and fat content. Thanks to its size, it is introduced in small spaces but without losing firmness, since it incorporates a resistant handle.

Cutlery Knife

It is thin but has a strong blade. It is used to cut steaks and roasts.

Santoku Knife

It has sharp blade with non-stick alveoli. It is multi-purpose used to prepare vegetables, fish and meat. Its origin is Japanese and the literal meaning of the word is ‘3 virtues’ due to its versatility of uses for the reason that it allows to chop, slice and cut as much vegetables as meat and fish. Its extension is between 13 to 20 centimeters. In addition, it weighs less than a traditional knife, which makes it more manageable and balanced.

Vegetable Knife

It has a small blade with strong and smooth edge. It is used to cut and peel vegetables and fruits.

Tips for Keeping the Knives in Good Condition

  • After using the knife, wash it immediately to avoid the excessive contact with food.
  • Use a neutral or low alkaline detergent to wash and avoid the products containing chlorine as it ruins the steel and removes the natural shine of the knife.
  • You should also avoid using scouring pads or abrasives, made of metal or synthetic material.
  • If you wash the knives in the dishwasher, place them with the blade down in the cutlery baskets separated from the dishes and glasses to avoid friction. Remove the knives from the dishwasher when the cycle is finished and wipe them with a cloth.
  • To avoid the corrosion, do not leave them wet, and always dry them with a soft and absorbent cloth, even after drying in the dishwasher.

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