An Overview on all types of Kitchen Knives

Kitchen knives are now available in all shapes and sizes. Who is not familiar with the chef’s knife, the paring knife or a bread knife? An overview of all possible kitchen knives.

1-Turning knife

A turning knife is your smallest rascal in basic knife equipment. Peeling, decorating, turning and cutting smaller vegetables are his strongest tasks.

The turning knife is small, light with a pointed and narrow blade. This has a hollow shape and is also referred to as a bird’s beak. The curve is ideal for turning root vegetables and other round fruits and vegetables as you process them by hand and not on a cutting board.

Peel your potatoes, cucumber and cut the onion and garlic into pieces in no time with a touring knife.

2-Peeling knife

A peeling knife – that goes without saying – peels all types of vegetables and also finely chops them.

Shredding herbs and cutting thin slices is perfectly possible with an extra sharp specimen.

A peeling knife is sharp, not too big so that it lies well and firmly in the hand while peeling.

The handles differ and can be made of both plastic and wood, or with a silicone finish.

3-Vegetable knife

A vegetable knife peels and cuts all possible vegetables and fruit from your basket.

There are two types of vegetable knives: a relatively small version has a strong but short blade and the slightly larger version has a powerful blade.

Use your vegetable knife when preparing turnips, zucchini, onion, auberge or fruits such as melon, mango…

4-Chef’s knife 

Chef’s knife or chef’s knife. There are two names for the most important knife in your kitchen. This true all-rounder is the perfect partner for practically all cutting tasks in your kitchen: chop and slice all kinds of meat, fish and vegetables with your chef.

This type of knife has a wide and sturdy blade, a smooth cut and can be made in different sizes.

A standard chef’s knife measures 20 cm, but the blades can in principle vary from 16 to 25 cm.

5-Kitchen Knives

Literally 3 advantages with this Kitchen knives you can process meat, fish and vegetables. It is comparable to the Western chef’s knife, a universal Kitchen knives tool.

The Kitchen knives has a powerful, wide blade and requires a slightly different cutting technique. This way you cut straight down and the knife is always removed from the cutting board. You often notice dimples on the blade, these have anti-stick properties.

A clear feature of this all-rounder is the rounded tip: it slopes from the back to the edge a few cm from the tip.

6-Carving

knife or carving knife A carving knife or carving knife is taken out to cut large pieces of meat such as ham, roast beef…

With the long, sharp knife you cut slices, as thin or as thick as you want.

A carving knife is often used in combination with a meat fork.

7-Santoku knife

Santoku knife Thanks to this type of knife you can easily cut along the bone or leg of a piece of meat or fillet a fish perfectly. However, this is a technique that you must master.

A typical filleting knife has a long and slender blade that is flexible to do fine work.

8-Bread knife

A bread knife easily cuts through a hard crust or baguette with a soft interior without having to push hard or crush the bread.

The serrated blade quickly cuts open your pistolets and is also useful for fruits such as pineapple and watermelon. You always notice a sturdy, long and wavy blade with either a plastic or wooden handle.

The standard size is around 20 to 23 cm.

9-Oyster knife

To open oysters, it is best to use a specialized knife.

Ideally, an oyster knife has a short, powerful blade that is not too sharp; it is in fact more of an awl than a knife.

Sometimes this knife is equipped with a shield to prevent a wound if you slip.

10-Boning knife

The boning knife has been specially designed for deboning meat and poultry. The skinning of meat and the cutting of tendons or fat are also part of his duties.

The boning knife somewhat resembles a filleting knife, but often has a slight curvature and is not so much flexible. However, the boning knife is very maneuverable thanks to its slim and long blade.

11-Herb and cleaver

With a large herb and cleaver in the drawer, you will surely become a specialist in dicing vegetables! After all, with a chopping motion you can get the ingredients on your shelf in no time. The wide blade conveniently serves as a herb and vegetable scooper.

A cleaver or vegetable knife is characterized by a robust, powerful look with a rectangular and wide blade. The blade has a slight curve.

12-Children

Even the youngest among us will admire imaginative pastries, colorful vegetable dishes and flavored meats.

Don’t take any chances and put a safe children’s knife in your mini-chefs’ hands. So you can rest assured when they help you in the kitchen.

This type of knives have a blunt tip, are specially designed for small children’s hands and also look nice!

13-Cheese knife

There are many types of knives for many types of cheese. Choose examples for hard cheeses, young and mature cheeses, peel off slices with cheese slicers or curlers…

We use a cheese knife to efficiently serve and present our favorite cheese. You can recognize a traditional cheese knife by its curved and split end to prick the cheese.

14-Tomato

knife The tomato knife blade is useful for ingredients with a stiff or harder exterior and soft interior. Tomatoes are the best example of this.

Just like a sausage or bread knife, the saw teeth of the often serrated blade make beautiful, wafer-thin slices without, for example, violating the flesh of a tomato. Often a tomato knife has a split end.