We include products we think are useful for our readers. If you buy through links on this page, we will earn a small commission, That would help us keep going.
History of the knife
Knives have been used as weapons, tools, and eating utensils since prehistoric times. However, it was only recently that knives were specifically designed for use at the table. The hosts did not offer cutlery to their guests in medieval Europe. Most people carried their knives in sheaths attached to their belts. These knives were narrow, and their sharp ends were used to slice food to bring it up to their mouths to eat.
Long after knives were approved for table use, they continued to be used as weapons. Thus, the multipurpose nature of the knife continued to pose a danger to the dinner table. However, once forks started gaining acceptance as a more efficient way to pick up food, the dangerous pointed tip of the “dinner knife” was no longer needed.
In 1669, King Louis XIV of France decreed that all knives pointed in the street or used at the dinner table were “illegal” and ordered that all knife points, such as those similarly used today… be dropped in order to reduce violence!
Other design changes occurred after the knife point was milled… The choppers began to make the sharp ends wider and rounder for easier use, as well as the early “two-pronged” fork. Many knives are designed with “pistol” grip handles and a blade that curves back so the wrist doesn’t have to twist to get food to the mouth!
The birth of the “blunt” knife in Europe has had a lasting impact on American dining etiquette. At the beginning of the 18th century, relatively few forks were imported into America. However, knives were still imported with ends becoming sharper. Because Americans had very few forks to eat with no pointed knives, they were forced to use spoons instead of forks. Use the spoon to hold the food while chopping, then turn the spoon to the other hand in order to eat the food.
The use of knives as weapons and tools goes back to prehistoric times. The oldest knives were made of flint. The first metal knives were symmetrical double-edged daggers, made of copper… The first eged knives were made in the Bronze Age 4000 years ago. These knives were used for hunting, cooking and carpentry.
There are countless types of knives that have been designed by man over the years… with many different purposes. It is important to remember that any “knife” … is capable of inflicting serious or fatal injuries! The coolest use of a knife ever invented to save lives is the ‘Surgical Knife’…a wonderful invention used for good by skilled hands by surgeons as well as veterinary surgeons!
TYPES OF KITCHEN KNIFES AND THIER USES
Food preparation is easier, faster, and safer when you have the right tools, but with so many different types of knives on the market, finding knives that fit your needs can be challenging. Without the right knowledge, it’s very easy to purchase a selection of specialized knives that you rarely use – which means you’ll end up with a selection of unused knives tucked away in the back of your tool drawer.
To complicate matters further, knives’ naming conventions can be very confusing, with many cutting tools having multiple names for the same style. To help you make sense of it all, we’ve put together a guide for each type of knife and their uses, including tips on which one is best for different kitchen tasks. So, whether you’re just starting out in catering and want to know which cutlery to invest in, or you simply want to outfit your kitchen at home, this guide will tell you everything you need to know.
Throughout, we’ll also talk about the qualities to look for in good kitchen knives, including which professional-quality chef’s knives are best for a particular task. So whether you are a novice in the kitchen or a seasoned cook looking to sharpen your knowledge, just read on to find out everything you need to know about the many different types of knives.
The different parts of a knife: Anatomy of a kitchen knife
If you want to find the best-quality knife for a particular task, it will help to have a basic working knowledge of the different parts of a knife. Here, we’ll explain what each part of a knife is called, and what function it serves. You should note that this is just an overview of the different features you will see on most basic knives: many specialist knives may be constructed slightly differently.
Point: the end of the blade. They are usually sharpened to a fine point, and can be used to pierce or break the surface of food.
Blade: The blade is the name given to the part of the knife used for chopping. They are usually made of steel, although they may also be ceramic, titanium, or even plastic.
Edge: Refers to the sharpened part of the blade, which is used in the majority of cutting work. The sharpness of the knife is determined by how fine the edges are, this will depend on the quality of the knife and how often it is sharpened. They may be serrated (as with bread knives) or they may be straight.
Tip: The front of the knife’s edge, just below the point, is called the tip. It is the part of the blade commonly used for fine slicing and chopping jobs.
Spine: The spine is the upper, blunt side of the blade, opposite the cutting edge. The thickness of the spine gives strength to the blade: as a rule, the thicker the spine, the stronger the blade. It is also important to provide balance to the knife in general.
Heel: The heel is the lower edge of the blade, furthest from the tip, next to the shoe. It is often the widest part of the blade. This part of the edge is most commonly used when a chef needs more force or pressure to cut through thicker or more solid foods.
Tang: The tang is the blunt part of the blade that connects the edge of the blade to the handle. The tang is vital for overall balance, weight, stability, and knife strength. The best knives are often thought of as those with a “full tang”: which runs from the end of the blade to the butt. In some designs, the tang also serves as a handle.
Handle or Scales: Sometimes called “scales,” the handle is the part of the knife that the chef holds during use. It can be made from a number of materials, and it can be straight or designed with finger grooves and other ergonomic features that make it easy to hold. Some knife manufacturers will forgo the handle entirely, and instead make the knife using a single piece of steel, so that the tang also serves as the handle.
Kickstand: Kickstand is the raised area between the blade and the handle. It places a small distance between the chef’s hand and the blade, to prevent fingers from slipping on the blade during chopping work. It also provides additional weight to help balance the knife.
Handle Fasteners or Rivets: These are the nails or screws that secure the handle parts to the tang. Less expensive designs may forgo the rivets and attach the knob to the tang using resin or epoxy instead.
Butt: the name given to the end of the handle, below the knife.
Forged vs. stamped knives
Before we talk about the different types of knives in more depth, it will help to identify the differences between forged and stamped knives. These terms refer to the method of making the knife, and there are advantages and disadvantages to each method.
Stamped knives are made using a single steel plate, then cut into blade shape using a powerful stamping machine—a bit like a cookie cutter. The handle is then added, and the knife undergoes hardening, sharpening and polishing to create a strong edge and smooth finish.
Since they are made from a thinner piece of steel, this type of knives tend to be much lighter than forged knives. The manufacturing process is also much cheaper and faster, which means that stamped knives are generally more expensive than forged knives. However, as a result, they are generally not as good at retaining the edge as forged styles, which means they will usually need to be sharpened quite often. There is also a higher risk of breaking the handle.
Stamped knives had a bad reputation, but nowadays the manufacturing process has been improved and improved, which means that there are now many brands that produce stamped knives of similar quality to the forged styles. In fact, some chefs prefer them for their light weight and comfortable feel in the hand. Manufacturers like Victorinox and Geisser are known for making innovative stamped knives that are very high quality, so you can get a stamping knife that is lightweight with the same sharpness and lifespan as forged knives.
It is usually possible to tell if a knife has been stamped by looking for a bolster. Stamped knives will not usually have a steel backing: instead, the heel of the knife extends directly into the handle.
A forged knife is any type of knife forged from a single piece of metal. To construct a forged knife, a block of steel is hammered into shape using a powerful press, before being sharpened and sharpened. Then the handle is added, before the blade undergoes the final polishing and polishing.
When the steel is forged, the shape is changed down to the molecular level, which means the blade is exceptionally strong. In a forged knife, both the blade and blade are made from a single connected piece of steel, making them strong, durable, and well-balanced. Professional chefs and chefs around the world use Tramontina, Wusthof Trident and Sabatier knives for exactly this reason. However, they are often more expensive than stamped designs, due to the costly time and labor-intensive manufacturing process. But the plus side of this is that you will not need to buy new knives for many years, because they are very long lasting.
You can tell if a knife is forged by looking for a steel backing between the blade and the handle: this is usually a strong indication that the knife has been machined rather than stamped.
What are the different types of knives?
There are endless types of knives with a huge number of different applications, and what may be an effective knife for one type of food may not work well with others. That’s why it’s important to find the right type of knife for the job. Here, we’ll discuss each type of knife, including advice on the types of food items and tasks that suit each one best.
Kitchen essentials: Basic types of kitchen knives
This section presents the most important and widely used types of kitchen knives – those that no cook, whether amateur or professional, should be without. They’ll see you through a plethora of different tasks, so read on to find out the basic slicing essentials that should be in every kitchen.
A Chef’s knife – sometimes called a chef’s knife or chef’s knife – has a long, wide blade with a straight edge. It’s wider across the heel, tapering down to a neatly pointed tip.
What is the use of a chef’s knife?
The curved blade of the chef’s knife allows it to move back and forth on the cutting board, making it the perfect tool for chopping and chopping a lot of vegetables at once. The wide heel area means it can withstand more pressure during heavy-duty chopping work, which is useful for chopping thick or hard foods, such as potatoes, onions or parsnips.
A Chef’s knives are one of the most versatile knives in the kitchen, perfect for dicing and mincing everyday tasks.
A Versatile Knife Similar shape to a chef’s knife, but smaller and thinner. Some utility knives also have a sharp tip that tapers toward the spine, to allow for more complex work.
What is the use of a utility knife?
A Utility knife useful for chopping foods and small vegetables, such as leeks. It shares many of the qualities of a chef’s knife, but it can be a useful tool when working with smaller food items, as a service knife allows for more precise chopping. So, when a chef’s knife is too big for the job, you’ll want to take a utility knife instead.
A Paring knife has a short, thin blade of equal size with a pointed tip. It tends to be light, to allow for easy handling during precision work.
What is the use of a paring knife?
This small but powerful paring knife is used for chopping, slicing and slicing fruits and vegetables, but it can also be used for many other kitchen tasks. Despite their small size, paring knives will make food as tough as a potato, while still being maneuverable enough for delicate tasks like peeling, trimming and removing seeds from fruits and vegetables.
A The bread knife features a long, evenly sized blade with a sharp serrated edge – like a saw. This type of knives are designed for use on the softest items.
What is the use of a bread knife?
The long blade and sharp serrated edge of the bread knife make it an ideal tool for spreading all different types of bread, including crusty bread, baguettes, bagels and bread rolls. This is because the grooved edge allows the chef to cut through the softest textures without crushing them out of shape.
Bread knives can also be used to cut cakes with a soft and fluffy texture, as they can be cut without taking air out of the sponge or damaging the overall shape. If you don’t have a scale in your kitchen, a bread knife can also be used to spread the sponge cake after baking.
Best knives for preparing meat
From huge cuts of beef to joints of lamb and poultry, meats often require careful preparation using specialized tools. Therefore, every meat lover should know this cleaver boneless knife. Here, we will discuss the different types of steak knives, including which types of knives are best for different dishes.
A The carving knife is a long, thin knife that reaches a sharp point. A paring knife is sometimes called a paring knife, and it is one of the longest running kitchen knives in the kitchen. Its narrow width means that it produces less resistance as it chops food, allowing it to create cleaner, more uniform slices.
Carving knife uses
When it comes to serving meats such as poultry, pork, lamb, or beef, a carving knife is the best tool for the job, as it produces thin, elegant and evenly sized slices. It can also be used to process larger fruits and vegetables, such as melons or zucchini, which can be difficult to cut with smaller or wider knives.
The long, thin blades are also ideal for slicing cake, as they are long enough to slice perfect slices in one smooth cutting motion.
Cleaver or butcher knife
cleavers – also called butcher knives – have a flat, rectangular blade. They come in different sizes, depending on the purpose of their use. It is one of the largest and heaviest of knives, and sometimes has a hole near the spine of the blade so it can be hung up when not in use.
What is a cleaver used?
The cleaver A is used to chop raw meat, either as part of the butchering process or to break it into smaller pieces before cooking. The large, heavy design means that it can even be cut into bones, making it one of the best knives for preparing raw meat.
Due to their huge size, this type of knives are generally used only on raw meat, rather than cooked food. The wide, flat, and heavy surface of the cutters can also be useful for crushing garlic or ginger cloves on a cutting board.
A bone paring knife is a thin blade with a very sharp edge, usually rolling upwards until it comes to a fine pointed tip. It is fairly short (usually only about six inches) and usually rigidly built, although more flexible blades are available for tender meats.
What is the use of an orthopedic knife?
A Bone slicing knife is the best knife for slicing meat bones and trimming cartilage to create the perfect joint or cut before cooking. The tapered edge and thin blade make it a great choice for cutting around the bone without damaging the surrounding meat.
The strong, rigid blade can also be used to cut cartilage. It is preferable to use a stiffer knife when deboning, while poultry will fit a more flexible blade. Boning knives are designed to be light and easy to maneuver, so you can count on them to be comfortable and easy to use.