What are the 6 types of cooking knives?
Chef’s Knife, Paring Knife, Boning Knife, Utility Knife, Bread Knife, and Santoku Knife.
What are the main 3 types of knives used for cooking?
This depends on your preference and usage! But, the most common ones are paring, serrated and chef’s knives.
What are the 4 main knives used in culinary?
Nearly all tasks in your kitchen can be completed using the chef, paring, long serrated, and carving knives.
What are the 3 most common cooking knives?
Once again, if you use a certain kind of knife the most, it is common in the kitchen for you. Paring, serrated, and chef’s knives are almost always ideal.
There are plenty of checkboxes to tick when you’re choosing a cooking knife. The right kitchen knife would showcase its versatility and is made out of premium materials, such as carbon steel, Damascus or stainless steel.
Stamped Knife VS Forged Knife
Stamped Knife
A stamped knife is made from a single sheet of steel. Although it is quite easy to create stamped knives, it is wise to note that they are less durable and harder to sharpen, since they undergo a cheaper manufacturing process which inevitably decreases their longevity. They are much lighter in weight and are not as great as forged knives are, in maintaining an edge. However, since the manufacturing process has become much more refined, some chefs prefer stamped knives due to their light density and easy hand-feel.
Forged Knife
A forged knife is made from a large piece of metal. It is constructed by hammering a block of steel under a powerful press. When this process takes place, the blade becomes exceptionally sharp and strong. Additionally, this means that you wouldn’t require a knife sharpener from time to time, as it has a well-balanced blade, as well as a handle. Sure, forged knives are more on the expensive side, but this also indicates that they are manufactured and crafted well over time, with intensive labor, to make them sturdy.
Full Tang VS Half or Sub Tang
When you look at the anatomy of a kitchen knife, you’d notice a portion of the blade extending into the handle. That is what we call the tang.
Full Tang
A knife with full tang would have a piece of the blade extending to the butt of the knife. This gives it strength and improves its sturdiness. Not to mention, the grip you would have on such a knife is improved tremendously. It can also withstand pressure from the user, or hard foods such as carrots and melons. Forged knives have a full tang, making them all the more desirable.
Half or Sub Tang
Similarly, the words ‘half tang’ would indicate that the blade is shortened for a cheaper cooking knife or a less durable kitchen knife. This, in turn, makes the knife weak and prone to breaking under pressure.
Types Of Blade Edges
Straight Edge
This is commonly known as a ‘flat ground edge’. It is found on a chef’s knife, as well as on a paring, and utility knife. Japanese knives such as the Santoku kind, has a straight edge, too.
Serrated Edge
A serrated edge entails grooves and ridges along the blade that are sharpened to cut tougher foods. They also help maintain the shape of certain foods without crushing or squeezing them. Bread knives, as well as steak knives, will have serrated edges.
Scalloped Edge
I love me some dimples! Especially the ones you can find on a kitchen knife. A scalloped edge blade helps in stopping food from sticking to your blade, as well as decreasing friction between your vegetable/meat, thanks to its hollow dimples alongside the side of the blade. They are found on Japanese knives, like the Santoku, as it helps cut raw and sticky foods like sashimi or sushi. Don’t be confused if you come across a blade edge called the ‘Granton Edge Knife’, after the very first manufacturer of the scalloped edge blade. They’re both the same.
Hollow Ground Edge
Used mainly to chop meat, this knife tapers down from the middle of the blade to create an extremely sharp and fine edge. This is the perfect blade if you’re looking for something that decreases the hand dragging motion as you cut down your meat into smaller chunks and pieces. This too reduces friction. A Nakiri knife is a perfect example of what a hollow ground-edged knife looks like.
Spring is here in full swing, and some of your best creative culinary delights are just around the corner. Why not have a look around our SHOP, and see what might tickle your fancy!
Cheers, and remember a dull knife is an invitation to disaster. Great cooking starts with amazing, sharp and durable knives!
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