Any good chef or well stocked kitchen has a multitude of knives suited for specific jobs around the kitchen. Whether it be for slicing meet, peeling fruit or for cutting bread, there if a knife suited for the job. Here are just a couple of those knives:
- Edged Knives are your basic straight all-purpose, serrated knives. A granton knife refers to a knife that has a dimpled blade, which aids with cutting meat as the dimples allow for blood seepage, preventing meat sticking or poor cuts.
- Boning Knives:Used for removing bones and slicing tender meat cuts. Comes in three varities: Narrow, Wide, and Curved.
- Chef's Knife: A long and thick blade (6-12'') used by head chefs as a multipurpose knife. Usually the longest knife in the kitchen, the chef's knife works well for chopping and slicing.
- Cleaver: Thick, square knives used for cutting thick ingredients or for hacking meat and bones
- Paring Knives: Shorter knives usually found with a tapered edge, usually used for finer or aesthetic cuts
. - Varieties include
- Birds beak-Peeling
- Sheep's foot-flatter knife, peeling and paring
- Chef's-Miniature version of the Chef's knife
- Chip point-removal of pits or unwanted tabs on fruits and vegetables
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