Best Kitchen Knives Reviews

Chinese Cleaver (Asian Cleaver)

chef’s knife is a knife was rated as the most important unit in the kitchen. However, if I could only choose a knife in the kitchen, it will be a Chinese or Asian knives. sharp edge of the knife is thin enough and sharp enough to easily cut and eat hamburgers and at the same time strong enough to handle the job lightly peel. The inside of the blade can be used to beat the garlic and ginger, san edge is used (with care) as a meat tenderizer. The wide blade is often used to move food from the kitchen cutting board. However, due to the overall shape and size of a Chinese Cleaver, not much accuracy as a chef’s knife. Since I have a full compliment of knives, knives my Chinese sitting on the sidelines waiting for the day when I can just have a knife to use.

Chef’s Knife

Most versatile knife in the kitchen to the west is the chef’s knife. It is used for cutting, cutting, cutting and grinding. The curved blade allows good shake back and forth for cutting and mincing. chef’s knife went 6-12 inches in blade length. The knife, the more you can cut, but more difficult to control. If you have small hands (like me), you may want to stick with the 6-8 in the series .. Tina using 6 in. While I find the 8 in. Allow me to grip the knife right in front of the knee with her index finger and thumb without discomfort I (6 in. Slimmer up the back of the knife by burying my head into the side knuckle). If you already have one of these and a scraper board, you will not need or want to use a knife Asia.

Santoku

This is equivalent to the Japanese police chef’s knife and gained popularity in the past tense western kitchen. It has a large and a tongue coal but lower than the beginning of a chef. Coal is made so often thin with chef’s knife security, it does not have much power or weight structure, but is much better in all functional kitchen knife cutting through bone subtraction. Many brands now carry santokus, but a few did all poor design decisions (such as the apartment is close to the edge, the nose is too low, too thick knives, etc.). Shun Santoku Classic Santoku name given here may be, is the best on the market today. Unfortunately, for lefties, Ma a small hand knife (D Dem single line treatment in combination with non-handed users).

Paring Knife

Paring knife is great for working a blade in a small space. Paring apple, cut fruit, butterflying shrimp, and seeded jalapeno is one of the tasks of the knife is well suited for. The thin knife with a blade that makes it easy to manuever while cutting. The tip also helps remove potato eyes and other such tasks. Generally, a paring knife is simply a small kitchen knife – was designed with the same curve and angle but smaller. This makes switching between a chef’s knife and a paring knife natural action.

Bread Knife

The work of a bread knife in life is to cut, you guessed it, the bread. Many types of bread has a crust that keeps a slicer or chef’s knife from digging into and gripped bread when you start cutting. You can use a chef’s knife to carve a hole where you want to cut and then cut, but what about soft bread? With soft bread, chef’s knife does not cut around on the shell, but when you cut into the cake, you compress it instead of cutting clean through. A bread knife solve both problems by providing large serrated grip the crust and can see through soft bread without cracking them. This knife is also useful for cutting thick (yellow cake, pound cake), but using a serrated knife for bread good light (angel food cake).

Utility Knife

This knife is a knife in the middle. If you already have a 4 in the fruit peel. And 10 in. Chef, you might want to have a 6 in. Utility knife for all tasks in between. Sometimes it is also called a tomato knife (usually when it’s average serrated) knife or a sandwich. Since Tina uses 6 of knives. Chef, I use instead.

Boning Knife (Fillet Knife)

This thin knife allows you to remove the membrane from the meat and the meat from the bones easily. Usually, it is made thin enough for the blade is a little flexible. Normally, this would be the sharpest knife you own because it will be thin knife. Use this to cut anything that needs soft good accuracy, but not to sell frozen meat cut with this blade (using a chef’s knife for that). The Victorinox brand or RH FORSCHNER Boning knife with fibrox handle Boning knife is probably the best out there and 1/5 the cost of most high-end knives. This model goes for $ 10 and the handle is not slippery when coated with juice and poultry film you’re working on.

Meat Cleaver

This knife is used to hack apart steak with bone. Often incorrectly due to the amount of force you need to use meat, meat portion fluctuate quite good. I suggest using a separate cutting board because you might cut down on a little table. In Western cooking, there will be little demand for this knife because most of the time we cut the meat off the bone. When stationed a chicken, a Boning knife used and we avoid cutting through bone (unless we’re doing it in the style of Asia, where bone fragments are part of the look and feel ). Most of the time handled butcher bone saws cut for us with their rotation and the band (which produces cleaner cuts than a meat knife).

Steak Knife (Dining Knife)

This is your client knife used to tear meat into small little cooking. It is usually best to have large pieces of cooked meat is served whole to conserve water and cut them to your customers. A steak knife does not cut the meat as much as it tears very sophisticated.