The knife rightfully deserves the title of the oldest kitchen tool. Even in the 21st century of high technology, when the kitchen cannot do without a mixer, a blender, an electric meat grinder, etc., an object with a pointed blade does not lose its relevance.
On the shelves of shops today you can find many types of kitchen knives with names and photos, but they will say little about the average housewife and novice cook. To be confused in such a variety of models is easy. How to choose a product that fully meets the needs, and not overpay for unnecessary functions? The answers to this and many other questions in this article.
Chefs with Michelin stars claim: three knives are enough in the kitchen. And they are right ... in part. Because these three knives are different for everyone. The characteristics of the tools are determined by food preferences and methods of its preparation. And yet, the main types of kitchen knives with photos will be considered first of all.
Chef knife
A chef’s knife, or just a “chef,” like a pen for a teacher, a steering wheel for a driver, is the main tool of 98% of cooks. Almost all operations for grinding products are carried out with his direct participation. On different continents, the instrument has characteristic differences due to the unique gastronomic and cultural traditions of the population.
European cook knife
Got the maximum distribution in our area. The length of the blade does not exceed 30 centimeters. Finding the back of the handle and the butt at the same level creates a comfortable clearance for the fingers between the cutting board and the handle. Thanks to this design, the instrument can be used for hours without feeling heaviness or discomfort in the hand.
The basis of production - 55-58 HRC - steel of medium hardness, sharpened at an angle of 20 degrees to the side. The product requires frequent editing, while it has enviable strength and withstands impressive loads. The described type of kitchen knives is universal - it will grind soft foods, cope with the separation of tendons and cut the bones of medium thickness. The side surface will perfectly cope with crushing, the butt will beat the meat no worse than a hammer.
According to the shape of the blade, German and French types of kitchen knives are distinguished, the photo and purpose are presented below.
"Germans" are equipped with a cutting edge with a prominent uniform bend.
“French” have smoother edges, the edge is a straight line, which slightly bends towards the tip. The shape of the appliances determines the cutting technique characteristic of the national cuisine of the country - swinging or linear, respectively.
Japanese Chef Knives
A feature of instruments with more than a century of history in a narrow specialization and specific profile, which makes them not popular enough among the mass audience. After World War II, knives of European production fell to the east, which the local population modified and adapted in their own way. Returning to the West, the updated models were received with interest and quickly gained popularity.
The following types of Japanese kitchen knives can be distinguished:
- Gyuto. It is executed in the French manner. The basis of its production is steel of maximum hardness (from 60 HRC), reduced quite thinly and sharpened by only 15 degrees to the side. In terms of performance, a simple guto will give a head start to elite European knives and practically does not need sharpening. The Japanese representative also has weaknesses, due to the increased fragility, it is intended exclusively for cutting.
- Santoku. The blade is shortened, widened, with a butt rounding to the base. The knife is indispensable for shredding, slicing, chopping. Like guto, the instrument is made in the national traditions of the country - high hardness steel and a minimum sharpening angle.
Chef's knife originally from China
The "calling card" of such a device is an expanded rectangular blade. Often it is called the "Chinese cleaver", although, as can be seen in the photo, it has nothing to do with the types of kitchen knives of this type.
Too light and thin blade will not allow him to chop solid products. Where it is more convenient for them to chop and chop. A wide blade often serves as a scapula: gently prying the chopped ingredients of the dish, you can immediately send them to the pan.
Selection recommendations
We sorted out the types and purpose of kitchen knives, it became clear that choosing a “chef” was a responsible task. The rest (specialized) tools will be used less often, they will do what they are intended for. As for the "boss", he will practically not get out of hand. If an error was made initially in the selection process, it will manifest itself in 2-3 months, and it will be problematic to work with a knife.
In order not to lose your head from the types of kitchen knives, it is enough to observe a day or two. Which cutting method is preferred? Vertical, horizontal or rocking? The answer to the question will determine the length and shape of the blade. The curved blade is suitable for cutting by swinging, a straight wide blade will be ideal for cutting, stretching movements are easier to carry out with a direct tool of elongated shape.
Getting acquainted with a photo of the types of kitchen knives and their purpose, it is worth paying attention to the volume of the handle. It must match the user's palm parameters. A thick device in a small hand, and vice versa, will create discomfort, degrade the quality and speed of cutting.
The quality of steel. The offers of famous brands correspond to the price-quality ratio. The characteristics of the cut are determined by the method of sharpening, and the grade of steel determines only the duration of maintaining the sharpness of the knife. For home use, the “chef” of a budget and mid-price category is enough, they will not quickly become dull and will provide decent chopping quality.
Novice chefs studying the types and purpose of kitchen knives are advised to purchase a European knife with a blade length of 20 centimeters. This is a universal option, easy to learn and undemanding to use. "Japanese" is better left to hone skills, they are "capricious" in leaving and difficult to sharpen.
Universal model
Such types of kitchen knives are something between a vegetable and a cook tool. The length of the blade is within 12-15 centimeters, the width does not exceed 3. They can perform any operation, however it will not always be convenient. Experts agree that this is not the most useful kind of cutting devices. For amateur cooks, such a device can serve as a spare.
Vegetable and fruit knife
Chef cutting tools do an excellent job of crushing large volumes of products quickly; as for small jobs, problems can arise. Their weight and dimensions play against maneuverability. This explains the popularity of types of kitchen knives, and their purpose is indicated in the name - peeling vegetables, chopping them, removing small contaminants. The blade of such a knife is 7-12 centimeters in length. The blade can be straight and concave. It is convenient to work with such a knife when cutting edible decorative figures.
Bread knife
The main difference of such a device is serreytorny sharpening. The task of the tool is clear - cut hard bread crust without damaging the crumb. A long narrow blade will cope even with a freshly baked butter product.
Resourceful chefs also use a compact knife for other culinary operations that are similar in meaning, for example, for cutting a duck baked in a oven with a crispy crust.
Fillet and boning knives
The types and names of kitchen knives most often reflect the task assigned to them. The two types of tools mentioned above at the highest level will cope with the separation of meat from bone, thinning, skin removal, etc. Thanks to the flexible thin blade, they smoothly separate the meat from the ridges, bones from the most inaccessible places. At a boning knife, the blade is shorter and stronger than the loin.
Cutting knife
To cut the finished dish with thin, neat slices, a special type of kitchen knife is used. A narrow, thin, elongated blade allows you to cut with longitudinal long movements without the use of force. Beautiful slices will become a stylish presentation of any dish.
Hatchets and cleats
The purpose of the cleaver is to cut pieces of meat with small and medium bones. The blade is thick and heavy; no high demands are placed on its sharpness. Such a device is indispensable for owners of small farms and hunters. The tip of the hatchet is made in the characteristic shape of a triangle and allows you to cut larger bones.
Specialty knives
There are several dozen knives designed to perform one operation. The soft cheese cutting tool is equipped with special holes in the blade. Reducing the contact area of the knife with the product prevents the adhesion of the latter and allows you to get even thin slices.
For cutting tomatoes, a device with a shallow serreytor sharpening is used; it easily cuts through a strong skin without distorting the pulp of a vegetable.
This group can also include a pizza knife, the cutting element of which is represented by a pointed disk.
Ceramic knives
Products with a blade made of zirconium dioxide (ceramics) have gained serious popularity in recent years. Manufacturers produce them in the most bought variations - universal, cook or vegetable. The advantage of such tools is the high hardness and sharpness of the blade, which lasts for a record long time. The payment for this is fragility - they cannot cut bones and frozen foods. Sharpening is carried out on special equipment, at home almost impossible. Most manufacturers indicate on the packaging: "return to factory for sharpening."
Additional tools
A useful attribute in the kitchen will be kitchen scissors. The assortment includes reinforced versions of standard scissors and analogues of garden secateurs. They are indispensable for cutting birds, removing fish fins, etc.
Musat is a metal rod with special notches and a handle. Its main purpose is to edit the knives. The tool will effectively cope with the wrapped cutting edge without removing metal from the blade.
Rules of operation and care
In order for the new knife to serve its owner for decades, bringing pleasure from every perfect cut, it is necessary to adhere to a number of rules.
Master the correct slicing technique. In the future, this will save hours of time and also minimize the likelihood of injury and cuts.
Keep your knives sharp. Cutting with a blunt tool is a lot easier. The keen obeys the cook, the dumb lives his life. European-style knives need regular editing, optimally - before each start of cooking. Sharpening is appropriate when editing does not help. Following this recommendation is a guarantee of a long service life of the product. "Natives of Japan" sharpen as necessary, but without fanaticism. If the blade needs to be prevented, refresh it a little, without complicated sharpening with thin and coarse abrasives.
Avoid hard surfaces. Ceramic plates, glass boards and steel countertops are the main enemies of the sharpness of the knife. They instantly blunt equipment. A suitable basis for work is wooden and plastic boards.
Upon completion of work with the knife, it must be thoroughly washed, wiped dry and put away to the storage place. Prolonged exposure to the sink and dishwasher leads to premature rust formation. Heap storage in a box is not the best solution. Here they will become a potential source of danger. It is better to get a special stand or magnetic tape.