It can be useful and enjoyable for anyone who is passionate about cooking to learn about the different knives available. Many restaurants and retailers could also benefit from having a collection of professional chef’s knives. Four of the common kitchen knives include the chef’s knife, a paring knife, a boning knife, and a serrated knife.

Chef’s Knife: This type of knife can be any size between 15 cm and 35 cm. This knife is primarily used for cutting large chunks of meat, but has also proven useful for dicing vegetables. Strong, one-way motions when cutting meat work best rather than a reciprocating motion.

Paring Knife: This short blade is between 5 and 8 cm long. It is useful for peeling and cutting fruits and vegetables. This utensil resembles a chef’s knife but tempered for a finer cut.

Boning Knife – This curved blade is used to separate meat from the bone. It is sharp and thin enough to separate joints in small spaces. A similar knife from the same family is the filleting knife used for fish.

Serrated Knife – Many people know this as the bread knife. It has a long blade with serrated edges to easily cut through fibrous foods. It also makes clean cuts in fruits and vegetables.

Other knives include carving knives, butcher knives, and fluted knives.

Carving Knife: Measures approximately 15 inches long and is sharp enough to cut thin slices of meat. It looks like a chef’s knife, but is thinner and lighter.

Blade – This tool is a rectangular utensil that has a thin blade on the edge. It is used to split large pieces of meat and bones. This is not a tool that is used in a kitchen, but in a restaurant where the cuts of meat will have to be made at home.

Fluted Knife – This is about the same size as the paring tool and is used for decorative purposes due to the thinness of the blade. If a restaurant works with decorative food they would buy knives in bulk so that each cook has their own tool.

There are many tools that a restaurant should have in the kitchen. Larger restaurant kitchens would require each chef to have their own knives for faster food preparation. There are many other knives that a chef will use and preference will depend on the chef and the type of food.