Different types of knives sued by Chefs and their uses

Chef’s Knife

A chef’s knife is one that is used for chopping, dicing, and slicing. The blade is usually six to twelve inches long with a broad side that tapers to the edge on both sides. Chef’s knives are great for many different kitchen tasks because of their versatility in size, shape, and design.

Generally, a chef will have his or her own knife, which they will not share with anyone else. This is because the shape and size of the knife determine how well it can do certain things. Once a chef gets used to the grip and feel of a knife, they will not want to use another one. Its best to wear necessary protective clothing when handling knives, and there are many men’s and women’s chef coats available to suit the purpose.

Paring Knife

A paring knife is usually short and has a thin blade, usually three to four inches in length. A paring knife is used for peeling, cutting, or slicing small items such as fruits or vegetables. This type of knife is also great for making intricate cuts because it can fit into different areas that may be difficult with other knives. Parings are good for creating garnishes like the classic apple fan, which you will see many chefs do at fancy dinners when they make their presentation during the meal time. This sharp little kitchen tool comes in handy whether you’re doing prep work or prepping something else. The chef’s scalloped blade design makes quick work of mincing shallots (and even garlic) while its broad end gets up under skins without tearing delicate areas of the food.

French Knife

A classic French knife that is curved and meant to be used for a multitude of purposes, such as chopping, cutting, or slicing fruits and vegetables. This type of blade is great because it can break down meat into very fine pieces without mangling the flesh too much. The broad end makes this knife good for flattening chicken breasts before cooking them in a pan with some oil and seasoning.


The slicer has a long flat edge which allows you to cut through meats like beef roasts or pork loin quite effortlessly, perfect if you’re going to make cuts against the grain so they are nice and tender when served up at dinner time.

Carving Knife

A carving knife is another important tool for any chef—this blade allows you to make nice, even slices of meat like turkey or ham. This knife is straight with a long flat edge that makes it perfect for slicing through meats. The carving fork helps the chef keep their grip on the meat while they slice away at it-ideal if you’re trying not to lose your food when cutting into big pieces. The broad end also lets you hold onto most foods so they don’t slip out from under your fingers and drop onto the floor.

Utility Knife

A utility knife is helpful for a chef who is cooking large meals and needs to do a lot of cutting. This blade allows you to cut through vegetables, fruit, or any other food. This knife has three basic parts:

The first part of the utility knife is its handle, which gives it balance and grip.
The second part of a utility knife includes both sides, which are sharpened blades with small indentions along their length. These helps keep food from slipping as they slice it into really thin pieces.
The third section is located at the end, where there’s typically a pointed tip for accuracy when slicing smaller foods like garlic cloves or herbs.

Boning/Fillet Knives

A boning or fillet knife is useful for removing meat from bones or cutting the fillet off a fish.

The length of this blade is typically about six inches, and it’s commonly used for smaller meats such as chicken, pork chops, and beef filet mignon! Many people also enjoy using them to clean their catch during fishing trips. These knives have flexible blades so they can easily manoeuvre through small places like between bone joints to remove any remnants of leftover meat after preparing meals.

Another great thing about these types of knives is that they’re very easy to control since we only use the muscles in our forearm when holding them rather than trying to exert too much force by pushing down on harder materials with our wrist.

Serrated Knives

A serrated knife is used to cut easily through foods with a hard crust or exterior. Examples of these foods are bagels, croissants, buns, and dense cakes. The sharp points on the blade make it easier to poke holes in the top of the food without breaking off pieces inside, which is especially useful for delicate desserts like crème brulés. Another popular use is for cutting soft fruit like tomatoes, where, again, you don’t want any pieces of fruit getting torn out during preparation (or accidentally swallowed).

Serrated knives also come in handy when trying to slice up meats that have bones attached, such as chicken legs or ribs. Since most chefs will tell you never to attempt slicing bones with a knife, it can be very difficult to cut through the bone and meat at the same time. The only way around this is to use a serrated blade that will allow you to slide over each individual bone without getting stuck or pulled off track.

Comments are closed.