The knife is an essential tool in the kitchen, so it must always be sharp and it is important to select the right knife depending on the purpose for which will be used. Wash knives by hand, avoiding the dishwasher, because the high temperature of the water can ruin the blade. If there are gaps between the handle and the blade of your knife, do not use it because germs and bacteria can hide in those gaps.
A brief overview of the main categories of kitchen knives.
A large chef’s knife is a heavy and balanced knife used mostly to make cuts that require stability. You should be used to mince and julienne, but not to for cuts that require pressure.
A small chef’s knife is more accurate than the big carving knife. It is light, easy to use and has a medium thickness. Use this knife to make a very fine julienne
A large serrated knife is suitable for cutting foods with a hard outer surface. It is perfect for cutting bread, for example, because the serrated edge cuts through the crust without exerting excessive pressure on the soft part.
A cleaver is large, heavy and intentionally unbalanced. This knife allows you to come down on an ingredient with force and is perfect for breaking bones.
A salmon knife has a long, thin blade with grooves to reduce friction and create a clean cut.
A boning knife has a hard, short blade and is used to debone and remove fat from meat.
A small serrated knife features a serrated blade that can cut the vegetables without imparting excessive force.
A fillet knife has a thin and flexible blade that can be used to precisely cut various ingredients. It is used primarily for fish and the tip of the knife can be used to separate the flesh from the bones.
A paring knife is a very easy to handle with a short, curved, sharp blade. Its primary use is to peel, cut and trim the vegetables.