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The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. it is the person or chef who uses the knife that makes it so valuable.Necessary cookies are absolutely essential for the website to function properly. It is said that there is no magic in the knife, no matter its how expensive, type, kind, make etc. The Conclusion The Knife is a tool worthy of respect in the kitchen and needs to be handled properly by the chef who uses them. Used for trying and maintaining knife edges (not for sharpening them). Used for peeling vegetables and fruits.Įven though not a knife, but an essential part of the chef's knife kit. Used by chefs for opening and cleaning clams.Ī short tool with a slotted, swivelling blade. Used by chefs for opening and cleaning of oysters.Ī short, rigid,broad-bladed knife with a slight edge. Blades are usually 5 inches (13 cm) or 7 inches (18 cm) long.Ī short, rigid, blunt knife with a dull edge.
#Kitchen tools list for knives portable#
Typically used in the cold kitchen by the Garde manger chef for salad carving, vegetable carving, fruit carving etc.ġ1) Santoku knife / Japanese cook’s knifeĪ wide-bladed knife that is becoming increasingly popular as a substitute for the traditional chef’s knife. Universal Spot Round Knife Holder Creative Portable Knife Holder Home Largest Type Of Tool Holder For Kitchen Knife. There is much variety of fruit carving or vegetable carving knife available in the market. The main uses for kitchen shears/scissors are for example snipping herbs, cutting open food packaging, sectioning chicken and breaking down poultry.
Kitchen Shears are basically a pair of high quality, strong sharp scissors. Nakiri Bocho knife has a straight blade edge which is suitable for cutting vegetables and greens as the knife goes all the way to the cutting board without the need for a horizontal motion. This is a Japanese knife which is used for cutting greens and vegetables. Chinese Cleaver or Chinese chef’s knife is a thin delicate knife that can easily slices and chops well with height. With the best kitchen knife set, you will have what you need a grab away to complete your tasks efficiently. Budget, aesthetic tastes and preferences, usability, convenience, and many other little decisions determine which knife is best for you. The Chinese cooks/chefs use a single cleaver shaped knife for performing every task in the kitchen. When it comes to kitchen knives, just like other tools, there isn’t one fit for all. Used for cutting, sectioning, and trimming raw meats in the butcher shop. It is largely used as a kitchen or butcher knife intended to break down meat, with the purpose of hewing through small to medium bones and gristly connective tissue. Used for carving and slicing cooked meats. Bread knives are used for cutting bread, pastries, cakes, meat, poultry etc.Ī cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. Slicer is long, slender, flexible blade up to 14 inches (360 mm) long. These type of knife have serrated edges and are ideal for cutting through foods with a hard exterior and soft interior like for example loaf of crusty bread. Used for carving and slicing cooked meats. This is finely edged knife designed for slicing and carving of meat. A long, slender, flexible blade up to 14 inches (360 mm) long. Stiff blades are used for heavier work and flexible blades are used for lighter work and for filleting fish. It is available with varying degrees of blade flexibility to allow for the most delicate fish bone and the harder more resilient bones of large cattle.īonning knife is a thin, pointed blade about 6 inches (160 mm) long which is Used for boning raw meats and poultry. The boning knife is designed to bone out meat, poultry and fish. Used for trimming and paring vegetables and fruits. Its a small pointed blade 2 to 4 inches (50 to 100 mm) long. This knife is small and easy to handle for peeling and coring fruits and vegetables. With a blade length of 10 inches (260 mm) it is most popular for general work, larger knives are for heavy cutting and chopping and the smaller blades are for more delicate work. Preferred by the majority of the chefs around the world. It is particularly well designed for general cutting and chopping. The most popular all around the knife in the kitchen.
Below is the list of the basic type of knives used in the hotel kitchen: 1) French Knife / Chef's Knife:
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