Chef's knives, Yanagiba, filleting knives, paring knives: There are countless types of knives and new ones are being added all the time. We will help you find your way through the knife maze and explain which knives you should always have in your kitchen.
Every knife was created for its own special purpose. While the bread knife with its serrated blade is ideal for cutting hard bread crust, for example, it would probably do a lot more damage and tear the meat when cutting raw meat. For this reason, it is important to have a small repertoire of different knives at hand to cope with the most common tasks in the kitchen. We recommend starting with four knives and then adding more as you need them. With a chef's knife, a paring knife, a utility knife with a serrated edge and a knife with a flexible blade, you'll be well equipped for the start. The chef's knife is the all-rounder in the kitchen and probably the knife you will use most. You can use the chef's knife to cut vegetables and large fruits as well as meat, fish and poultry. However, if you want to remove the skin of a fish or separate meat from a poultry bone, the chef's knife has its limits. This is where a flexible, pliable blade is needed. With a filleting or boning knife you can quickly and easily remove tendons, skin or fat from meat. The blade conforms to the meat and you only remove what you want to remove. Hard skins or crusts of roasts or bread call for heavier weapons: a bread knife, pastry knife or even a utility knife with a serrated edge is the right tool for this. The tips of the serrated edge are the first to make contact with the food and tear open the hard skin without crushing the rest of the food. Last but not least, we recommend a small paring knife (also called a vegetable knife) for all smaller cutting tasks. It is ideal for cutting small fruits or peeling fruits and vegetables. Once your kitchen is equipped with these four knives, you can gradually add knives for special purposes. For example, if you feel at home in Asian cuisine, a Chinese chef's knife with its wide blade might be the right knife for you. Do you love fish? Then you might want to consider a long, flexible salmon knife or a sushi knife, called a “Yanagiba”.
Chef's knife, 1905 design series
Filleting knife, flexible blade, Premier Plus series
Bread knife, serrated edge, Red Spirit series
Paring knife, 1778 series
Which knife is your absolute favourite and an indispensable part of your kitchen? We look forward to your comments!
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