Every chef or home cook has their favorite tool, gadget, or piece of equipment that they can’t live without, and for most culinary professionals that would be their trusty knife. Knives can last decades, if not forever, so this is an extremely important partnership. A good knife is a high-quality utensil, made from steel, that will stay sharp for an extended period and has the potential to last a lifetime. Damas knives are forged from Damascus carbon steel and these razor-sharp blades are excellent for the chopping and cutting of a variety of materials.
Just a simple internet search would deliver a dizzying array of options to choose from, but with so many varieties and styles out there, which knife suits your requirements? You need to consider not only the technical features of a knife but also what feels most comfortable to you. We decided to take a look at the different types of knives and give you the lowdown on each style.
Sometimes called a cook’s knife, the chef’s knife is arguably the most important knife in a kitchen. It has a broad blade that tapers to a point at the end of 6 to 12 inches. Chefs with smaller hands will need a smaller blade so this variation in length is due to functionality. It can be forged like a Damas knife or stamped, but forged is better for frequent use. This knife can be used for virtually any duty in your kitchen from chopping vegetables to cutting meat and everything in between.
The Santoku knife is the Japanese version of the chef’s knife. It is shorter and thinner and often used by chefs with smaller hands. It doesn’t work well for mincing herbs because of its flat blade but it is a fantastic choice for slicing vegetables.
Boning knives are excellent for separating bone from the flesh. That is where they get their name from after all. Besides filleting fish, a boning knife can also be used for peeling and cutting vegetables. The blade length can be anything from 3 to 8 inches with varying widths.
Are you even an adult if you don’t have a bread knife? The purpose of this knife is quite obvious although it is quite useful for cutting cakes and occasionally meat such as poultry or seafood. The blade is usually between 7 and 10 inches and is serrated. Bread knives prevent you from squashing down your bread while you cut it.
Cleaver knives are so impressive to look at, they are the bulkiest and heaviest knife in a kitchen. It has a thick spine and a very wide blade. It effortlessly cuts through meat, and other hard materials like pumpkins. The wide blade means you can beat meat and crush garlic as well.
Paring knives are a nice-to-have if you enjoy creating decorative elements for your plates. The 3 to 4-inch blade with a pointed tip is ideal for peeling fruit and cutting vegetables into fashionable shapes.
This is one knife you should see every day, in any restaurant or kitchen – the steak knife. A steak knife can also be referred to as a table knife. Steak knives can be serrated or not with the serrated version staying sharper for longer while non-serrated knives go blunt faster but are easier to sharpen.
Now that you have all the information you need to make smart knife choices, all that is left is to make sure that you have knives that match your requirements. If you want to be the best chef you can be – professionally or in your own home – you need to add a few of these to the tools in your kitchen.
Are there any of these knives that are missing from your collection? Find your next knife at Damas Knives.