What's In My Knife Block: Part 1
What's In My Knife Block: Part 1
Apr 19If you’re like most people you have an impressive set of kitchen knives in a block on your countertop, but you only use one or two of them regularly. At least part of the reason is that you don’t really know what the other knives are for. That’s what I’m here to tell you.
A cutlery set is certainly a staple to any kitchen, but it’s not just there for looks. The knives are each crafted to slice, carve, or pare a variety of fruits, vegetables, and meats whether preparing dinner for the family or breakfast for houseguests.
You can get by with a basic set of knives, but by understanding the purpose of each knife, you can make your cooking experience much more enjoyable—and stress-free (cooking should be enjoyable and enjoyment is about ease and convenience).
Knives are one of the most important resources in your kitchen. Typical options are a boning knife, paring knife, utility knife, chef’s knife, and serrated knife, but which is which, and how can they help you?
Let’s start with the chef’s knife. The knife got its name for good reason—it is a favorite of chefs because of its versatility. The chef’s knife ranges in length from 6–12 inches and in width from 1—1-1/2 inches. It can slice, mince and chop vegetables or slice through thick pieces of meat. If you are unsure about which knife to use, the chef’s knife is more than likely up to the task. However, there are other knives that can do certain jobs more efficiently.
The paring knife gives the chef’s knife a run for its money when it comes to all-purpose knives. Smaller in size, ranging between 2-1/2—4 inches long, the paring knife offers more control than the chef’s knife. Additionally, the pared tip makes it great for removing seeds from fruits and vegetables, deveining shrimp, removing corn from the cob, and finely cutting garnishes. The paring knife can do a lot, but anything involving meat is best left to a chef’s knife.
Next stop—the utility knife and the boning knife…
