Like anything else, a kitchen knife serves a particular purpose. Learning when to use your Ginsu knives will turn you into a pro, keep your knives performing at their best and save you time in the kitchen!
The paring knife is a cornerstone of any knife set. You can use paring knives for small, intricate cuts. This allows for greater control over the knife than when using a larger knife. Peel fruits, garnish plates and chop up small foods such as garlic quickly and easily with a paring knife.
You should use the steak knife on prepared foods once you’ve sat down to eat. Traditionally, they are only used for–you guessed it–cutting steak. From time to time, they can substitute for a paring knife when you need to peel, slice or trim down small pieces of food.
Have you ever tried to cut a tomato only to watch the insides of your carefully calculated slice spill out onto the cutting board? A tomato knife features a serrated blade to easily and precisely cut through the thick skin of tomatoes by applying pressure evenly across the cutting surface. Its forked tip makes it easy to pick up and serve slices.
When you’re dealing with large cuts of meat with the bone still in, grab your boning knife. This style of knife features a curved blade to make incredibly precise cuts as you remove bones from your food.
With so many specialty knives available, sometimes you just need a knife for all the other jobs. A utility knife is great when you need to cut large vegetables or meats that aren’t big enough to bother with a chef’s knife. It’s also great for any of those random, quick cutting jobs around the kitchen.
You’ll find a chef’s knife in almost every kitchen. It’s a chef’s best friend and performs an array of jobs. From slicing to chopping to dicing to mincing, the chef’s knife does it all. A good chef’s knife will have a tip that curves upward so you can rock the knife back and forth for easy mincing.
A Santoku comes from Japanese cooking. Much like the chef’s knife, the Santoku is great for all types of cutting, chopping, slicing and more. A Kullens grind on a Santoku blade helps to prevent food from sticking to the knife.
A slicer primarily does what its name says it does; slicing meat is its top priority. Ideally, you’ll use your slicer in a sawing motion to keep the blade sharp and strong over time. Using a chopping motion can deteriorate the strength of the slicer.
Everyone loves homemade bread, but slicing it can be tricky, as every slice seems to want to collapse in on itself. If you use a bread knife, the deeper serrations on the blade and the raised handle make it perfect for cutting through bread without applying too much pressure.
Last but not least is the cleaver. This knife is an excellent choice for chopping up large chunks of meat or vegetables. Its large, flat surface also makes it a great transportation surface to move chopped foods to a pot or pan.
Knowing when and how to use your array of kitchen cutlery will make cooking a breeze and make you look like a professional cook!
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