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The Essential Ingredient stocks a large range of knives to suit most budgets and satisfy most cooks whatever their skill level and professional chefs – talk with one of our staff to find out what best suits your requirements.
Types of Knives
There are probably a handful of knives most cooks will require to ensure the safest and quickest method of preparing food.
Firstly, a chef's knife. This is the most versatile knife in a kitchen and will often determine the brand of the other knives if you wish to keep to the same design and style.
Usually the blade is around 20cm or 8” in length although some chefs prefer a longer blade with it’s additional weight. Traditionally the blade is curved to allow a rocking motion when chopping with a minimum of force. It tapers to a point to allow intricate tasks to be performed accurately. Remember, this is the most utilised knife so ensure the weight, balance and handle are correct for you.
Another popular chefs knife is the Santoku or Japanese chefs knife. “Santoku” means ‘3 good things’ – cutting, slicing and mincing. Often available with a Granton (dimpled) blade to prevent food sticking and to allow for more efficient slicing.
Secondly, a utility knife. This is a smaller version of the chefs knife typically 10 – 18cm blade and used for chopping smaller items such as garlic.
Thirdly, a bread knife. A serrated knife with a blade around 25cm which is ideal for slicing bread and pastries. The serrated blade is long and straight to allow for even and precise slicing. Can also be used on soft fruit or vegetables where you want to avoid excessive downward pressure.
Fourthly, a carving knife is a useful addition. It is thinner than a chefs knife, allowing for more accurate and delicate slices.
Finally, a paring knife. Very useful small knife for cleaning and preparing fruit and vegetables.
There are as many knives as applications in addition to the ones mentioned above. Sashimi, filleting, boning, salmon slicing – all requiring a more specific knife with unique characteristics.
In addition to the type of knife there is also a choice of materials for both the blade and the handle with each having their own features and benefits.
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