Types of knives explained: Which kitchen knife for what?
Hey, let's be honest – how many times have you thought, "Which knife should I use?" Whether it's chopping vegetables, making the perfect steak, or filleting fish – it's easy to lose track. But don't worry, today I'll explain to you which knife is for what. And I promise: By the end of it, you'll be little knife pros!
Why the right knife is so important
There are those all-purpose knives—you know, the ones that "kind of" work for everything. But: If you really want to have fun cooking (or shine at a barbecue), you need the right tool. A good knife makes the difference between a squashed tomato salad and perfect slices. Trust me, it's worth it!
1. The all-rounder: The Santoku knife
The Santoku is my personal hero in the kitchen. It comes from Japan and translates as "knife of the three virtues." Sounds impressive, doesn't it? It's perfect for meat, fish, and vegetables. Its wide blade even lets you scoop up the ingredients—super practical.
🧡 Tip: Try cutting some wafer-thin carrot slices with it. You'll love it!
2. The classic: The chef's knife
The chef's knife is the all-rounder for Western cuisine. It's ideal for chopping vegetables, mincing herbs, or trimming meat. The blade is long and sturdy, yet still handy. If you only want one knife, this is your choice.
✂️ Tip: Try out how smoothly chopping with a good chef's knife is – it's really fun!
3. Steak knife: The must-have for BBQ fans
This brings us to one of my favorites – the steak knife. You need one if you want to cut meat without tearing it. It's worth its weight in gold, especially with a juicy steak or burger. And hey, a good steak knife simply belongs on the table if you want to impress your guests.
🔥 Tip: Give a steak fan a really good steak knife. You'll be their hero.
4. The filleting knife: For the fine blade
The filleting knife is for precision work. It has a narrow, flexible blade that lets you perfectly fillet fish or trim fat and tendons from meat. If you enjoy preparing salmon or chicken breast, you won't want to be without it.
🐟 Tip: Practice on smaller fish first – it will get easier over time!
5. The bread knife: For the tough bits
The serrated bread knife effortlessly cuts through any crust without crushing the bread. But did you know it's also ideal for large fruits and vegetables like melons or pumpkins?
🍞 Tip: Try cutting a pineapple with a bread knife. It's much easier than you think!
Care makes the difference
One thing is clear: Even the best knife will only last as long as you treat it. I always clean my knives by hand – no dishwasher! And for sharpening, there's nothing better than a good whetstone. Store your knives in a knife block or on a magnetic rack. Not only does it look stylish, it also protects the blades.
My conclusion:
The right knife is worth its weight in gold. Every knife has its purpose. And if you use the right knife for the right purpose, cooking will be
>
>
>
>
>
>
>
>