Cutting tools refers to the small equipment which are used for preparing vegetables, fruits, meat. fish etc. There are many varieties available in today’s market but here we are going to learn about the correct name and usage of the different cutting tools.
Chef’s Knife: This is the most commonly used knife. The most practical and commonly used size is 25 cm however smaller versions with the same basic shape are extremely useful. It is used for chopping, slicing, precision cutting, crushing and carving.
Cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife intended for hacking through bone. The knife’s broad side can also be used for crushing in food preparation (such as garlic).
The Chinese chef’s knife is frequently incorrectly referred to as a Chinese “cleaver” due to the similar rectangular shape. A Chinese chef’s knife is mostly used to slice boneless meats, chop, slice, dice, or mince vegetables, and to flatten garlic bulbs or ginger, while also serving as a spatula to carry prepared ingredients to the wok.
Boning knife has a thin pointed blade about 12 cm long. The blade and especially the tip must be very sharp. The blade can either be stiff or may have some flexibility. Some boning knives have a straight blade, while others angle upwards. The choice of blade flexibility and angle is personal.
Paring Knife is a small knife about 6-7 cm in length and it is used for peeling spherical vegetables, fruits etc. It is also used for shaping garnishes such turned vegetables for western dished.
Turning Knife: This knife is the same size as a paring knife and may be used for many of the same jobs. However, as it has a curved blade it is most suited to shaping vegetables by turning.
Cheese Knife: A kitchen utensil that is thinly shaped to cut easily through soft or hard textured cheese. Bladed cheese knives are typically manufactured with narrow-blades or short wide blades. Quite often, the narrow-bladed version will have a forked tip that is used as a lifter for pieces of cheese as they are cut.
Chestnut Knife: A kitchen utensil that is used to score the chestnut prior to roasting.
Deli/ Bread Knife: This is a type of kitchen cutting tools which helps to cut variety of thick and thin sandwiches because of its special designed blade.
Devein Knife: This is a special kind of cutting tools which is very sharp and thin. This special design helps chefs to take out the veins from prawns, lobsters.
Meat Carving Knife: This is a kind of sharp knife which helps to carve meats from large joints such ham, roast beef, roasted lamb legs etc.
Decorating Knife: A decorating knife is any knife with a decorative blade. The most common pattern is a simple zigzag. Decorating knives are used for making fancy cuts for garnishes and presentation.
Electric Knife: Electric knives take most of the work out of carving game, roasts and thick loaves of bread. The main advantage of using an electric knife is that it produces thin, even food slices, with no tears or shredding.
Fillet Knife: The blades of these knives are 4-9 inches long and used for the different sizes of fish. These knives are used to take out the fillet of fish from the central bone.
Mezzalnua, literally translated as “half moon” in Italian, is a knife consisting of a curved blade with a handle on each end. Because both hands are off the chopping surface, gripping the handles, it is actually impossible for children or clumsy people to cut themselves. It is often used for chopping herbs or very large single blade versions are sometimes used for pizza or pesto. You can also use it for cutting food that irritates the skin like chili.
Oyster knife is a short-bladed, dull knife designed to shuck oysters. The tip is flat and pointed enough to penetrate the tightly closed hinge of an oyster shell, but rounded enough on the tip that it doesn’t cut into the oyster’s flesh.
Skinning Knife: This knife is bit angled which helps to skin the animal such as beef, lamb very easily.
Steak Knife: There are 3 kinds of blade edges namely straight, micro serrated, and serrated. Straight-edged knives cut through a steak like butter, leaving a smooth, clean cut face.
Tomato Knives: These knives are specially designed to cut the tomatoes neatly. As we know that due to the sourness of tomato the sharpness of the knife goes away but this tomato knife comes with serrated edge which doesn’t required any sharpening.
Lettuce Knife: A plastic serrated edge knife that is designed to slice lettuce without causing the edges of the lettuce to turn brown. When cutting lettuce with a metal knife, the edges of the lettuce will turn a light rusty brown after it is stored for a short time.
Sashimi Knife: A traditional Japanese knife used for preparing a variety of foods quickly and with ease. Exceptionally sharp-edged, the Sashimi knife typically has a hollow-ground blade that is 16 to 18 inches in length.
Serrated Knife: A knife with a sharp edge that has saw-like notches or teeth. The blade of a serrated knife is 5 to 10 inches long.