Knife Knowledge

Types of Knifes

Chef Knife (Cook Knife) - A long, broad blade with a straight edge. Used for chopping/dicing vegetables and thicker foods. These are one of the most versatile knifes used in the kitchen.

Utility Knife - A smaller and slimmer version of the chef knife with a sharp tip that tapers up. Used for more precise cutting when chopping smaller foods.

Paring Knife - A short, slim, and evenly sized blade with a pointed tip. Used to cut fruits and vegetables. These are usually light and easy to work with.

Bread Knife - A long blade with a serrated edge. Used for cutting softer foods such as bread and cake.

Types of Knife Edges

Straight - The most common type of edge. Usually found in chef, utility, and paring knifes.

Serrated - Sharpened grooves and ridges along the whole blade. This is typically used to cut tougher food or soft foods that are delicate (ie. steak, bread, tomatoes).

Scalloped - Hollow dimples along the side of the blade. This is typically used to cut sticky or wet food (ie. vegetables, raw fish).

Quick Cutting Tips

• Always use a non-slip cutting board. This ensures a steady knife and decreases the chance of an injury.

• Cut front to back, in a circular motion. This is the smoothest way to cut through food.

• Sharpen your knifes regularly. A sharp knife is safer and easier to use than a dull one.

• Curl fingertips away on the helping hand. Instead, use knuckles to hold the food in place.

• Hold the handle close to where it meets the blade. This makes it easier to grip and control the movement of the knife.