A Guide to Kitchen Knives

A Cut Above

 

When it comes to creating magic in the kitchen, a proper lineup of quality knives is a must. Having the right tools not only makes for a better cooking experience, but a safer one, too. Read on for our favorite knives to keep in the kitchen and what they should be used for. 

 

 

Chef's Knife

Chef’s Knife

This is your go-to when it comes to – well, almost anything. Chef’s knives are very versatile and generally taper upward to a point, making them ideal for fast mincing. They usually range from six to 12 inches long, and the size you use should depend on the size of your hand. 

 

Paring Knife

Paring Knife

Next in line of versatile knives is the paring knife, which is loved for the precision it’s able to obtain. The blade is typically three to four inches long and sports a pointed tip. There are various kinds of paring knives, all featuring different point shapes. This tool shines when doing anything from trimming excess fat off meat and peeling fruits and vegetables to crafting garnishes. 

 

utility knife

Utility Knife

A good quality utility knife is another staple of any well-stocked kitchen. Measuring somewhere between four to seven inches, this is the tool you’ll want to use for smaller objects. Its size makes it great for trimming, thinner slicing, and filleting.

 

boning knife

Boning Knife

Perfect for those who eat their fair share of meat and seafood, this knife does exactly what it says. Use it for separating meat from the bone or cutting up meat in general. It’s also useful when filleting fish. This option usually clocks in at anywhere from three to eight inches and can be purchased with blades that are flexible, semi-flexible, or stiff.

 

bread knife

Bread Knife

If you’re someone who cuts a lot of bread loaves or cakes, this is the tool for you. The serrated blades, which typically range from seven to 10 inches long, are designed to allow users to saw through bread without squishing it. 

 

Cleaver knife

Cleaver Knife

The widest and heaviest knife in all the land happens to be the cleaver. This knife has a thick spine and wide blade and is ideal for chopping through hard-to-cut material such as bone, meat, squash, or pumpkin.

 

Fillet Knife

Fillet Knife 

The long-lost cousin of the boning knife is the fillet knife, which is almost exclusively made to cut thin slices of fish. It tends to be thinner, longer, and more flexible than a boning knife, but the distinctions between the two are minute. 

 

Nakiri Knife

Nakiri Knife

Hailing all the way from Japan, this knife is king when it comes to cutting vegetables. With a wide, thin blade and a squared-off tip, it’s useful for cutting long vegetables, such as carrots or eggplants, in half. It’s also great for making thin slices of almost any vegetable you can think of. 

You Also Might Like

Local Beef Burger Recipe
Local Beef Burger from Main Street Meats

Handheld Faves Who doesn’t love a good portable meal? Handheld menu items – from sandwiches to burgers to hot dogs Read more

Pasta Carbonara Recipe
Pasta Carbonara

Will It Skillet?   The cast-iron skillet is deeply beloved in Southern kitchens. Its seasoned nature adds a special homemade Read more

Cornbread Dressing Recipe
plate of cornbread dressing from the Keasler family's recipe

Heirloom Eats heir·loom (noun): a valuable object that has belonged to a family for several generations From furniture and faith Read more

Shrimp Scampi Recipe
Events with Taste Shrimp Scampi recipe

Clove at First Sight Garlic is a magical ingredient. In addition to its delicious taste and intoxicating smell, garlic has Read more

The Spicy Mami Hoagy Recipe
The Spicy Mami Hoagy

Handheld Faves Who doesn’t love a good portable meal? Handheld menu items – from sandwiches to burgers to hot dogs Read more

Oxtail Tinola Recipe
Oxtail Tinola

Heirloom Eats heir·loom (noun): a valuable object that has belonged to a family for several generations From furniture and faith Read more