Types of Kitchen Knives and Their detailed cutting, such as cutting shapes or

Uses vents into dough; and scoring designs and

patterns on surfaces of food.
 Steak Knife- is a table knife which has a
 Chef’s knife- A chef’s knife is one of the serrated edge and sharply pointed tip.
most versatile tools. Any professional chef This allows the diner to easily cut
through tough cooked meat at the
will tell you this is a must-have. It should
dinner table, such as steak. Nowadays,
feel like an extension of your arm. It’s a go- they're also often served with burgers and
to for chopping and dicing vegetables, other large meaty foods.
fruit, and herbs. As well as cutting a variety  Butcher’s knife- These knives are
of other ingredients like meat, poultry, and designed for slicing and chopping meat,
fish. They are usually 8 to 10 inches long, both cooked and raw. They typically have
and the blade rounds at the tip. Don’t use a wide, flat blade with a sharp edge that
it to peel small produce (it’s too large to makes it easy to slice through thick cuts of
meat
be precise) and avoid using it to carve
 Kitchen Shears- More like scissors than
cooked meat. The curved blade of a chef
knives, kitchen shears are used to cut
knife allows it rock back and forwards on a
chopping board, which makes it the perfect herbs off their vines, chop salad greens,
tool for chopping and dicing lots of and open up the packing on processed
vegetables at once. foods. You can also use them to cut bacon
 Santoku Knife( Santoku bocho knives)- into small pieces if you’re adding it to
In the culinary world, Santoku translates as pasta or a cobb salad. Try using shears to
“three virtues” which is often used to define cut canned and jarred goods — think
its three main uses: slicing, chopping,
canned whole tomatoes or jarred chilies.
and mincing.
 Carving Knife with fork- The fork helps You can also use shears to cut pieces of
steer the carving knife away from your meat into bite-size chunks, say if
hand and effectively slices it into thin you’re making a stir-fry with chicken.
slices. The fork also holds the meat in  Knife sharpener- A kitchen tool
place when cutting or serving while the designed to remove cleanly file or hone
carving knife is a long, narrow blade that the cutting edges on the steel blades of
tapers to a sharp point. It's used mainly knives and other utensils with cutting
for carving poultry or bone-in roasts, edges.
like a leg of lamb or a ham.  Honing Steel-Honing steels are like long
 Bread Knife- A bread knife's uses aren't metal rod used to correct a blade’s edge
just limited to cutting loaves. It can also be
before and after each use. It doesn’t
used to cut cakes or any delicate baked
good. The knife's long serrated blade technically sharpen or remove any metal; it
works best on food that is hard on the essentially aligns and repositions where
outside and soft on the inside like bread. the edge of the knife is to make it more
 Utility knife -are smaller than chef’s knives effective. Not to be confused with
but not quite as petite as paring knives. sharpening steel rods that do in fact
They’re great for slicing and chopping sharpen your blade.
small to midsize vegetables and cuts of
meat. A serrated utility knife comes in
handy for slicing sandwiches as well. A
straight-blade utility knife is helpful when
peeling produce, though sometimes that’s
better left to paring knives.
 Boning Knife- has an extremely narrow
and flexible blade that tapers to a pointed
tip. It’s used to debone cuts of meat more
efficiently and reduce waste in the process.
It can cut through those tough connective
tissues and joints that other knives
struggle with. Just remember, cut around
bones, not through them. I also use it to
remove the skin from fish as it helps to
easily separate the flesh.
 Paring Knife- The paring knife is great for
peeling fruits and vegetables; slicing a
single garlic clove or shallot; controlled,
Different types of cuts
The Julienne cut- is a type of cut that is
stick-shaped and very thin. Cut from a squared
off item, you will then slice that item length-
wise at a thickness of 1-2mm (1/16 in) leaving
you with thin rectangular cuts. Then, take the
thin slices and apply the same technique. You
will end up with Julienne (Or matchstick) cuts!
Dimensions: 2mm X 2mm X 4cm (1/16in X
1/16in X 2in)
The Brunoise Dice / minced- is the smallest
dice you can have. While you can mince to a
smaller dimension, this method refers to the
smallest uniform size available for dicing. This
method is simple and only adds an additional
step to the Julienne method. Take your
julienne cuts and bunch them up with your
hand. Then cut the julienne into equally
shaped dice.
Dimensions: 2mm X 2mm X 2mm (1/16 in X
1/16 in X 1/16 in)
The Small Dice-are similar to the brunoise,
but it is slightly larger. Start by following the
steps to Julienne your item. You want to slice
your squared-off item at a thickness of 3mm.
Now it’s only a matter of finishing off the dice
as you would the Brunoise!
Dimensions: 3mm X 3mm X 3mm (1/8 in X 1/8
in X 1/8 in)
The Batonnet-Batonnet is no different, and
we are aiming for a larger stick-cut. The
batonnet is used when serving a larger potion
of an item such as a vegetable side, to gain
height in your dish, or to provide imposing
linear appeal to an otherwise linear-absent
dish.
Dimensions: 6mm X 6mm X 6cm (1/4 in X 1/4
in X 2 in)
The Medium Dice-The medium dice type of
cuts are derived from the Batonnet and the
only added step is slicing the batonnet to
produce cubes. This size is called a Medium
Dice.
Dimensions: 6mm X 6mm X 6mm (1/4 in X 1/4
in X 1/4 in)
The Baton-The baton type of cuts are the
largest stick-cut you can cut. It is used for
crudites and for presentation purposes. While
not used as much as the rest, it is the
foundation for the more common Large Dice.
Dimensions: 12mm X 12mm X 6cm (1/2 in X
1/2 in X 2-1/2 in)
The Large Dice-The large dice types of cuts
are primarily used for stews, long-cooking
dishes and for mirepoix in stocks. The large
dice is important, because it is relatively quick,
has a great imposing nature and looks
professional. When cutting a large dice, you
will tend to have a higher waste when trying to
get nicely cut pieces using the method
describing how to square off your item.
Remember when doing any cutting or dicing to
use the method best suited for your dish.
Dimensions: 12mm X 12mm X 12mm (1/2 in X
1/2 in X 1/2 in).
Paysanne Cut-The paysanne types of cuts
are included here to show you that while
cubed items are common, sometimes you
would prefer a slimmer, flat, square item. This
is called the Paysanne. This is achieved by
creating your desired stick-cut size, then
slicing thinly to produce a thin square.
Typically used for larger cuts, this method can
be applied to smaller cuts and dices as well.
Dimensions: 12mm X 12mm X 3mm (1/2 in X
1/2 in X 1/8 in)
The Chiffonade-The chiffonade types of cuts
are used when slicing very thin items such as
herbs or leaf vegetables such as spinach.Start
by stacking the items you are looking to slice.
Then roll up the items, producing a cigar-
shaped roll. Once it’s rolled, start slicing to
produce a nice chiffonade suitable for
garnishing and other purposes.