"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 09-26-2009, 11:59 AM   #1
Senior Cook
 
Arcade's Avatar
 
Join Date: Jun 2009
Location: Bronx, NY
Posts: 261
Chef knife purpose?

Hello,

I did a search but i could not find what i am looking for. I am looking for info on what each knife is for like the chef knife is for?...

__________________

__________________
Arcade is offline   Reply With Quote
Old 09-26-2009, 12:08 PM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
The chefs knife is the main knife that you use in the kitchen. It can do 95% of what you need a knife for. It is used from chopping, slicing, dicing, mincing, and just about everything else. The only things (off the top of my head) that it is not suited for 9but if you are good can still be used for) are slicing bread, doing delicate work on small items (like turning radishes into flowers), filleting can cutting through big bones.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-26-2009, 02:58 PM   #3
Senior Cook
 
Join Date: Aug 2006
Posts: 298
The chef's knife is the general purpose cooking knife. Every other kitchen knife falls into specialty tasks. Quite often you can do those tasks with a Chef's knife too. The Chinese "cleaver" is really a chef's knife. It is thin, not thick and not for chopping bones.

A bread knife is serrated for easily cutting through crust without crushing the loaf. Works similarly for tomatoes if you're so inclined.

A paring knife or petty is largely for detail work.

Those are probably the top three knives whether of a French/Euro style or Japanese style.

The Santoku is intended to be a general purpose knife. In all honesty, it tends to be preferred by those with lesser knife skills though there are exceptions.

Carving knife is for carving large joints of meat for service, not for preparation cutting. Joints is probably a bad choice of words. Think large roasted items.
__________________
thymeless is offline   Reply With Quote
Old 10-02-2009, 09:18 AM   #4
Senior Cook
 
Arcade's Avatar
 
Join Date: Jun 2009
Location: Bronx, NY
Posts: 261
Thank you both for the explanation.

Now i know what type of knife to get on my next purchase. My first and only knife that i purchased like 3 months ago was a rachael ray 5" santoku knife. I'm going to either get victorinox 8 inch chef's knife because of the reviews at amazon or a wusthof chef's knife.
__________________
Arcade is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:48 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.