Bull Cutter Knife Uses? Trust The Answer

German bull

The German Bull Brand is manufactured and imported from Germany. These knives are high-quality pocket knives that are mostly made of Solingen stainless steel. If you need a high quality “Sunday Knife”, German Bull is your brand.

Grappling hold that squeezes the muscle into the bone

A compression lock, muscle lock, muscle slicer, or muscle crusher is a grip that causes severe pain by squeezing a muscle into a bone. A compression lock can cause joint lock in a nearby joint when applied by pushing a limb past a pivot point. A forced compression closure can damage muscles and tendons and, when accompanied by a joint closure, can also result in ruptured ligaments, dislocations, or broken bones. Compression locks can be used as pain containment holds and are sometimes used in martial arts as submission holds.

Achilles lock[ edit ]

An Achilles lock (also called an Achilles hold or Achilles squeeze or Ashi-Hishigi in judo) is a compression lock in which the Achilles tendon is squeezed into the back of the ankle or lower leg. It is typically performed by pinching a forearm, specifically a bony portion of it, in the Achilles tendon while lifting the foot and leg over the forearm, which acts as a fulcrum. This puts a lot of pressure on the Achilles tendon and often also locks the ankle as the ankle is used as a lever. Similarly, some ankle locks also create a compression lock on the Achilles tendon, which is why the term “Achilles lock” is also often used to describe such ankle locks.

Biceps slicer[edit]

A bicep slicer (also called a bicep lock or bicep crusher) is a compression lock that involves squeezing the biceps into the humerus. An effective bicep cutter can be applied by placing an arm or leg on the opponent’s arm as a fulcrum, on the inside of the arm at the elbow, and bending the opponent’s arm over the fulcrum. This causes the biceps and forearm to be pushed against the pivot. The bicep slicer becomes most effective as a compression lock when squeezing the bony parts of the limb such as the shinbone or any of the bones in the forearm into the opponent’s biceps. The bicep slicer can also become a powerful arm lock when used in this manner, as the leverage causes stretching and separating tension in the elbow joint, making this technique a legal technique in judo competition.[1] However, in Brazilian Jiu-Jitsu competition, the bicep slicer is an illegal technique in the lower divisions of some major tournaments.[2] In catch wrestling, the bicep slicer variation is called short-arm scissors.

Leg cutters[edit]

A leg cutter (also known as a calf cutter or thigh crusher, depending on the muscle involved) is a compression lock that uses the calf and/or hamstring muscle to force into one of the bones in the leg. Similar to the bicep cutter, a leg cutter can be applied by inserting an arm or leg into the back of the knee and bending the opponent’s leg to put pressure on the muscles surrounding the fulcrum. In general, the direction of the shin bone in the leg that acts as the pivot determines where the greater part of the pressure goes. Such leg cutters can be used as effective leg locks at the knee through a separating and extending motion. Similar to the bicep slicer, the calf slicer is listed as a prohibited technique in the lower tiers of some major Brazilian Jiu-Jitsu competitions.[2] Wrestler AJ Styles uses this as a submission finisher move, calling it the calf killer in NJPW and TNA and the calf crusher in WWE.

See also[edit]

If you enjoy serving large cuts of meat for dinner parties or preparing your meals early in the week, you need to have the right knives and know what tasks they are best suited for.

Luckily for the home cooking lover, most common kitchen knives can be used to cut meat – but each has a specific purpose. Choosing the right knife and knowing how to use it will help you get the most out of your kitchen tool set.

The best knife for cutting through meat

Some of the most common kitchen knives that are best for cutting meat are:

The Chef’s Knife: This multi-purpose knife was designed to perform well on many different kitchen tasks rather than excel at one particular one.

This utility knife is designed to perform well on many different kitchen tasks rather than excel at one. The boning knife: This knife has a sharp point and a narrow blade. Although it has other abilities, the boning knife is designed for removing meat from bones.

The Carving Knife: A carving knife is a large knife used to cut thin pieces of meat, and it usually comes with a serrated edge.

A carving knife is a large knife used to cut thin pieces of meat and usually comes with a serrated edge. The Cleaver: A large, often rectangular, knife used for heavy-duty work such as deboning beef.

A large, often rectangular, knife used for heavy-duty work such as butchering beef. The Bread Knife: This knife has a serrated edge designed to cut through bread and soft-skinned fruit without marring or crushing them. Depending on the version, it can also be used instead of a carver.

This knife features a serrated edge to cut through bread and soft-skinned fruit without damaging or crushing them. Depending on the version, it can also be used instead of a carver. Utility Knife: Typically measuring between the size of a chef’s knife and a paring knife, this knife serves as a multi-purpose tool in the kitchen.

These knives all have their specific purpose in the kitchen. With a better understanding of each type, you’ll be slicing different meats in no time.

Knife Knowledge 101: 6 types of knives to keep in your kitchen

The chef’s knife

The chef’s knife is considered one of the most important knives in your kitchen. The chef’s knife was designed for many different tasks and has many uses, but here we’ll focus on how best to use it for cutting meat.

The heel of a chef’s knife is used to cut through thick cuts of meat, including bones. The tip of the blade is used for trimming fat and removing tendons, and the edge is used for slicing meat and dissecting bones. (For more information on the different parts of a knife, see this guide by F.N. Sharp.)

When using a chef’s knife to prepare meats such as beef or pork, it’s important to start cutting with the back of the blade. While applying gentle downward pressure, gently pull the knife toward your body and let the knife’s weight do most of the work. Be sure to use the entire length of the blade. The good thing about this technique is that it works with most types of boneless meats like poultry and lamb.

The chef’s knife is also a top choice for slicing a whole chicken into multiple pieces and carving Thanksgiving turkey!

Knife Knowledge 101: How to Use a Chef’s Knife

The boning knife

A boning knife has a sharp and thin flexible blade that is used to remove the bones and skin from various meats such as pork, beef and lamb, as well as poultry and fish, making it the ideal knife for preparing meat.

Some cuts of meat, such as rack of lamb and various cuts of beef or pork, have a layer of fat that should be removed before cooking. The boning knife is perfect for shaving off excess skin and fat and can help loosen cartilage in joints, e.g. B. when separating the drumstick or thigh from the backbone of a chicken. It can also be used to butter meat, such as B. a flank steak to make stuffed flank steak.

More on steak: The best cuts and how to cook the perfect steak

When preparing meat with a boning knife, you should use a standard grip and hold the blade against the meat for long strokes. You should also avoid a “sawing” motion and instead use the length of the blade to make long, gentle strokes while pulling meat away from the bone.

Knife Knowledge 101: How to Use a Boning Knife

The utility knife

Kitchen knives range from 4 to 7 inches, making them longer than a paring knife but shorter than a chef’s knife, but still a solid all-rounder in the kitchen.

Some utility knives have a serrated edge that requires an awkward sawing motion when cutting meat. A straight-edged utility knife like you would expect from premium manufacturers like F.N. Sharp, clean cuts without compromising the visual aesthetics of food.

Utility knives can also be used for cutting fat and removing skin, as well as slicing smaller cuts of meat. These knives are also great for slicing charcuterie for a charcuterie board. You can even use them for small fish fillets or slicing chicken breasts.

Knife knowledge 101: Top uses for a kitchen knife

The bread knife

The bread knife is another versatile tool that home cooks keep handy. With its serrated edge, the bread knife can perform a wide variety of tasks.

As the name suggests, bread knives are used to slice crusty loaves of bread without crushing the delicate interior. Other uses for this handy knife include slicing tomatoes, melons and certain types of cake – but a bread knife could theoretically be used to slice meat too.

Although most professional chefs would never recommend it, a bread knife can also be used as a substitute for a straight cutting knife when carving cooked meats with a hard outer crust, such as a prime rib or brisket.

More on Prime Rib: The Best Prime Rib Recipe and How to Cut It

In most cases, the serrated edge of a bread knife can tear and lacerate meat when used for slicing, especially sharp serrations, so you’ll want to make sure your bread knife has the right edge before you slice it into your beautifully prepared piece of meat.

For example, use a wider serrated knife like the F.N. The sharp bread knife not only reduces crumbs and tearing when slicing bread, but also allows for cleaner meat slices and better juice retention.

Knife Knowledge 101: How to Use a Bread Knife

The carving knife

Carving knives have slender blades with sharp, pointed tips. The design is to reduce resistance when you move the blade back and forth. These knives are primarily used for carving ham or leg of lamb, but are also great for poultry (like that Thanksgiving turkey you look forward to all year).

It is important that the blade of your carving knife is long enough. Otherwise you will end up with unevenly cut meat. When using a carving knife, it’s best to steady your meat in place and carefully cut from top to bottom to avoid injury.

Since the main task of a carving knife is to carve meat, it is not an indispensable knife for every home kitchen. Depending on the size of the meat, you can achieve the same results with a sharp chef’s knife or utility knife—both of which are included in most kitchen knife sets.

The splitter

Cleavers, commonly called “meat cleavers,” are among the largest knives that professional chefs have in their tool kits. These knives have a wide, strong blade and are used for a variety of tasks. As their size and shape suggest, cutting meat is one of their main uses.

Given the larger portion sizes these knives are best suited for, most home cooks will not find this knife essential in the kitchen. There are also certain meats, like a whole roast duck, that require you to use the cleaver in a way that works more like a chef’s knife. However, in professional settings where whole animals are prepared, a hatchet is useful for tasks such as chopping through bones. The key is hitting the bone with the top third of the blade to allow more leverage if it doesn’t go all the way through.

Three tips for the perfect cut

Finally, a few things to keep in mind when preparing your own cuts of meat at home:

Know your meat. Certain types of meat are often easier to cut than others. Knowing the difference can impact the time you spend preparing a dish.

. Certain types of meat are often easier to cut than others. Knowing the difference can impact the time you spend preparing a dish. Freeze your meat beforehand. This may not be common knowledge, but that’s okay. When the water in the meat freezes and crystallizes, it gives the cut texture that makes it easier to slice.

. This may not be common knowledge, but that’s okay. When the water in the meat freezes and crystallizes, it gives the cut texture that makes it easier to slice. Cut against the grain. This means you’re cutting perpendicular to the muscle fibers found in the meat, creating tender pieces that are much easier to chew.

Prep School 101: The F.N. A sharp guide to different cuts of meat

Choose the right knife set for your meals

Most knife manufacturers package their knives in different sets. Individual knives are available from almost every retailer, but a complete set is well worth the investment.

Here at F.N. Sharp, we offer the durability and cutting power of premium Japanese VG10 steel, hammered in 67 layers to reveal a stunning feathered damask pattern – and the sharpest edges on the block.

Knife Knowledge 101: What is Damascus Steel?

Speaking of blocks, here at F.N. you will also find the best knife storage and accessories. Spicy! Crafted from beautiful acacia wood, the F.N. The sharp knife block features a magnetic exterior that allows you to display your knives, while the flexible rods inside give you enough space to keep all your favorite cooking utensils close at hand.

Need a cutting board? We’ve got those too – from our large 24″ x 18″ cutting board, which gives you the space you need to handle all the ingredients that come your way, to our smaller 18″ x 14″ cutting board, the is the perfect size for everyday use and smaller spaces. Made from acacia wood, our cutting boards are specifically designed to keep those knives sharp!

Last but not least, make sure you have the best steak knives for slicing up the finished product! Straightforward and ready for business, F.N. Sharp steak knives are designed to create clean slices of meat to keep all of the flavorful juices intact, making them the perfect option for slicing through a perfectly cooked steak!

Now go ahead and slice through that meat like the chef that you are 😜

More meal prep tips: The best knives for cutting vegetables

Chef’s knife A chef’s knife is the most important knife for amateur cooks. This is the knife you will use for chopping vegetables and most types of meal preparation. This is also the knife that many chefs use the most on TV shows and restaurants. A chef’s knife has a large, smooth blade that can be used to chop up items (like garlic) if needed, as well as slicing and dicing just about anything you might need in a kitchen.

Paring knives Paring knives are well suited for smaller cutting tasks in the kitchen. These knives come in handy for chopping up fruit and small vegetables like mushrooms, as well as any peeling jobs you would do with a knife.

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Serrated Knives Serrated knives have long, thin blades that are serrated on the end to make cutting through bread easier. A good serrated knife will prevent tearing and smashing of bread as you cut it, and is often the best choice for softer fruits and vegetables like tomatoes.

Santoku Knife A santoku knife is used for the same tasks as a chef’s knife, but has a slightly different design. The blade is wider and straighter and some cooks prefer it for chopping vegetables and chopping herbs.

Carving knife A carving knife has a long and thin blade with a sharp point. This knife is excellent for slicing large chunks of roast or grilled meat into narrow and even pieces that are easier to serve and consume. The carving knife is a fairly specialized type of knife designed for this specific task.

A knife that’s razor sharp and just the right weight will ensure you chop both faster and more confidently. A quality knife is the kind of kitchen accessory that feels just right once you have it. Because most of us choose a single knife with a generic blade, a variety of specialty blades that serve different functions are overlooked. When it’s time in your kitchen to upgrade to a decent kitchen knife or replace one that has seen better days, there’s a lot to consider to make the right choice. Check out some options below: If you intend to buy a single knife for your kitchen, the most important one for you is polypropylene. The design of the knife makes it a little easier to get thin slices of the vegetables you are working with. This knife can also be used to carve fruit and vegetables. DISCLAIMER: Times of India journalists were not involved in the production of the article.

Preparing food is easier, faster and safer when you have the right tools, but with so many different types of knives on the market it can be difficult to find the one that suits your needs. Without the right knowledge, it’s all too easy to buy a selection of specialty knives that you hardly ever use – meaning you end up languishing with a selection of unused knives at the end of your utensil drawer.

To complicate matters further, knife naming conventions can be seriously confusing as many cutting tools have multiple names for the same style. To help you make sense of it all, we’ve put together a guide to all knife types and their uses, including advice on which knife is best for different kitchen tasks. Whether you’re starting out in the hospitality industry and want to know which knives to invest in, or you’re simply looking to outfit your home kitchen, this guide will tell you everything you need to know. We are discussing:

We also talk about the qualities to look for in a good kitchen knife, including which of our professional chef’s knives is best suited for a specific task. Whether you’re a kitchen novice or a seasoned chef looking to brush up on your knowledge, just read on to learn everything you need to know about the many different types of knives.

The Different Parts of a Knife: Anatomy of a Kitchen Knife

If you want to find the highest quality knife for a specific task, it helps to have a basic knowledge of the different parts of a knife. Here we explain what the individual parts of a knife are called and what function they fulfill. You should note that this is just an overview of the various features you will see on most basic knives: many specialty knives may be constructed slightly differently.

Point: The extreme end of the blade. This is usually sharpened to a fine point and can be used to pierce or score the surface of food.

Blade: The blade is the name given to the part of the knife used for cutting. It is usually made of steel but can also be ceramic, titanium or even plastic.

Edge: This refers to the sharpened portion of the blade used for most cutting work. The sharpness of the knife depends on how finely ground the edge is, and this depends on both the quality of the knife and how often you sharpen it. It can be serrated (like bread knives) or straight.

Point: The front part of the knife edge just below the point is called the point. It is the part of the blade normally used for fine chopping and slicing work.

Spine: The spine is the blunt top of the blade, opposite the cutting edge. The thickness of the spine gives the blade strength: the thicker the spine, the stronger the blade. It is also important to give balance to the entire knife.

Heel: The heel is the bottom edge of the blade, furthest from the point, next to the bolster. It is often the widest part of the blade. This part of the edge is most commonly used when the cook needs more force or pressure to cut through thicker or tougher foods.

Tang: The tang is the unsharpened portion of the blade that connects the blade edge to the handle. The tang is critical to the overall balance, weight, stability and strength of the knife. The best knives are often thought of as having a “full tang”: one that extends from the end of the blade to the handle. In some designs, the tang also functions as a handle.

Handle or Scales: Sometimes referred to as “scales,” the handle is the part of the knife that the chef grasps during use. It can be made from a range of materials and can be straight or designed with finger grooves and other ergonomic features to make it easier to hold. Some knife manufacturers dispense with the handle altogether and instead craft a knife from a single piece of steel so that the tang also functions as the handle.

Bolster: The bolster is the raised area between the blade and the handle. It creates a small space between the chef’s hand and the blade to prevent fingers from slipping onto the blade during the slicing work. It also provides extra weight to help balance the knife.

Grip Fasteners or Rivets: These are the rivets or screws that attach the grip parts to the tang. Less expensive designs can do without the rivets and instead attach the handle to the tang with resin or epoxy.

Butt: The name given to the end of the handle, at the very bottom of the knife.

Forged vs. stamped knives

Before we go into more detail about the different types of knives, it helps to outline the differences between forged and stamped knives. These terms refer to the way the knife is made, and each method has advantages and disadvantages.

Forged Knives

A forged knife is any type of knife that has been forged from a single piece of metal. To make a forged knife, a block of steel is hammered into shape using a powerful press before being ground and sharpened. The handle is then added before the blade is given a final shine and polish.

When forging steel, the shape is altered down to the molecular level, meaning the blade is exceptionally strong. With a forged knife, both the blade and tang are made from one continuous piece of steel, making them strong, durable and well balanced. Our Tramontina, Wüsthof Trident and Sabatier knives are used by professional chefs and chefs around the world for precisely this reason. However, due to the time and labor intensive manufacturing process, they are often more expensive than stamped designs. However, the advantage is that you do not have to buy new knives for many years because they are very durable.

You can tell if a knife is forged by looking for a wedge of steel between the blade and the handle: this is usually a strong indication that a knife is forged rather than stamped.

Stamped Knives

Stamped knives are made from a single sheet of steel, which is then cut into the shape of a blade – a bit like a cookie cutter – using a powerful stamping machine. The handle is then added, and the knife is hardened, sharpened, and polished to produce a sharp edge and smooth finish.

Because they are made from a thinner piece of steel, these types of knives tend to be much lighter than forged knives. The manufacturing process is also much cheaper and quicker, meaning stamped knives tend to be a lot cheaper than forged ones. As a result, however, they’re generally not as good at retaining an edge as forged styles, meaning they usually need to be sharpened more frequently. There is also a greater risk of the handle breaking.

Stamped knives used to have a bad reputation, but nowadays the manufacturing process has been refined and improved so that today there are many brands that produce stamped knives of a comparable quality to forged models. Some cooks even prefer them for their lighter weight and comfortable feel. Manufacturers like Victorinox and Geisser are known for producing innovative stamped knives of extremely high quality, so you can get a lightweight stamped knife with a similar sharpness and durability as a forged one.

A bolster usually indicates whether a knife has been stamped. Stamped knives usually do not have a steel bolster, instead the back of the knife runs directly into the handle.

What different types of knives are there?

There are almost countless types of knives out there with a variety of different uses, and what can be an effective knife for one type of food may not work as well for others. It is therefore important to find the right type of knife for the task at hand. Here we discuss each type of knife, including advice on what types of food and tasks they are best suited for.

Kitchen Utensils: Basic types of kitchen knives

This section introduces the most important and commonly used types of kitchen knives – the ones that no chef, whether amateur or professional, should ever be without. They’ll guide you through a variety of different tasks, so read on to learn the basic cutting tools that should be in every kitchen.

chef’s knife

A chef’s knife — sometimes called a chef’s or chef’s knife — has a long, wide blade with a straight edge. It is widest at the heel and tapers to a finely pointed tip.

What is a chef’s knife used for?

The curved blade of a chef’s knife lets it rock back and forth on a cutting board, making it the perfect tool for chopping and dicing lots of vegetables at once. The wide heel area allows it to withstand more pressure during heavy chopping work, which is useful when slicing thicker or harder foods such as potatoes, onions or parsnips.

A great all-rounder, a chef’s knife is one of the most versatile knives in the kitchen, perfect for everyday dicing and chopping tasks.

utility knife

A utility knife is similar in shape to a chef’s knife, but smaller and slimmer. Some utility knives also have a sharp point that tapers towards the spine to allow for more intricate work.

What is a utility knife used for?

A utility knife works well for chopping up smaller foods and vegetables like shallots. It has many of the characteristics of a chef’s knife but can be a useful tool when working with smaller foods as the utility knife allows for more precise cutting jobs. So if your chef’s knife is a little too big for the job, you should reach for a utility knife instead.

paring knife

A paring knife has a short, slender, evenly sized blade with a pointed tip. It tends to be lightweight to allow for easy handling on delicate jobs.

What is a paring knife used for?

The small but fine paring knife is used for cutting, chopping and slicing fruit and vegetables, but can also be used for a variety of other kitchen tasks. Despite their small size, paring knives make light work of tougher foods like potatoes, while still being maneuverable enough to perform delicate tasks like peeling, trimming, and pitting fruits and vegetables.

bread knife

A bread knife has a long, evenly sized blade with a sharp serrated edge—like a saw. This type of knife is designed for use with softer items.

What is a bread knife used for?

The long blade and sharp serrated edge of a bread knife make it the perfect tool for sawing through all kinds of bread, including crusty bread, baguettes, bagels and buns. This is because the ridged edge allows the cook to cut softer textures without squeezing them out of shape.

Bread knives can also be used to cut cakes with soft, fluffy textures because they can cut through them without deflating the sponge cake or damaging the overall shape. If you don’t have a cake flattener in your kitchen, you can also use a bread knife to flatten your sponge cakes after baking.

The best knives for meat preparation

From huge cuts of beef to tender roast lamb and poultry, meat often requires careful preparation with special tools. So every meat lover should distinguish their boning knife from their cleaver. Here we will discuss the different types of meat knives, including the types of knives that work best for different dishes.

carving knife

A carving knife is a long, slender knife that tapers to a sharp point. A carving knife, sometimes referred to as a paring knife, is one of the longest kitchen knives in the kitchen. Its narrow width means it creates less drag when slicing through food, resulting in cleaner, more consistent slices.

Possible uses of a carving knife

When it comes to serving meats like poultry, pork, lamb, or beef, a carving knife is the best tool for the task as it produces thin, clean, and evenly sized slices. It can also be used to trim larger fruits and vegetables like melons or zucchini that are difficult to cut with smaller or wider knives.

The long, thin blades are also ideal for slicing cakes, as they are long enough to cut perfect slices in one smooth slicing motion.

cleaver or butcher knife

Cleavers – also known as butcher knives – have a flat, rectangular blade. Depending on the purpose, they are available in different sizes. One of the widest and heaviest knives, they sometimes have a hole near the spine of the blade so they can be hung up when not in use.

What is a splitter used for?

A cleaver is used to mince raw meat, either as part of the slaughtering process or to divide it into smaller portions before cooking. The large, heavy design means it can even slice through bone, making it one of the best knives for preparing raw meat.

Because of their bulky size, this type of knife is generally only used for raw meat and not cooked food. The wide, flat, heavy surface of cleavers can also be useful for chopping up garlic cloves or ginger on a cutting board.

boning knife

A boning knife is a slender blade with a very sharp edge, usually tapering upwards to a fine pointed point. It’s fairly short (typically only about six inches) and usually rigid in construction, although more flexible blades are available for delicate meats.

What is a boning knife used for?

A boning knife is the best knife for cutting meat bones and trimming gristle to achieve the perfect joint or cut before cooking. The pointed tip and slim blade make it a great choice for slicing around the bone without ruining the surrounding meat.

The strong, rigid blade can also be used to cut through cartilage. When deboning pork or beef, a slightly harder blade is best, while a more flexible blade is best for poultry. Boning knives are designed to be lightweight and maneuverable so you can count on them being comfortable and easy to use.

The best knives for fish

A fish knife is any type of knife used to prepare seafood and can be used to fillet, descale, and remove bones from fish. Whether you want to cut and dice your own sushi and sashimi, or fry fish whole and on the bone, there are several types of fish knives to simplify the process. The tools in this section are all designed to make preparing and serving the catch of the day easy, quick and safe. If you are looking for table fish table knife information then check out our section on the different types of cutlery knives.

filleting knife

A filleting knife is a long, slender knife with a flexible blade. It has a very sharp edge and a finely pointed tip for piercing skin and enabling intricate bone removal work. It has a similar appearance to a boning knife, but the blade is thinner and more flexible.

What are fillet knives used for?

The slim, flexible blade is perfect for removing bones without damaging the delicate fish meat. They differ from other knives in that they are often used to cut food through horizontally rather than vertically – allowing chefs to cut around the backbone of whole fish to create perfect fillets. Filleting knives are great for all kinds of fish work, so they’re perfect when you want to try lots of new recipes.

salmon knife

Salmon knives have a very long, flexible double-edged blade and are designed for filleting larger fish. Salmon knives are slim and sharp to allow for precise filleting and skin removal, and many designs also have indentations on the side of the blade.

What is a salmon knife used for?

A salmon knife is used to cut, fillet and remove the skin from larger fish such as salmon. They’re slim enough to fit between the skin and meat without damaging the delicate fish, allowing the cook to prepare clean, uncluttered fillets. Because they can be used to create precise fillets, they are very effective in minimizing waste. Many salmon knives also have indentations or indentations along the blade surface that reduce drag when cutting and help keep the raw fish from sticking to the metal.

Santoku knife

Santoku knives—originally called santoku bocho knives, meaning “three uses”—are great for precision slicing, dicing, and chopping. One of the most popular types of kitchen knives in their native Japan, santoku knives have long, slightly tapered blades with a drip tip to allow for more precise, intricate cutting jobs. They usually have indentations along the blade to prevent food from sticking to the metal.

What is a santoku knife used for?

The sharp, straight edges and drop-point tips of santoku knives make them an effective tool for slicing fish. They’re particularly useful when preparing sushi or other raw fish, as the indentations on the flat side of the blade help prevent delicate items from sticking to the metal. The large, wide blade can also be used to pick up and transport sliced ​​food after slicing.

Their utility isn’t just limited to fish, though: Santoku knives make veggies easy, too. They are another great all-rounder and an effective alternative to chef’s or utility knives.

paring knife

While many cooks enjoy preparing vegetables with a chef’s knife or paring knife, those who are serious about their cooking may want to invest in specially designed paring knives. These have been carefully crafted to help you chop lots of vegetables quickly, easily and safely. They can also help you finer chop and dice your favorite vegetables or make ribbons or other toppings.

Nakiri knife

Sometimes referred to as Japanese paring knives, Nakiri knives look like smaller, slimmer versions of a meat cleaver. They are broad, rectangular in shape and almost always hollow-ground, which is very sharp.

What is a Nakiri knife used for?

Nakiri knives are an excellent tool for chopping vegetables. Because of their square shape and straight edge, you can use them to chop all the way to the cutting board without having to rock the blade back and forth: instead, you simply bring the blade down in a single chopping motion. This makes Nakiri knives one of the best tools for larger vegetables that are often difficult to cut, like sweet potatoes or butternut squash.

The deep, flat blade also makes it a great choice for chopping up larger vegetables like cabbage or lettuce. The sharp edge can also be used to cut very thin, even slices, so perfect if you like to garnish dishes with vegetable ribbons.

tomato knife

The blade is typically around 6-7 inches long and they are designed to be lightweight and easy to use. Tomato knives have a rounded blade with a sharp serrated edge.

What are tomato knives used for?

Tomato knives are designed for slicing and slicing tomatoes that require a specialized cutting tool due to their delicate skin and soft, fleshy center. The knife’s serrated edge cuts cleanly through the skin without crushing the soft interior, allowing the cook to create clean, even slices or segments. When slicing tomatoes, many tomato knives are specially designed with textured plastic or rubber handles to provide a better grip while slicing.

paring knife

A paring knife has a short, rigid and slightly curved blade. It usually has a straight, extremely sharp edge.

What is a paring knife used for?

A paring knife is mainly used for peeling vegetables, potatoes and fruit and is also sharp enough to effortlessly cut through tough skins. They have a rigid blade and sturdy, ergonomic handles, both of which help the knife stay in place while peeling, making the process that much safer.

A guide to different types of cutlery knives

The tools in this section are all designed to make slicing your food easier as you eat it. Whether you’re a steak lover or want to make the most of a fish dish, these knives are just what you need for your cutlery drawer.

dinner knife

A dinner knife is the simplest type of table knife and the standard type of knife you use for breakfast, lunch, and dinner every day. They are usually made of metal or stainless steel and often have a very slightly serrated edge to help with tougher foods.

steak knife

A steak knife is a table knife with a serrated edge and a sharp point. This allows the guest to easily move through tough cooked meats, such as beef, at the dining table. B. steak to cut. Nowadays they are also often served with burgers and other large meaty dishes. Sharp, lightweight and versatile, steak knives are a must for any establishment that serves a variety of meat dishes.

fish knife

A fish knife has a broad, flat blade with a sharp, curved edge. This shape facilitates skin removal from cooked fillets, while a pointed tip is often included to aid in removing small bones.

butter knife

A butter knife has a soft, blunt edge and a wide, paddle-like shape that allows the guest to spread butter without scraping up crumbs or accidentally slicing the bread. Perfect for buttering scones, English muffins or bread for sandwiches, butter knives are a must have for any afternoon tea fanatic.

A guide to different types of knife edges

Undoubtedly the most important part of any knife, the edge is what makes a blade sharp. Different types of edges are needed to cut different foods, so we’re going to go through the different types and explain which job is best for each.

Straight edge

The most common type of edge, a straight edge, is also sometimes referred to as a flat bottom edge. It is usually found on chef’s knives, paring knives, and utility knives.

serrated edge

A serrated edge has sharpened grooves and ridges all along the blade, which helps cut through tougher foods. They are also helpful for slicing softer foods without crushing them out of shape. Bread knives, tomato knives and steak knives are usually serrated.

Jagged edge

A scalloped edge has hollow dimples along the side of the blade that prevent food from sticking to the knife’s surface. They are also sometimes called the Granton Edge Knife, after the first manufacturer to patent the design. They are particularly useful when cutting wet or sticky items such as raw fish or vegetables. Japanese santoku blades and salmon knives often have this type of blade.

hollow ground edge

A hollow-ground edge commonly found on Japanese knives tapers down from the center of the blade to create a very fine, sharp edge. This makes them extremely sharp, but also more prone to wear and breakage, and they may need to be sharpened more often. Nakiri knives are almost always hollow ground.

What is the best knife blade material? Stainless steel vs. titanium vs. ceramic vs. damascus steel

The material your kitchen knives are made of can have a big impact on their strength, durability and sharpness, so it can be helpful to learn more about the best knife blade materials before making your purchase.

Each type has its pros and cons, and some materials are better suited to certain tasks than others. Read on to learn everything you need to know about knife materials before investing in a new knife set.

Stainless steel blades

Stainless steel is arguably the most popular material for knives as it offers great durability and resistance to rust and corrosion. The alloy is carbon and iron as a base, and chromium is added to resist stains and give the blade a durable shiny finish. This makes the blades strong, durable and highly stain resistant.

The disadvantage of stainless steel is that there are currently a variety of alloys commercially available, so the quality of the steel can vary widely depending on the supplier. We only stock kitchen knives from professional quality manufacturers such as Tramontina and Scandi, so you can rest assured that any stainless steel knives you buy from us are made from high quality alloys.

Carbon steel blades

Carbon steel is a type of steel alloy made of carbon and iron, without the chromium added to stainless alloys to help them repel stains. High carbon steel is often used to forge knives that require exceptional strength and rigidity, and it can also retain an extremely sharp edge with proper care. This makes carbon steel a great choice for paring knives or cleavers.

However, because they lack the chromium added to stainless steel alloys, carbon steel blades are prone to staining and discoloration, especially when in contact with acidic foods. So if you’re looking for a permanently shiny collection of knives to display, this might not be the right choice for you. However, if sharpness and edge durability are all you care about, you will have trouble finding a sharper knife than one with a carbon steel blade.

Ceramic Blades

A ceramic blade is a blade made from hardened zirconium dioxide. They are non-metallic and non-magnetic, and are sometimes coated with other materials for added durability. They are very light, which many chefs prefer, and are also considered more hygienic than metal models. Another advantage of ceramic is that the blades can be printed with stylish patterns, colors or details like our Zenith ceramic knives, making them all the more impressive when on display.

The main disadvantage of ceramic knives is their fragility: they are more prone to breaking or cracking when dropped than other types of knives, so they need to be handled with care. They also need to be sharpened with special tools since regular whetstones will damage the blades. But with the right attention, they should be an effective cutting tool for years to come.

Damascus steel blades

Damascus steel is made from two or more different alloys that are hammered together to forge a strong steel with an intricate, wavy pattern. Originally invented in medieval Damascus, this type of steel has a long and colorful history, having been used to make knives, swords and other weapons for hundreds of years. This type of metal is extremely strong, durable and sharp, but these days it’s mostly valued for its beautiful looks.

Modern designs can be expensive due to the painstaking manufacturing process, but Damascus steel knives last for years and retain their sharp edges for a long time. As such, they make excellent knives for the serious chef or simply beautiful collectibles.

titanium blades

Titanium, one of the hardest materials on earth, is non-magnetic and highly resistant to rust, making it a great option for pocket blades and dive knives. But it tends to be less sharp and not hold an edge as well, making it less effective as a kitchen knife than steel or ceramic knives. Nonetheless, many collectors will still appreciate finely crafted titanium knives for their stylish dark gray color scheme.

Keep your knives sharp

Ein scharfes Messer ist viel sicherer und effektiver als ein stumpfes. Wenn Sie also Ihre perfekten Schneidwerkzeuge gefunden haben, müssen Sie sie regelmäßig schärfen, damit sie so effizient wie möglich arbeiten. Unsere Auswahl an Wetzsteinen, Stählen und Messerschärfern bietet alle Werkzeuge, die Sie benötigen, um Ihre Klingen in Top-Zustand zu halten, was die Lebensdauer Ihrer Messer verlängert und Schneidarbeiten sicherer und einfacher macht.

Auch die Art und Weise, wie Sie Ihre Messer aufbewahren, kann sich auf deren Schärfe und Lebensdauer auswirken. Wenn Sie sie einfach in eine vollgestopfte Utensilienschublade werfen, können sie anfällig für Rost, Verschleiß und Beschädigung sein, und es ist viel einfacher, sich versehentlich zu schneiden. Daher ist es ratsam, sie in einem Messerblock aus Stahl oder einem Magnetständer aufzubewahren – werfen Sie einen Blick auf unsere Sammlung von Messerblöcken, -ständern und -mappen, um Stile zu finden, die zu jeder Küche passen.

Ein Satz professioneller Kochmesser trägt dazu bei, dass die Zubereitung von Speisen in Ihrer Restaurantküche sicher, effizient und einfach ist, und verbessert sogar die Qualität Ihrer Gerichte. Jetzt, da Sie über die verschiedenen Messertypen und ihre Verwendung auf dem Laufenden sind, können Sie mit Zuversicht nach einer neuen Kollektion suchen. Und denken Sie daran, unseren Restaurant-Wissens-Hub zu besuchen, um eine Fülle von Tipps und Tricks für professionelle Caterer zu entdecken, einschließlich Ratschlägen zur Eröffnung eines Restaurants, der Einstellung von Personal, dem Erwerb Ihrer Alkohollizenz, der Reinigung Ihrer Großküche und vielem mehr!