When I got married and started a kitchen I had no idea as
to what to look for when buying knives.
After many years in the kitchen I still don't. I either received a nice set of knives as a
Christmas or Birthday gift or just picked up one here and there if I felt the
need. I do know what a paring knife is
but as for some of the others I simply guess.
Call me a dumb blond but that has been my life with knives.
Now at 64 I've decided it's about time that I learn what
some of these knives are really supposed to be used for. To do this, I went searching and this is what
I found.
The Bread Knife has an 8" blade that is serrated
which allows you to easily cut through breads, bagels, tomatoes, cakes and
other foods with tough exteriors and soft interiors. (Didn't know about the tomatoes and cakes. I've always used mine for bread only.)
The Chef's or Cook's Knife also has an 8"
blade. It's used to chop, dice and mince
foods with the wedge-shape blade. (This one I've seldom used because it's so big. Guess I'll give it a try now that I really
know what it's used for.)
The Paring Knife has a 3 or 4" blade. This knife is comfortable to handle when
peeling and cutting fruits and vegetables or other small items. (This one I use
constantly. I actually use it in place
of just about all of the other knives.)
The Utility Knife has a 6" blade that is thin making
it easy to smoothly slice sandwiches and other soft foods such as fruit and
cheese. (Yep,
you got it. I've been using my Paring
Knife for these tasks.)
The Carving Knife/Slicer has a 10" blade that is
long and thin making it easy to slice cooked meats. (Got this one right. I actually use my Carving Knife to carve
turkey, ham, etc.)
There are many more knives in various shapes and sizes but these are supposed to be the essential knives for all kitchens.
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