Many cutlery sets in the market serve different purposes. Maybe one might even have them at home and have no idea what each its function is. As there are varieties in the market, it is essential to know how each is used. Understanding the many sorts of kitchen utensils and knowing how to engage them may bring up a new and evolved world. Moreover, culinary sets like the Wusthof knife make a lot of difference.
A good kitchen knife should have exceptional features like ultra-sharp blades and precise touch. Their comfortable and exceptional quality should make a lot of difference in the culinary world. Different types of knives serve various purposes in the kitchen. Similarly, there are varieties of brands with different types of knives. However, it is very significant to know about the types of knives before going into the various brands.
So read on to know about the various chops and chop-chops.
Straight blade knife
It has a more straight blade with little indentations that let food glide off easily. It’s also quite versatile, like a chef’s knife, and may be used for mincing, cutting, and slicing vegetables and cheese. It can serve many purposes, like a chef’s knife; both are excellent all-around knives.
Knife for the chef
It is something that every skilled cook will tell you is a must-have. It’s perfect for cutting and dicing fruits, veggies, and herbs, as well as meat, poultry, and fish; one may chop a range of other foods. The blade is normally 8 to 10 inches wide and has a circular point. Avoid using it to peel little vegetables (it’s too big to be accurate).
Knife for carving
A slicing knife comes in handy after preparing a large chunk of meat such as beef, hog, or roasted duck. They’re narrower for accuracy and longer for cutting through thicker materials. They may feature dents on the blade’s side for each slice to be cut and released from the clutches. When peeling vegetables, a sharp utility knife is useful. However, paring knives are occasionally preferable.
Knife for deboning
The blade of a knife used for boning is exceedingly thin and flexible, tapering to a sharp tip. It’s engaged mainly to debone meat cuts more quickly and efficiently, resulting in less waste. Other knives struggle to cut through strong muscles, tissues and thicker joints, but this knife can. Always remember to cut circularly around the bones rather than through them. They are used to quickly separate the meat from the skin while removing the fish’s skin.
Knife for paring
Paring knives are an excellent example of how the size of a knife is not always a choice criterion. The little piece of cutlery has an extraordinarily thin and razor-sharp blade. It peels with delicacy.
Knife for steak
These knives are preferred for eating than for cooking, especially steaks. They are durable, sharp and can even cut through costly steaks like butter with ease. They are available in pairs and have a jagged or straight edge.
Kitchen shears are a huge collection in the Wusthof knife group and are used to chop salad greens and open the packing like the tin foils off the processed foods. Try to use the shears to cut the jarred goods — canned eatables like tomatoes and chillies. The blade edges are held at an accurate angle before being dragged into the stone to sharpen it. More tools, such as a serrated blade, meat cleaver, peeling knife, can even be used to sharpen things, giving an amateur cook more control over the sharpening process. It is also used to cut food bite-size chunks.