Types of Knives

The best chefs know that using the correct knife is key when preparing food. Unfortunately many learn this lesson after completely destroying a beautiful cut of meat or dish. Knowing a few of the most common types of knives and how to use them can help you avoid this common mistake.

Steak knives

Steak knives are used to cut meat and originate from medieval Europe. Prior to World War Two, steak knives needed frequent polishing and sharpening. However, during the war, stainless steel became popular, and steak knives no longer required polishing, though still required sharpening. Following the war, most steak knives began featuring serrated edges. Today, steak knives are the only sharp knives found at a modern table.

Paring knife

Paring knives have blades of 2-4 inches and look like miniature chef's knives, perfect for any job that requires precise work. A good paring knife is made of high-carbon steel with a Rockwell rating of at least 55 and a blade that reaches from the tip of the knife all the way through to the end of the handle.

Carving knife

Carving knives are used to cut thin slices of meat such as turkey, ham or roast. Most carving knives are 8-15 inches and have a round tip to cut around bone or a pointed tip to cut through boneless pieces of meat. Good carving knives sharpen easily and are made from high-carbon stainless steel, with the blade running from the tip to the end of the handle.

Fillet knife

Fillet knives are mainly used to fillet fish. Flexible and thin, they have a handle made of either stainless steel or sealed hardwood and a blade between 6-11 inches. The best fillet knives are made of corrosion-resistant, stainless steel.

A good chef always has a honing steel, also known as a sharpening steel, for keeping knives sharp. A honing steel is a long rod made of diamond, steel or ceramic. When used correctly, it keeps your knives sharp and precise.