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Preparing food is easier, faster, and safer when you have the right tools, but with so many different types of knives on the market, finding the one that suits your needs can be tricky. Without the right knowledge, it’s all too easy to buy a selection of specialist knives you hardly ever use — meaning you end up with a selection of unused knives languishing at the back of your utensil drawer.
To complicate matters even further, naming conventions for knives can be seriously confusing, with many cutting tools having multiple names for the same style. To help you make sense of it all, we’ve compiled a guide to every type of knife and their uses, including advice on which one is best for different kitchen tasks. So, whether you’re starting in catering and want to know which knives to invest in, or simply want to kit out your kitchen at home, this guide will tell you everything you need to know. We’ll discuss:
Parts of a kitchen knife
Forged vs stamped knives
Essential kitchen knives, including paring, bread and cook’s knives
Meat knives, including butcher, boning and carving knives
Fish knives, including salmon, fillet and santoku knives
Vegetable knives, including tomato, peeling and nakiri knives
Cutlery knives
Knife edges, including serrated, straight, hollow ground and scalloped
Knife blade materials: stainless steel vs titanium vs ceramic vs Damascus steel
Throughout, we’ll also talk about which qualities to look for in a good kitchen knife, including which of our professional-quality chef’s knives is best for a specific task. So, whether you’re a kitchen novice or a seasoned cook looking to brush up your knowledge, just read on to find out everything you need to know about the many different types of knives.
