Classification of kitchen knives

Classification kitchen knives

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Classification of kitchen knives
1. Chef's knife, the blade length is generally between 15~30cm, and about 20cm is the commonly used length. In the case of a lack of knives on hand, a chef's knife can basically solve all the basic preparations. Chef's knife is generally suitable for chopping pork ribs, chicken, duck bones and other hard food, especially suitable for cutting food with some meat.
2. The length of the boning knife is generally between 12 and 15 cm. Because the blade is slender and thin, it is used for deboning raw meat, or for processing poultry and fish.
3. For the auxiliary knife, the length of the blade is generally between 10 and 18cm. The entire blade of the auxiliary knife is relatively narrow and thin, the blade is sharper, and the use is very flexible. It can be cut with various vegetables, fruits, as well as sliced ??and shredded.
4. A paring knife, the length of the blade is generally between 6~10cm. It is mainly used for peeling the skin of fruits and vegetables and carving. At the same time, it can also handle some delicate and trivial things.