Custom Knife Care (Blades&Handles)

A paring knife is usually short and has a thin blade, usually three to four inches in length. A paring knife is used for peeling, cutting, or slicing small items such as fruits or vegetables. This type of knife is also great for making intricate cuts because it can fit into different areas that may be difficult with other knives. Parings are good for creating garnishes like the classic apple fan, which you will see many chefs do at fancy dinners when they make their presentation during the meal time. This sharp little kitchen tool comes Damascus pocket knife in handy whether you’re doing prep work or prepping something else. The chef’s scalloped blade design makes quick work of mincing shallots (and even garlic) while its broad end gets up under skins without tearing delicate areas of the food.

French Knife

A classic French knife that is curved and meant to be used for a multitude of purposes, such as chopping, cutting, or slicing fruits and vegetables. This type of blade is great because it can break down meat into very fine pieces without mangling the flesh too much. The broad end makes this knife good for flattening chicken breasts before cooking them in a pan with some oil and seasoning.

Slicer

The slicer has a long flat edge which allows you to cut through meats like beef roasts or pork loin quite effortlessly, perfect if you’re going to make cuts against the grain so they are nice and tender when served up at dinner time.

Carving Knife

A carving knife is another important tool for any chef—this blade allows you to make nice, even slices of meat like turkey or ham. This knife is straight with a long flat edge that makes it perfect for slicing through meats. The carving fork helps the chef keep their grip on the meat while they slice away at it-ideal if you’re trying not to lose your food when cutting into big pieces. The broad end also lets you hold onto most foods so they don’t slip out from under your fingers and drop onto the floor.

A utility knife is helpful for a chef who is cooking large meals and needs to do a lot of cutting. This blade allows you to cut through vegetables, fruit, or any other food. This knife has three basic parts: