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Knives
Duration:
3:10
Level:
Easy
A chef is only as good as their knife skills, but having the top tools in their knife bag can really help. Here, Chef Rosendale offers a "Knives 101" of sorts; a rundown of the knives every chef should have in their bag. As our credo goes, "Skills sold separately."
Knife Types
Pairing Knife
A bird's beak paring knife is great for easily maneuvering around vegetables and crevices in your food.
Filet Knife
Filet knives are great for fish. They are very flexible, which makes it easier for you to slice through fish and around bones.
Boning Knife
Boning knives are perfect for butchering meats such as brisket, pork and lamb.
Bread Knife
Bread knives are great for bread but also work well for soft fruits and vegetables such as kiwi and tomatoes.
Glestain Knife
The Glestain slicing knife is for slicing and carving meats. The dimples along the blade prevents meat from sticking to the knife for a smooth cut.
Chef's Knife
The chef's knife is your all-purpose knife. This knife is great for chopping fresh herbs and vegetables.
Santoku Knife
This Santoku knife is ideal for cutting starchy vegetables or soft cheeses that tend to stick to your blade.
Steel/Honer
Your steel or honer is for keeping the edge on your blade and sharpening your knives.
Knife Types
Pairing Knife
A bird's beak paring knife is great for easily maneuvering around vegetables and crevices in your food.
Filet Knife
Filet knives are great for fish. They are very flexible, which makes it easier for you to slice through fish and around bones.
Boning Knife
Boning knives are perfect for butchering meats such as brisket, pork and lamb.
Bread Knife
Bread knives are great for bread but also work well for soft fruits and vegetables such as kiwi and tomatoes.
Glestain Knife
The Glestain slicing knife is for slicing and carving meats. The dimples along the blade prevents meat from sticking to the knife for a smooth cut.
Chef's Knife
The chef's knife is your all-purpose knife. This knife is great for chopping fresh herbs and vegetables.
Santoku Knife
This Santoku knife is ideal for cutting starchy vegetables or soft cheeses that tend to stick to your blade.
Steel/Honer
Your steel or honer is for keeping the edge on your blade and sharpening your knives.
Rich Rosendale, CMC
I am passionate about sharing culinary knowledge and inspiring others.
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