Having the right kitchen knives is essential for any restaurant, bar, catering company, and any other food service provider. These kitchen staples affect the food preparation of each and every dish, so utilizing the right tools to present each item is critical. When cutting, slicing, and chopping fruits, vegetables, and meats, you will need kitchen cutlery that is the correct size and shape. The blade and edge are also key. Below, we will dive into the most common types of knives and when it is appropriate to use them.
Most commonly, boning knives range from three to eight inches in length. With a sharp point and narrow blade, boning knives are implemented when extracting poultry, meat, and fish are removed from bones. While not as thick as some of the other more common kitchen knives, this allows easier precision whenever making deep cuts to separate the meat from the bone. Having rigid boning knives for beef and pork is necessary. However, flexible boning knives work much better for fish and poultry.
With blades from six to ten inches, these knives are either straight or slightly curved in shape. The serrated edges of bread knives cut softer foods like bread and tomatoes without smashing them.
The thick, slightly curved blades of a butcher knife are made specifically to cut through tough cuts of meat. It is critical to find a butcher knife with a slip resistant handle to ensure the slicer has a firm grip while cutting the meat.
When creating thinner slices from a larger piece of meat, carving knives are an excellent choice. Whether you’re cutting a ham, roast, or poultry, a carving knife is the perfect choice.
Ranging from six to twelve inches, chef’s knives can be utilized for a multitude of different cutting options. Ideal for a busy kitchen, these versatile knives are most often used to chop and dice fruit and vegetables. Their sharp blades allow precision with slicing and mincing no matter the food item you are preparing.
While often called “meat cleavers”, this particular type of knife can be used to chop and mince vegetables and crush bulbs of garlic, as well as slicing meat. The large blades make them handy for many applications in a food service kitchen.
The churrasco knife is designed specifically for Brazilian steakhouses. When preparing BBQ, these knives are used to slice thin pieces off of the meat as it cooks. Without a churrasco knife, you cannot efficiently run a Brazilian steakhouse. As a combination of slicing and carving knives, you can cut the meat at any angle with a churrasco knife!
Measuring only three to five inches, a good paring knife is intended to complete intricate jobs such as peeling and coring. Similar to the chef’s knife, paring knives can be utilized as a smaller all-purpose knife within any commercial kitchen.
While knives are some of the most important food preparation equipment a restaurant owner can have, you must be sure of when and how to use them. Any classically trained chef should be familiar with the usage of these essential food prep materials to ensure your food not only tastes fantastic but looks appetizing, as well.
This article was inspired by blog.burkett.com. Check out their site to get other great restaurant tips!