There are many different types of knives out there, and that’s easy to see even when ordering a set since there are so many different types and styles of knives just in that one complete set. While most basic at-home cooks will only need a few basic knives to meet all of their needs, it’s always worth seeing the sheer amount of options that exist and knowing that maybe getting a little bit better and faster around the kitchen means picking up one more specialty knife that will actually come in useful.

While no one article could list all the many different knives out there, read on to learn about many of the most important styles of cooking knives and which ones might add some extra function to your kitchen and cooking place.

The Chef’s Knife

Chef's KnifeThe Chef’s knife is arguably the most important of any kitchen knife, and one that you expect to find in some form in every single person’s kitchen. The chef’s knife tends to be much larger with a straight, firm, flat back and a large sharp cutting blade on the front. This allows pressure to be put down woodcuts with the hand in this knife should be able to tackle the largest cuts of meat, vegetables, and anything else that needs to be cut. Barring the cleaver, this will be the largest knife in any kitchen set and we the backbone of any knife set a chef uses.

Utility Knife

The utility knife tends to be a very popular mid-size knife that can be used for a variety of functions. Whether you are looking for an easy way to slice fruit, trim the fat off of a roast, or further cut down some already sliced pieces of meat or vegetables, the utility knife is going to be your tool of choice.

Most people have a favorite large knife, which is the chef’s knife, and then most people have a favorite medium-size knife which is almost always the utility knife. This specific style is extremely durable and versatile hence its name.

Paring Knife

A paring knife is an often overlooked member when it comes to various styles of cooking knives. A paring knife tends to be small, with the blade often smaller than the handle it is attached to, but this design is for a reason. It allows full and exceptional control over the cut, especially when cutting small fruits and vegetables.

Click here to learn more useful information about knives.

Carving Knife

The carving knife tends to have a long but thin blade, very sharp, made specifically for its ability to slice through meats like chicken, turkey, and others. A carving knife can go through meat, skin, fat, and the sometimes tough connective tissue that can’t quite be eliminated through full cooking. The carving knife won’t see nearly as much use as a utility knife or chef’s knife, but it is a very useful and popular choice for people looking to get the most out of a limited set of knives.

Bread Knife

This is one of those knives that has a long circular blade, often with a long serrated edge all the way up. This knife is pretty much only used for slicing loaves of bread, but it is very efficient at being able to slice through without getting caught up in the texture of the bread, which makes it impossible for many larger and sharper knives to cut through efficiently.

Steak Knives

Steak knives come in many different forms from straight and sharp to serrated blades kept extra sharp at the end of an otherwise butter knife type of look (people who have bought CutCo knives will be familiar with this type of look). These are good all-purpose sharp knives, especially for cutting meat or tough vegetables on the plate.

Butcher Knife

A butcher knife isn’t as big as a chef’s knife, but it’s larger than a utility or carving knife. The design and weight of the blade allow for heavy cutting into meat or certain types of large fruit and vegetables. These are solid knives that tend to be extremely effective at the cuts they are designed for.

Buy Based On Use

The most important thing when buying different types of knives is to remember to buy based on what you actually use and what will prove to be the most useful for you in your kitchen.

Additional Resources

Read More