
A Crash Course in Commercial Cutlery
If you work in a commercial kitchen, you know how important it is to have the right tools for the job. One of the most essential tools is a good set of knives that can handle various tasks and foods.
But what are the different types of knives used in commercial kitchens, and what are their uses and functions?
In this blog post, we will answer these questions and more!
Types of Knives Used in a Commercial Kitchen
There are many types of knives used in a commercial kitchen, but some of the most common and important ones are:
Chef's Knife
This is the most versatile type of knife, and it can be used for chopping, slicing, dicing, mincing, and crushing various foods.
It has a long, wide blade that tapers to a sharp point, and it can rock back and forth quickly for fast cutting.
The blade length ranges from 6 to 12 inches, with 8 inches being the most popular size. A chef's knife is also called a cook's knife or a French knife.
Utility Knife
This is a smaller and narrower version of a chef's knife, and it can be used for cutting small to medium-sized fruits, vegetables, meats, and breads.
It can have a straight or serrated edge, depending on the task. The blade length ranges from 5 to 9 inches, with 6 inches being the most popular size .
Paring Knife
This is the smallest type of knife, and it can be used for peeling, trimming, coring, and slicing fruits and vegetables.
Its short, thin blade curves slightly at the tip, and it fits easily in the hand for precise control. The blade length ranges from 2.5 to 4 inches.
Meat Cleaver
This is the largest and heaviest type of knife. It can be used to break down meat, bones, and dense foods.
Its thick, rectangular blade can chop through tough materials with force. The blade length ranges from 6 to 12 inches.
Boning Knife
This is a specialized type of knife that can be used for removing bones from meat, fish, and poultry.
It has a narrow, flexible blade that can bend around bones and joints without damaging the flesh.
The blade length ranges from 5 to 7 inches.
Slicing Knife
This is another specialized type of knife for slicing thin pieces of meat, fish, poultry, cheese, and bread.
Its long, narrow blade glides through foods smoothly without tearing them. The blade length ranges from 8 to 14 inches.
These are some of the most important types of knives used in a commercial kitchen, but there are many other types as well, such as bread knives, carving knives, fillet knives, oyster knives, santoku knives, and more.
Each type of knife has its advantages and disadvantages, and choosing the right one for the job is important.
Substance Over Style
It's important to outfit your kitchen with a quality set of basic knives, like the six varieties described above.
Avoid "gadget" knives and gimmicks. Get very comfortable with these workhorse knives, and you'll find you can do almost anything with them.
Even seasoned chefs with huge knife collections will often do most of their work with a few basic "go-tos," like chef's knives or utility knives.
Coming Up...
We hope this introduction has been helpful. We plan to publish at least two more cutlery articles in the coming month to cover the parts of knives, types of steel, and how to sharpen and maintain your blades. Stay tuned!