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 also compare German knives and Japanese knives, two of the most popular styles of kitchen knives.

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. It has a short, thin blade that curves slightly at the tip, and it can fit easily in the hand for precise control. The blade length ranges from 2.5 to 4 inches .
• Cleaver: This is the largest and heaviest type of knife, and it can be used for breaking down meat, bones, and dense foods. It has a thick, rectangular blade that 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 that can be used for slicing thin pieces of meat, fish, poultry, cheese, and bread. It has a long, narrow blade that can glide 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 knife, carving knife, fillet knife, oyster knife, santoku knife, and more.

Each type of knife has its own advantages and disadvantages, and it is important to choose the right one for the job.

German Knives vs Japanese Knives

One way to categorize kitchen knives is by their origin or style. Two of the most popular styles are German knives and Japanese knives, which have some distinct differences in their design, quality, and performance.

German knives are known for their durability, strength, and versatility. They are made from high-carbon stainless steel, which is resistant to rust, stains, and corrosion. They have thick, heavy blades that can handle various tasks and foods, especially hard ones like bones and nuts. They have curved edges that allow for rocking motions when cutting. They have full tangs, which means that the blade extends through the handle for balance and stability. They have ergonomic handles that are comfortable to hold and easy to grip.

Japanese knives are known for their sharpness, precision, and elegance. They are made from high-carbon steel or Damascus steel, which are harder than stainless  steel but more prone to rusting and chipping. They have thin, light blades that can cut through foods with minimal effort and resistance. They have straight edges that allow for slicing motions when cutting. They have partial tangs or hidden tangs.

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 most 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!