Different types of Chefs' Knife or Kitchen knives used by Hotel Chef's
The Knife is considered by most chefs to be their most valuable and versatile tool in the hotel kitchen. Proper knife usage and handling begin with good safety practices, all chefs should be familiar with the basic rule for proper knife handling in the kitchen.
The type of knife chosen for a particular job in the kitchen depends upon the type of work being done by the chef. There are a number of different kinds of knives available and used by the chefs and each of these knives is designed for a particular purpose.
Below is the list of the basic type of knives used in the hotel kitchen:
1) French Knife / Chef's Knife:
The most popular all around the knife in the kitchen. It is particularly well designed for general cutting and chopping. Preferred by the majority of the chefs around the world.
With a blade length of 10 inches (260 mm) it is most popular for general work, larger knives are for heavy cutting and chopping and the smaller blades are for more delicate work.
2) Paring Knife:
This knife is small and easy to handle for peeling and coring fruits and vegetables. Its a small pointed blade 2 to 4 inches (50 to 100 mm) long. Used for trimming and paring vegetables and fruits.
3) Boning Knife:
The boning knife is designed to bone out meat, poultry and fish. It is available with varying degrees of blade flexibility to allow for the most delicate fish bone and the harder more resilient bones of large cattle.
Bonning knife is a thin, pointed blade about 6 inches (160 mm) long which is Used for boning raw meats and poultry. Stiff blades are used for heavier work and flexible blades are used for lighter work and for filleting fish.
4) Carving Knife:
This is finely edged knife designed for slicing and carving of meat. A long, slender, flexible blade up to 14 inches (360 mm) long. Used for carving and slicing cooked meats.
5) Bread Knife / Slicer Knife:
These type of knife have serrated edges and are ideal for cutting through foods with a hard exterior and soft interior like for example loaf of crusty bread.
Slicer is long, slender, flexible blade up to 14 inches (360 mm) long. Used for carving and slicing cooked meats. Bread knives are used for cutting bread, pastries, cakes, meat, poultry etc.
6) Cleaver Knife
A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife intended to break down meat, with the purpose of hewing through small to medium bones and gristly connective tissue. A heavy, broad, slightly curved blade. Used for cutting, sectioning, and trimming raw meats in the butcher shop.
7) Chinese Chef Knife / Chinese Cleaver
The Chinese cooks/chefs use a single cleaver shaped knife for performing every task in the kitchen. Chinese Cleaver or Chinese chef’s knife is a thin delicate knife that can easily slices and chops well with height.
8) Nakiri Bocho
This is a Japanese knife which is used for cutting greens and vegetables. Nakiri Bocho knife has a straight blade edge which is suitable for cutting vegetables and greens as the knife goes all the way to the cutting board without the need for a horizontal motion.
9) Kitchen Shears / Kitchen Scissors
Kitchen Shears are basically a pair of high quality, strong sharp scissors. The main uses for kitchen shears/scissors are for example snipping herbs, cutting open food packaging, sectioning chicken and breaking down poultry.
10) Fruit Carving Knife
There is much variety of fruit carving or vegetable carving knife available in the market. Typically used in the cold kitchen by the Garde manger chef for salad carving, vegetable carving, fruit carving etc.
11) Santoku knife / Japanese cook’s knife
A wide-bladed knife that is becoming increasingly popular as a substitute for the traditional chef’s knife. Blades are usually 5 inches (13 cm) or 7 inches (18 cm) long.
12) Oyster knife
A short, rigid, blunt knife with a dull edge. Used by chefs for opening and cleaning of oysters.
13) Clam knife.
A short, rigid,broad-bladed knife with a slight edge. Used by chefs for opening and cleaning clams.
14) Vegetable Peeler.
A short tool with a slotted, swivelling blade. Used for peeling vegetables and fruits.
15 Steel Knife rode.
Even though not a knife, but an essential part of the chef's knife kit. Used for trying and maintaining knife edges (not for sharpening them).
The Conclusion; The Knife is a tool worthy of respect in the kitchen and needs to be handled properly by the chef who uses them. It is said that there is no magic in the knife, no matter its how expensive, type, kind, make etc. it is the person or chef who uses the knife that makes it so valuable.