What is the most used knife in the kitchen?

A chef’s knife (sometimes called a chef’s knife) is the most important knife in your kitchen. It has a broad blade between 6 and 10 inches long and is primarily used for chopping, although it can be used for anything you want. The blade of a classic French-style chef’s knife curves upwards towards the tip.

What is the 5 most common knife used in cooking?

Whichever way you slice it, you need several types of kitchen knives in your arsenal. We’ll take a look at five common options—the slicer, mini santoku, serrated tool, bread knife, and chef’s knife—and break down when to reach for them to make eating easier.

While knives are suited for different tasks, they all have one thing in common: They should act as an extension of your hand. Try a few knives to see if you like the handle, weight, and length. Comfort is key because, as the saying goes, “The best knives is the one you use.”

Once you find your blade pet, promise to keep it sharp. This makes prep work safer as it requires less effort on your part. You don’t want to force the knife when cutting because the blade can slip and injure you. Let the blade do the work – that’s why you want a knife in the first place.

When to use a serrated utility knife

Every home cook will use a utility knife. The blade is generally 5 to 6 inches, which is shorter than the average bread knife, but a serrated knives is still a great choice for small loaves. The sharp teeth cut through bagels and bagels—as well as delicate fruits and vegetables like tomatoes, peaches, and summer squash—without crushing them.

A serrated utility knives will also be your go-to tool for slicing salami and thick-skinned citrus-like oranges and grapefruit. Bakers love it for slicing delicate cakes and quick bread like banana bread and leveling cake layers.

When to use a paring knife

This little guy is a big helper in the kitchen. It is the right choice for peeling, slicing, and delicate knives handling. Grab it when you’re peeling a baked potato or preparing an artichoke. Use it to peel strawberries, trim Brussels sprouts, or segment citrus. It is also suitable for creating shrimp or slicing smaller foods such as garlic and ginger.

Since peeling and peeling are often done by hand, you want to make sure the handle is comfortable and the blade is the right size to feel agile and dexterous. A 3 to 3.5-inch blade works well for most tasks. It should also have a balanced weight for cutting board use.

When to use a Santoku knife

The Japanese-style santoku knife has a flat blade that makes it ideal for working with meat, fish, and vegetables. The flat shape is similar to a cleaver and is designed to allow for efficient chopping. Santoku knives also have a gentle blade angle that provides clean, thin slices. It’s a great choice for grinding herbs with a wide blade that makes it easy to pick up ingredients from the cutting board. The Santoku is recognizable by its indentations on the blade, which reduce resistance when chopping and also prevent food from sticking to the blade.

Santoku knives are often smaller than chef knives and have an even weight distribution so they can appeal to users with smaller hands. The mini santoku—4 to 5 inches compared to the 6 to 8 inches of the full-size santoku—has the advantage of working in the paring knives area while providing more chopping options.

Reach for a santoku when you need to thinly slice starchy foods (read: stick to the blade) like potatoes. It’s also a great choice for preparing onions, as it’s good for dicing and transferring vegetables to the pan. Try it when slicing beef for a stir-fry or avocado for toast.

When to use a bread knife

Chewy rustic loaves, fluffy sandwich bread, crunchy sourdough, homemade focaccia: A bread knife benefits everyone. The long blade and serrated edge allow you to slice bread without breaking or tearing it. Look for a blade that is roughly 8 to 10 inches so you can scoop large loaves.

Keep in mind that the goal is affordable options: Because bread knives are hard to sharpen, you’ll eventually need to welcome a new knife into your kitchen. But while they’re with you, you’ll be using them for pies and tomatoes—and even for slicing roasts if you don’t have a paring knife. Bread knives also work for veggies like butternuts. They can easily peel off tough skins and often provide the blade length you need to get through a large squash.

When to use a chef’s knife

Ah, the chef’s knife. Sure, it’s great for chopping, dicing, and slicing. But the clever design of the classic chef’s knife really fulfills its function. The graceful curve allows you to swing the herbs for a fine grind. The wide blade can be used to crush garlic for chopping or olives for pitting. The fine tip is useful for thinly slicing shallots before dicing and for cutting between joints in meat. The long blade – an 8-inch blade is fairly standard, but some are up to 10 inches – means you can prepare big heads of lettuce, cabbage or cauliflower. A chef’s knife is also good for peeling watermelon and slicing chicken. It’s an all-rounder that every cook will use again and again.