Please share

types of kitchen knives and their uses

Choose the Right Knife

As you know the knife is the most important tool in the kitchen. You should  also know the different types of cooking knives and their uses. Without right knife we can’t cut properly and if we can’t cut and dice we there is very little can do. The question is how many knives and which knife we really need. At first you need a quality and sharp knife which will last long. Before you buy a knife hold it your hand and make sure it feels right for you. The secret behind a great set of knives is in the handle. If you are comfortable holding the handle your cutting will so much easier.

Different Types of Cooking Knives for Easy Cooking

As per Gordon James Ramsay, a British celebrity chef you need a heavy duty chopping knife followed by a small paring knife which is brilliant for preparing vegetables and a serrated edge knife for carving and slicing. Those three are the basic knife you need in your kitchen. Below we describe some more knife and their uses for your ease of understanding.

Chef’s Knife

Chef knife is for just about everything. We use it for slicing and dicing vegetables and proteins. It’s the most versatile knife and if you have only chef knife this is the one to go. You can do 90% of the work with chef knife. All your prep work mincing, chopping, cutting through meats it’s all done with this knife. This knife is the king of all knives.

This all purpose knives is great for cutting small and medium sized of vegetables and fruits. It also works well for slicing meats. You can cut with chef knife using rocking motion.

Santoku Knife

Santoku knife has fluted edges. So that what you are cutting does not stick to the knife. So you don’t have to pry it off. You can use it primarily for potatoes, apples and other dense things but tend to stick to the side of the knife. Santoku knife designed to be used up and down in a rapid motion but not built to rock.

Bread Knife

One of the most important things to select a bread knife that has scalloped sharp edges on it. You don’t want a knife is going to tear the bread but one’s going to slice it evenly. This is also called a roast slicer or can also be referred to as a tomato slices. But it will do all those jobs equally well but it’s great for bread.

Bread knife do not really much have a point, but they do have a nice, pretty means serration on it. And that’s actually to saw through thicker crust, without actually smashing the loaf of bread. The wide serrated blade makes the knife idle for slicing breads and cakes. It is also great to use when slicing tomatoes. Because it cuts through the skin easily. You can use a gentle sawing motion for the perfect slices.

Chinese Chopper

A Chinese chopper is used to shred vegetables used in Chinese cooking probably the most important piece of kit you’ll ever have in your kitchen. When you cook in Chinese food is of course you must have this very famous cleaver. Now if you go anywhere in Chinatown, anywhere in Asia that you’re going to see thousands of these. The Chinese almost believe that the cleaver is more important than love family or passion. It is the most essential part of your entire makeup over here we call them choppers. The beauty about having a chopper is the fact that you can do absolutely everything with kitchen preparation with it. You can do slicing to dicing to scoring, smashing, crushing, edging, scooping. Literally one piece of quick of equipment does everything in the beauty about the chopper.

Steak Knife

A steak knife is used to cut steak typically at a dinner table. As you see they are smaller so they are easier to handle and got a little bit of a serrated edge so that you can cut through the meat. Steak knife uses highly sort of special occasions. Steak knives are not everyday knife.

Tomato Knife

Tomato knife exclusively for cutting through tomatoes. It is serrated to get through the skin and the meat and also pronged to grab the tomatoes in case for some reason you don’t want to touch it with your hands. This is a everyday knife.

Carving Knife

A carving knife can be also called a slicing knife and it is used for slicing large cuts of meat or fish. It is also called salmon slicer or ham slicer. The blade is 12 to 16 inches long and finished with a rounded or pointed end. It is used to slice ham finely or even slice salmon. You can even slice a round cake or a large cake. It is somewhat similar to a fillet knife, but it’s longer and a little bit less flexible.

Paring Knife

A paring knife is small knife with a sharp blade that is usually three to four inch long. It is easy to handle and works well for peeling and coring foods. The blade is typically thin and narrow and tapers to a point at the tip. Paring knife is the smallest knife and the best knife for cutting cherry, tomato or just something real small. If you are cleaning shrimp, this is the best knife.

Paring knife is the mini version of chef knife and that is really versatile. The big difference is that you typically use this knife in your hand rather than on a cutting board. It’s main function is to remove or pare away peels or pits from fruits and vegetables. You can also use it to trim and add detail work to foods.

Serrated Knife

A serrated knife has a sharp edge and saw-like notches or teeth. It is five to ten inches long, as an average. Serrated knife are difficult to sharpen, therefore many chefs spend less on serrated knives and buy new ones more often. A serrated knife with a long blade is used to slice through food that is hard on the outside and soft on the inside, such as slicing through a hard crust of bread. A serrated knife with a short blade is intended to be used for slicing fruits and vegetables.

The best thing is to cut bread or sandwiches. When to get a really ripe tomato you must grab this knife. It will keep you from smashing it and it’s probably one of the sharpest knife in your kitchen because you almost never use it. The serrated knife is primarily used for slicing bread as it has teeth which enable it to really grab onto the hard crusty surface of the bread and slice it easily.

Utility Knife

Utility knife also known as petty knife. The Utility knife is a small light-weight knife, which has a blade that is longer than a paring knife, but shorter than a chef’s knife. This knife is generally four to seven inches long. Utility knife used for miscellaneous light cutting.

Utility knife size-wise it is between the chefs’ knife and paring knife and the blade is straighter and narrower. It is idle for small tasks that require more precise work like trimming broccoli or green beans. You could use it in your hands like with a paring knife or cutting board using a rocking motion.

Boning Knife

Boning knife can recognize by its shape. It has a long thin blade of five to six inches long. It is quite flexible somewhat and it has a narrow blade. This is the perfect knife to go and follow bones and to go through joints. The tip of the knife is perfect to remove silver skin and to work between muscle groups following connective tissue.

Boning knife generally uses to break down proteins. It is thin and sometimes they are flexible. The reason they are flexible is so that when you are taking protein off the bone it can bend around to cut around the bone.

Boning knife is used to either as a slicing motion or sort of more in a dagger motion either pulling toward or pushing away. Tip of boning knife is very important because tip can get in between joints of bones.

Boning knife blade is a thinner blade but it’s a firm blade, it’s a steady blade. Because of its shape, its enable you to get right into the joints of animals and also to get right along the bones of different animals.

Slicing Knife

Slicing knife is fairly dull surprisingly and they are going to have little pockets, or the scallops also known as the Granton Edge, up the entire length of it.

The slicing knife has scalloped little edges called grantins which prevents the food from sticking to the knife when slicing. This blade is used for slicing roasts primarily, gravlax or anything large where you want a thin slice.  

Fillet Knife

A fillet knife consists of a thin flexible blade. It is usually six to eleven inches long and it is used for filleting fish. Thanks to the flexibility of the knife, you will be able to cut into the fish and follow the backbone and remove each fillet of the fish. You will also be able to remove the skin of the fish, but this will be put into practice during out fish course.

The fillet knife is used primarily with filleting fish. This filet knife has an extremely flexible blade which enables us to get right along the spine of the fish so that you don’t leave any fish meat behind.

Cleaver Knife

A cleaver knife has a wide rigid blade. You see it’s not flexible at all. It is about six inches in length, which tapers to a sharp edge. The tool is used to chop, shred, pound or crush food ingredients. You may use it to crush garlic or to pound a chicken breast for example. The blade of the cleaver is thick, heavy and well-balanced with a beveled cutting edge to chop easily. A hole is typically on the top for hanging.

Turning Knife

We use the turning knife to make a very specific cut called tourne. So we will use the knife to turn vegetables to give them a barrel shape for decorative purposes. You may turn potato, carrots, zucchini and many other vegetables.


The name says it all, peelers are used for just that, peeling fruits and vegetables. In French it is called couteau econome, which can be translated as saving knife. Indeed the two facing blades remove the necessary amount of skin preserving most of the flesh. The blades can be stationary or swiveling. It is said that stationary peelers are best to peel zucchini or carrots, rather than moving blade peelers or swiveling, will be good to peel round vegetables such as potatoes or turnips.


Hone or steel use for is to make our knife seem sharper. So you want to take your hone and your knife.


Kitchen knives are the most important tools in your kitchen that we have already told earlier. It is very important how you are maintaining your knives. We know some people that replace their knives every few years and good quality knives you should have for 10/20 years. It’s on the way they are maintained.

We believe that you have enjoyed by reading this article on different types of cooking knives and their uses with picture  given below. Hope it will help you to get the right knife for your kitchen tasks.

different types of cooking knives and their uses

Leave a Reply

Your email address will not be published. Required fields are marked *