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.
Hospitality Guide(For All Department information)
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