KNIVES - A KNIFE FOR EVERY REASON

Some might wonder why there are so many different shapes, sizes, and styles of knives. You have your stamped or forged, full tang or partial tang, carbon steel or stainless steel (which is carbon steel combined with another metal to make the steel harder and relatively stainless). Then you have your different types of knives to include paring, boning, fillet, carving, chef, bread and more. Confusing? Let me try to clean up some of this confussion.

When a knife is made, it is usually stamped out by a machine or forged by human hands. The forged knife is the type that has the heavy bolster above the handle and below the cutting edge. This extra metal give the knife more weight and balance. and makes it easier for us to use the knife properly.

The metal used to make knives varies somewhat. Most all knives start out with high carbon steel. There was a time when all knives were just carbon steel. Carbon steel is easy to sharpen but also dulls quicker. (See blog on Knives - Care & Maintainance). Carbon steel knives also discolor easily. Cut a tomato and the acid from the tomato will darken the blade. They also rust if not properly maintained. Carbon steel knives need to be washed and dried immediately (actuakky a good habit to use with any knives). Letting a carbon steel knife air dry will allow it to discolor or rust. Never, never put a carbon steel knife into the dishwasher. That will cause instant rusting. If your carbon steel knife does discolor or rust, wash it then apply a paste of comet or ajax type cleaner with a cork. That's right, a cork. Apply the paste with the cork to the blade using circular motions. This will restore a satin shine to the blade.

Many chefs believe that the best type of knives to use are forged ones. The increased weight will make it easier to use the knives properly. But why some many different sizes and shapes. Well, there is a set purpose for each type of knife.

Peeling: Blade curves inward and is only about 2.5" to 2.75" long and is used for peeling fruits and vegetables.
Paring: Usually 3" to 4" long used for paring, peeling and slicing small fruits and vegetables.
Serrated Tomato/Utility: Usually 5" long and used to cut tomatoes, croissants, salami, etc.
Boning Knife: 5" to 6" long and used to separate meat from bone, cooked or uncooked.
Utility: 5" to 7" in length and used for many small cutting, peeling, slicing, chopping and carving jobs.
8" Carver: Used for carving medium sized roasts and fowl and cutting large vegetables and fruit.
Slicing: Usually 9" or 10" in length (but can be longer) and used for carving larger size roasts, turkey etc, and for cutting large cakes.
Chef's/Cook's: 6", 8", or 10" (or larger). Used for chopping and dicing. The knife handle is rocked up and down with one hand while the fingers of the other hand rest slightly on the back of the blade, towards the tip.
Bread: 8" or 9" and used for cutting bread or other kinds of soft food with a tough skin or crust. Do not use for cutting meat or fish with a bread knife as it will not produce an even slice.
Cleaver (meat): 6" blade for chopping through joints and bones.
Sharpening Steel: 9" to 10" long and used for honing the knives. Straightening those little saw teeth that give knives their sharpness.

Remember, use the right knive for the task and keep those blades sharp and your knife chores will be easier and safer.