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Know Your Knives & Upgrade Your Culinary Skills

Mankind began using knives at least two-and-a-half million years ago. Over the years it has evolved to suit a variety of kitchen tasks. Here is a list of popular types of knives that will help you cut your meat and vegetables artfully.

Tomato Knife: This is a small size knife with serrations on the edge and often a forked tip that makes slicing tomatoes very easy.

Fillet Knife: Member of the boning knife family and is used to cut or slice of boneless meat and fish. Typically,these knives come in lengths ranging from 15 to 28 cm (6 to 11 in).

Granton & Santoku Knife: The blade of this knife has a row of indents or scallops on both sides which helps in releasing air pockets between the food and the blade. As it prevents food from shredding and tearing, this kind of knives are used to cut moist or clingy food, such as fish, cheese, fruits and vegetables and some type of meats.

Spatula Knife: Also known as frosting spatula or palette knife, it is especially used in baking for spreading a substance onto a flat surface, such as frosting on a cake. It is also used for applying spreads onto sandwiches in bulk.

Slicing Knife: Thin and sharp, this knife is for cutting meats and large vegetables without losing too much of the juice. It helps in making thin cuts and even slices, and retaining the fluids and flavours intact.

Cleaver: It is a large rectangle shaped knife, similar to a butcher knife. It is mainly intended for chopping meats with bones and for cutting through the tough, dense connective tissue of joints. Cleavers are the largest and heaviest of kitchen knives.

Peeling Knife: This has a long handle and short blade with the edge curving upwards. Thisknife is ideal for peeling, cleaning or shaping fruits and vegetables, especially for decorative garnishing of dishes.

Chef’s Knife: This knife is a must in all kitchens. It an all-purpose knife, designed for cutting, chopping, peeling and other kitchen tasks. It is used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

Now that you know the power tools in your kitchen, you are all set to become the Executive chef from the Sous-Chef of home.

Bon Appetite!!!

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