What is the name of the knife you use to do most of the cutting?

Question

Is there name for it? Ive been using a steak knife for all my cutting.

Answer 1

The first and most important knife you MUST have is what is usually called a "chef's knife," or "cook's knife" (makes sense, doesn't it).

These kitchen knives are basically all purpose. Chop, dice, mince, slice ...all with a chef's knife.

These knives come in different lengths: 6, 8, 10 and 12 inch blade lengths normally. The length of the knife's blade you have or purchase is very important. The longer the blade, the heavier and more difficult it may be to use. I am a small handed cook so I am most comfortable using an 8 inch chef's knife.

A paring knife is a smaller knife with a sharp blade about three to four inches long. The blade is thin and narrow. It works great for peeling and coring.

A serrated knife has a sharp, saw-like edge which is semi-narrow and thin. The blades of a serrated knife vary from 5 to 10 inches long.

The one you should have should be at least 8 inches long so you can cut bread and carve with it. The shorter versions are mostly for cutting fruits and vegetables.

Those are the "BIG THREE" of kitchen knives. I will mention one other that I personally use alot. This kitchen knife is usually called a "santoku knife."

It is similar to a chef's knife with a wide blade that has a long straight edge curving up slightly at the end. But the santoku knife has a wider, thinner and shorter blade so I can cut smoothly and precisely through vegetables that may "resist" a thicker blade. I also use this kitchen knife for chopping, dicing, and slicing foods into narrow or fine pieces when I am sauteing.

Answer 2

Well, the knife I use to do most of my cutting is called a Chef's knife (or an all-purpose knife). However if you want something similar in size and shape to a steak knife go for a serrated paring knife.The best suggestion I can give you if you are using a steak knife for your food preparation is to go buy a three knife set from your grocery store, you will find you will use them alot more then you would think and it should help build your love for cooking!

Answer 3

Steak knife, yes-it cuts good and fast if you know how to use it--but for small cuts you need a pairing knife.

Answer 4

I had a nice vegetable knife honed to a wonderful sharpness over decades and then put it over a sharpener and it's lost its edge

Now I use my meat knife that is as old but missed out on the sharpener bit.

A properly sharpened knife will cleanly cut through the skin of a tomato on the first pass without undue pressure

try it

Answer 5

Depending on what I'm doing, I either use a paring knife for small chores or a utility knife for bigger tasks.

Serrated knives are good for some things, but they tear the heck out of tomatoes and other soft-skinned vegetables. You may not notice it visually, but you do lose a lot of juice and flavor that way.

Answer 6

Any chef will tell you the same thing, a 10" chefs knife. If I had a choice of one knife to bring to a deserted island it would be that.

Answer 7

a chef's knife is one you chop w/ on the cutting board; a paring knife is what you use in yoru hand, mainly, to cut up mushrooms or strawberries, and sounds like what you're using a steak knife for!

Answer 8

My favorite knife to cut with is named "Emma", but I am the only one allowed to call her that. She's an Emeril Lagasse Chef's Knife but doesn't like to be boxed in by labels.

Answer 9

if it is only for your meat products it is a boning knife......then you have a utility knife for small jobs of cutting ...then you have the french knife or called chefs knife...which is the most common of all knives in the cultery....but there are many for each particular job....but if your buying a knife for all around use get a ches knife...10 ich blade...

Answer 10

I use a Hatchet or a Meat Cleaver.A regular knife as it's called.Of course I am crazy.And Thank god I have a computer instead of my Axe!But then again Lizzy Borden was

a cousin of mine .Makes me hungary for a rib or a thigh.