Knives

Vital for a large number of tasks, the accomplished cook should have on hand a range of both general-purpose and task-specific knives. These should be kept sharp, and stored in wooden blocks to prevent dulling.

• Cleaver (Western) - the weight of the large flat rectangular blade is heavy enough for cutting through bone and meat joints.
• Chef’s Knife - also known as a cook’s knife, this has a long triangular-shaped blade ranging in length from 15-30 cm. The slightly curved edge enables you to rock the knife for easy chopping.
• Filleting Knife - has a long flexible blade about 20 cm in length. Ideal for raw fish, fruits and vegetables.
• Boning Knife - has a long rigid blade (9-15 cm) curved to a fine sharp tip to make boning meat and poultry easier.
• Serrated Knife - a small 13-cm long knife cuts cleanly through fruits and vegetables. A larger knife is good for slicing bread and cakes neatly and evenly.
• Small Paring Knife - shaped like a chef’s knife but with a blade only 6-9 cm long, this is one of the most useful knives. Because of its size, it has excellent control for cutting fruits, vegetables, meat and cheese, etc.
• Mezzaluna - Italian for “half moon”, a curved steel chopping blade (also called a crescent cutter) with a vertical wooden handle at each end. Used with a rocking motion.
• Carving Knife and Fork - a knife with a long narrow blade is suitable for slicing hot cooked meats; a fluted one with a rounded tip is for slicing cold meats. A carving fork has two long prongs to secure meat during carving. It should have a good grip and may be fitted with a guard to protect your hand.
• Knife Sharpener - a long rod of coarse-textured steel. To sharpen, run the edge of the knife blade along the steel at an angle of approximately 45°.