Top chefs consider their knives the most important tools in their kitchen. The demands of the professional kitchen require different types of knives for different types of foods and different cutting tasks.
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Cook's knife
For example, the Cook’s knife, no kitchen is complete without at least one of these manually-operated food processors. It is the most essential of all knives used in the kitchen. For the coarse or fine chopping, mincing and dicing of virtually every kind of food. Perfectly balanced, an extension of your hand.
Paring knife
Another main knife, the Paring knife, is ideal for more delicate work. You can use it to work on items of food while holding them in your other hand. For example, for peeling potatoes or removing their blemishes, for chopping garlic or parsley, for coring peaches or apples, etc.
Bread knife
Other main knife, the Bread knife, enables you to cut hard, thick bread crusts quite effortlessly. You can also use it to cut very fresh bread, cake, water-melon, etc. Its blade is usually serrated and from 5 to 9 inches (13 to 23 cm) long; enough to cut slices from long or round loaves of bread.
Click on the following link to read about other kitchen knives, each with a different function. For example:
- Peeling knife
- Tomato knife
- Steak knife
- Boning knife
- Fillet knife…
http://www.wusthof.com/en/perfect-knife.asp
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Tags: boning knife, bread knife, cook's knife, fillet knife, Kitchen Cutlery, Kitchen Knives, paring knife, peeling knife, steak knife, tomato knife, Wusthof
