Kitchen knives – choosing the right tool

If you often find yourself brandishing a huge meat cleaver to dice a tiny onion, or a breadknife to slice your julienne vegetables, then you’re brave – but doomed to failure! Each kitchen knife has its own specific purpose, and equipping yourself with a good set of knives should help save you valuable time and avoid any nasty accidents!


Carving knives, paring knives, boning knives – how to tell them apart?!

Far from being just for show, each different kitchen knife is designed for a specific task, to make cooking easier and help you make the most of your ingredients. Of course, if you have to choose just two, you should go for a paring knife – perfect for cutting fruit and vegetables as well as all sorts of herbs – and a large cook’s knife that will adapt to anything, from fish to vegetables to meat. The smaller knives include vegetable knives, tomato knives, steak knives and even boning knives (perfect for meat and poultry). While the larger varieties include a long, thin knife specifically designed for cutting and serving salmon, plus the good old carving knife for cutting your roasts and legs of lamb.

Knives for table use include the indispensable steak knife, plus the fish knife with its flat edge designed for lifting and turning fish fillets. Usually shared by the whole table, the butter knife has a rounded tip, while the cheese knife bends back on itself. And although ordinary table knives are often used for dessert, a set of smaller dessert knives is sure to add an extra touch of class to your meals!