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 Know Your Knives 
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Joined: Mon Sep 13, 2010 1:47 pm
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Post Know Your Knives
Know Your Knives
by: Kathryn Steed





Knives come in all sorts of different shapes and sizes, and it’s hard to know which kind is best for what you’re cutting. Stop referring to your knives as “the big one” or “the small one." Learn the names and uses of all the essential kitchen knives right here and you'll feel like a pro!

Boning Knife

A boning knife has a narrow blade that is about 6 inches long. It is ideal for removing bones from various meats. A stiff boning knife is required for beef and pork, while a flexible one is better for fish and poultry.

Bread Knife

A bread knife has a long blade that is blunt, rather than pointed, at the end. The blade is serrated, making it easy to cut through crusty breads and rolls with soft centers.

Cheese Knife

A cheese knife is used for (surprise!) cutting cheese. It has a unique design in that it curves slightly upward and often has two points on the end. Cheese knives also contain holes in the blade, which prevent the cheese from sticking.

Chef’s Knife

The blade of a chef’s knife usually ranges from 6 to 12 inches. It has the more traditional triangular-shaped blade, which allows the chef to cut various foods by rocking the knife back and forth. The chef’s knife is an all-purpose knife and can handle many different tasks, from chopping vegetables to cutting through bone.

Cleaver

Often referred to as a “butcher knife,” a cleaver is a very large knife with a boxy blade. It's a strong and sturdy knife, designed to withstand hard blows to meat and bone.

Paring Knife

A paring knife is small and has a short (usually about 2 to 4 inches), sharp blade. It is perfect for performing intricate tasks, such as peeling fruit or trimming vegetables.

Peeling Knife

The peeling knife has one of the smallest blades. It is short, narrow, and curves slightly downwards near the end. Its shape makes it perfect for wrapping around rounded fruits and vegetables as you peel them. This kind of knife can also be used for intricate work, such as carving garnishes.

About The Author
Kathryn Steed is a writer and editor for Recipe4Living.com, an ever-growing recipe sharing website. For more articles like this, or for a large collection of recipes, visit the site as http://www.Recipe4Living.com.
The author invites you to visit:
http://recipe4living.com



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This article was posted by permission.


Fri Dec 03, 2010 12:17 pm
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