The knife is the most important piece of equipment for a professional chef in the kitchen. There are various type of commercial kitchen knives that are required by a chef to do his mojo in the kitchen. But here are the most important ones that one should not miss if planning to get into the commercial kitchen business.
Common Commercial Kitchen Knives
Cook’s Knife or French Knife are the other terms used of this knife. Originally created to dismantle beef, this knife is an all-purpose knife with curved edges. While it servers for Mincing, dicing and slicing of vegetables, it can also be used for chopping bones, making this knife one of the best in all commercial kitchen knives. So the strength of this knife is its small size and multi-purpose utility. Its size ranges from 6 inches to 12 inches. The standard size for this knife is 8 inches.
Serrated Utility Knife
Also known as Bread Knife, this knife has saw-like blade that is helpful in cutting things, with rough top and soft or squashy from inside. There primary use is for cutting fibrous foods like tomato, peaches etc and breads. One advantage of this knife is it doesn’t require frequent sharpening. But if you decided to sharpen this tool, it requires special equipment to do that. So all in all, it require very less or minimalist maintenance. The size of this knife usually ranging from 6 inches to 10 inches.
Most Popularly known as Butcher Knife, is a large, rectangular knife used to cut thick pieces of beef and chicken with one of two shots. The material used to construct this knife is the softer steel which prevents the breaking of this knife and increases its life period. Its broad blade and heavy weight helps to maintain the momentum. Its ideal size is 7 inches.
This knife is also an all-purpose knife, just like the chef’s knife, but smaller in size and ideal for peeling, removing seeds, de-veining shrimps and other works that requires precision. It is an ideal choice for the preparation of vegetables, fruits and seafoods. This is the most handy knife out of all commercial kitchen knives. Its size ranges from 2.5 inches to 4 inches.
Generally known as Boning Knife, this knife is mostly dedicated to fillet and fish preparation. It is used for delicate meat like fish which requires precision and delicacy while slicing. Cutting the perfect slices and de-boning is the primary use of this knife. The size of this knife ranges from 6 inches to 11 inches.