A chef’s knife has a typical shape that comes to mind when you think of a “kitchen knife”. It has a nearly 90% stake in kitchen work, and it is safe to say that you can cook virtually all dishes with this knife, whether a home or a business. The blade length is about 20cm to 23cm, and the width is generally about 3cm.
Depending on the shape, it is divided into German and French styles, represented by Henckels, Wusthoff, and Messermeister, and gathered at the tip in sharp arcs with blades. In contrast, Sabatier and other French types have linear tapers with reduced thicknesses in the longitudinal direction of the conductor at about the same rate.
Paring Knife
a commonly thought transition is a knife that is smaller in overall size than a chef knife for easy handling and is used to trim vegetables, peel fruits, or slice pieces.
Peeling Knife
It is a knife specialized in removing the wick of fruit.
Skinning Knife
The blade is short, and the width of the knife is wide so that it is easy to peel off. In the United States and Europe, where hunting is spread as part of leisure sports, there is some intersection with hunting knives.
Boning Knife
This knife is usually used to bone the meat. It is generally called a bone knife. The blade was thin and long and curved toward the back of the knife. It takes a lot of strength and is very sharp. It is difficult to see in a broad set of household knives and is mainly used in butcher shops.
The proper way to use a knife
When handling a kitchen knife, the kitchen knife is used “vertically upright.” The knife handle is wrapped and held the grip near the root of the blade, where the handle meets the handle with the index finger and thumb and the handle firmly with the remaining fingers. Those who do not know how to have a knife properly sometimes grab only the hold of the blade, making it challenging to use a knife carefully. Of course, if you are used to using a knife, there is no problem if you hold it comfortably if your hand hurts.
The wrong way to use a knife
Suppose the blade is not used vertically; the probability of slipping and injury increases. It is wrong to hold the knife as if it is wrapped around the entire handle or to stretch your index finger and hold the knife naturally with the remaining finger on the back of the knife. The latter method makes bone sashimi, where the blade must be laid down and cut. It is not a method used in general cases.