There is a huge variety of professional cutlery specialized for different tasks for ultimate efficiency in the kitchen.
Forged versus Stamped
Forged blades are forged to the general shape by hammering the hot steel and then ground to the final finish. Forging makes steel stronger. The shaping of the steel molecules during the forging process results in a blade that is less flexible. As a result, these knives keep an edge for longer.
Stamped blades are made from a sheet of stainless steel. A machine stamps out the shape of a knife, similar to a cookie cutter. The handle is then added and the knife is sharpened and polished.
Knife Handles
You can choose between composition handles and wood handles. The choice is between the practical maintenance-free nature of composition or the beauty and softer feel of wood. Most professionals choose composition handles because they require no maintenance and are more dishwasher safe.
Forged versus Stamped
Forged blades are forged to the general shape by hammering the hot steel and then ground to the final finish. Forging makes steel stronger. The shaping of the steel molecules during the forging process results in a blade that is less flexible. As a result, these knives keep an edge for longer.
Stamped blades are made from a sheet of stainless steel. A machine stamps out the shape of a knife, similar to a cookie cutter. The handle is then added and the knife is sharpened and polished.
Knife Handles
You can choose between composition handles and wood handles. The choice is between the practical maintenance-free nature of composition or the beauty and softer feel of wood. Most professionals choose composition handles because they require no maintenance and are more dishwasher safe.
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Boning Knife
A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Boning knives are used to separate meat from bone with a blade specifically designed to cut meat easily and closely follow the bone. Boning knives typically feature long blades that are highly maneuverable for getting in-between meat and bone. Narrow flexible blades are better suited for poultry and fish while a stiff and sometimes wider blade is better suited for pork and beef. -
Butcher Knife
Butcher knives can slice very thin portions or large slabs or raw meat. The butcher knife is the basic tool to break down large pieces of meat into smaller cuts. Butcher knives are standard parts of any knife collection. As the name would imply, this thick-bladed knife is used for cutting large cuts of meat in an effective manner. Getting a clean cut through any piece of meat is a technique to master - because if it takes too much effort to cut into your meats, they will bruise. A sharp butcher knife preserves the integrity of the meat. Your meat dishes will have more uniform texture than before, because you dont need to apply significant force along the cutting edge. In the end, a well-made butcher knife will help you prepare better dishes of steak, pork, chicken, lamb. -
Bread Knife
Bread knives have a fine serrated edge designed to cut through the breads crust without crushing the soft interior. Bread knives are usually between 6 to 12 inches long, and their tips are generally blunt and sometimes even rounded off entirely. The large serrations of the bread knives allows the operator to slice into bread with the minimum of downward pressure, preventing the crushing of the delicate interior of bread during the process. Most bread knives use for slicing bread in the kitchen have long blades of between 8 to 12 inches long, although some straight blade models of five-inch blades are also available for ideal placing on tables for customers to slice their own bread. -
Chefs Knife
This is a very versatile knife and can be used to cut, slice, chop and mince many different products. Originally designed to primarily slice and disjoint large cuts of beef, the chefs knife is today the primary general-utility knife for most cooks. Chefs knives generally have blades measuring 6 to 14 inches in length, and width of one-and-a-half inches. The blade of the chefs knife widens as it gets closer to the handle, with the wide section of the blade providing better leverage ideal for chopping and cutting up large chunks of meat and tough food products. -
Cleaver
This heavy knife is squared off and strong and is used to chop through meat and bone. The squared-shaped blade of the cleaver is connected to a proportionately short handle, allowing the operator to apply greater force to the meat products. Some cleavers are molded as a single piece through the blending of a metal handle with the blade, while others have a wooden handle mounted onto the blade. The edges of cleavers are especially tough for the purposes of withstanding repeated blows directly into thick meat, dense cartilage and even soft bones. Cleavers are primarily utilized for cutting through thin or soft bones and sinew, as well as through hard vegetables, but the side edge of a cleaver can also be used to tenderize meat, unhusk garlic, and crack things in the shell.