Reminiscent of a small cleaver, with a similar oblong-shaped blade, a crinkle cut knife has a more delicate purpose in life and is used to produce those little retro crinkles on fruit and veg. Without the right knowledge, you could spend money on knives you don’t need or end up with low quality when you do need something professional. As well as variations in style, material and quality, all knives are best at specific tasks, whether that’s chopping vegetables or filleting fish. The right blade for one job might not be suitable for others, so it’s essential to have a set that you can rely on for a range of different applications. They will help you prepare food safer, faster and cleaner than before, and significantly enhance the quality of your meals. We’ve already described a steak knife, and most of us are probably familiar with those, but what about a fish knife? Fish knives are wide and flat and were traditionally provided to help remove small bones and the skin of the fish. This small knife with a smooth, short blade is a kitchen essential. You’ll use it for chopping and deseeding chillies, coring and slicing fruit, chopping herbs, and trimming veg. It’s ideal for those jobs that require a sharp point and a smaller blade. Although it’s also called a vegetable knife, you can use a paring knife for jobs like deveining prawns too.

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While our next selection of knives is a little fancier, you still don’t need to be honing your butchery or fine-dining skills to appreciate them. Although these kitchen knives may look more advanced, they’re useful and practical knives for every home cook, from beginners right through to budding professionals. Alongside knives for preparing and serving food, there are also several variations of standard cutlery knives available. The most common is a simple dinner knife, of course. Used in almost every meal (and not just dinner), this knife is usually made from stainless steel. While designs vary, it often has a gently serrated edge for cutting through food. The heel is the bottom, lower edge of the blade itself. It is sometimes the widest point of the blade and comes into play when an extra force is needed during chopping or slicing. While it doesn’t have a fancy name, the cleaver is another essential if you’re into butchery. It’s an old-school classic often used to cleave through meat and bone. But knives are just knives, we hear you say? Not true. Every kitchen knife is not made equally. From forged to stamped knives, stainless steel to ceramic, serrated to a straight edge, there is a massive range of designs, styles and materials to choose from. We all may think we know what a kitchen knife is. Still, there’s a world of difference between your standard dinner knife and the kind of razor-sharp Japanese blade that can slice open a can.

While the ultimate decision comes down to you and your kitchen’s needs (see our buying advice below), people also ask what the best knives on the market are? This sometimes comes down to east vs west. Japanese knives have a reputation for being the finest quality, with thinner, lighter, yet more delicate blades. In contrast, western knives (German knives are among the most highly regarded in the west) are known for their strength and durability. Kitchen knives. Where would we be without them? Well, nothing would get chopped or sliced for starters, and we’d all be eating much more significant portions. But kitchen knives do much more than that of course. In fact, they may just be the most essential utensil in your kitchen. From food preparation to serving, if you want to treat produce with respect and create the most delicious meals, then you need the correct knife for the job. Creating your Bosch ID will give you access to PRO360, the official service app for Bosch Professional. PRO360 is available both as a desktop and mobile application, and allows you to register tools, extend product warranties or guarantees, and more.

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We’ve gone into detail on several key topics relating to kitchen knives in the sections above. Still, there’s always room for some more general tips, golden rules and facts. It’s generally recommended to hand wash knives with hot water and soap, ensuring they are always dry when not in use. However, most blades are suitable for dishwashers. If you use the latter, it is said you should also sharpen your knives after every cycle, since cleaning agents can dull the blade. Professional kitchens sometimes wash their utensils at 90°C without washing-up powder to avoid wear and tear. A serrated edge made up of small ridges and sharpened grooves for sawing can be used to cut through denser produce. Interestingly, serrated blades are also useful for slicing through soft foods that may get crushed out of shape with too much force. This is why a tomato knife has a serrated edge. You’ll also commonly find a serrated edge on a bread knife and a steak knife – two everyday favourites. A long, supple blade for filleting and skinning fish, this is the tool you’ll need if you’ve ever wanted to buy a whole fish and give filleting a try. It’s used in a sweeping action, but it’s also sharp enough to slice through flesh, remove the skin and cut away any bones. You can also get a knife specifically for salmon called (you guessed it) salmon knife.Easy and simple, the cross chop is an excellent technique for fine chopping. Placing the tip of your knife on the chopping board, raise the blade to an angle of around 20 degrees. Then, raise and lower the handle of the knife repeatedly while keeping the tip of the knife on the board. Once done, use the blade to sweep your finely chopped ingredients to one side. At Bosch we are always striving to improve our products and services and value your opinion. Can you help us by answering this brief survey? Our second Japanese knife on the list, Nakiri are vegetable knives with a rectangular, cleaver-like shape and a very sharp, straight edge. Other vegetable knives to look out for include a tomato knife (with a serrated edge to get through the flesh) and a peeling knife (an old school alternative to peeling tools). But where do you start when there are so many different types of kitchen knives out there? There are lots of shapes, sizes and materials, as well as chopping techniques, knife maintenance and more, to think about. The world of kitchen knives might seem like the domain of professional chefs. The names, terminology and sheer volume of options may even feel a little intimidating. But don’t worry, we’re here to sharpen up your skills and broaden your knowledge to whatever level works for you. Specially designed for deep cuts around bone, ligaments, and muscle, the narrow, sturdy, dagger-like boning knife is essential for butchery and deboning meat and fish.

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This may sound more like the kind of blade you’d get in an armoury and actually, you wouldn’t be wrong. That’s where Damascus steel comes from. Nowadays, we have less need for swords and much more of a use for fine kitchen knives of course. Still, Damascus steel remains in high demand thanks to its exceptional quality. Did you know that your local butcher might offer a knife sharpening service? It’s worth asking, as most experts recommend taking your knives for a professional sharpening every once in a while. Especially if you’re an enthusiastic home cook and your blades are in regular use. It may seem counter-intuitive, but a sharp knife is safer than a blunt one. Blunt knives make mistakes, they are more likely to catch or slip, and you’ll end up applying extra force to them, which can also increase the chances of an accident.The king of kitchen knives and a chef’s best friend. The chef’s knife is a large, broad, all-purpose knife that’s equally at home chopping and dicing as it is preparing meat and hard vegs like potatoes and onions.

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Before we explain the difference between a Santoku and a chef’s knife or how to use a mezzaluna, let’s start with the everyday essentials. After all, not all of us are whizzes in the kitchen who fillet fish and trim the meat from bones. Every kitchen deserves a good set of knives. The more passionate you are about cooking, the more exciting it is to learn about different kitchen knives, how to use them, and which ones are worth spending a little extra on. Of course, not every kitchen will need the full range of knives we’ve listed above. The golden rule is to choose the type and quality of kitchen knife for your cooking and food preparation needs. Blades made using Damascus steel have an unmistakable mottled pattern, which gives it a stunning appearance. This comes from the fact that it uses two or more alloys, often both hard and soft, forged together to create a blade that’s sharp, strong, and durable. No wonder the process has been used to make swords, knives and other weapons for hundreds of years. Suppose you’re only looking to furnish a new kitchen or refresh your utensil drawer. In that case, you’re more likely to ask what knives every kitchen should have as standard and what are the most commonly used kitchen knives? Well, you’ve come to the right place. Keep reading for our rundown of everyday kitchen knives and how to use them.This is nothing to do with taste. It’s the part of the blade that fits in the handle, contributing to the weight, balance and durability of the knife. The tang can also effectively act as a handle in specific designs. Knives with ‘full-tang’, where the metal runs from end to end, are considered most balanced.