There are not too many things tools in the kitchen more important than a coke knife.
When working in the kitchen, chefs constantly use a wide variety of different leaves to prepare food.
And in your first few culinary classes, you will probably have to learn to use all the different kitchen knives.
Whether you are a professional chef, amateur chef or budding culinary student, it is incredibly important to know how and when to use each leaf in your arsenal.
That way, you know exactly what tools you will need for each task, making your work in the kitchen much easier and more functional.
And to help you when you discover the joys of the kitchen, we have made a comprehensive list and guide of all the different types of kitchen knives out there.
So read on to learn more.
Forged knives vs stamped knives
The first thing to know about the knife types is how they are made.
With kitchen knives, they are made through a stamping or forging process.
Forged knives are forged from a single piece of steel, which is then hammered, treated and sharpened until it has a razor-sharp edge and is ready for the kitchen.
On the back, stamped kitchen knives are cut out of a large steel plate before being processed.
We strongly recommend anyone looking for high quality knives to choose forged options as they are more balanced, sharper and can last you much longer.
But if you need a quality blade on a budget, you can also try a forged knife as they are generally cheaper.
Types of kitchen knives
When you walk into a professional kitchen, these are the knives you will most likely see;
The cooking knife is the most important tool in the kitchen.
It measures between 9-12 inches and is designed to be an all-inclusive kitchen cutlery.
It is one of the most versatile leaves out there, you can use it to cut meat, vegetables and just about any other ingredient out there.
Western coke knives usually have a curved edge that allows you to rock back and forth as you chop.
Some Japanese leaves also have a faint curve, but many of them have a flat profile.
If you are only planning to buy a kitchen magazine, then we highly recommend getting this as it is the most versatile magazine on the market.
However, remember to get a sharp and durable blade that fits just as well with your hand for optimal performance.
Swiss Army knife
This blade is much smaller than the chef’s knife and measures only about 4-7 inches.
These knives are designed to handle a variety of precise cutting tasks.
Since they are smaller, you can use it to perform tasks that require more knife control.
These are also the ideal leaves for cutting smaller vegetables and ingredients.
Peel a knife
Another important kitchen you need to know about is the cutting knife.
This little leaf is designed to peel vegetables and fruits like potatoes and apples.
They are typically very sharp and can easily slide through a wide variety of ingredients.
On top of peeling ingredients, you can also use this to make small and precise cuts.
Despite being small tools, the knives can easily cut through hard and tough ingredients as they are made of hard steel and have a very sharp edge.
The bread knife is a very important blade to have in the kitchen.
Many chefs and culinary experts will be quick to say that a serrated knife should not be overlooked in the kitchen.
And this is one of the most versatile saw teeth available.
It is long with a serrated edge that can cut through many different ingredients.
As the name suggests, this blade is mostly used for bread as it can easily cut through the crust and bake bread clean.
However, you can also use it for meat and other ingredients as it is long and sharp.
The cutting knife is long with a tapered point.
The blade is also very slim and slightly flexible, which creates less drag when cutting out ingredients.
Cutting knives are best used to create clean and even cuts on meat, but can also be used for fruits and vegetables.
Another good use for cutting knives is for cakes.
Large and wide knives typically have difficulty cutting through bread and cakes, but this one can do the job very well.
The butcher knife is also known as the splitter and is a large and heavy blade used to cut meat.
Slits are flat and rectangular, which is why they stand out easily in a kitchen cutlery collection.
Chefs and butchers use this blade to cut large pieces of heavy meat up.
Since it is a heavy leaf, it can also cut through bones, and therefore split is the right choice for meat processing.
There are many different versions of the splitter such as the Chinese variation that is used almost like a coke knife.
There is also a Japanese version known as nakiri, but it is much smaller and designed to cut small vegetables and fruits.
The boning knife is a flexible, thin and long blade designed to remove meat from the bone.
It is also a good choice for trimming cartilage as the sharpness and flexibility make it very easy to cut the ingredients through.
It is one of the most comfortable knives you will hold in your hand.
However, it takes a lot of skill to remove meat from the bone, so expect to make some mistakes your first few attempts.
And since it has a pointed tip, this blade is great for cutting around the bone without ruining flesh and flesh.
A filleting knife is similar to a boning knife, but is longer, slimmer and more flexible.
These knives are best used for fish and other delicate meats that require intricate bone removal.
If you fillet a salmon or cut a good piece of tuna into pieces, this would be the perfect choice for the job.
Many chefs swap filleting knives and boning knives as they are designed for similar purposes.
The filleting sheet is thinner and more flexible, making it easier to use for delicate ingredients.
But since it’s so thin, it may not be able to handle many of the harder ingredients out there.
In Japanese cuisine, the santoku is considered one of the most important wings.
Santoku is smaller than a coke knife, but is used in a similar way.
First of all, chefs use the santoku to cut various fruits and vegetables into pieces.
However, this leaf is also hard enough to handle meat and other ingredients, which is why it is a favorite among various chefs.
These knives are ideal if you find chef’s knives too big for your hands, and are some of the best knives you can use for fish, meat and vegetables.
Steak knives and dinner knives
Unlike the other magazines we mentioned, steak knives and dinner knives are not used for preparation.
A dinner knife is used in one place, and diners typically use it to smear butter without scraping crumbs up.
Steak knives are sharper and usually toothed.
These wings are used to cut clean cooked meat through, making it easier to eat.
Steak knives and dinner knives are usually available in large sets that allow you to serve food to several guests at a time.
What knives do I need in my kitchen?
If you ask experts, most of them will say that you only need three knives in the kitchen.
Chefs recommend having a chef’s knife, a knife and a serrated knife as a starter set.
For home use, a bread knife would work very well as a go-to-saw knife for any purpose.
These three blades can handle almost any kitchen task out there and would be a great way for you to start building your collection.
Of course, different tasks require different magazines.
For most home cooks, these three knives are more than enough.
But if you are planning to butcher meat, fillet fish and do other delicate kitchen preparation, you may need some of the other knives we mentioned on our list.
And there you have it, a final list of the most common knives you will find in the kitchen.
Now remember that different chefs will have different collections.
Some chefs may have multiple blades in their knife roll, while some do not need as many specialized tools.
If you are a home cook or budding chef, it is very important to learn about all the different knives in the kitchen.
Remember that your knives are the most important kitchen tool, so you need to know how to utilize all the different blades to their full advantage.
And once you have done that, you will find it much easier to work around the kitchen and prepare your ingredients!
Last updated September 27, 2021