Quote:
Originally Posted by Aganab
Why so many knives?? :O
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That's... not that many. o.O Each knife has a specific shape reflecting its use. Using the right knife means a lot less work!
- Grapefruit knife: blade that curves to the side for cutting grapefruit away from the peel
- Santoku: mainly for cutting up veggies, the angle and narrowness of the blade is good for quick sharp cuts
- boning knife: Long, thin, flexible blade makes it good for getting the bones out of fish and poultry
- meat cleaver: thick heavy blade makes it good for cutting up large pieces of meat
- paring knife: blade is shaped kind of like half a crescent moon so it fits nicely along vegetables and fruit for peeling them
- Carving knife: long and thin for cutting thin pieces of meat
- Steak Knife: Serrated blade helps cut cooked steak into neat chunks-- they'd actually want a set of them, because each person eating steak would want one
- Bread Knife: Long blade with very close together serrations helps cut bread smoothly without squishing it flat
Guess who's slightly fanatic about using the proper knife for the proper job. ^^;
---------- Post added 04-18-2014 at 09:45 PM ----------
Oh! missed tomato knife. >.> Those are super thin and super sharp, so they won't bruise the tomato when they cut it.