Kitchen Knives - Which knife for which task?

[Origin Unknown]

I have finally invested in some great kitchen knives from Victorinix. Can someone tell me specifically what task each knife is for?

• Steak knife, wavy edge, 11 cm
• Paring knife, wavy edge, 8 cm
• Paring knife, pointed tip, 8 cm
• Paring knife, pointed tip, 10 cm
• Tomato and sausage knife, wavy edge, 11 cm
• Carving knife, 15 cm
• Carving knife, 22 cm
• Santoku knife, fluted edge, 17 cm

[Truckosaurus]

TBH I just use my biggest knife for everything

[21TonyK]

Some knives are designed for a specific purpose like a filleting knife or a ham or salmon slicer but most are generic, the difference between an 8 and 10cm paring knife? Nothing really except 2cm.

You'll probably end up using the fluted Santoku for vegetable prep, the 22cm carver in lieu of a chefs knife (unless its a true carving knife) and keep the small serrated for tomatoes. Everything else will get used when they are in the washing up.

Edit: A large serrated knife is handy for frozen things or bread but serrated knives really just tear stuff up. A properly sharpened straight edge blade is often better.

Edited by 21TonyK on Friday 4th June 15:53

[jodypress]

Truckosaurus said:

TBH I just use my biggest knife for everything

I'm in the same camp other than my bread knife, I use my chef's knife for veg prep and meat and everything in between as I keep it nice 'n sharp.

[oddman]

jodypress said:

Truckosaurus said:

TBH I just use my biggest knife for everything

I'm in the same camp other than my bread knife, I use my chef's knife for veg prep and meat and everything in between as I keep it nice 'n sharp.

Agree if you keep it sharp one decent size chef's knife will do most prep jobs. I've got some Victorian bone handled carving knives which look like a butter knife but are razor sharp and do a great job on a roast.

Exception for prep is game and taking meat off the bone - use poultry shears and filleting knife.

Edited by oddman on Friday 4th June 17:06

[Bacon Is Proof]

21TonyK said:

Edit: A large serrated knife is handy for frozen things or bread but serrated knives really just tear stuff up. A properly sharpened straight edge blade is often better.

Except he didn't get the one serrated knife that he needs; the Victorinox pastry knife.

[zygalski]

Santoku for pretty much everything apart for slicing bread.

[Cotty]

Origin Unknown said:

• Steak knife, wavy edge, 11 cm
• Tomato and sausage knife, wavy edge, 11 cm

The only difference is the steak knife has a pointed end and the other a rounded end. Both do the same thing. I used to keep a Tomato and sausage knife in my desk at work, less temptation to stab people But great for cutting up bagettes, meat, veg, salad etc.

As others have said I just use my cooks knife for pretty much everything at home. Althought I woudn't mind trying the Santoku with the scalloped edge, supposed to stop things sticking to the blade when slicing.

[grumbledoak]

jodypress said:

Truckosaurus said:

TBH I just use my biggest knife for everything

I'm in the same camp other than my bread knife, I use my chef's knife for veg prep and meat and everything in between as I keep it nice 'n sharp.

^^^ that. I only have the two. A massive Gyuto and an Opinel breadknife.