Popular Types of Modern Knives

Also Read: Knife Anatomy: Parts of a Knife

1. Serrated Knives

Serrated knives can be fixed blade or cool pocket knives are excellent for slicing vegetables, fruits, bread loaves, fine cheese, and soft meats. The blade is serrated so that the food does not get stuck on the blade like it would on a non-serrated knife. 

This makes it easier to slice through meat and poultry as well as fish fillets. They are also good to use in carving very thin slices of foods such as tomatoes or cucumbers. They can be difficult to sharpen, though they are easy to wash and maintain. 

2. Chef's Knives

Taste and function are the two main concerns with chef's knives. They must be flexible enough to cut through most foods, with a large blade and distal taper that allows access to small cuts. The materials used in making a chef's knife vary greatly depending on the user's expectations of the knife; some people will use a carbon steel blade for its hardness, while others will use a softer stainless steel blade. 

The chef's knife is usually 7-11 inches long and usually has straight or slightly curved blades. These knives are typically sold by weight, though some manufacturers may make them by length.

3. Bread Knife

A bread knife has a long serrated blade. These types of knives are used to cut through bread and pastry crusts, and also for buttering bread or pastry rolls. The large serrated blade will not penetrate the bread's soft interior and will prevent the crust from tearing while cutting. To maintain this tool, it is best to wash it by hand with warm soapy water and then dry it immediately to prevent rust.

4. Carving Knife

Carving knives are used for slicing and cutting meat that is served whole at the table (which saves cooking time). The blade of a carving knife is long and thin in comparison to other MTech knives, so it can easily slice through meats. The blade is sharp, with a smooth edge, which allows it to glide through the cooked meat easily. The knife has a long enough handle so that the user's hand will not come in contact with the hot meat while they cut it.

5. Guillotine Knife

A guillotine knife has a long, straight blade and looks similar to a paper cutter. It is used for cutting large sheets of paper or card stock into precise shapes such as squares and triangles by trimming along scored lines on the paper. Some small versions are also available for cutting coupons or small pieces of sturdy paper for recycling purposes. The blade is sharp and long, to ensure the piece being cut falls into the bin below.

6. Cleaver

A cleaver is an extremely thick knife like a machete knife used for splitting or chopping through bones. It has a large blade with a long handle to insure that the user's hand is kept at a safe distance from the blade during use. 

The blunt edge of a cleaver makes it easier to cut food without ever getting near or cutting a finger or two in the process. The flat side of this knife can also be used as a chopping board, and then cleaned using hot soapy water, dried immediately, and oiled to prevent rusting.

7. Boning Knife

The boning knife is used for cutting meat, poultry, and fish. The blade is narrow, straight and flexible with the sharp point to reach into cuts made by the butcher. The main purpose is to separate meat from the bone by cutting in a sawing motion. These types of knives should be washed by hand after use and kept clean and dry to prevent rusting.

8. Paring Knife

Paring knives are small, compact blades with short handles that are good for detail work (peeling an orange, removing blemishes from fruit). They are not strong enough or long enough to do heavy chores such as chopping vegetables or bones. They are also good for cutting very thin slices of items such as cheese, herbs, and fruits.

9. Santoku Knife

The Santoku knife, also known as a "Western chef" knife, is an all-purpose knife that combines the sharpness of a chef's knife and the versatility of a utility knife. Although it looks like a smaller version of a Western chef's knife, this Asian cook's knife has two blades and is lighter in weight making it easier to maneuver. The blade has a straight tip on one end and a curved tip on the other. 

For slicing or chopping purposes, use the straight edge to make thin cuts while slicing through meat or fish fillets easier. Hence, it can be your fillet knife. To cut around bones with the curved edge of this blade, slightly bend the handle before applying pressure against the bone.

10. Slicing Knife

The slicing knife is designed for cutting thin slices of meat, fish, and vegetables. The blade is thin, light, and flexible and may also be serrated. To slice as smoothly as possible, the user should hold the slices in contact with the table while cutting them; this will avoid nicking or tearing the food. 

Smaller models are also available to slice through small pieces of food such as onions or mushrooms. Slicing knives are often used by solo chefs and can be used on a daily basis to cut simple ingredients while preparing meals in advance.

11. Utility Knife

A utility knife has a sharp point that can be used for pricking the skin of potatoes, peeling fruits, carving designs in vegetables, and slicing smaller items such as bread or herbs. These types of knives are small, so they should never be used to cut large amounts of food; this could result in a loss of control over the knife.

How to Use Different Types of Knives?