What knifes do I need in my kitchen?
Chef Knife: Whether you choose steel chef knife, Japanese blue or one made of a different material, the knife will handle close to ninety percent of your cutting food or other stuffs. One that eight to ten inches of the blade is ideal to done this job and give you a lot of great ways to cut food in the kitchen. It is the ideal knife for chopping and dicing, but not skinning meat or vegetables, there are other knives for this purpose.
Paring Knife: This little knife is a great for cutting and grinding of small items where a chef’s knife is too large. This is the ideal knife for potato peel or the fruit, and is not intended for solid foods, such as carrots peeling.
Serrated Knife: Many cooks do not like a serrated knife, because it is difficult to sharpen, and even some experts don’t touch them, which making them disposable. Serrated knife is one that is perfectly suited for cutting bread and food with a waxy surface.
Boning Knife: The boning knife a long thin knife, which is designed to help cut the bones from meat and fish. Many times this knife with a flexible blade to allow you to get all the meat from bones. This knife allows you to cut the meat and really get all the bones. If you need to cut through the bone, this is a knife that will do the job for you.
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