If you are a kitchen lover, you know that to achieve the ideal dish you need the perfect tools. And when it comes to cutting, your knife set is a must. What should you take into consideration? The most important thing is its morphology and the type of edge. That is why today we are going to present you what are the types of basic kitchen knives that you need according to their use.

Do you know what the big mistake in the kitchen is? Use the same knife for everything. Remember that cutting fillet is not the same as peeling a pumpkin, slicing bread, so each element needs a certain cut provided by the type of knife to choose its length and shape. Let’s go by part!

Knives Types

Paring Knife

It usually has a blade of about 9-10 cm and a very sharp point. It is ideal for peeling vegetables or fruits as well as being able to make all kinds of small and fine cuts with it.

Chef Knife

Known as a chef’s knife, it has a versatile use, it is used to chop greens and vegetables as well as to chop meat and fish. It usually has a wide leaf of about 20 cm.

Fillet Knives

Fillet knives with a long, thin and flexible blade, ideal for filleting meat or fish in a clean way.

Pestle Knife

With a thin, curved blade, this is the ideal knife to remove the bones in a piece of meat, as often happens when a chicken is chopped and the breasts are removed.

Ham Knife

It is perfect for cutting ham or large pieces of meat. With a very sharp point, it has a very long, thin and flexible blade to facilitate proper cutting.

Salmon Knife

It is a knife very similar to the ham knife only that its tip is rounded. In addition, the blade has alveoli to make it easier for the cuts of food not to stick.

Bread Knife

When it comes to cutting bread, look to serrated-edge knives for perfect pieces with ease.

Santoku Knife

The dream of Japanese cooks or chefs! The shape of its leaf is very characteristic since it has a flat base, a rounded tip and a length of between 12 and 20 cm. It is used to cut, chop or slice vegetables, fruits, meat or fish.

Cheese Knife

We love cheese and all its diversity of flavors! There is a wide variety of knives, depending on the characteristics of the cheese that we want to cut: if it is going to be a soft, hard cheese or that it falls apart easily. In this sense, we have knives with a smooth blade, with perforations in the blade, cheese cutters and laminators.

How To Keep Knives In Good Condition?

You already know what types of kitchen knives are ideal for your collection! Now we ask you: do you know how to maintain them? Follow these tips:

• -After using the knives, wash them immediately to avoid excessive contact with food.
• -Don’t leave them submerged in water for a long time, as the water can damage the metal.
• -To wash the knives use a neutral or slightly alkaline detergent, avoid products that contain chlorine as they damage the steel and take away its natural shine.
• -If you wash the knives in the dishwasher, place them blade side down in the cutlery baskets, remove them when the cycle ends and dry them with a cloth.
• -To avoid corrosion, do not leave the knives wet, always dry them with a soft and absorbent cloth.