Do you know what each knife in your knife set is used for? Do you have a complete set of knives in your kitchen drawer or knife block and find you only use a few of them?
What is the difference between a Chef’s knife and a carving knife. It is time to sharpen up your knife knowledge and take advantage of all those knives! I was compensated by Ergo Chef for this post.
I recently received a complete set of Ergo Chef* Crimson G10 series knives. My first reaction upon opening the box was “WOW” these knives are gorgeous!, but in the kitchen just being pretty doesn’t cut it, so I went to work trying out every knife in the set. These knives are exceptional! I love how they feel in my hand, the perfect balance and weight make easy work of cutting, chopping, slicing and dicing. Top-Quality Engineering with blades made of Precision German High Carbon Steel and handles from The World’s Strongest handle material G10 fiberglass resin in a beautiful wood grain look.
What is each knife in your set made for?
The most important knife in your collection is the Chef Knife.
Chef Knife– this is the most used knife in your collection. A versatile knife used for chopping, dicing, mincing and cutting. Weight and balance are most important with this knife, its got to feel good in your hand.
Carving Knife – Its length and very sharp edge allow for precise, thin slices of meat with ease. Excellent for cutting thin and even slices of meat from roasts and whole poultry.
Paring Knife – a small, light version of the chef knife used for smaller jobs requiring a bit more precision such as peeling, cutting, trimming or making garnishes; small items of food that you hold in your hand.
Bread Knife – this serrated knife is used for cutting hard or soft bread, cake, and delicate produce such as tomatoes.
Utility Knife – a medium sized knife used for finer cutting and more detailed work than a chef knife allows such as cucumbers, shallots, garlic, all your small fruits and vegetables.
Santoku Knife – this Asian style knife is perfect for chopping, slicing and making paper-thin cuts. The Granton edge on the blade helps to release thin slices and sticky food while slicing. The large blade also works great for picking up sliced food.
Nakiri Knife – designed for chopping vegetable and fruit. Shaped like a cleaver, typically you use the knife by pushing straight down to the board with very little push or pull; slicing and mincing with ease.
Steak Knives – made to accompany your table setting when serving meat. A good quality steak knife enables you to cut through meat easily and cleanly with great control.
Poultry Shears – these shears are designed to easily cut through bone and other tough materials. You can also used them as multi-purpose kitchen shears or gardening shears.
Honing Rod – designed to keep all your straight edge knives performing between sharpening. It straightens the burrs you get on your knife edges from regular use.
There is nothing more important in the kitchen than a good quality set of knives. I am very confident that you will be extremely pleased with ERGO CHEF CUTLERY and enjoy them for years. The only set of knives you’ll ever have to buy!
I received compensation for this post by Ergo Chef with complimentary product. All opinions expressed are my own.