4 Must-Have Types of Knives for Cooking

4 Must-Have Types of Knives for Cooking

We know what kitchen knives are for professional chefs and cooking enthusiasts. They are not just tools to cut meat, vegetables, and fruits into pieces. The knives are your instruments. They’re the representation and the portrayal of your lifestyle. We’re right, right? Well, here at Danaak & Co. we live and breathe kitchen knives. And so, we want to share with you a simple guide about the essential knives for cooking. The 4 must-have types of knives for cooking are a chef's knife, a butcher knife, a boning knife, and a paring knife. Let’s hop in and discuss all!

Chef’s Knife because you can’t live without it

A chef's knife is THE multi-purpose kitchen tool. You can use it to slice, dice, and chop almost any ingredient with precision. As you know, a chef's knife usually has a sharp point - that’s a must. It also has a prominent edge that presents a sloping curve. Now, about the shape and the length of the blade - it can vary, there is no right number. What you should look for in a chef’s knife is the feeling that it’s an extension of your body when it's being used. You and the knife should feel like one. We’re getting deep here, so let’s move on to its use cases. 

two chef's knives with blades facing to the left on a gray background

Copenhagen Carvers Chef's Knives

So, you already know that from all the types of knives for cooking, a chef’s knife is the most versatile one. But what are the common uses for it? Well, here are a few to keep in mind:

  • Cutting meat
  • Dicing vegetables
  • Slicing herbs
  • Chopping nuts

And, one uncommon use case that we love so much is using the flat side of the knife to crush the garlic. 

Well, that’s all you must know about a chef’s knife. Or maybe we forgot one more thing - make sure to learn how to hold and properly a chef’s knife so you don’t hurt yourself or shorten the knife’s life. 

Butcher Knife because you love meat

If you’re one who loves and cooks meat a lot, then you and your kitchen deserve a butcher knife. It’s one of the most needed knives for butchering animal carcasses. Let’s say you have a large piece of meat that you need to portion off into smaller cuts. Well, what are you gonna do without a butcher knife? 

It’s said that butcher knives are mostly used by butchers, hunters, and professional chefs, but it’s a myth. As a home cook and cooking enthusiast, you need one too! After all, holding a butcher knife, using a butcher knife, staring at a butcher knife – you feel powerful!

a butcher knife with a curly tip of a blade facing to the left on a gray background

New York Neat Butcher Knife

Now let’s get technical. Butcher knives usually feature a straight edge and this is what helps to easily slice through meat without tearing or shredding the product. The blade length ranges in size. It goes from 5" to 12”, with 8" to 10" being the most popular size range.

Boning Knife because again, you love meat

Then comes the boning knife. If we were to describe boning knives – these have long, thin, flexible blades with sharp tips to make piercing meat easier and, let’s not forget, safer. Now, removing meat from the bones might not be your favorite task, we’ll be honest, it’s not ours. But, with the right boning knife, it’s not so bad!

The blade of a boning knife is designed to cut through ligaments and connective tissue which makes it easy to remove raw meat from the bone.

three boning knives with blades facing to the left, on a gray background

Now we all know that our knives must be very sharp when we use them – remember, a sharp knife is a safe knife. And this is especially true when it comes to boning knives. These have to be extremely sharp. 

Bonus tip? The tougher the blade of your boning knife, the longer it will maintain its sharpness.

There are different types of boning knives you can choose from:

  • Curved – excellent for removing fish skin in one swipe, filleting a quail, etc. 
  • Straight – great for removing large chunks of meat, such as beef.
  • Flexible – perfect for intricate jobs, cutting round lighter corners, and difficult shapes.
  • Thin – excellent for traveling through the flesh with less resistance, causing less harm to more delicate meat

Paring Knife because every kitchen needs it

And lastly, Paring Knives! These are small, usually, under 8” total, and if we needed to give it a personality and a short descriptive summary, we’d say it’s a miniature Chef's Knife.

Paring knives usually have a blade that’s under 4”. Oh, and these are also not serrated. You can use a paring knife for smaller kitchen tasks. For example, if you quickly need to cut small vegetables, slice awkwardly-shared produce, or peel fruits – then a paring knife is your buddy!

We know that some people still prefer to use a bigger knife when it comes to small tasks in the kitchen, but others enjoy the comfort of a smaller knife.

Most of the time you’ll reach for your paring knife for:

  • Peeling
  • Removing seeds from fruits, nuts, and vegetables
  • Removes the inedible top of fruits
  • Cutting small slits on the surface of meat or bread
  • Deveining shrimp or prawns

Well, there you go – the 4 must-have types of knives for cooking! 

If you’re a beginner cook, we hope this gives you some direction about where to start when making your first premium kitchen knife purchase. And if you’re a seasoned home chef or a professional, we’re sure you’ll love our knives and can find the best addition to your knife collection! Get shopping!

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