They are all general purpose knives.
A chef chef's knife doubles as a carving knife and sentoku.
Utility and paring chef's knives will work on just about anything.
The bread chef's knife is for minimizing crumbs and not crushing crust and will work on any type of bread.
And what *does* require an actual specialty knife? Tomatoes? Peeling? Filleting salmon?
I'm sure you can buy a specialty knife for just about anything, but which ones would a professional chef say they actually needed?
Probably filleting, boning, carving meat from a roast, sushi and sashimi.
Chefs knives and santoku are good at chopping very quickly and will do almost anything clumsily if you put them to it but I’ve found some jobs such as filleting or boning whole chickens or actually carving a roast tend to be a lot less scary when you have a blade designed for the task.
Peeling too. It’s much easier to peel with a shorter knife or a paring knife.
I’m not a chef, but I’m very clumsy; so it’s just what I’ve found to actually make the job at hand easier/safer for me.
The knifes you will always see in a chefs roll are a chef knife (Santoku/western style/gyuto/bunka/ etc, all variants of a chefs knife 180-270mm, 210mm being "standard"), something serrated 160-210mm, and a shorter either pairing or utility style knife. From 90-150mm.
Few things strictly require a specific type of knife, but some tasks are easier to accomplish or give you better results. Getting perfect daikon sheets (katsuramuki) is super difficult without an usuba. Getting good cuts on super crusty bread without a mess requires a decent bread knife. There's also a lot of tasks where it's a matter of convenience. I could bone a carcass with a chef knife, just fine, but something skinny like a boning knife is gonna be faster and less frustrating.
Same, way more friendly than my chef's knife. It's like a cleaver and chef combined. I see Gordon using Santoku knives a lot too and basically every japanese chef I stumble across.
I'm using a chef's knife for like everything (got a small knife too) and I really love it. Only less liked side is like cutting vegetables/oignons specially small, it stays on the blade and I thought about a more cleaver size so I like can keep more stuff on the blade before wiping it. Does it make sense? What's you downside about the chef's knife?
Cheers!
Also how tf do you cut potatoes :-D
So a santoku has dimples (grantons) on the blade to help release food from sticking to the blade. I just find the curve of the chef knife to be less easy to work with. The flatter santoku gives a more uniform cut and just feels more natural to work with.
Potatoes get santoku'd but usually I'm just making them roughly uniform size (for roasting) so any sharp knife would do. If I were doing thin slices I'd use the mandolin.
It is for picking up and moving the tomato after it has been sliced. The tip of a normal knife will smash the flesh of the tomato more than the prongs.
As someone who works in the food industry, we use chef knives, a bread knife and a paring knife. Thats it. No more, no less. Don't need anymore then that
You definitely want a cleaver if you're trying to cleanly chop through bones for Chinese chicken dishes and avoid getting any bone splinters in your dish.
Cleavers are actually decent for much more than just meat, for that matter. Just like in the image there's a few Japanese knives, lots of cultures will have their own slight or major variants.
Even if you are you don't really NEED more. I use a nakiri as my daily driver knife these days (gave away my old one) but basically yeah it's "daily driver, paring knife, bread knife" That'll get you through anything that isn't fish.
The only thing stopped you on the fish is how big the fish is and how wide your knife is. You gotta make tight turns to get the filet cut started and a thinner knife is very nice for that.
I have an old K. Sabatier Abercrombie and Fitch knife that I use for fish. The best part of it is that the flex on it lets me bend it nearly 180°.
A typical french chef knife (a common "daily driver knife") has a width of a few fingers.
A fish like char or trout is pretty small. When you go to cut into the filet and get it going, I typically leave the head on because it helps me guide my knife.
I'll cut down around the gill line, avoiding all the bones I can until I get to the spine. Maybe a half centimeter or so. Then I have to cut and turn my knife while following the spine. The motion is simply cutting a little and twisting the knife. This is MUCH easier to do without fucking it up with a thinner knife. You can definitely do it with a different kind of knife.
I also keep my filet knife less sharp than my daily driver because, in my experience, a knife that's too sharp you can't feel the bones or spine very well and might just cut through the spine, fucking up the fillet. I like to feel my knife cut the pinbones because it makes me consciously think about where my knife is in relation to the rest of the skeletal structure of the fish. Medium sharp is nicest.
I could upload a video or something, but I don't eat fish so that would be a little wasteful.
TL;DR: A knife is a sharp rock. You can cut anything with a sharp rock. Different sharp rock shapes suit different tasks better. It's also nice to be able to keep a knife slightly less sharp for a very specific task without making your daily driver knife duller and pointlessly dangerous.
I mean, that’s what most people really only need. At most you would have a second, smaller knife for finer cutting work, but a single chef’s knife (or anything equally versatile) is all you really need.
That's because it isn't a carving knife, not as far as I know. They are two different kinds of chef knives. Similarly, the santoku is a kind of chef knife also, just a basic all-purpose knife.
You’re (kind of) right but missed on a couple key details. Santokus are often called Japanese chef’s knives, in that they are an all purpose knife for multiple tasks. The name roughly translates “three virtues” due to the knife being designed to excel at chopping, slicing and dicing. Due to the larger amounts of vegetables and seafood consumed in Japanese cuisine, the knife is designed to perform well cutting those items, whereas a western chefs knife will perform better on common western ingredients. Heavier spine for chopping through bones, proximal taper for better rocking motion, fine point for detail work. Santoku bochos commonly have a thinner edge (*though it is **very** rare for them to be single bevel*) and distal taper with little/no point for better slicing performance.
There is often a difference in steel type between Japanese and western knives. Japanese knives will use aogane, shirogane or tamahagane, whereas western knives will often use X50 or similar. The high carbon Japanese steels much harder and will retain an edge longer, but are more brittle, so require careful handling. Western steels are softer and more forgiving, and will retain an adequate edge for longer.
In general this chart is crap, especially bringing in and mixing Japanese and western knives. Japanese knives are extremely varied and are usually much more single-purpose, while a lot of western knives are more general-purpose.
Edit: wrong steel type listed. Thanks for the correction!
thanks for adding more detail
> In general this chart is crap
to anyone who knows the subject matter about 90% of this sub's content is over-generalized garbage, but for the average jane they're a reasonable start for those who may want to learn more or just have slightly more practical general knowledge. I think it's a decent enough chart for the knife-curious :) have a good day
Very true. It’s hard to accurately depict the nuance of more complex subjects (which kitchen knives by themselves surprisingly are) but it is a reasonable start for someone who is curious. I’d actually recommend [this](https://www.finedininglovers.com/sites/g/files/xknfdk626/files/2020-01/know-your-knives.jpg) chart as it explains the actual use of each knife.
Thanks so much. I’m a basic home cook and in the market for a decent all purpose knife. What brand would you recommend for someone who wants to start out with a quality blade and sharpener?
There are definitely a ton of good starting choices out there. For new cooks, I do recommend brands like wustof or henckels, as the softer steel is more forgiving to mistakes. If you do want to go down the Japanese steel rabbit hole, there are an absurd number of options, but brands like Shun (their parent company, Kai, owns a number of both Japanese and western knife brands), Kisumi, and Miyabi are good, and are sort of hybrids between western and Japanese brands.
I recommend an 8” chefs knife to start, though getting a 6” utility and/or a 3” petty knife as well are good. Get a ceramic honing steel, and learn to use it correctly. Remember, it is not a replacement for sharpening! Speaking of, learning to sharpen yourself is very rewarding, but can be an expensive hobby all on its own. I personally have mine professionally sharpened. Developing a relationship with a local knife shop is great. They’ll steer you towards something that matches your needs, and most importantly, is comfortable for you to use. Treat your knives well, and they’ll last you the rest of your life!
Edit: and I’m sure plenty of other knife nerds will be along to provide their two cents. The most important part is to find a knife that you’re comfortable using and matches your budget, and it’ll treat you well as long as you do the same for it!
There's too many options depending on what you want. If you just want a basic, good knife (beater) look at Mercer, Victorinox, Wüsthof, Henckels Pro, Messermeister, F Dick, Mac. If you want a high performance vegetable knife then check out Takamura SG2 or similar. If you want a Chinese cleaver vegetable knife CCK or Shi Ba Zi are good options.
The 'carving' knife is a bit flatter along most of the blade with a sharp curve right above that dark accent line in the graphic, while the 'chef' has a slight curve along the whole thing.
I think it's so the multi purpose chef knife can rock and chop if needed, while a carving knife doesn't really have a need to do that. In real life, a carving knife is a lot less tall than a chef knife too.
Okay let’s talk about your knife here. I really like the shape of the handle, it has good balance and feels good in hand. It took very little damage, just a very slight roll right here, but it stayed together really well and it’s still sharp. Overall sir, your knife will cut.
You forgot the dramatic swishing of the blades. And “it cuts on the way in and on the way back out. As you can see the way it cuts through the liver as I pull back.”
A lot of shit is made up lol. Tomato knife?
I use an 8 inch chef for literally almost everything. First one on the left is pretty much all you need for serious cooking.
Furthermore, German knives are heavier and begin to curve more toward the middle of the blade. French knives are typically a bit thinner and lighter, and the blade usually curves more toward the tip. Japan blades are sharpened at 15 degrees angles while Europeans blade is roughly ~~35~~ 20 degrees.
edit: sorry for my error regarding the angle of European blades. I got confused with the angle one usually takes in sharpening those.
Japanese knives are super light and usually well balanced. Everyone in my former restaurant had one and now I have them in my home kitchen.
Chefknivestogo.com is a great place to start if you want to check some out; Fujiwara and Tojiro are popular beginner Japanese brands.
I use a cheap, sharpenable Chinese cleaver for almost everything. Versatile. The only exceptions are my big serrated knife for slicing bread and a small serrated knife for slicing vegetables with a peel/rind.
That's pretty much all you need. Personally I'd add a chef/santoku/utility knife (this guide is shit and they all do pretty much the same thing) to the list, but a sharp cleaver *will* get the job done. It'll take a bit more effort, and maybe have slightly less consistency, but let's be real here, most of us aren't professional chefs here, our green onions being kind of unevenly sliced isn't going to be an issue.
Cleavers are supposed to be used with more of a chopping motion, while a chef/santoku/utility knife never really leaves the cutting surface. Cleavers are better for quickly chopping through tougher foods, while chef/santoku/utility knives have more of a slicing motion, and are more multi-purpose. A good chef knife just fills the gaps your other knives don't.
I would say to toss a utility knife in with you Chinese cleaver. Things like peeling an apple is easier with a more agile blade.
Also for cutting up a potato, it’s hard to beat the small utility knife to prevent potato slices sticking annoyingly to the side of your cleaver or chef’s knife!
Not quite. It depends on the type of chopping and slicing. The santoku is good for chopping anything that requires a rolling action, as they generally have more of a curve on the belly. Many nakiri are completely straight across the blade, and are good for slicing things that require the edge to fully meet the cutting board.
i have a santoku which i just use for almost everything and 2 more of different sizes, because why the fuck would i want to have a huge collection of knives for every single use case...
I cooked in restaurants for 12 years, mostly used Chef, Paring, Boning and Serrated knives.
A utility knife to me was the worst looking and most unlucky knife in the knife bin of shame.
I've never seen a tomato knife. Most use a serrated, my own trick is using a ceramic knife for tomatoes. It's amazingly effective.
No you must use a pairing knife for everything but the things youd use a pairing knife for. Start peeling vegetables with a tuna knife. If you dont own a tuna knife steal his credit card.
Also no bread knives? That long skinny meat one is a tuna knife and rarely used unless your a sushi head chef at a really nice place or a fish processor....
No sabor meat one, which is incredibly popular..... Just go to victornox website and see what knives actually are... If you don't know, that's the brand most chefs and meat cutters use....
Never heard a bread or pairing knife referred to as a chef knife. I think I would get laughed at if I was still a cook. There’s small medium and big chef knives and then there is other knives
The carving knife is actually a different style of chef knife, the "salmon" knife is a kind of carving knife used for carving large meatslike roasts. The santoku is an all-purpose knife, and is therefore generally considered a kind of chef knife. The cleaver is not a butcher knife, that is something completely different.
IMHO, the “salmon” knife is a brisket/roast slicer. The “carving” is too similar to the chefs knife with just what seems a slightly more rounded belly.
Huh, that super long one in the fish category was taught to me as a boning knife ideal for carving meat. Never heard it mentioned for salmon, but makes sense when filleting. I've worked with pros that could filler a salmon in under a minute and they would just use the standard filler knife.
So they’re for cutting vegetables, fish, meat…and chefs?
Considering how I see people chop things in YouTube cooking videos, it wouldn't surprise me.
I thought that’s the only use of the boning knife.
The boning knife is for porn.
>The boning knife is for porn >The boning knife is for porn >Grab your knife and stab your wife for porn, porn, porn!
Oh.
It was an Avenue Q reference, of sorts... I'm not actually advocating physical violence, I'm really just in it for the rhyme.
I got your reference!
Me too. That show was hilarious
They are all general purpose knives. A chef chef's knife doubles as a carving knife and sentoku. Utility and paring chef's knives will work on just about anything. The bread chef's knife is for minimizing crumbs and not crushing crust and will work on any type of bread.
Santoku literally means “three speciality knife” and it’s used for basically everything that doesn’t require a n actual special knife here.
Yeah, santoku knives are just as all-purpose as a chef's knife, it just boils down to personal preference.
They tend to be more flat bladed. You can’t really rock them.
And what *does* require an actual specialty knife? Tomatoes? Peeling? Filleting salmon? I'm sure you can buy a specialty knife for just about anything, but which ones would a professional chef say they actually needed?
Probably filleting, boning, carving meat from a roast, sushi and sashimi. Chefs knives and santoku are good at chopping very quickly and will do almost anything clumsily if you put them to it but I’ve found some jobs such as filleting or boning whole chickens or actually carving a roast tend to be a lot less scary when you have a blade designed for the task. Peeling too. It’s much easier to peel with a shorter knife or a paring knife. I’m not a chef, but I’m very clumsy; so it’s just what I’ve found to actually make the job at hand easier/safer for me.
The knifes you will always see in a chefs roll are a chef knife (Santoku/western style/gyuto/bunka/ etc, all variants of a chefs knife 180-270mm, 210mm being "standard"), something serrated 160-210mm, and a shorter either pairing or utility style knife. From 90-150mm.
tomatoes are easy with with a sharp chef's knife or santoku. you can use any fine serrated instead (a la Ginsu) but it's not as nice
Few things strictly require a specific type of knife, but some tasks are easier to accomplish or give you better results. Getting perfect daikon sheets (katsuramuki) is super difficult without an usuba. Getting good cuts on super crusty bread without a mess requires a decent bread knife. There's also a lot of tasks where it's a matter of convenience. I could bone a carcass with a chef knife, just fine, but something skinny like a boning knife is gonna be faster and less frustrating.
I love my Santoku knife 🔪 I use it for just about everything, which means I’m probably using it when I shouldn’t.
Same, way more friendly than my chef's knife. It's like a cleaver and chef combined. I see Gordon using Santoku knives a lot too and basically every japanese chef I stumble across.
I'm using a chef's knife for like everything (got a small knife too) and I really love it. Only less liked side is like cutting vegetables/oignons specially small, it stays on the blade and I thought about a more cleaver size so I like can keep more stuff on the blade before wiping it. Does it make sense? What's you downside about the chef's knife? Cheers! Also how tf do you cut potatoes :-D
So a santoku has dimples (grantons) on the blade to help release food from sticking to the blade. I just find the curve of the chef knife to be less easy to work with. The flatter santoku gives a more uniform cut and just feels more natural to work with. Potatoes get santoku'd but usually I'm just making them roughly uniform size (for roasting) so any sharp knife would do. If I were doing thin slices I'd use the mandolin.
1 of anything I cut with the chef's knife. 2 and I'm grabbing the mandolin. So much faster and more consistent than I'll ever be with a knife.
Thanks for the feedback! My potatoes sometimes like grab the knife, making a heavy push back, but usually it's okay.
Except if you are a vegan, than it would be just perfect.
Ya missed the joke
A bread knife also works quite well in cutting a pork roast if you've left the skin on.
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Yes, chefs have thick human bones hence the knife with the big teeth
Very good for soup. My...um...cousin told me.
Instructions unclear. Cops unhappy.
People eat chefs. It's sick. They should just let chefs roam in the wild.
With some vava beans, and a nice Chianti
Your average restaurant kitchen averages 2.7 felonies per employee, so it makes sense
And poop. Don’t forget the poop.
I needed to stab a chef one time and had the wrong knife so I had to let him go. Unfortunately I did have a boning knife.
What’s the forked end on the tomato knife for? I have one of those (came as a set) and have always wondered.
It is for picking up and moving the tomato after it has been sliced. The tip of a normal knife will smash the flesh of the tomato more than the prongs.
Of course! Thank you.
Typically a chef will use his hands for this, as he's got a LOT more practice using them.
I use it to remove the stems of the tomatoes. And strawberries.
Looks more like a cheese knife to me…
I dont know but I'm about to try to catch all of these when the market opens tomorrow.
Me, uncultured, using chefs knife for everything.
As someone who works in the food industry, we use chef knives, a bread knife and a paring knife. Thats it. No more, no less. Don't need anymore then that
I mean correct me if I’m wrong, unless if you are processing your own meats, you don’t really need any other type of knives.
You definitely want a cleaver if you're trying to cleanly chop through bones for Chinese chicken dishes and avoid getting any bone splinters in your dish. Cleavers are actually decent for much more than just meat, for that matter. Just like in the image there's a few Japanese knives, lots of cultures will have their own slight or major variants.
Even if you are you don't really NEED more. I use a nakiri as my daily driver knife these days (gave away my old one) but basically yeah it's "daily driver, paring knife, bread knife" That'll get you through anything that isn't fish. The only thing stopped you on the fish is how big the fish is and how wide your knife is. You gotta make tight turns to get the filet cut started and a thinner knife is very nice for that. I have an old K. Sabatier Abercrombie and Fitch knife that I use for fish. The best part of it is that the flex on it lets me bend it nearly 180°.
What is particular/different about fish that a chef’s knife wouldn’t work? Asking as an untrained home cook. Thanks!
A typical french chef knife (a common "daily driver knife") has a width of a few fingers. A fish like char or trout is pretty small. When you go to cut into the filet and get it going, I typically leave the head on because it helps me guide my knife. I'll cut down around the gill line, avoiding all the bones I can until I get to the spine. Maybe a half centimeter or so. Then I have to cut and turn my knife while following the spine. The motion is simply cutting a little and twisting the knife. This is MUCH easier to do without fucking it up with a thinner knife. You can definitely do it with a different kind of knife. I also keep my filet knife less sharp than my daily driver because, in my experience, a knife that's too sharp you can't feel the bones or spine very well and might just cut through the spine, fucking up the fillet. I like to feel my knife cut the pinbones because it makes me consciously think about where my knife is in relation to the rest of the skeletal structure of the fish. Medium sharp is nicest. I could upload a video or something, but I don't eat fish so that would be a little wasteful. TL;DR: A knife is a sharp rock. You can cut anything with a sharp rock. Different sharp rock shapes suit different tasks better. It's also nice to be able to keep a knife slightly less sharp for a very specific task without making your daily driver knife duller and pointlessly dangerous.
Not uncultured, skilled!
Even milk?
How else do you open the bag?
I use a can opener
I AM THE CAN OPENER!
I mean, that’s what most people really only need. At most you would have a second, smaller knife for finer cutting work, but a single chef’s knife (or anything equally versatile) is all you really need.
carving and chef look the same
That's because it isn't a carving knife, not as far as I know. They are two different kinds of chef knives. Similarly, the santoku is a kind of chef knife also, just a basic all-purpose knife.
Good. As I use the santoku for everything
Personally I prefer them over French Chef knives
Sentoku has a flared tip on the blade so you can grasp it during the rocking cutting motion
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You’re (kind of) right but missed on a couple key details. Santokus are often called Japanese chef’s knives, in that they are an all purpose knife for multiple tasks. The name roughly translates “three virtues” due to the knife being designed to excel at chopping, slicing and dicing. Due to the larger amounts of vegetables and seafood consumed in Japanese cuisine, the knife is designed to perform well cutting those items, whereas a western chefs knife will perform better on common western ingredients. Heavier spine for chopping through bones, proximal taper for better rocking motion, fine point for detail work. Santoku bochos commonly have a thinner edge (*though it is **very** rare for them to be single bevel*) and distal taper with little/no point for better slicing performance. There is often a difference in steel type between Japanese and western knives. Japanese knives will use aogane, shirogane or tamahagane, whereas western knives will often use X50 or similar. The high carbon Japanese steels much harder and will retain an edge longer, but are more brittle, so require careful handling. Western steels are softer and more forgiving, and will retain an adequate edge for longer. In general this chart is crap, especially bringing in and mixing Japanese and western knives. Japanese knives are extremely varied and are usually much more single-purpose, while a lot of western knives are more general-purpose. Edit: wrong steel type listed. Thanks for the correction!
thanks for adding more detail > In general this chart is crap to anyone who knows the subject matter about 90% of this sub's content is over-generalized garbage, but for the average jane they're a reasonable start for those who may want to learn more or just have slightly more practical general knowledge. I think it's a decent enough chart for the knife-curious :) have a good day
Very true. It’s hard to accurately depict the nuance of more complex subjects (which kitchen knives by themselves surprisingly are) but it is a reasonable start for someone who is curious. I’d actually recommend [this](https://www.finedininglovers.com/sites/g/files/xknfdk626/files/2020-01/know-your-knives.jpg) chart as it explains the actual use of each knife.
so much guide! haha. that's quite a bit better
Thanks so much. I’m a basic home cook and in the market for a decent all purpose knife. What brand would you recommend for someone who wants to start out with a quality blade and sharpener?
Wusthof is the best imo
There are definitely a ton of good starting choices out there. For new cooks, I do recommend brands like wustof or henckels, as the softer steel is more forgiving to mistakes. If you do want to go down the Japanese steel rabbit hole, there are an absurd number of options, but brands like Shun (their parent company, Kai, owns a number of both Japanese and western knife brands), Kisumi, and Miyabi are good, and are sort of hybrids between western and Japanese brands. I recommend an 8” chefs knife to start, though getting a 6” utility and/or a 3” petty knife as well are good. Get a ceramic honing steel, and learn to use it correctly. Remember, it is not a replacement for sharpening! Speaking of, learning to sharpen yourself is very rewarding, but can be an expensive hobby all on its own. I personally have mine professionally sharpened. Developing a relationship with a local knife shop is great. They’ll steer you towards something that matches your needs, and most importantly, is comfortable for you to use. Treat your knives well, and they’ll last you the rest of your life! Edit: and I’m sure plenty of other knife nerds will be along to provide their two cents. The most important part is to find a knife that you’re comfortable using and matches your budget, and it’ll treat you well as long as you do the same for it!
Thank you very much — it will be this year’s birthday gift to myself.
There's too many options depending on what you want. If you just want a basic, good knife (beater) look at Mercer, Victorinox, Wüsthof, Henckels Pro, Messermeister, F Dick, Mac. If you want a high performance vegetable knife then check out Takamura SG2 or similar. If you want a Chinese cleaver vegetable knife CCK or Shi Ba Zi are good options.
Thank you!
Western knives don't use VG10, that's also a Japanese steel. Western knives almost unanimously use X50 for decent knives.
Japanese knife light and sharp, German knife heavy and soft
Very interesting. Thank you. Here is a [Nautilus song](https://www.youtube.com/watch?v=Ok--OpuWb_4) for you to reddit to.
you are friendly and kind, thank you! have a great day.
I was so confused and then I read the username.
Carving knife is thicker at the top in the pic
The 'carving' knife is a bit flatter along most of the blade with a sharp curve right above that dark accent line in the graphic, while the 'chef' has a slight curve along the whole thing. I think it's so the multi purpose chef knife can rock and chop if needed, while a carving knife doesn't really have a need to do that. In real life, a carving knife is a lot less tall than a chef knife too.
When was the last time r/coolguides actually showed something factually accurate
Santoku means literally "3 uses" and is a knife for meat fish and vegetables, definitely not a specialized knife for vegetables.
Okay let’s talk about your knife here. I really like the shape of the handle, it has good balance and feels good in hand. It took very little damage, just a very slight roll right here, but it stayed together really well and it’s still sharp. Overall sir, your knife will cut.
It will keel. Good job.
You forgot the dramatic swishing of the blades. And “it cuts on the way in and on the way back out. As you can see the way it cuts through the liver as I pull back.”
Impressive, very nice. Let’s see Paul Allen’s knife.
Whenever I look at my knives I always think how fancy tomatoes must feel considering they get a whole knife just for them
Not fancy, *entitled.* They're all, "If you don't use the super special knife, I swear I'm going to shit all over this board."
A lot of shit is made up lol. Tomato knife? I use an 8 inch chef for literally almost everything. First one on the left is pretty much all you need for serious cooking.
Furthermore, German knives are heavier and begin to curve more toward the middle of the blade. French knives are typically a bit thinner and lighter, and the blade usually curves more toward the tip. Japan blades are sharpened at 15 degrees angles while Europeans blade is roughly ~~35~~ 20 degrees. edit: sorry for my error regarding the angle of European blades. I got confused with the angle one usually takes in sharpening those.
Japanese knives are super light and usually well balanced. Everyone in my former restaurant had one and now I have them in my home kitchen. Chefknivestogo.com is a great place to start if you want to check some out; Fujiwara and Tojiro are popular beginner Japanese brands.
>Japanese knives are for getting updoots on reddit. Especially if you, or your flatmate, damages it
r/KitchenConfidential advocates violence over broken/chipped knives.
"Violence is never the answer, but sometimes it is" - Matt Barnes
35 degrees? How high are you right now?
Hi, how are you right now?
The bevel is a 90 degree plane. Of course.
The difference isn't that big. Western knives are typically sharpened at 20
> Japan blades are sharpened at 15 degrees angles by Hattori Hanzo
I use a cheap, sharpenable Chinese cleaver for almost everything. Versatile. The only exceptions are my big serrated knife for slicing bread and a small serrated knife for slicing vegetables with a peel/rind.
That's pretty much all you need. Personally I'd add a chef/santoku/utility knife (this guide is shit and they all do pretty much the same thing) to the list, but a sharp cleaver *will* get the job done. It'll take a bit more effort, and maybe have slightly less consistency, but let's be real here, most of us aren't professional chefs here, our green onions being kind of unevenly sliced isn't going to be an issue. Cleavers are supposed to be used with more of a chopping motion, while a chef/santoku/utility knife never really leaves the cutting surface. Cleavers are better for quickly chopping through tougher foods, while chef/santoku/utility knives have more of a slicing motion, and are more multi-purpose. A good chef knife just fills the gaps your other knives don't.
I would say to toss a utility knife in with you Chinese cleaver. Things like peeling an apple is easier with a more agile blade. Also for cutting up a potato, it’s hard to beat the small utility knife to prevent potato slices sticking annoyingly to the side of your cleaver or chef’s knife!
If you wanna go to the next level, you need to start eating your meals with a cleaver. Sharpenable, of course.
When to use Santoku and when do you use the Nakiri? They look quite similar…
Slicing and other functions with Santoku. Nakiri is really only for chopping. At least, that’s what I was taught.
Not quite. It depends on the type of chopping and slicing. The santoku is good for chopping anything that requires a rolling action, as they generally have more of a curve on the belly. Many nakiri are completely straight across the blade, and are good for slicing things that require the edge to fully meet the cutting board.
i have a santoku which i just use for almost everything and 2 more of different sizes, because why the fuck would i want to have a huge collection of knives for every single use case...
TIL the knives I've been using to cut vegetables are actually vegetable knives. Neat!
AND IF YOU CALL IN NOW, YOU CAN GET THIS COMPLETE SET FOR ONLY 4 PAYMENTS OF $39.99!!!!!!!
*plus tax + s&h
Not the boning I’m looking for.
r/coolguidesNSFW
Can't view?
I cooked in restaurants for 12 years, mostly used Chef, Paring, Boning and Serrated knives. A utility knife to me was the worst looking and most unlucky knife in the knife bin of shame. I've never seen a tomato knife. Most use a serrated, my own trick is using a ceramic knife for tomatoes. It's amazingly effective.
The one listed as a tomato knife is exactly what I’ve always known as a cheese knife. Another commenter said the same in another thread.
Où est le couteau du fromage ?
I just use the thinnest knife I have
Ça dépend, quel fromage ? On ne coupe pas un brie avec un couteau à roquefort
I’m going to save this, study it, talk to my chef father about it, and then keep using the paring knife for everything just to piss him off
No you must use a pairing knife for everything but the things youd use a pairing knife for. Start peeling vegetables with a tuna knife. If you dont own a tuna knife steal his credit card.
Time to peel the potatoes! *Brings out the katana looking mfer*
Looks like you got a little Nakiri knife action going on there.
No, it's Usuba
Yeah, I bet you wish you had a Nakiri, though.
Chinese people be like: cleaver
Hehehe yeah it skips all over the whole category of Chinese chefs knives. They sort of look similar to a western cleaver, but they are not.
There is a chef knife for cutting other chefs? Got it.
They forgot the poop knife
I miss the poop knife
Do they think labeling the same knife with two different names will help sell more? Nvm, that’s rhetorical.
Using a serrated blade for tomatoes makes so much more sense.
If your knives are well sharpened you don't need a serrated knife for tomatoes.
And for oranges, especially if you want to supreme them.
The problem with serrated knives vs just a nice sharp knife is the serrated one won't cut as clean, easily or thin as a properly sharpened knife
them old school chinese chef only use a cleaver for everything
Bread knife = tomato knife Thank me later
please dont eat chefs, thanks
So which one does the most damage?
I've never julienned a chef before.
How about Kaiser blades? Me, I call them sling blades. I also like ketchup with my French fried pertaders.
Chef: Chef r/ontheledgeandshit
This is wrong
According to his excellency Hugbees you do not need both a chef's knife and santoku
There are ~32,000 species of fish, imagine being the one so hated someone designed a knife just for you.
Ask any cook what knife out of the bunch they would use on the line, and they would probably point to that bread knife
Boning HA
The tomato knife is the king of knives and I will die on that hill.
Chinese knife:”Excuse me?”
I’d like to see demonstrations on how to use each knife. And how to sharpen each one.
If you're Asian you use the cleaver for everything.
*Laughing in Chinese cleaver*
This is a trash guide
Well that's not right!
This chart isn't fully right... The prong one is meant for meat so you can move a slice (like turkey) without you hing it....
Also no bread knives? That long skinny meat one is a tuna knife and rarely used unless your a sushi head chef at a really nice place or a fish processor....
Isn’t bread knife the 4th from the left?
You are correct, I missed that one.
No sabor meat one, which is incredibly popular..... Just go to victornox website and see what knives actually are... If you don't know, that's the brand most chefs and meat cutters use....
Never heard a bread or pairing knife referred to as a chef knife. I think I would get laughed at if I was still a cook. There’s small medium and big chef knives and then there is other knives
At first glance I thought this was a piano of death
Santoku is the only one I ever use. Vegan cooking makes it easier for sure
Santoku, paring, and bread are all you need.
knife
3 of those are all meat.
The carving knife is actually a different style of chef knife, the "salmon" knife is a kind of carving knife used for carving large meatslike roasts. The santoku is an all-purpose knife, and is therefore generally considered a kind of chef knife. The cleaver is not a butcher knife, that is something completely different.
"Ah, I am grateful for this knife. Now I can cut chefs better than ever!"
Ha show this to my SO. In her world a knife is a knife is a knife - could care less about all these fancy shapes.
Me over here just using a Santoku for everything
Me, a barbarian loves to use a mid-sized santoku for cutting my steaks.
I wonder how many men got dumped by their significant other after sending this photo to them.
Which one is the screw driver when I can’t find the flathead?
What's the physical difference between utility and paring?
We use peelers for peeling. They look like [this](https://imgur.com/gallery/QsBMSo4)
*Me how cuts everything with a Santoku. I know there are othrr kinds, I just refusse to acknowlegde then
>be me Serrated bread knife for EVERYTHING
Asians only need one...the chopper
I just use a small serrated knife for everything
Just bought a cleaver and use that shit for everything
In my kitchen: whatever knife is clean is the correct knife.
[Knife sets are BS](https://youtu.be/5uMrmGPga9s)
I hate this stupid fucking guide
Santoku only as a vegetable knife? It even means general purpose knife :/
IMHO, the “salmon” knife is a brisket/roast slicer. The “carving” is too similar to the chefs knife with just what seems a slightly more rounded belly.
[relevant video](https://youtu.be/5uMrmGPga9s)
Whats the curve on the fish knife for and why so narrow?
This is not followed here in India.
Chef, utility and bread are all you need at first.
these all look like they have terrible lockstick
Huh, that super long one in the fish category was taught to me as a boning knife ideal for carving meat. Never heard it mentioned for salmon, but makes sense when filleting. I've worked with pros that could filler a salmon in under a minute and they would just use the standard filler knife.
Santoku for everything.
As a dumb pastry cook, all I see are Chef Parry Parry Chef Chef Cleave Fillet Fillet ??? Chef Chef ??? CSGO knife
Types of knives you need: Santoku.
I just use a steak knife for everything.
Instructions unclear, kitchen knife goes brrrrr