KITCHEN KNIVES. A set of knives is a personal to a chef as an instrument is to a musician, their weight, balance and shape are all important features. A standard chef’s set comprises the following main items, many of which are also likely tobe found in a domestic kitchen. All-purpose knife. The smallest and most frequently used kitchen knife, with a narrow pointed balde, used for peeling vegetables and fruit and many other tasks. Boning knife. Used mostly by butchers but also by cooks, this is a small knife with a shrot blade that is wide near the h andle and sharplypointed at the end. Carving Knife Large, with a long, wide, sharply pointed blade. Chef’s Kitchen Knife. With a very wide, stiff, sharplypointed blade, for carving, slicing, shredding and chopping, pointed blade for filleting fish. Ham knife. With a long, flexible blade rounded at the end, which may be smooth, pitted or flutted, for carving ham and cold or hot meat. Slicing Knife. Specieally designed for vegetables. Various small tools complete the set: a potato peeler (or parer) for peeling vegetables and fruits; a tomato knife, with a very fine saw edge; an oyster knife, with a short thick pointed blade protected by a guard; a knife for a scraping lemon zest and a cannelle knife for flutting. Knives used in patisseries include the long round-ended spreading knife; a palette knife (spatula), pliable with no cutting ede, for lifting tarts and pancakes; and a saw-edged knife for cutting biscuits (cookies), cakes and briocaes. Many knives are designed specially for use in commercial cookery and butchery. Chevalier for drawing the sinews from meat. Chip knife. With small perpendiculr blades spaced at regular intervals, used for cutting potato slices into chips (French fries). (If the blades are closer together, it is a julienne knife.) Chopper. With a very thick, rectangular blade for breaking up bones. Cleaver. With an almost rectangular blade, fine and rounded, used particularly for cutting up saddles and loins of mutton and pork. Fish knife. With a serrated edge for cutting large pieces. Frozen Food Knife. A strong knife or saw for frozen foods, with a thick serrated blade, irregularly indented on one or both sides, for sawing through frozen foods. Lardon Knife for cutting fat into bards and lardoons, fitted with milled screws for adjusting the thickness of the slices. Meat Knife in the form of a spatulate chopper, for separating minced (ground) meat and sausage meat. Onion Knife. Possibly with a transparent plastic hood over the blade to prevent tears. Salami Knife. With a saw-edged blade at an angle to the handle, used for thinly slicing all firm-textured chareuteric. Smoked-Salmon Knife. With a long, flexible, serrated blade.
Posted on: Thu, 11 Jul 2013 12:00:51 +0000
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