When to use Knives


Knives and Cutters Usage Chart All about Kitchen and Chef's Knives
*Knives Page* *What to look for in a knife*

Type	Use	Type	Use
Paring	Trimming and peeling vegetables and fruit	Mandolin	To finely slice and cut up vegetables
Turning	Shaping and trimming vegetables	Vegetable peelers	To remove the peel of vegetables
Chef's or chopping	Chopping, dicing and slicing vegetables, meat, herbs and other ingredients	Parisienne cutters	To cut vegetables and fruit into balls
Carver	To cut even slices of meat	Pitter	To remove the stones from cherries or olives
Boning	To bone out meat	Corer	Usedto core fruit usually apples or pears
Filleting	To fillet fish and to thin slice and segment fruit and soft vegetables	Oyster knife	To force open th shells of oysters
Butcher's Scimitar	Used to slice raw meats into even steaks and chops	Grapefruit Knife	Used to prepare and eat grapefruit
Cleaver	Used to hack through bone - vegetable cleavers are used as a general chopping and slicing knife	Zester	Removes the zest of citrus fruit
Cutlet Bat	Used to flatten meat and fish especially escalopes	Egg Slicer	Slices boiled eggs evenly
Meat Hammer s	Used to bat out meat, where more vigorous batting and tenderising is required	Fish scaler	To scrape the scales off fish
Canelle knife	Cuts thin strips of citrus fruit rind or the peel of vegetables to form a decorative pattern	Truffle/Aspic Cutters	Used to create decorative paatterns
Grater	To grate various foods from nutmeg to cheese	Kitchen Scissors	Used to cut and trim
Mezzaluna or mincing knife	finely chopping herbs and vegetables	Sharpening	Various utensils and methods or sharpening are now available
Cheese Knives	Curved with prongs to use on a cheese board or cheese wires to get thinner slices or cut up larger blocks	Meat Saw	Used to cut meat bones
		Poultry Shears	Used to cut through poultry boves and carcases