If you have been through culinary school, you will be accustomed to having a comprehensive set of professional knives at your disposal. This may include at least one of the following knives: Chef’s knife, cleaver, paring knife, utility knife, boning knife, bread knife, carving knife, cheese knife, tomato knife, mincing knife, and even a decorating knife. Each of these knives is designed to be efficient in use for certain tasks, but in reality, there are many chef’s that feel they can reduce their knife choices down to a more limited selection which can get the job done and be easier to transport and store.
There are many professional chefs that ascribe to a ‘less is more’ point of view. The first question to ask yourself is, how many of these knives do I actually need? While the particulars of what you prepare and where you are preparing it may have an impact on your choices, we’re offering here list of the most basic professional knives that are essential for the commercial kitchen. To determine which knives are critical for the professional chef we asked our culinary contacts again and again “which knives are you continually picking up as you work in the kitchen?” Surprisingly, the list came down to a sparse top three, and here they are:
First, and probably everyone’s favorite knife, is the Chef’s Knife. These knives are highly versatile, making them a go-to for a wide variety of tasks. Used for slicing during food prep, having a good chef’s knife; one that feels comfortable with the right weight and balance for you, allows you to slice, dice, chop and julienne vegetables quickly and easily. With a Chef’s knife, you can carve a roast or cut up a watermelon. Chef’s knives come in a range of sizes anywhere from a 6-inch to a 12-inch blade, but most commonly are sold in the 8-inch to 10-inch sizes.
Next on the list is the Paring knife. The paring knife is basically a smaller version of the chef’s knife. Use your paring knife for the same tasks that you use a chef’s knife, but on a much smaller scale and when precisions is required. Stick with the chef’s knife on hard vegetables. For soft fruits like strawberries or tender vegetables like shallots, your paring knife is the right choice. You can also use your paring knife for peeling, mincing or detailed cutting. You also never want to apply force with a paring knife. Stick with a heavier blade for more difficult tasks to avoid injury.
Finally, you need a Serrated Knife, also referred to as a Bread Knife. This knife can tackle both hard and soft foods. It is ideal for bread because it can saw through the crusty exterior without tearing the delicate interior. A serrated knife is the best choice for slicing soft fruits or vegetables or any foods with a waxy surface. Ideal for slicing tomatoes, apples, bell peppers or citrus fruits, the sawing motion will gently cut through the surface and the interior, where a chef’s knife would often crush these fruits. One more nice feature of the serrated knife is that they grooved blades of these knives hold their sharpness for a long time, so you can expect a long useful lifespan.
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