Kitchen Knives – Chef Knives – Ceramic Knives


Kitchen knives can be classified as any knife that will be used in the preparation of food.

Though most of the preparation can be done with just a chef knife, cleaver and small paring knife, there are also a wide variety of specialized knives available, each one designed for specific tasks. These knives are also made from several different materials such as metal knives and ceramic knives, which one you choose will come down to personal preference.


Japanese knives are generally distinguished by a pointed tip and straight blade.



Different types of kitchen knives


1: The Cleaver.

The Cleaver is the largest knife in a Chef’s kitchen and its main use is to hack or cleave through bones and or tough meat.  Cleavers differ in shape and size but the blade is normally rectangular in shape. The flat or broad side of these knives can be used to crush food such as garlic.


2: Bread Knives.

Bread Knives are long knives with the blade being the same thickness the entire length of the blade except for the tip where it is rounded. The blade has a serrated edge which is perfect for cutting through soft breads and cakes.


3: Boning Knives.

A boning knife is a very narrow blade with a sharp point. These knives are mainly used for removing the bones of poultry, meats and fish. They are normally between 12cm and 17cm but you do some times find longer ones. These knives are much more flexible than normal knives. When choosing boning knives keep in mind that stiffer ones are used for boning beef while more flexible ones are perfect for softer meat such as fish and chicken.


4: Chef Knives.

This is the knife seen in movies and TV shows. Chef’s Knives are long, 15cm to 36cm, sharp and very useful. These knives are mainly used for chopping, slicing, and a host of other uses. When you look at Chef’s Knives for sale you should hold the knife in your hand and get a feel for it. This is probably the most important of all kitchen knives and as such should always remain sharp.


5: Carving Knife.

These are large knives between 20cm and 38cm used for cutting off thin slices of meat from chicken, pork, steak or any other large pieces of meat you can think of. Carving knives are  thinner than Chef’s knives especially at the spine of the knife which enables you to carve thinner and more precise slices of meat.


6: Paring Knife.

Paring knives are small knives with a plain edged blade used mainly for peeling, decorating or where ever intricate work such as taking out the seeds from a chilly or cutting small garnishes for decoration. They are designed to be used like a chef’s knife but only much smaller. Paring knives are between 6cm and 10 cm in length.


Ceramic knives.

A ceramic knife is made out of very hard and tough ceramic, often as zirconia. These knives are much harder than normal steel blades and they stay sharper for a lot longer than normal steel blades. They are very resistance to strong acids and caustic substances and because they keep their cutting edge far longer than metal knives they are perfectly suited for slicing boneless meat, vegetables, fruit and bread. The down side to these knives are that they are very brittle and can break when dropped or chip when cutting bone or frozen foods.


No chef will ever work with a dull knife and for that reason you should learn how to sharpen your knives properly. The perfect article to learn just how to sharpen your different types of kitchen knives is How to Sharpen a Knife, SHARPENING TIPS AND NOTES which you can read here. This article covers all the different types of knives and how to correctly sharpen each one of them.