Rate this post


Types of knives in cooking and uses

There are many different types of knives in cooking and they all serve a certain purpose. There is the chef knife, which can be used for slicing, dicing, chopping, or mincing food. The paring knives are good for peeling vegetables and fruit or cutting small items like shallots in half.

The serrated bread knife cuts through crusty bread without crushing it while the fillet blade makes easy work of boneless fish. Knives come in handy in all sorts of situations! In this article, we will discuss the types of knives In cooking in the kitchen are.

How many types of kitchen knives are there?

The use of the right types of knives makes cooking easier and faster. There are so many different types of cooking knives and uses of knives, but it is essential to have a few for the kitchen.

Types of knives and uses

The Chef’s Knife

chef's knife
chef’s knife

The chef’s knife is the large, heavy-duty workhorse of the kitchen. It has a wide blade that tapers to a point, cutting larger chunks of food into smaller pieces.

The chef’s knife has a long, sharp, slightly curved blade and tapers to a point between the handle and the tip. This type of knife is commonly used in chopping vegetables or slicing meat into thin portions. You can also use this knife in filleting the fish.

The Utility Knife

utility knife

The utility knife is smaller than the chef’s knife and has a plain edge blade typically between 5-7 centimeters long. It can be used to cut up vegetables or slice meat into small portions.

Utility knives in the kitchen also help to reduce the time for cooking, for instance. When you have a large salad made in a restaurant, then in such a situation, you need to slice tomatoes and other food items quickly so that it does not take time for cooking.

For slicing fruit and vegetables, you can use the utility knife because it is made with a thin blade which is suitable to cut all kinds of fruits and vegetables and also helps in reducing the time required to cook food.

A Paring Knife

paring knife

This knife is the smallest in the kitchen. Paring Knife has a small, sharp blade that tapers to a point at the tip. It is used for peeling fruits and vegetables like apples or potatoes. You can also use it for de-veining shrimps or cutting small garnishing toppings like green onion or parsley.

Paring knives are designed with an emphasis on precision work. The blade has a very sharp edge that can be used for many delicate tasks, such as removing the skin from the fruit or slicing small garnishes that would be lost using a larger knife.

When applying pressure with these knives, care should be taken because they can snap easily, and the blade’s tip is relatively weak.

Carving Knife

Carving knife
Carving knife

A carving knife is a long, thin knife with a pointed blade. It is used to slice meat into delicate portions. This type of knife is commonly used for turkey or ham during holidays.

Carving knives are used in the kitchen to cut roast meat, which regular knives can not cut. These carving knives have long and thin sharp blades to easily separate the meat from the body of animal and bone.

Today’s modern technology has made carving easier than before. There are many types of Carving knives available today, such as manual and electric, serrated knives. Some of the Carving Knife is shown below:-


A Manual Carving Knife is used to cut meat into thin slices. This type of carving knife is beneficial for the person who runs their business in the household to easily serve their guest without going anywhere.


An Electric Carving Knife is used to slice the meat into thin slices. This type of carver can be plugged in from power supply, so it will help you a lot when you have a big get-together at your house and need to serve any number of guests.


A Serrated Carving Knife is used to cut meat into thin slices. These carving knives are a little bit difficult to use, but the result is worth the effort.

Pig sticker knife

Pig sticker knife
Pig sticker knife

A pig sticker is a knife with a blade tapered on the inside near the handle and has a sharp point at the top used for cutting or carving ham during holidays. The blade’s tip can also be used to lift or remove food that is stuck in pans.

My knife was not sharp enough; needless to say, it almost slipped from my hands several times when cutting through the meat.

It is easy to lose grip on a knife when it is not sharp enough to cut through the food.

I searched around and found a pig sticker used in my kitchen to cut vegetables and various other food items.

It turned out to be very efficient and easy to use. I was able to extract meat from bones without any problems or injuries.

Scalloped Knife

Scalloped knife
Scalloped knife

The scalloped knife has a slightly curved blade with serrated edges. It helps in peeling apples, potatoes, pumpkins, watermelon, and other vegetables that have tough skin. The blade’s tip can also be used to lift or remove food that is stuck in pans.

The scalloped knife is designed to cut bread quickly, smoothly, and evenly. The serrations allow the blade to glide through crusty or soft dough without tearing it.

It can be used for other types of food, such as cutting tomatoes with their skin on, but if you also want to use it for slicing meat and vegetables, make sure to keep it clean.

The scalloped knife is also called a ‘bread knife’ or a ‘ripper’.

Butcher’s Knife

Butcher's knife
Butcher’s knife

A butcher’s knife is made of a sturdy blade attached to a simple hilt or handles. It has a long blade and serrated edge.

This type of knife is commonly used in the kitchen for processing different meat in preparing dishes. You can also use it for cutting vegetables or chopping meat when you go camping.

Do you ever wonder why a particular knife in your kitchen is called a “butcher’s knife”? Maybe you have never thought of that question.

It is because the original butcher’s knives were developed to be used by butchers in slaughterhouses. In modern days, many people use them in kitchens instead of other bigger knives.

This is one of the big reasons why butcher’s knives are mostly fixed-blade. They need to be tough enough to chop through bones which is hard on a folding knife blade.

Different types of butcher knives vary depending on their intended use. A “breaking knife” is designed for cutting large pieces of meat into smaller chunks.

The beef round breaking knife or a lamb/hog breaking knife has a rounded tip to avoid puncturing the meat and is best suited for large meats such as beef rounds and pork shoulders.

The cleaver knife

cleaver knife
cleaver knife

A cleaver knife is heavier and thicker than most knives because a cleaver knife can be used to cut through bones of meat or vegetables with ease.

It has a wide, heavy blade that is attached to a wooden handle.

A cleaver is a large knife or meat cutting tool used mainly in butchering, typically larger than a cook’s knife, normally ranging in length from 10 cm up to 40 cm.

It is primarily differentiated from the latter by the weight and thickness of the blade and the fact that it is sharpened on only one side.

The slight exception to this rule is the Chinese-style cleaver, which is sharpened on both sides.

Cleavers were developed in ancient times and used throughout the world for many purposes such as cutting meat, chopping vegetables, smashing garlic and ginger, etc. The term “cleaver” derives from the French word “couper”, meaning “to cut”.

A cleaver is sharp on the right side of the blade, whereas a butcher’s knife is sharp on both sides.

This lets a person use a cleaver with a pulling rather than a hacking motion, similar to using an axe or hatchet.

A cleaver can be used defensively or aggressively; by applying just enough force, a cleaver can easily crush or break bones.

Cleavers are used in several Chinese cooking methods, including chopping, slicing, and mincing. Almost all Chinese kitchens have one hanging on the wall to use for cutting raw meat and vegetables.

Cleavers are also used for disjointing chicken or duck by separating legs from thighs and wings from breasts.

Filleting Knife

Filleting knife.
Filleting knife

A filleting knife, also known as a boning knife, is a long-bladed knife with a thin, rigid blade that tapers to a very sharp point. It is mainly used for removing the skin or scales of fish or cutting up poultry into pieces.

The filleting knife is also popularly called the filet knife. This is a long and narrow blade with a pointed tip and a flexible blade for filleting fish.

The knife allows you to cut the fillet in one smooth motion without damaging the skin or removing the bones of the fish.

Boning Knife

Boning knife
Boning knife

The boning knife is a flat-bladed knife with a sharp edge to slice the meat away from the bone. The boning knife comes in several sizes and shapes, depending on the type of meat that will be boned.

The primary use of a boning knife is to remove the bones from meat and fish. A boning knife has a thin, rigid blade and can be used to cut and scrape when removing cartilage or small bones.

The edge may be narrow near the tip, making it helpful in getting into tight areas such as poultry joints.

The boning knife is also helpful for making delicate cuts, such as those used to remove silverskin or trim the fat. The edge can be straight or curved.

The angled tip of the blade makes it easier to cut around bones and cartilage without having to wrestle with larger implements.

It provides better control than a chef’s knife when separating meat from the bone. The size of a boning knife is typically much smaller than that of an all-purpose or utility knife.

Chopping Knife

Chopping knife.
Chopping knife

A chopping knife has a wide blade and sharp edge for cutting or chopping vegetables or meat. You can use this knife to mince or chop garlic, ginger, onion, and other ingredients in preparing dishes.

A chopping knife is a large, heavy knife with a thick blade with sharp edges used by chefs. It is primarily used to hack through vegetables and other foods that require more force than cutting or slicing.

Santoku Knife

Santoku Chef’s Knife
Santoku Chef’s Knife

The santoku knife is an asymmetrical, flat-edged knife that has a broad blade with a front edge that is slightly curved. The santoku knife is commonly used for dicing, chopping, slicing, or mincing.

The perfect tool for every kitchen is the santoku knife. This blade has 5-6 inches of steel and a short grip. Here we’ll talk about how to use this knife and its specialties that make it different from others:

1.   Special Features:

  • Reduces wrist fatigue
  • Works well with vegetables and fish
  • Less pressure needed to slice or dice

2.   How to use it:

  • When chopping the ingredients, make sure you use a chopping motion from your elbow, not your wrist. By using this motion, your arm does most of the work instead of only your wrist.
  • Another important thing is to make sure you pull the food towards you and not push it away from you because doing so makes it harder for your knife to cut.
  • You can use a rocking motion and slice and dice at different levels of the cutting board (forward and back). This reduces pressure on your knife.
  • To chop an onion or any vegetable, make a series of incisions on one side of the onion and then rotate it 90 degrees and repeat the process to get perfect diced onion pieces.
  • You can use a chopping motion to mince garlic cloves.
  • Use a rocking motion when slicing ginger too. It’s much easier that way.

Butter Knife

Butter knife
Butter knife

The butter knife has a blunt and dull edge, so it won’t cut your skin if you accidentally touch the blade. This knife is commonly used to spread butter, jam, or other condiments on bread, bagels, or toast.

A butter knife is a special table knife with which you can spread things like butter or cream cheese on toast, bread, sandwiches, etc. It has a dull edge that makes it safe to use without cutting yourself.

The blade of the butter knife is typically serrated (jagged like the teeth on a saw) for easy spreading. Some people also use the serrated edge of a butter knife as a scooper for ice cream, which can be very hard to scoop unless it is softened first.

The Steak Knife

The steak knife
The steak knife

A steak knife has a small piece of sharp edge that tapers into a point near the handle. This type of knife is commonly used to cut steak, roasts, or other types of meat.

A steak knife is a type of serrated kitchen knife that was originally developed for cutting steak. Today, they are also used to cut other meats and a variety of different foods.

A typical steak knife is usually between 8 and 14 cm in length and has a very sharp tip. The blade itself can be either serrated or smooth with a quick tip. The serrations themselves can vary in depth and spacing.

The cutting edge is angled down towards the plate, most commonly at about 20 degrees but varies between 10 and 35 degrees.

The angle itself is not critical, as the blade only needs to be cut easily through the meat without tearing it; this means that a knife with a greater angle will work fine as long as its edge and point angles are compatible.

The Electric Knife

The electric knife
The electric knife

An electric knife looks like a pair of scissors with two parallel blades inserted into slots on the machine and then pushed together to slice meat and bread into thin portions. The device has a built-in motor that spins the blades when you press the switch.

An electric knife is made of a handle and an electrically powered cutting blade.

The handle usually contains:

  • A power switch.
  • An electric motor.
  • A battery to power the motor.
  • Some way for the user to control it.

An electric knife can be used in many different ways. One of which is using it as a bread slicer.

The electric knife is great for slicing bread because it can split the loaf with little effort without cutting too deep into the bread.

Some recipes require slices of a certain depth, so having an electric knife is a plus. They are also used to slice meats that are cooked on the barbecue or in the kitchen.

An electric knife can cut almost anything that is not too hard or thick. Electric knives are safe to use because the blade does not need to be sharpened.

It gives effortless, clean cuts without shredding what it is cutting apart. They also come in many different patterns, shapes, and sizes, so finding one that suits the user is not hard.

Ham slicer Knife

Ham slicer knife
Ham slicer knife

The ham slicer knife is a long knife with a thin blade and serrated edge. It is used to slice cooked or cured ham into paper-thin slices.

A ham slicer knife is a particular type of knife that aims to cut slices of ham quickly and easily.

These types of knives are almost always electric or battery-powered, but there are some manual models available.

The main feature that distinguishes these knives from others is that they have many small serrated blades that allow the knife to cut the ham into even slices with minimal effort on the part of the user.

Most hams are too large for just one person to eat by themselves, so they need to be cut into sliceable portions before serving.

It may seem that any knife would work well enough, but ham slicer knives are designed specifically for this purpose, as they have a more significant number of serrated blades as well as a hollowed-out center to fit snugly around the ham.

Additionally, the handle is designed to be easy to grip and use for extended periods without tiring.

 The original ham slicers were modified electric carving knives that had been fitted with serrated blades.

Although they are still available, most modern models are electric or battery-operated slicers with multiple blades designed for maximum ease of use, even when cutting through ham that has been frozen.

Breaking Knife

Breaking knife
Breaking knife

Why is it called a breaking knife?

Breaking Knives are specialized kitchen tools designed to reduce the size of bigger cuts into manageable portions.

To cut through the heaviest of bones, you need a Breaking Knife to do it. A larger blade provides extra weight and cutting power.

However, breaking knives are more or less the same as butcher knives, and they are mainly used to cut huge pieces of meat into smaller pieces.

Its length allows it to readily cut through huge chunks of meat because of its size. Also capable of breaking tiny bones, hard skin, and cartilage are the blade’s cutting edges.

A Slicer Knife

slicer knife
slicer knife

A slicer knife has a long, thin blade that is flexible and with a serrated edge on one side. It slices packaged meat cleanly apart with ease. 

A Slicer knife is used in filleting fish as well. Slicing knives are often wide, with a long blade and a rounded tip.

A slicing knife is a special kind of kitchen knife, and it can be used to cut very thin slices of meat. The blade is made with little or no curve, and it’s typically longer than other knives in the same category.

Slicing knives also tend to have slightly serrated blades to help hold the meat together during slicing.

Some cooks cut large roasts into smaller portions before serving, but other knives can be better suited for this task. They’re also used to make wafer-thin cuts of carpaccio and tartare.

Tourne Knife

Tourne Knife
Tourne Knife

Tourné knife is a knife with a short, curved blade that has an inward notch on the inside curve. The tourné knife is perfect for cutting vegetables into fancy shapes or scooping vegetables from their shells.

The tourne knife is used to cut vegetables into long cylindrical shapes, called julienne or bonnet.

This knife has a blade roughly 5 inches in length and is designed with a straight edge instead of a curved one.

The main purpose of this knife is to cut vegetables into julienne strips. Julienne refers to cutting something in long, thin strips or pieces of uniform shape and size. This can be done with other knives, but the tourne does so quickly due to its design.

The blade is usually curved toward the end or maybe L-shaped. The shape of this knife keeps your knuckles off the cutting board and gives you more leverage, and prevents damage to the tip of the blade when used.

This knife can also be used for spherification. Spherification is the process of shaping a liquid into spheres that visually and texturally resemble caviar or pearls.

Lame knife bread

What is a lame knife?

lame knife

Bread lame slashing tool is a utensil used to slash the top of bread dough before baking, allowing the dough to rise evenly.

The tool has a sharp blade that is used to make quick, shallow cuts across the surface of the dough.

This creates an air pocket that allows the dough to expand as it bakes. The bread lame is also known as a lame Knife.

A bread lame is a sharp, thin blade used for slashing dough prior to baking. This technique, called “lameing,” allows the dough to rise better and produces a crisper crust.

It is typically held in one hand and used to make quick, light strokes across the surface of the dough.

How do you use a lame blade?

Thank you for your time. These were the types of knives In Cooking, I hope this article helped you. learn more about knives and how to use them properly. If you have any questions, please let me know in the comments section below.

Faq section

Why use a lame instead of a knife?

Lames also tend to produce more consistent results than knives, and they’re easier to control.

What are the 4 types of common knives?

There are mainly 4-types of knives: cleavers, fillet or fish knives, boning or slicing knives, and utility or multipurpose knives. Each knife has its purpose in the kitchen.