Kitchen Knife’s

 

Chef knifeVector.jpg


knives are indispensable tools in the kitchen, The “right” knives for your kitchen depends on the type of cooking you do. There is a huge range of Kitchen Knives to choose from, At home you really only need five basic styles for everyday use:


Paring knife  Bread knife  Santoku Filleting knife
Chef’s knife Knife Sharping

Knife skills are one of the most important parts of cooking, with a few simple techniques you will learn how to Slice, Dice, Chop, and much more. Knowing how to use knives skillfully is the foundation of all cooking. Knife skills are one of the most important parts of cooking, with a few simple techniques you will learn how to slice, dice, chop, and much more in the safest and most efficient manner. Knowing how to use knives skillfully is the foundation of all cooking and will save you hours upon hours of time. If you find yourself inventing new ways to cut vegetables then cooking will feel more like a chore.


There are seven basic cutting techniques

that every cook needs to know.

  1. Julienne (aka Matchsticks): Lengths of carrot roughly the same size and shape as matchsticks. Aim for 1- to 2-inch pieces that are 1/8-inch by 1/8-inch thick.
  2. Batonnet: Carrot sticks that are about 2 inches long and 1/4-inch by 1/4-inch thick.
  3. Baton (aka Standard Lunchbox Carrot Sticks): Carrot sticks that are 2 to 3 inches long and 1/2-inch by 1/2-inch thick. This isn’t an official restaurant cut
  4. Brunoise: Tiny cubes cut from julienne sticks that are 1/8 x 1/8 x 1/8 inches.
  5. Small Dice: Small cubes cut from batonnet sticks that are 1/4 x 1/4 x 1/4 inches.
  6. Medium Dice: Medium cubes cut from baton sticks that are 1/2 x 1/2 x 1/2 inches.
  7. Large Dice: Large cubes that are roughly 3/4 x 3/4 x 3/4 inches.

Link’s

House Of Knife’s

Cook Culture Knife Pro  Shun

 Wusthof

 Global Henckels 

Knifewear

Victorianox

 

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