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Ramsey, New Jersey, November 4, 2021/PRNewswire/ - The 14 knives in this list are the most popular knives for daily cooking and food supply tasks. They form the core of all professional and home chef knife sets. Maybe you recently bought a set of knives and realized that you didn't know the purpose of each tool. Maybe you have been for a while and you are starting to wonder how a knife you have never used can make your life easier. Either way, understanding the different types of kitchen knives and how to use them can open up a whole new world. Take the knife and cutting board, let's start cutting!

Gunter Wilhelm aims to introduce the most popular types of kitchen knives and the tasks they are designed to handle. You will learn what should be included in the tool set and what should not be included. There are more than a dozen different kitchen knives. Some are versatile, while others are dedicated to specific purposes.

The 14 knives in this list are the most popular knives in daily cooking and food service work. They form the core of all professional and home chef knife sets. Maybe you recently bought a set of knives and realized that you didn't know the purpose of each tool. Maybe you have been for a while and you are starting to wonder how a knife you have never used can make your life easier. Either way, understanding the different types of kitchen knives and how to use them can open up a whole new world. Take the knife and cutting board, let's start cutting!

Chef's Knife Chef's knife is a must-have for any chef, cook or kitchen lover. It is usually 8 to 10 inches long. It is the ultimate multi-purpose kitchen knife, although it is not the best choice for certain tasks. For example, do not use it to peel small products because it is too large to be precise. Although you can use a good chef's knife to handle most cutting tasks in the kitchen, a blade designed for a certain purpose can make cutting easier and more precise.

Santoku sword Santoku sword is the Japanese version of Western-style chef's knife. The main difference is that it is slightly shorter and thinner. When some chefs need a smaller, lighter blade, they will use it instead of a chef's knife. Santoku knives have more straight blades and small dents to make food easier to slip off. This knife is versatile and very suitable for shredding, dicing and shredding ingredients, or cutting cheese.

Carving knives are more niche than chef knives or Santoku knives. Its main purpose is to carve dense meat. If you want to cook large pieces of meat, such as beef, pork or roast turkey, a meat cleaver will come in handy.​​​ Compared with more general-purpose knives, engraving knives are narrower, more precise, and can be longer, which helps to cut wider workpieces

Bread knife Bread knife is used to cut bread, cakes, and sometimes seafood. It is very long and has jagged edges. Its design allows you to see the bread without squeezing the bread by pushing the knife hard. The bread knife can not only cut bread, but also other large pieces of food. It belongs to a wider range of kitchen knives. Its length can be between 7 and 10 inches.

A utility knife is smaller than a chef's knife, but not as petite as a paring knife. It is usually used to cut foods that are too small for a chef's knife, such as small and medium vegetables and meat pieces. The serrated utility knife is convenient for cutting sandwiches, while the straight-edged utility knife is useful for peeling products, but sometimes it is better to leave it to the paring knife

Deboning knife Deboning knife, as the name suggests, is used to separate the meat from the bone, to slice the fish and to cut the meat. You can also use a smaller deboning knife instead of a paring knife to peel and trim vegetables. Generally, bone removal knives that are 6 to 10 inches long have a narrow, flexible blade that tapers into a pointed tip. It can cut tough connective tissues and joints that other knives cannot resist.

Paring knife Paring knife proves that you should never judge it by the size of the knife. The blade of this small cutlery is thin but sharp. It can be expertly peeled, chopped, sliced, chopped and seeds removed. This is my first choice for cutting fruits or peppers.

Steak knives are also called table knives. Cook less and eat more. Any delicious steak dinner should be on the table.

Kitchen scissors are more like scissors than knives. Kitchen scissors are used to cut herbs from vines, chop salad vegetables, and open processed food packages.

Sharpeners Every good tool series needs a sharpener, and there are several different types. You can buy whetstones, which are like small metal bricks with coarse to fine gravel. The blade is kept at an angle and used to pull the stone down until it becomes sharper.

A popular whetstone is the whetstone. It requires skill and practice, but it produces extremely sharp edges. If you are looking for the most affordable option, consider using a manual sharpener. These have small cuts through which you can pass the knife. An electric sharpener is also an option, although a manual sharpener can do the job well.

Honing steel Honing steel is like a long metal rod used to correct the edge of the blade before and after each use

Birds Beak Knife This type of paring knife has a short blade that is curved like a bird's beak. Its use may not be obvious at first, but its shape is conducive to circular components or creating circles. I use it to remove citrus peel when making desserts or drinks.

Meat cleavers are usually the most bulky knives in the kitchen, and meat cleavers have multiple functions. It is large and has a rectangular blade that can cut bones, meat, and hard and thick materials, such as pumpkin or squash, with a chopping motion.

Nakiri knife Nakiri knife is a Japanese style knife, mainly used for cutting vegetables. Its straight blade is long and wide, and it can easily cut long vegetables such as eggplant or carrots in half.

The birth mission of Gunter Wilhelm® is to design, manufacture and sell excellent brands of high-quality knives and cookware at reasonable prices. After interviewing hundreds of chefs in the New York City metropolitan area to understand what characteristics they hope to have, the challenge is obvious. These chefs want a more balanced and heavier knife with a sharp heel and smooth corners. They want a balance of form and function; a knife to match the artistry of their signature dishes.

Adi Marek 201-569-6866 https://gunterwilhelm.com

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