Why are there so many different styles of knives available? Do we really need access to all of these great knives? Well I guess it isn’t exactly required to have so many knives on hand, but having the right tools can make the entire process much more fun, easier and faster! Recently we took a look at Sharpening Steels, Butchery and Small Intricate Cuts, and Carving and Portioning, but today let’s take a look at the best knives to use for Chopping and Dicing!
Also known as a French or Cook’s knife, the blade is curved to allow a rocking motion during usage to get a more precise cut. This knife is the all purpose, “worker knife” in the kitchen, and is used for a variety of slicing, chopping, dicing and mincing tasks. The 9″ long blade has become very popular in recent years, as both professional and hobby chef’s alike find it a more ideal length for a greater number of cutting tasks.
SANTOKU means “three benefits” in Japanese. The Granton finish helps prevent the product being sliced from sticking to the blade. Excellent knife for cutting thin slices.
A Mincing knife is used for dicing large amounts of vegetables. These are most commonly used with a cutting board with a circular bowl-shaped indentation that matches the curvature of the knife. These knives are also known as a Mezzaluna.
Keep an eye out over the coming weeks as we discuss many different topics!