|
Which Knife?
Use this at-a-glance chart to find out which knife you need for which task.
Find out more about knives in our guide: The Knife Explained.
Knife |
Looks like: |
All about: |
|
Long blade
Rounded tip
Serrated edge
|
The serrated blade of the bread knife will ensure smooth slicing that won’t crush the loaf or tear at the pieces.
Maximise your slices and use on any food that is soft on the inside and hard on the outside like tomatoes or vanilla slice. |
|
Long medium thin blade
Rounded or pointed tip
Granton or flat blade |
Carve your Sunday roast with expertise using the smooth thin blade of a carving knife.
Finely slice the largest hams or turkeys with professional ease, or carve thin precise slices of rare beef or tender lamb.
Use the pointed tip for cutting around a bone, and the rounded tip for large boneless pieces of meat like a ham or roast beef. |
|
Wide blade
Pointed tip
Granton or flat blade
Heavy, hard steel |
The versatile chef’s knife chops and slices fruit and vegetables. The broad blade curves upwards for fine mincing while the weight and strength of the spine helps with chopping hard vegetables. |
|
Short narrow blade
Pointed tip |
The paring knife is perfect for any delicate kitchen task. Designed for control and easy handling, the softest juiciest peaches can be peeled without bruising, apples and oranges pared with style and pitting an avocado comes easily. |
|
Very narrow, flexible blade
Very sharp pointed tip
Delicate |
Prepare your catch, fresh from the hook, with the extra flexible blade of a filleting knife. The long fine narrow knife is sensational for easy slices of boneless fish. It will also ensure wafer thin tenderloin or sirloin steak when preparing beef carpaccio or butterfly chicken breasts. |
|
Wide square blade
Straight tip |
The robust, heavy cleaver will chop cleanly through joints and bones, and heavy fruit or vegetables. The back of the cleaver can also be used to tenderise meat. |
|
Serrated edge
Rounded tip
Medium length |
The versatile sausage knife takes its place in the anti-pasto kitchen, its sharp, serrated blade and length making it ideal for slicing salamis, chorizo, tomatoes, fruit and bread rolls. |
|
|
|
|