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Mastering Meat 1

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Types of knives and their uses

Cutting tools for peeling, trimming and shaping ingredients are so important that
professional chefs carry a personal portfolio of knives. As a budding pro, here’s what your
portfolio should ideally look like:

Paring knife
A small knife perfect for trimming and peeling vegetables. Some are curved and
some are straight. Normally 5 – 10cm long.
Chef’s knife
Has a heavy, wide blade that’s ideal for chopping vegetables or herbs. The blade
length ranges from 15–30cm.
Meat carver

The long, slender blade of a carving knife is used to cut even slices from cooked
meats.
Boning knife
Normally only the tip of the blade is used to debone meat or fish, so a fine point
is essential.
Filleting knife
Used to bone fish. The pointed, flexible blade easily follows the contours of
delicate bones.
Serrated knife
A long serrated knife is best for slicing breads, cakes and pastries as the edge

cuts through the crumb without tearing. Smaller serrated knives are best for
slicing tomatoes and citrus fruit.

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