You watch a few episodes of My Kitchen Rules and before you know it you’re out buying a new set of knives. The big wooden knife block and a stack of big, small, short, long, serrated and smooth knives. Then you find that after a number of months you’ve likely only really used one or two knives. We mentioned this to Victorinox to get some real tips around what to do with all these beautiful knives.
Use a shaping knife with a curved blade for decorating and garnishing with fruits and vegetables
Use a kitchen knife with straight edge for cutting smaller fruits and vegetables
Use a kitchen knife with wavy edge for cutting soft fruits and vegetables with skin such as tomatoes.
Use a Steak Knife for cutting cooked or grilled meat. Use one with wavy edge for meat pieces with crust.
Use a Fish Filleting Knife with a super flexible blade for filleting fish
Use a Salmon Knife with a fluted edge for filleting salmon
Use a Santoku knife as an all-rounder for precision cutting
Use a Bread Knife with wavy edge for cutting a variety of baked goods with crusts
Use a Carving Knife with straight edge for slicing cooked or grilled meat
Use a Carving knife with an extra-wide blade for slicing larger foods
Use a Pastry Knife with wavy edge for cutting cakes, pastries and bread.
We’ve learned a lot writing this article and hope you have also, big thanks to Victorinox for their help/education!
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