- We all have one (or more) of these. It's a chef's knife. It's 6-8 inch long.
I have two at home, one is branded (Victorinox) and the other is Waitrose make.
I bought my Victorinox knife for meat. There is nothing like this one when I want to cut a big pieace of meat into smaller chunks, or slice through chicken breasts to make them thinner. It really does the job. And that's why I love it! The other one has a strong grip and thicker handle, it's perfect when I want to cut vegetables in smaller pieces. It also has a shorter blade (6inc), and this helps me apply the force where I exactly want it. A longer blade knife though (like my victorinox), makes my life easier when I want to cut a whole cabbge in half. Thre are two things you need to pay attention here: the force and the where you apply the force.
Both knives can cut a lemon. But, do you really need an 8inches blade to cut a lemon in half? It's pretty intimidating, don't you think?
AI-generated: A chef’s knife is the most versatile and essential tool in any kitchen. Known for its broad, slightly curved blade (usually 6 to 8 inches long), it’s designed to handle a wide range of tasks—from slicing vegetables and mincing herbs to cutting meat and even crushing garlic.
- A paring knife. By defintion the knife you need to peele and cut vegetables and fruits. I hold none of these as I don't want having to sharpen them every now and then.
AI-generated: A paring knife is like the little sibling of a chef’s knife—small, light, and perfect for delicate work. It usually has a short blade (about 3 to 4 inches) and is ideal for tasks that need control and precision, like Peeling fruit and vegetables, Removing seeds or blemishes, Cutting small garnishes, Slicing herbs directly over a plate.
- A tomato knife. Equally long with a paring knife, but with a very slim, slightly curved outwards, and serrated blade. More than ideal for every ''soft'' vegetable like tomatoe, onion, pepper, lettuce and almost any fruit! You can even cut blueberries in half or peal cherry tomatoes!
Yes, I do sound like I do a promotion here, but I am only being honest. I bought it from Greece, although a brazilian make (Tramontina) and the lady who sold it to me said it's ideal for tomatoes. Well, I have two of them now...
AI-generated: A tomato knife is a small, specialty knife designed specifically for slicing tomatoes and other delicate-skinned fruits or vegetables. What makes it special is the tiny teeth cut through the tomato’s skin without crushing the soft flesh inside and the short blade (usually 5–6 inches) which is perfect for precision. Some of them have a forked tip, which helps for lifting and serving slices.
- And finally, the curved knife!. An absolute beauty to the world of peeling! With a short and curned inwards blade, it's like the extension of your hand when you go round and round and round an apple, a potato, an onion, squash, lettuce, pear, banana and many more. The shortness of the blade, is adding to the grip. It feels almost less intimidating hold it and cutting through. It does require you to hold into your hand whatever you are peeling - you can't use this knife on a cutting board due to the curved blade. So it's not really for a beginner, or a young teen. The whole motion is between your two hands.
I have seen it labelled as a boning knife, but as my everyday life involves vegetables rather than bones, I call it a curved knife. There are quite a few brands selling them. The difference is in the size of the handle. It does need to feel liek the extension of your hand to make the job easier. So, I suggest testing the grip before you buy it.
AI-generated: A curved knife—sometimes called a boning knife or utility carving knife—features a gently arched blade that’s designed to follow the natural shape of food. Its slim, flexible form and curved edge allow for precise, fluid cutting motions. What makes it special is the curved shape - it makes it ideal for peeling, trimming, and slicing around curved surfaces like fruits, vegetables, or even meat.