What are the classifications of kitchen knives?

1, chef's knife, the blade length is generally between 15~30cm, and about 20cm is the common length. In the case of uneven knives at hand, a chef's knife can basically solve all the basic preparations. Chef's knife is generally suitable for cutting ribs, chicken, duck skeletons and other hard foods, especially for cutting some meat foods.

2, boning knife, the blade length is generally between 12~ 15cm. Because the blade is slender, it is used for deboning raw meat or treating poultry and fish.

3. Auxiliary knives, the blade length is generally between 10 and 18 cm. The overall blade of the auxiliary knife is relatively narrow and thin, and the blade is sharp, so it is very flexible to use. Can be cut with all kinds of vegetables and fruits, or sliced and shredded.

4, peeling knife, the blade length is generally between 6~ 10cm, mainly used to peel fruits and vegetables and carve flowers, but also can handle some delicate and trivial things.

The content of this article comes from: The Complete Book of Family Decoration by Building Industry Press.