Choosing a knife: The type of knives used in a kitchen are
Turning Knife: The curved blade shape is ideally suited for peeling, cleanins or shaping any fruit or vegetable round surface.
Paring Knife: The most versatile of all knives for peeling, cleaning and cutting vegetables.
Boning Knife: De-boning chicken or meats, trimming fat and sinews the tapered, pointed blade is a necessity for working close around joints.
Fillet Knife: Filleting delicate fisf or preparing carpaccio its easier with this extra thin, flexible blade.
Bread Knife: Fresh, crunchy breads, even cutting the birthday cake, the sereated edge does it all.
Carving Knife: Perfect for the larger cuts of meat and for breaking down larger fruits and vegetables.
Cooks Knife: This is the most essential of all knives used in the kitchen. For coarse or fine chopping and dicing of virtually every kind of food
Salmon Slicer: The ultimate specialty knife designed solely for paper-thin slicing of this delicate cut of fish
Palette Knife: The thing and flexible blade items can be lifted without damaging the underside. Perfect also for spreading icing, cream and butter.
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