Understand Your Size, Know Your Grip, Recognize Your Slice

There are plenty of different types of cutlery and selecting the most effective type determines how fast or well you can cook. Of course, the type doesn’t determine the taste of your dish. It'll just make chopping and in essence, the whole process of cooking easier for you.

You will find set cutlery you can purchase that have different types of knives in it. Don’t buy that. This is because what is perfect for one type of mass might not always be good for the other. Buy your knives individually.

First, know your mass to understand what kind of knife to cut it with. Vegetables and fruits are fairly easy. There are many kinds of vegetable cutlery and any kind will do. However, there is the grip that you have to consider. A small knife can cut the basic spices of garlic, onions and ginger. But a tiny knife may not fit with the kind of grip that you have. Find one that fits your hand flawlessly. A vegetable knife can slice through the softer fruits like peaches and bananas or vegetables like potatoes and carrots. But see, peaches and bananas are easier to slice through compared to the harder vegetables. Choose the knife that will best chop the vegetables and cutting peaches is a peach in the kitchen.

For meats, there are two types of knives that can get the job done, the chef’s knife and the butcher’s knife. For chicken or any other kind of poultry, use the chef’s knife. There is no problem with using the butcher’s knife for cutting through poultry but it’s heavier. So theoretically, you will have an easier time with the chef’s knife.

Why not use the chef’s knife for cutting through vegetables and fruits? If the knife can cut chicken meat then it would be sure to chop fresh vegetables. That is reasonable. But we go back to grip. If you use a chef’s knife through a mango, for instance, you may not get the preferred cut due to the bigger chef’s knife.

A chef’s knife is also suitable for cutting fish or producing fillets.

A butcher’s knife is weighty but that type of weight is required to chop through bony meats like pork ribs or t-bone steaks.

Of course, these types of knives don’t end in the kitchen. They're also needed on the table. You'll find dull knives for eating fruits and there are rugged-edged knives for eating steaks.