All type of knives and when to use each one

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The knives have different forms and each has a way of using it. In addition, it is imperative to know how to differentiate them to ease and improve the preparation of your dishes.

Butcher breaking knife: recognized by its thick and resistant blade, it makes it easy to break bones
poultry or meat. The knife is expertly crafted and thoughtfully designed to masterfully slice through flesh, break through cartilage and trim fat from beef, pork, poultry, fish and other meats.

Peeling/ Tourne knife: a small knife with a curved blade, it allows to cut or
even easily sculpt your food.

The cleaver: with a wide and flat blade, it is used to break and separate the
meat cartilages

The boner: a knife with a short and elongated blade, it can separate the bones from meat.

The peeler: unique among other knives, the peeler has two small blades,
very sharp intended to finely remove the skin of fruits and vegetables

Chef knife: with a fairly long blade, it is used to cut the foods like fruits, vegetables, and herbs. This is a crafted knife ready to tackle any culinary adventure you throw at it. Cut, mince and chop away with ease.

Butcher’s knife: a knife, most of the time, of a rectangular shape with one end
rounded to cut both the bones and the flesh of the meat

The fillet knife: as its name suggests, the fillet knife allows to cut into fillet
meats and fish. It is easily distinguished from others thanks to its very thin blade. this knife is highly flexible and ultra manœuvrable, allowing you to breeze through meat and sinew, between skin and bone.

Oyster knife: with a very short blade, it is only used
to easily open the oysters.

The paring knife: a knife with a fairly short and robust blade, it is the most used
in the kitchen because it can be used with any food (vegetable, fruit and even meat)

The slicer: with a long and thin blade, it allows to thinly slice the
meats, ham, bacon,…

Bread knife: Geometrically angled serrations ensure effortlessly thin slicing with a single stroke, minimal crumb dispersion with breads, and painlessly smooth cutting of large fruits, cabbage, and boneless hams

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