Not long ago I was asked if I kept my knives in a bag or roll, and if so, would I post pictures and tell about each knife I use. So today you get to see what’s in the bag! First of all, all of my knives except one are made by the Dexter-Russell company. I’ll tell you about the other knife in a minute.
14″ Diamond Steel
This is used for honing the edges of non-serrated knives
12″ Meat Slicer
This knife is serrated and is used for slicing and carving large portions of meats.
12″ Chef’s Knife.
This knife is used for cutting through larger or thicker items. A modern chef’s knife is a utility knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
10″ Santoku Knife
Santoku is Japanese for three virtues which refers to the three cutting tasks which the knife performs well: slicing, dicing, and mincing. The santoku’s blade and handle are designed to work in harmony by matching the blade’s width/weight to the weight of blade tang and handle, and the original Japanese santoku is considered a well-balanced knife.
10″ Bread Knife
This knife is serrated and is used for slicing loaves of bread and other soft foods.
8″ Boning Knife
A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ in) in length. Some designs feature an arched blade to enhance the ease of a single pass cut in removing fish from its flesh.
4″ Small Paring Knife
This knife is a serrated general purpose knife that is used for small intricate work like peeling and coring. A good paring knife usually measures between 3 and 5 inches on the blade and has a number of different names based on blade profile and specific use. Bird’s Beak, Sheep’s Foot, Serrated, Kudamundo are all paring knife names.
6″ Vintage Paring Knife
Many of you know that I was trained by my mother, Master Chef Leona Johnson; this knife was her personal paring knife, manufactured in the 50’s by Ontario Stainless.
Finally, this tool is a Dough knife used obviously for cutting dough. I use it all the time for scooping up cut vegetables after I have diced them. It works great for both duties.
It is not necessary to have any more knives than what you will use. What is important is feeling comfortable with your culinary tools and knowing how to care for them. Never put your knives into a dishwasher as the super heated water will dull the honed edges.