Chicago Cutlery Knives Will Be My Teacher

Over the next few weeks, I will be learning a new skill… knife skills.  No, not throwing knives (though that would be fun!).  But, how to properly use kitchen knives.

I am excited to announce that I have been selected to participate in the Chicago Cutlery Ambassador program!

I need this!

I am so deficient in knife skills.  My knowledge of different knives only extends to butter knives, bread knives and steak knives.  Other than that, I have no idea what different knives are used for.

paring knife

A paring knife… maybe for chopping fruit?

chef knife

A chef’s knife… for cutting meats or larger fruits such as melons?

I don’t cook much, but I would love to and know that with a better knowledge of different knives and how to use them, I would be able to.

The three knives I received to practice with are all Chicago Cutlery DesignPro Knives.  I have a paring knife, a scalloped bread knife, and a chef’s knife.

scalloped bread knife

I’m looking forward to learning more about each of them in the coming month.  I want to learn the proper way to use each type of knife, and how to cut certain foods more efficiently.

So far I have only used the paring knife.  I used it just yesterday to slice some zucchini.  Not exactly sure if this was the correct knife to use for that job, but that is what I hope to learn.  The knife did wonderfully.  It was easy to hold and sliced through the zucchini like it was butter!

Keep watching, I’ll be hosting a giveaway from Chicago Cutlery in a future post!

How good are you with a knife?  Do you know what the different kinds are used for?


*I wrote this review while participating in a Brand Ambassador Campaign by Mom Central Consulting on behalf of Chicago Cutlery and received products to facilitate my post and a promotional item to thank me for taking the time to participate.

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  1. says

    A Chef’s Knife is used for most of your prep work: vegetables, raw meat, etc.
    A paring knife is for smaller jobs: fruits, herbs, etc
    For melons, cheese, cucumber (anything with a hard outside and soft inside) use a serrated knife.
    A carving knife is used for cooked meats.
    You’ll see a different varaition of chef’s knives called a santoku. It’s used for the same things a chef’s knife is used for but it’s a different cutting motion (rocking vs. chopping).
    You’ll also see knives that have “dimples” on them (a granton edge). It’s helpful for things that have a tendancy to stick (ie. potatoes, cucumbers). It helps reduce the sticking by creating air pockets between the knife and the food (some stuff will still slightly stick).

    The only thing I highly recommend is maintaing your knives as best as you can (using a steel or pull through sharpener). It will help keep your knife sharper longer and allow you to have the best expereience using your knives.

    Enjoy learning about your new toys ;o)


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