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.
A paring knife… maybe for chopping fruit?
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
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!
*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.
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)
Thank you so much for all of this information! It is much appreciated!
Those are some beautiful knives! My husband would love those, they’re going on my gift ideas list for Christmas!
We have an entire set of knives, but I have no idea what they are all used for either. My husband does though, thankfully. Looking forward to reading about your experience with Chicago Cutlery!
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