Expert advice: The main types of knives to have in a kitchen

It will allow you to mince, slice, and cut each ingredient easily and precisely. But between the butcher's leaf, the santoku, and the bird's beak, it's easy to get lost especially when you're far from being an expert. Not to mention the fact that you'll need to pay attention to the type of material used for the blade's design. To help you see more clearly, here are, according to experts, the main types of knives to have in a modern kitchen.

The chef's knife

Versatile, the chef's knife is the quintessential kitchen knife. It's essential to have one in your drawers. Its long, thick, and finely sharpened blade will allow you to delicately slice meat fillets without damaging the fibers. It will also be your best ally for mincing vegetables and herbs as efficiently as a grinder. Similar to the Santoku knife, it can have a blade length between 15 and 30 cm. The only difference is that it's more manageable, lighter, and more ergonomic. Its handle can also be made from wood, ABS plastic, or suede.

The paring knife

It's the chef's knife's second. With a blade as sharp as a sword, it also boasts multiple uses. The paring knife can be used for peeling, paring, or even cutting fruits and vegetables. It can also be used for mushroom picking thanks to its well-thought-out configuration. In terms of design, a paring knife is characterized by a short handle and a pointed blade.

The utility knife

The utility knife is an all-purpose knife that remains essential in modern kitchens. It stands out with its long, thick 16 cm blade, a key parameter to which it owes its versatility. Whether it's for mincing garlic cloves, picking mushrooms, or slicing filet into thin slices, it proves to be a valuable ally. Its only limitation is cutting meat carcasses. For this type of intervention, it would be better to use a cleaver.

The cleaver

To deal with a meat carcass, there's nothing more effective than a cleaver. Also known as a butcher's leaf, the cleaver is a knife that combines both resistance and performance. The cleaver is characterized by a large, thick, and wide blade. This blade, often made from stainless steel with a high carbon content, is able to absorb shock without breaking. Of course, there are also models with ceramic blades. And although they are more fragile, they can still prove to be durable. By design, a cleaver is generally used to bone and cut bony meats into pieces. But it can also be used to mince garlic cloves and knead various ingredients.