Having the right set of knives is essential in the professional kitchen environment. Always choose the right knife for the job. Never use a knife that feels too heavy or too large for you as this could lead to serious injury
Santoku or Chef’s Knife – With a wide heavy blade, this knife is the work horse of your set. Its primary functions are chopping, slicing and dicing. You should choose a knife that feels comfortable in your hand with good weight distribution.
Scimitar– A long curved blade makes this knife ideal for cutting steaks and various cuts of meat. It is also perfect for fileting fish and also can be used as a boning knife, making filet knives and boning knives obsolete. Look for a knife with a length that feels appropriate for you.
Serrated Sandwich Knife – A must have on your cold sandwich and lunch stations. This is a knife that needs little sharpening, allowing the user to continually produce without having to deal with a dull knife blade. A very versatile knife that can be used for slicing through just about anything with ease.
Paring Knife – A small knife that carries a big workload in the professional kitchen. It is used for removing skins and rinds from fruits and vegetables. It also is perfect for deveining shrimp and for working with shellfish or anything that requires a detailed touch.
Along with your knife set you ‘ll need a good quality sharpening steel . Sharpening a knife with a steel is a skill every chef must master. A sharp knife will make clean and precise cuts while a dull knife is extremely dangerous as your cuts can be deflected. Always exercise proper knife safety.
Knife sharpening gadgets are extremely dangerous and do not belong in a professional kitchen. If you currently own one of these quick sharpening tools discard it immediately. These devices can and do cause devastating harm and injury to your staff!! Every chef should master sharpening a knife with a proper steel.