What knives do commercial kitchens use?

What knives do commercial kitchens use?

Here are 5 popular types of commercial kitchen knives:

• Chef’s Knife. The classic chef’s knife, or cook’s knife, is the quarterback of the kitchen.
• Paring Knife. When the chef’s knife is too large for a particular task, the paring knife comes through flawlessly.
• Carving Knife.
• Cheese Knife.
• Crinkle Knife.

What is the most commonly used knife in commercial kitchens?

chef’s knife
The chef’s knife, or cook’s knife, is the chopping knife most commonly found in commercial kitchens.

What knives uses Gordon Ramsay?

Gordon Ramsay uses both Wüsthof and Henckels branded knives; the brands are known for quality products, and they are two of the best knife manufacturers in the world. Wüstoff has been making knives since 1814, and Henckels has been around since 1895.

How do you use a knife in a commercial kitchen?

Mind fingers and thumbs when cutting objects As food is being cut, make sure fingers and thumbs are not in the way by keeping the digits of the hand not holding the knife tucked in. Use a stable cutting board or other solid surface and be sure to cut away from the body. Never touch the sharp edge of the knife itself.

What are the different types of knives used in the food service kitchen and their common uses?

Here are the different knives commonly used for culinary arts and the best job for each of them:

• Chef’s Knife. Chef’s knife.
• Paring Knife. Paring knife.
• Utility Knife. Utility knife.
• Boning Knife. Boning Knife.
• Bread Knife. Bread knife.
• Carving Knife. Carving knife.
• Cheese knife. Cheese knife.
• Tomato knife. Tomato knife.

What size knives do chefs use?

around 8 inches
Size It Up: While professional chefs wield 12-inch blades with abandon, home cooks should get a knife with a blade around 8 inches in length. Residential-kitchen counters, nonindustrial cutting boards, and civilian muscles can’t handle anything much bigger than that.

What is Santoku knife used for?

Santoku knives or to give them their full name Santoku bocho knives, which translates as ‘three uses’, are ideal for mincing, dicing and slicing, as they feature a straight edge with a narrow sheep’s foot blade. These knives have evolved from the traditional Japanese vegetable knife which has a rectangular blade.