Working with service restaurants is one of the most hectic jobs out there, so you better beware when handling knives. Let's review the basics of everything knife-related: the types of knives, knife safety, and knife skills you will need to cook the best meals and reduce your chances of getting injured.

Chef Knife
This knife is perfect for chopping and dicing many vegetables, especially thick and hard vegetables like potatoes and carrots.


Paring Knife
This knife can trim, peel, or remove seeds from fruits or vegetables. This is also used to slice, cut, and chop vegetables and fruits.


Bread Knife
This knife is perfect for sawing different kinds of bread-- crusty bread, soft cake, you name it.


Filleting Knife
This is used to remove the bones of the fish without damaging the flesh of the fish.


Salmon Knife
This is used for skinning, slicing, and filleting large fish, like salmon.


Santoku Knife
This is perfect for preparing raw fish, like sushi. They are an all-around knife, you can even use them for vegetables!


Santoku Knife
Although known as a knife for slicing sushi, you can also use this for vegetables.


Nakiri Knife
This is excellent for chopping vegetables and shredding vegetables like cabbage and lettuce.


Peeling Knife
This knife is used to peel vegetables and fruits.


Types of Knives

The right knife does the job right.
Each knife in the pantry has its own specific task. Make sure that you pick the  right blade, bulk, and size for the job.


No matter how menial and repetitive the task is, don't lose sight of the fact that  you're using a sharp object!


Remember!
The slightest distraction can lead to an injury.


Knife Safety

Chef's Knife
For mincing, chopping, and carving.


Serrated Knife
For slicing bread and tomatoes.


Paring Knife
For paring and removing seeds.


Preparations before using the knife
Make sure that your cutting board is stable.
You may put a damp paper towel or a non-slip mat under the cutting board.
Grip the knife properly.
Make sure you have a firm grip on the knife, not too near to the blade or the handle.
Form your fingers into a claw so your fingertips are safe.
When cutting, do rocking motions to have a nice, even cut.


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