Knife Guide

Knife Guide

Whether you are a professional chef or a home chef Complete Commercial Refrigeration aims to help you increase your knowledge of kitchen equipment and supplies in order to help you maximize your kitchen experience!

Cleaver: The cleaver is commonly characterized by a large rectangular blade that is relatively thick (approx. 3/16″) and very durable. This is a great knife for objects that are large or tough to cut due to the size and robustness of the blade. Cleavers are commonly used to cut large portions of meat as well as ribs.

Chef’s Knife: The Chef’s Knife is one of the most commonly used knifes in commercial cooking. This knife has a very strong and weighted blade for excellence balance and ergonomic feel. A Chef’s Knife is one of the most versatile knifes available and can be used for slicing, chopping, and mincing. This particular knife is a key staple and must have for any kitchen.

Paring Knife: The paring knife is another essential part of the kitchen. This knife is a small strong knife with a thin blade, strong edge and strong tip. This knife can be used for light chopping, slicing, peeling, and coring. It works well with small fruits and vegetables and it even works well as a small utility knife for opening mail and other packages.

Utility Knife: The utility knife is a classic small/medium length knife with a think strong blade. This knife can be used for light chopping and slicing of fruits and vegetables. The blade on a utility knife is great for small cuts of meat since the blade on a utility knife is usually tempered for extra strength.

Crinkle Cut Knife: The Crinkle Cut Knife is typically designed with a wavy blade. The blade on this knife is very similar in design and function to a mandoline. This knife is can be used for fruits and vegetables to make crinkle shaped cuts. This knife is often used on potatoes during the preparation of wavy shaped french fries.

Santoku Knife: The Santoku Knife is a Japanese general purpose knife. The name Santoku is meant to represent “three uses” in Japanese. This knife is known for its wide blade and unique in profile (usually with small indentions) which lends itself to scooping. This knife also generally has a curved end which works well for chopping with a rocking motion.

Steak Knife: The Steak Knife generally has a sturdy blade and can come with either a rounded tip or a pointed tip. The blade is usually very strong and meant for heavy repeated use. The first half of the blade is usually serrated followed by a sharp non-serrated blade all the way back to the heel of the blade.

Filet Knife: The Filet Knife usually has a long thin blade that is extremely sharp. Sharpness and the ability to hold an “edge” are key characteristics of this knife. This design is primarily meant for filleting and preparing both meat and fish. The length, flexibility, and sharpness of the blade make this knife great for delicate tasks such as removing the skin from meat or scaling fish.

Carving Knife: The Carving Knife is similar to the Filet Knife in function. This knife is designed to make long thin slices in meat such as poultry, hams, roasts, and other large cooked meats. Additionally, the carving knife has a long thin blade. The blade on this knife is typically thinner than most other designs.

Boning Knife: Much like the name implies, this knife is designed for removing bones from meat. The blade on this knife is usually thin and curved with a straight edge that makes removing meat from bone easy and efficient. The blade is also somewhat flexible which helps with removing the bone in more delicate filets such as fish. The blade length is usually only a few inches which puts the overall size of this knife in the small to medium category.