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Knives and there Uses.

My old adage about CHEF KNIVES remains the same, I basically need three good knives to do my job.

This is the set I'm currently promoting. 8" and 6" chefs knife and a 4" paring knife. That's really all you need, everything else is gravy so to speak. So lets have a look at some of the knives you may add to this basic line up. All of our knives come with a leather roll bag, and complimentary engraving which I highly recommend due to the very common issue of theft.

So, let's begin our look at knives that would compliment the above set. To begin with, decide to stay with one kind of steel, just to keep it simple for daily upkeep. I prefer high polish stainless steel carbon or Damascus. Why? They are durable, stay sharp longer than most and will last for life. Not a fan of Japanese knives, in my opinion the metal is to soft and I honestly think its just an EGO FAD thing. They certainly look pretty, and they certainly are expensive.


  • Boning Knife; The boning knife, as its name suggests, is used for separating meat from the bone, fileting fish, and cutting up meat. Smaller boning knives can also be used in place of a paring knife for peeling and trimming veggies.

Boning knives are typically about 3 to 8 inches in length, with slightly varying blade widths. The blades can be flexi, semi-flexi, or stiff, with stiff blades being the most popular among home cooks due to the enhanced precision of the cut.

  • Bread Knife; Bread knives are used for cutting bread, cakes, and sometimes meat, poultry, and seafood. They are designed in a way that allows you to saw through the bread without pushing down or squishing it.

Made to cut large chunks of food, the bread knife belongs to the longer spectrum of kitchen knives. It can be between 7 and 10 inches long. Its blade is narrow and straight (i.e. having no belly), and is always serrated, with big “teeth” along it.

  • Fillet Knife; This knife looks very similar to the boning knife. However, there are subtle differences between the two.

Since a boning knife is designed to remove meat from the bone, it tends to be thicker and have better force endurance. The fillet knife, meanwhile, is made to cut thin fish slices and thus is typically thinner, longer, and more flexible.

The distinctions are so small the two knives can substitute each other in most cases. Knifemakers sometimes blend the two, hence the emergence of the boning fillet knife. If you’re an expert in sashimi or chicken boning, you’d probably notice the differences. Other than that, either of the two should be sufficient for casual home cooking.

That's about it...If I was to add a few more things to my kit it would be a cleaver, kitchen shears and maybe a second chefs knife 10" to be specific. Additionally a good quality tool box with compartments for small tools and gadgetry.

Tis the season to be jolly, right? Just about everyone knows a cook, chef or gourmand, why not surprise them this year with a beautiful new Chef knife or Kit? Check out our current product line HERE!

Cheers, and happy hump day! 29 days until!

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