We need 4 major knives that we can’t live without, and if we don’t have them, we’re just making life more difficult when it comes to food preparation and serving. While there are general-purpose chef knives, you’ll appreciate the ease and simplicity that these diverse knife types offer to your cooking.
There are dozens of specialty knives available to handle any food preparation, butchery, or dining task you can think of. However, we believe that you only need four knives to do a good job at everything.
Continue reading to learn about the four knives that every BBQ chef should own.
The Chef Knife
The chef’s knife is the all-purpose instrument that can accomplish the job of practically any other knife if you just have one. To produce small slices, only use the tip, the edges to slicing up larger objects, as well as the heel to chopping.
Eight, ten, and twelve inches are the most popular lengths. If you’re only acquiring one knife, most chefs recommend 10 inches. It’s comfy to use for long periods of time. Using a 12-inch knife to cut anything will wear out your wrist, whereas using shorter blades will not.
If you’re breaking down large chunks, the 8-inch variety may have been too short, and it may be too lightweight for heavy-duty chopping, such as 30 pounds of carrots and onions.Shop at The Barbecue Co for a collection of knives and BBQ tools.
The Boning Knife
When it comes to extracting flesh from bone, a boning knife is the best instrument to use. It has a strong handle and a slender tapered blade.
Boners can be flexible or firm, straight and curved or straight like a scimitar. Their blades are usually between 5 and 6 inches long.
A straight, rigid blade that can get in as well as around blade bones or the rib bone in pork shoulder is the ideal choice for barbecuing. Plastic are the most common handle materials. Choose the steel that feels better in your hand and invest in the best steel you can afford.
The Slicing Knife
The slicing knife is great for making uniform slices from large portions such as a complete top round or brisket.
Slicing knives have a rounded point and are in the form of a long rectangle, similar to a ruler. To reduce drag, higher-quality knives contain hollow ground air pockets or scallops. They aid the knife in slicing soft flesh cleanly without shredding or damaging it. Serrated, straight, and scalloped are the three varieties of edges. Serrated blades work well with hard toasted bread but not soft brisket. For crisp cuts, the straight edge is your best bet.
The Paring Knife
All of the grunt work, such as cutting twine, opening packages, and peeling small vegetables like onions and lemons, is done using a paring knife.
By performing the rigorous utility slicing, the paring knife saves the edge of your good blades. The blades are only 3 to 3 12 inches in length, and they are quite cheap to replace if they worn out.
Look for a knife that has a thicker, non-slip grip. To put it another way, don’t buy a dollar general knife with a slick plastic grip.