Boker Knifestyle | EN Edition 2018 / 2019

52 BLADE SHAPES & APPLICATIONS
BLADE SHAPES — PURPOSE & USE
At first glance, the wide variety of lengths, widths and shapes of kitchen knife blades might seem a little confusing. Since all knives are
ultimately made for cutting, they are distinguished by their specific intended purpose. The advantages of the different shapes for different
applications are fairly clear and easy to understand, so that the overwhelming number of choices can be narrowed down. The following list
of knife descriptions will help you find the right tools for your kitchen.
THE PARING KNIFE
The paring knife is a small solid foundation for any kitchen knife set.
The blade is narrow so that it can follow the outer circumference
of a small potato as well as the inner circumference of an apple
core. Paring knives are most often used without a board, they are
simply held above a pot or bowl. But you can also use them with
your cutting board to quickly cut a single onion used in a meal for
one or two people or the ingredients of a quick lunch salad.
THE CARVING KNIFE
The carving knife has a long narrow blade capable of cutting paperthin
slices of roast beef, pot roast or ham. The blade is narrow to
provide a smaller surface for the meat to stick to. The first choice
for foods with a juicy and dense texture.
THE PEELING/PARING KNIFE
The length of a peeling knife blade is comparable to that of the
paring knife, though the edge is straight with a sheepfoot tip. This
makes for better utilization of the full cutting length, because the
blade is pulling itself into the cut. The straight edge is also better
suited for cleaning and scraping root vegetables, because the
blade has more contact with the surface and is easier to control.
THE MEAT FORK
Compared to a regular tableware fork, the meat fork offers the
advantage of its two long and very pointy tines that can easily
penetrate deep into the meat. That makes it perfect for carving and
serving large pieces of cooked meat. Thanks to its long tines and
handle, the meat fork also makes a great barbeque tool.
THE STEAK KNIFE
Steak knives are set on the table. Unlike regular tableware knives,
a steak knife is sharp enough to cut meat into clean bites without
ripping or tearing it. Depending on your personal preference, we
offer steak knives with a smooth cutting edge for the purists, or
with a serrated edge.
THE FILLET KNIFE
The fillet knife is an extreme form of the carving knife. Its main
purpose is the preparation of fish. The fine tip can be used for
opening fresh fish. The slender blade offers raw or smoked salmon
practically no surface for adhesion. The flexible blade can be
flattened onto the cutting board in order to separate the fish skin
from the fillet just above the board. A light knife for light cooking.