I got this knife set from a friend whose leaving, what is each blades specific use?
I got this knife set from a friend whose leaving, what is each blades specific use?
by Seanster0911
43 Comments
gororonald
Oh I know this one, they cut stuff. Sometimes even food.
MatthewIcicles
1 is a paring knife, for small prep tasks. 2 is like a Nakiri, focused for vegetables. 3 looks to be a boning knife, good for meat and fish. 4 looks like a small santoku, good for general prep. 5 is a classic western chef’s knife, a great all rounder. 6 is a granton edge santoku. The divots help things not stick by reducing friction.
spageddy77
it’s crazy anyone would want to give those knives away. your very lucky.
GruppBlimbo
For home use? 5,6 and 1 are gonna be the most useful
bobsnottheuncle
That’s a circumcision set. Choose the knife depending on initial size and desired final result
Here is a quick explanation between the chef knife and the santoku. I have no affiliation with the channel I just picked the link because it is concise and explains well. It’s a style choice. I prefer the Chef knife, but I also went to French Culinary School where nary a Santoku was seen, so I had my bias from the beginning. Not everyone digs the rocking motion on a “western style” blade though, the Santoku can be easier to use for some people
Odd-Adhesiveness-656
1. Paring knife. Cutting small veggies (think radish roses and turning potatoes)
2. Veg Cleaver: think of julienned veg like leeks and scallions. Can make quick work of finely shredded veg.
3. Boner: used for boning out cuts of meat and fish. Can be used to “french” meat on the bone ( think lamb chops and Tomahawk steaks)
4. Mini chef: Good for gard duties like salad and veg prep. Chiffonade parsley and other herbs.
5. Basic Chef’s knife. All purpose knife for basic line prep duties. Can cut larger blocks of cheese, etc.
6. Asian Chef knife: Bumps keep items like parsley or herbs from clinging to the knife. Also good for fruit prep like whole pineapple and melons if there is not a serrated bread knife handy.
2 items to add: a steel and a serrated bread knife
yaddle41
1. Pairing knife. Used to slightly stab co-workers (you can handle a longer petty / utility knife, this size is not my favourite but you can never have enough of these)
2. Nakiri. Traditionally used for vegetable preparation, it‘s also useful if space is limited or you are dealing with smaller portions. Also useful if you don’t sharpen your knives enough, the bigger flat encourages a slicing motion.
3. traditional boning knife. Most chefs I know (me included) prefer more of a curve. You will be mostly using the small rounded curve. This more traditional style has a big flat spot usually used for trimming silver skin.
4. this one is odd, like a Ko-Santoku; probably supposed to be used as a utility knife. Try if it works for you, usually a higher tip is useful for knuckle clearance. Might be useful for free hand work. Could see it going to the bin.
5. Chef‘s knife. You should know this one. Do-it-all. This one has a high (German Profile) point, which should make it good for rocking and less useful for bigger produce / push cutting.
6. Santoku. Do-it-all. Makes a great gift for a GF or mother that‘s scared of big knives, the low point gives it more usable blade (for the size) when working on a cutting board. Also useful when space is limited.
Donnie_____Darko
Depending on what station you’re working or role in the kitchen is. 5, 3 and 1 are going to be your main ones. If you do a lot of prep 2 will be a good friend the other ones are kinda niche.
Single-Pin-369
1 anything you want 2 boneless meats and all veg 3 meat with bones 4 small anything 5 anything 6 anything. by anything I exclude chopping the bones themselves.
TheEschatonSucks
Helarina1
Home use version: 1, opens Amazon and zappos boxes 2. Cuts frozen pies and cheesecakes before thawing because f that waiting ish 3. Never use it. Maybe at Thanksgiving for turkey or something. Also sometimes bread because there’s no bread knife here 4. Never use except if 4 and 5 are dirty and they’re still in the sink 5. Use for meats like steak, pork and chicken. Good thick fish too 6. Use in place of number 5 is dirty and sitting in the sink. Also good for vegetables.
*I hope people can recognize the sarcasm here…
** Edit – spelling.
supperfash
5. Tool of choice for roadmen inna London
UT_Echo
No fucking joke these are the knifes I have just in the color blue 💀 (I have the purple set)
callitarmageddon
If you’re my mother in law, number 3 is for chopping onions.
antisocialbikepirate
Target.
soupythekidd
1,people 2, people 3 people 4 people 5, people 6 people
surethingsatan
The use for 1 through 6 is hanging on a mag strip to look pretty.
A 45 dollar victorinox will outshine all of them in and practical application.
AaronSlaughter
Chop cut cut chop chop cut.
Burn_n_Turn
1-6 are excellent garbage weights.
captainboring2
Whittling,threatening your neighbour,kept under the seat of your car,lost behind the cutlery draw,everything cooking related,dismembering mother in law
DistanceAcceptable65
5 is the only one that matters. Don’t bother with the others unless 5 is being used.
HeWhoLovesSpaghetti
Looks like another ad for the movie Weapons coming out
1 is for anything small the knife can actually cut in one take like cherry tomatoes or even small onions
2 is to flex on your friends and to dull because you use it once improperly and lose a finger
3 is for meat but also to use on onions and wonder why they are all not cut all the way and then fry them like a snake
4 is to get calluses because it’s weirdly shaped, also great for decoration
5 is to again flex and cut wide things like a whole wheel of cheese or a watermelon
6 seems to have holes so it’s to punish your so if they use it and have to clean it, otherwise, decoration and really good if you need to murder someone as you won’t miss it because you’d always forget to use it
SoggyEarthWizard
1. Stab 2. Slice 3. Stab/slice 4. Cut oranges 5. Chef only 6. For pussies
wellsharpened
These are so ugly. I’m sorry, I just had to say it.
Thank you everyone else for your constructive and positive feedback.
AloshaChosen
2,5,6 are your daily drivers, probably 5 more than anything. 1 is for fruit/delicate work, 3 is a boning knife, idk what 4 is but it’s also there.
LordSwright
1 – use for cutting. 2-for cutting. 3- to cut things. 4- to slice 5- to chop 6-to cut chop and slice
Zorg1982
If you are not into cooking
.. all of these can be used to cut vegetables
PhoPat
That’s a good friend!
Ed-Box
1. The Intern correction tool: Stab between the 4th and 5th rib. It’s the fastest way to the heart. 2. The HR Problem solver: Hack in the neck at a 45 degree angle. When done right you’ll see short, but beautifull red fountain. Warning: Kinda messy. Like last years x-mas party. 3. The Precision Feedback Instrument: Same as 1. But you have a better reach, between 3rd and 6th rib will also work. 4. The Upper Management Negotiator: Glide in with purpose, between ribs or through sternum. Don’t hesitate – they can smell doubt. Bonus: makes a clean exit, unlike the chef’s last girlfriend when she’s had a few 5. The Sushi-chef’s resolution: Butter them up with compliments first. “Wow, your jugular is really symmetrical!” Then slice like you’re prepping sashimi. Clean, confident, slightly unhinged. 6. It’s a bread knife. …What do you mean it’s not serrated? Fuck you, I cut bread with it. Breadknife!
Icarus__86
Paring- great for fruit like apples and pears
Chopping
Boning – fish and meat
Small chopping
Chefs knife- general purpose… will get used the most… look up proper technique for holding if you want to get good with it
Santuku- General purpose chopping, best used with vegetables as the divots “stop” food from sticking
stuffeddresser41
Chef here.. you’ll truly only need #5. 1# can come in hand on small veg prep, and #3 if you ever break down your own proteins. The rest are a waste of space.
Pesiab
Jason or Michael Myers house 🤣
krum
Sorry about your friend.
thetopofabanana
i fux with that boning knife
Bastian_nll
is everyone on here a bot with the comments terrible knives your off better getting a nice zwilling chefs knife their higher end model like for about $100 than all of that. thank you for everyone’s positivity although
Weird-Road-2126
1,2 and 5 are for crime
ScotchCigarsEspresso
1. Cutting stuff
2. Cutting other stuff
3. Cutting different stuff
4. Cutting those things
5. Cutting that
6. Cutting what’s left. 🤔
GSturges
4 is for showing off
Mao_Zedong_official
The curvature of the handles looks really unpleasant to hold, especially for the chef knife. I can’t see myself wanting to use that very long. I’m no expert but that makes me think they’re either a high quality custom job for someone who wanted that profile or essentially mall ninja knives designed for aesthetic over function.
43 Comments
Oh I know this one, they cut stuff.
Sometimes even food.
1 is a paring knife, for small prep tasks. 2 is like a Nakiri, focused for vegetables. 3 looks to be a boning knife, good for meat and fish. 4 looks like a small santoku, good for general prep. 5 is a classic western chef’s knife, a great all rounder. 6 is a granton edge santoku. The divots help things not stick by reducing friction.
it’s crazy anyone would want to give those knives away. your very lucky.
For home use? 5,6 and 1 are gonna be the most useful
That’s a circumcision set. Choose the knife depending on initial size and desired final result
https://youtu.be/chs3Mo5EqjI?si=OmJEnOnOflduqaRI
Here is a quick explanation between the chef knife and the santoku. I have no affiliation with the channel I just picked the link because it is concise and explains well. It’s a style choice. I prefer the Chef knife, but I also went to French Culinary School where nary a Santoku was seen, so I had my bias from the beginning. Not everyone digs the rocking motion on a “western style” blade though, the Santoku can be easier to use for some people
1. Paring knife. Cutting small veggies (think radish roses and turning potatoes)
2. Veg Cleaver: think of julienned veg like leeks and scallions. Can make quick work of finely shredded veg.
3. Boner: used for boning out cuts of meat and fish. Can be used to “french” meat on the bone ( think lamb chops and Tomahawk steaks)
4. Mini chef: Good for gard duties like salad and veg prep. Chiffonade parsley and other herbs.
5. Basic Chef’s knife. All purpose knife for basic line prep duties. Can cut larger blocks of cheese, etc.
6. Asian Chef knife: Bumps keep items like parsley or herbs from clinging to the knife. Also good for fruit prep like whole pineapple and melons if there is not a serrated bread knife handy.
2 items to add: a steel and a serrated bread knife
1. Pairing knife. Used to slightly stab co-workers (you can handle a longer petty / utility knife, this size is not my favourite but you can never have enough of these)
2. Nakiri. Traditionally used for vegetable preparation, it‘s also useful if space is limited or you are dealing with smaller portions. Also useful if you don’t sharpen your knives enough, the bigger flat encourages a slicing motion.
3. traditional boning knife. Most chefs I know (me included) prefer more of a curve. You will be mostly using the small rounded curve. This more traditional style has a big flat spot usually used for trimming silver skin.
4. this one is odd, like a Ko-Santoku; probably supposed to be used as a utility knife. Try if it works for you, usually a higher tip is useful for knuckle clearance. Might be useful for free hand work. Could see it going to the bin.
5. Chef‘s knife. You should know this one. Do-it-all. This one has a high (German Profile) point, which should make it good for rocking and less useful for bigger produce / push cutting.
6. Santoku. Do-it-all. Makes a great gift for a GF or mother that‘s scared of big knives, the low point gives it more usable blade (for the size) when working on a cutting board. Also useful when space is limited.
Depending on what station you’re working or role in the kitchen is. 5, 3 and 1 are going to be your main ones. If you do a lot of prep 2 will be a good friend the other ones are kinda niche.
1 anything you want 2 boneless meats and all veg 3 meat with bones 4 small anything 5 anything 6 anything. by anything I exclude chopping the bones themselves.
Home use version:
1, opens Amazon and zappos boxes
2. Cuts frozen pies and cheesecakes before thawing because f that waiting ish
3. Never use it. Maybe at Thanksgiving for turkey or something. Also sometimes bread because there’s no bread knife here
4. Never use except if 4 and 5 are dirty and they’re still in the sink
5. Use for meats like steak, pork and chicken. Good thick fish too
6. Use in place of number 5 is dirty and sitting in the sink. Also good for vegetables.
*I hope people can recognize the sarcasm here…
** Edit – spelling.
5. Tool of choice for roadmen inna London
No fucking joke these are the knifes I have just in the color blue 💀 (I have the purple set)
If you’re my mother in law, number 3 is for chopping onions.
Target.
1,people
2, people
3 people
4 people
5, people
6 people
The use for 1 through 6 is hanging on a mag strip to look pretty.
A 45 dollar victorinox will outshine all of them in and practical application.
Chop cut cut chop chop cut.
1-6 are excellent garbage weights.
Whittling,threatening your neighbour,kept under the seat of your car,lost behind the cutlery draw,everything cooking related,dismembering mother in law
5 is the only one that matters. Don’t bother with the others unless 5 is being used.
Looks like another ad for the movie Weapons coming out
1-stabbing
2-cutting
3-stabbing
4-cutting
5-stabbing & cutting
6-cutting & stabbing
It’s all fake…good luck
As a non chef but foh:
1 is for anything small the knife can actually cut in one take like cherry tomatoes or even small onions
2 is to flex on your friends and to dull because you use it once improperly and lose a finger
3 is for meat but also to use on onions and wonder why they are all not cut all the way and then fry them like a snake
4 is to get calluses because it’s weirdly shaped, also great for decoration
5 is to again flex and cut wide things like a whole wheel of cheese or a watermelon
6 seems to have holes so it’s to punish your so if they use it and have to clean it, otherwise, decoration and really good if you need to murder someone as you won’t miss it because you’d always forget to use it
1. Stab
2. Slice
3. Stab/slice
4. Cut oranges
5. Chef only
6. For pussies
These are so ugly. I’m sorry, I just had to say it.
Thank you everyone else for your constructive and positive feedback.
2,5,6 are your daily drivers, probably 5 more than anything. 1 is for fruit/delicate work, 3 is a boning knife, idk what 4 is but it’s also there.
1 – use for cutting.
2-for cutting.
3- to cut things.
4- to slice
5- to chop
6-to cut chop and slice
If you are not into cooking
.. all of these can be used to cut vegetables
That’s a good friend!
1. The Intern correction tool: Stab between the 4th and 5th rib. It’s the fastest way to the heart.
2. The HR Problem solver: Hack in the neck at a 45 degree angle. When done right you’ll see short, but beautifull red fountain. Warning: Kinda messy. Like last years x-mas party.
3. The Precision Feedback Instrument: Same as 1. But you have a better reach, between 3rd and 6th rib will also work.
4. The Upper Management Negotiator: Glide in with purpose, between ribs or through sternum. Don’t hesitate – they can smell doubt. Bonus: makes a clean exit, unlike the chef’s last girlfriend when she’s had a few
5. The Sushi-chef’s resolution: Butter them up with compliments first. “Wow, your jugular is really symmetrical!” Then slice like you’re prepping sashimi. Clean, confident, slightly unhinged.
6. It’s a bread knife. …What do you mean it’s not serrated? Fuck you, I cut bread with it. Breadknife!
Paring- great for fruit like apples and pears
Chopping
Boning – fish and meat
Small chopping
Chefs knife- general purpose… will get used the most… look up proper technique for holding if you want to get good with it
Santuku- General purpose chopping, best used with vegetables as the divots “stop” food from sticking
Chef here.. you’ll truly only need #5. 1# can come in hand on small veg prep, and #3 if you ever break down your own proteins. The rest are a waste of space.
Jason or Michael Myers house 🤣
Sorry about your friend.
i fux with that boning knife
is everyone on here a bot with the comments terrible knives your off better getting a nice zwilling chefs knife their higher end model like for about $100 than all of that. thank you for everyone’s positivity although
1,2 and 5 are for crime
1. Cutting stuff
2. Cutting other stuff
3. Cutting different stuff
4. Cutting those things
5. Cutting that
6. Cutting what’s left. 🤔
4 is for showing off
The curvature of the handles looks really unpleasant to hold, especially for the chef knife. I can’t see myself wanting to use that very long. I’m no expert but that makes me think they’re either a high quality custom job for someone who wanted that profile or essentially mall ninja knives designed for aesthetic over function.