When And Why We Use Different Types of Knives
NEWS
By GREG STEGEMAN
Table Knives
With mild cutting power and some serration, these are run-of-the-mill knives used with a traditional place setting to get food to mouth after it's brought to the table.
Butter Knives
More of a hard spatula than a knife, these tools with shorter blades are great for spreading butter, jams, cream cheese, and the like
without destroying your bread.
Steak Knives
Often serrated, steak knives are ideal for your table-side meat-cutting needs. Best for steaks, chops, and chicken breasts, these ensure easier cuts when meat-eating.
Carving Knives
The long, non-serrated blades of these tools help slice turkeys, hams, and roasts into even, thin, long pieces. It’s best to use a carving fork with a carving knife.
Bread Knives
Bread knives differ from carving knives in their serrated edges, which let you easily cut through the crust of fresh-baked bread without squashing the soft interior.