Cutlery

By Staff -- Foodservice Equipment & Supplies, 9/1/2006

Types: Kitchen knives and other specialized cutlery include chef ’s, paring, boning, slicing, bread, fillet, fishing, butcher’s knives and cleavers. Chef ’s knives are the most commonly used and perform a variety of tasks. Paring knives are primarily used for trimming fruits and vegetables or more precision cutting. Boning knives have a long, slender blade that cuts through meat and fish to remove bones, while heavy-duty cleavers chop through them. Slicing knives are serrated and good for carving meats and slicing breads. Butcher’s knives have a slightly curved blade.

Capacities: Knives come in various lengths, widths, shapes and sizes.

Manufacturing Method: Manufacturers produce metal knives either by forging or stamping. Forging involves forming each knife from molten high-carbon steel mechanically hammered into shape. The blade is ground to form a wedge, honed sharp, and polished.

Forging produces stronger, more durable knives. However, manufacturers can also make knives by stamping them from a sheet of high-carbon steel.

Standard Features: Handle materials range from plain wood to rosewood, nylon and various forms of plastics.

New Features/Technology/Options: Sheaths, cases or butcher blocks are available for knife storage to protect blade edges.

Purchasing Guidelines: Because knives are used daily, operators should purchase high-quality ones that will retain their edge over time.

Maintenance Requirements: Operators should handwash knives to help keep edges sharp and store them so as to prevent contact with hard objects that can dull their edges. Staff can use sharpening steels to maintain an edge.

Food Safety & Sanitation Essentials: When properly maintained, knives won’t transfer a metallic taste to foods and thoroughly sanitized knives help to prevent cross-contamination.