VEGETABLE KNIFE

When you hear Vegetable Knife, what comes to mind? For many, it is the standard Chef Knife with wide blade that comes to point or has a Santoku tip that curves down. It will also have a high knuckle clearance at the handle like the one pictured for this article. You have the ability to anchor the blade while moving the vegetable along for faster cutting. As long as you curl your fingers while holding the fruit, you will be safe. For others, it can also mean a wide blade with no point, just wide from top to handle. Both styles will have a heavier blade at the top and thinner closer to the cutting edge.

So what’s the difference, just preference. Some don’t like points, which has made the Santoku style chef knives popular. For others, it just depends on what they are preparing and how comfortable the knife feels to use. In order to enjoy what you are doing in the kitchen, it has to feel comfortable for you. When cutting lots of vegetables for either a salad or relish tray, it may be easier to use the wider blade to make even slices and then slide them onto the blade to place on the serving plate. When cutting vegetables for soups or salsa it may be easier to slice and dice, which would make the Chef’s knife more comfortable.

Whichever one you choose, the Vegetable Knife is worth knowing about to see if it meets your needs.

Next week, look for the boning knife.