Knife blades come in many different shapes and sizes. They can be made out of any material imaginable – from stainless steel to carbon steel. Some are serrated, while others are straight-edged. The most important thing is that you choose one that suits your needs! In this blog post, we will discuss 10 types of knife blades and their uses so that you can find the perfect blade for your use!
Serrated knife blades
These types of blades are typically used for slicing bread and cakes. They were originally designed to prevent the food from sticking to the blade. However, they work great with other foods as well.
Serrated knife blades are made with saw-like teeth which can help cut through hard foods. These knives are often used to slice bread but also work well for cutting vegetables and meat. Serrated knives are often referred to as saws.
These blades have a very distinct look, and they make criss-cross marks on the surface of the food. The teeth can also cut through tough foods like crusty bread without squashing it or tearing apart the insides who don’t want their sandwiches all mushed up.
Additionally, the teeth can grip food items very well. This makes it easier to cut straight lines through foods like tomatoes and cucumbers without squashing them or tearing them apart. Serrated knives are also very durable because they don’t have a lot of small parts that could break off over time due to continuous use. Additionally, serrated knife blades are very easy to sharpen, and you can read our guide on sharpening the serrated knife.
Straight edge or “unserrated” Blades
They offer a smooth cutting surface without any teeth; this is why they are the most commonly used. Their blades are typically made out of steel or a more expensive high-carbon stainless steel.
These knives can be made out of different materials, such as steel or ceramic. They come in many different shapes and sizes, but the most common straight edge blade has a rectangular shape with one sharp side and one blunt side. The blunted end is called the “chisel,” while the sharp end is called the “cutting edge.” Straight edge blades are knives that have a sharpened blade edge on one side and a smooth flat surface on the other. The sharp side of the blade is called the cutting edge, while the other smooth flat surface is referred to as a chisel. Straight edge blades are popularly used in construction for slicing through sheet materials like drywall or roofing tiles.
Granton Edge Blades
These types of knife blades have scalloped edges that create air pockets between the blade and item being cut – this creates less friction as you slice your food which means it will glide through easier! They also prevent foods from sticking to the blade and make for an easy clean-up afterward.
This type of blade has a hollow ground surface. This means that both the front and back surfaces are scooped out. The purpose of this design is to prevent food from sticking to the blade, which can be annoying when you’re trying to cut it. Granton edge blades are often used in professional kitchens because they stay sharper than regular knives for longer periods and perform better at cutting through tough materials like meat or vegetables without breaking down as quickly.
Bread Knife Blades
These types of knife blades have long serrated edges, making them perfect for slicing bread and cakes without squashing them – they make great pizza cutters! They typically come with a rounded tip that allows it to slice cleanly through items rather than smashing into them as other knives do. This type of knife can help ease your stress when trying to serve guests their meals – no more smashed garlic bread on Thanksgiving day!! Vive la revolution indeed!
These knives feature very long blades, which allow you to easily slice bread or pastry without worrying about the blade hitting the countertop. They also come with serrated edges, so don’t expect this type of knife to be as sharp when trying to finely dice up some garlic -we love using them for cutting loaves into individual slices. Still, they aren’t exactly ideal if you need something that is going to take on harder foods, such as vegetables, because their edge isn’t quite flexible enough. If all that doesn’t sound appealing, then we suggest trying a different kind of knife because this type isn’t exactly the best for cutting through hard ingredients.
While this type of knife might not be the most exciting, it is one that every household should have around. Bread knives feature serrated blades, making them perfect for slicing through crusty bread or dense cakes; some even use them to cut up bagels and other similar foods (we don’t recommend using santokus here, though)! These numbers can help release steam from inside a baked good, so you won’t end up with half-cooked goods – we love having these around when making pastries because who doesn’t want crisp edges on their cakes!
Slicing Knife Blades
These blades are great for cutting meats into thin slices; typically, the thinner, the better. These blades work decently well on vegetables but might struggle with harder veggies like carrots or potatoes. They feature long sharp blades that come at an angle which makes them perfect for slicing without having any issues – we suggest keeping one of these around if you love your meat prepared thinly! This is always our go too knife when preparing sandwiches and other foods where presentation matters most! Their versatility shines in this department so take note!! We’d recommend getting one before the summer barbecuing season begins!
Santoku Knife Blades
These types of blades are very popular in Japan and have quickly gained popularity worldwide. They feature a straight blade, meaning it runs perpendicular to the handle; thus, they can be used for both chopping or slicing with relative ease. We love using them when making stir fry, but if you’re looking for that perfectly uniform cut, then this might not be your best option since santokus don’t offer any serrations on their blades -they simply slice through food! This can come off as more rustic than other knives, which might appeal to some people, while others may prefer smooth edges instead of jagged ones. As long as you’re comfortable with your decision, then these types of knives are worth trying out, especially since they’re quite affordable!
Read About: Knife Lock Types
These Japanese-style blades feature a flat cutting side, perfect for meats and vegetables alike. These popular styles come in either serrated or straight-edged versions, so they can be suitable for any task you need them to! This is one of our favorite types of a knife because we love how versatile they truly are.
Carving Knife Blades
These types of blades are great for roasts and other meats that require cutting into thin slices. They feature long sharp blades but lack serrations, making them perfect for preparing small steak cuts or carving out big chunks of meat from larger animals like lamb, pork, and beef. We love using these when we carve our turkey at thanksgiving time, especially since they can handle heavy-duty tasks without breaking down! These knives also come with an offset blade design, meaning it is curved away from your hand, so there isn’t any danger while holding onto this knife. We’d suggest trying one out if you often find yourself needing to cut meat into thin slices!
These knives typically have sharp tips because they are designed primarily for slicing meat. However, there are many other uses as well! They make great all-purpose kitchen knives that can be employed in almost any situation you need them to – we love how versatile this type of blade is! If you want the perfect cutting tool for your holiday turkey dinner, consider investing in one of these bad boys!
Filleting Knife Blades (Boning Knives Blades)
They may be small, but these types of blades are great for removing bones from fish or other meats. They feature a very sharp blade which is perfect for making clean cuts around the area where flesh meets bone without having any issues. You can pretty much use this type of knife all over your meal, so why not try it out on some veggies, too, especially since it works wonders when slicing tomatoes!! It also makes deboning easier once you’re finished cooking, meaning that your end product will come off as more flavorful and moist with every single bite! The only downside about fillet knives is that they’re not the best for cutting through large pieces of meat, so we wouldn’t recommend them if you plan on doing a lot of butchering.
What makes boning knives stand out is that their blade has an offset design meaning the handle protrudes away from your hand while holding onto it, making it harder to accidentally slip and injure yourself while preparing food. We suggest giving one a try if you often find yourself needing to remove bones from your food, especially since it works wonders with smaller cuts and can cut through soft tissues like a knife through butter!
These knives feature slim profiles that curve inward towards the base near where it connects to the handle; this is where the blade gets its name from! These blades are meant to detach the meat from the bone and remove all of those pesky little bones that you often find in fish or pork.
Chef’s Knife Blades
These types of knife blades are great when it comes to chopping up large pieces of vegetables, meats, and other foods thanks to their long blades, which give you more control over your cuts -they also feature a full tang design, meaning that both halves have been forged from one single piece of metal with no weak points along the blade or handle. What makes chef’s knives stand out is that they come in many shapes and sizes, so if you find yourself needing something smaller, then we suggest getting an all-purpose utility knife instead since they offer slightly shorter blades but still maintain high-quality standards! This means that you can easily dice up some vegetables to serve as a side dish or even use it for chopping up meats which come in handy if you’re already using the other types of knives. If that doesn’t sound appealing, then we suggest trying out something different unless you want more control over your cuts, but keep in mind that this type of knife is much heavier than others!
These types of blades are very popular because they offer a lot of control and can deal with most jobs in the kitchen. They feature an extra-long blade measuring around eight to ten inches, making them perfect for chopping or slicing. We’d recommend having one if you plan on preparing food outside the home regularly – it might not be as portable as other knives. Still, we love how easy it is to use, especially since they are designed specifically for cutting through soft produce like vegetables and meats. However, using this knife requires some force, so please take caution when holding onto your grip! This type of knife also offers more flexibility than santokus meaning that there is no need to adjust your grip to get different angles on your food. We’d suggest getting one if you plan on doing a lot of prep work in the future!
These types of blades are extremely heavy-duty, making them perfect for splitting meats and bones. They are typically made out of high carbon steel or stainless steel, so they can hold up to the daily rigors that come with kitchen life! You might not need one every day in your cooking repertoire, but if you choose this type of knife, it is important to note these things: do not put them away wet because they will rust much faster than other knives; clean immediately after use as well.
Read About: Knife Steel Types
A cleaver is a knife with an extremely wide blade used to chop through thick pieces of meat, bones, and other tough materials. It is typically characterized by its broad, heavy blade, which tapers down to the sharp edge. The term “cleaver” can also refer to any similar instrument with one or more blades designed to chop something.
The cleaver has been used as a household and butcher’s tool for thousands of years. The earliest known versions were made from flint, which was then superseded by bronze and iron. Modern-day metalworking techniques have produced steel blades that are easier to produce but sacrifice some sharpness, at least in the kitchen context.