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marking-knife-vs-utility-knife-yield Типы ножей и их использование. Ножи – это просто инструменты (собственно нож). Японские кухонные ножи. Типы ножей и их использование.  Основная проблема при нарезке продуктов ножом Utility на разделочной доске состоит в том, что из-за узкого короткого лезвия вы не можете полноценно использовать всю длину клинка без риска повредить свои собственные пальцы (обычно не используется треть лезвия). Поэтому был разработан так называемый "DELI KNIFE" – нож Z-образной формы, где лезвие ниже рукояти и ваши пальцы не мешают использовать все лезвие при работе на разделочной доске. A marking knife or striking knife is a woodworking layout tool used for accurately marking workpieces. It is used to cut a visible line, which can then be used to guide a hand saw, chisel or plane when making woodworking joints and other operations. They are generally used when marking across the grain of the wood, with scratch awls better suited for marking with the grain. Paring knife Нож для резки, очистки и разрезания фруктов и овощей. Легкий, удобный и острый ножик с коротким жестким лезвием длиной до 10 см. Острие обычно сцентрировано, но может быть и опущено. Utility knife Универсальный нож лезвием см для нарезки сырого и вареного мяса, ветчины, сыра, хлеба и овощей. Это самый популярный нож в большинстве кухонь! Его используют для резки овощей, фруктов, колбасы, сыра, зелени и небольших кусков мяса.

Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up. Connect and share knowledge within a single location that is structured and easy to search. A Utility knife is a kitchen knife that is midway in size between a Chef's knife and a Paring knife. Although I own a Utility knife, I don't believe that I have ever used it except when my Chef's knife was unavailable. I took a look around to see what uses I might have missed.

Wikipedia says without citation that this knife is "derided as filler for knife sets" which squares with my experience. A few links call marking knife vs utility knife yield type of knife a Sandwich knife because it is, ostensibly, good for cutting sandwich cheese and meat. Here's what one source says:. The utility knife is good for cutting larger vegetables and sandwich meats that are not large enough for a chef's knife. I have a hard time swallowing this marking knife vs utility knife yield, whether I'm chopping very small items, say Marking knife vs utility knife yield lime leaves, or large vegetables, say an aubergine, the Chef's knife still feels most comfortable in my hand.

Can someone help me picture a legitimate use for this knife where a Chef's knife or Paring knife wouldn't do better? There's no question that a 4 or 5 inch utility knife is going to see a lot less use than your chef's knife or your paring knife, both of which have innumerable uses.

The utility knife is a lot more specific, really being for cases where the paring knife is too short and the chef's knife is too heavy or thick. I have a 4" utility knife, which of course I got for free with a 6" Sabatier chef's knife.

It gets used a couple times a week, for:. Part of the problem with the 4" utility knife is that it's really a dwarf 6"-8" utility knife. The 6" or 8" utility knife, now commonly called a "vegetable knife", is far more useful; the long, thin blade is excellent for making paper-thin vegetable and fruit slices, and can be used as a fileting knife if you don't have one.

At the 4" size, though, the utility knife is useful only for cutting things which happen to be small, and only if you don't already have a more general knife dirty. I though it possible that the Utility knife was once a cost-cutting alternative to buying both a Chef's knife and a Paring knife. So a "legitimate use"to answer my own question, would be, when you can only afford one knife. I looked into the history of this knife to see what truth there might be in this.

According to Merriam-Webster, the first known use of the term "utility knife" was in My own amateur efforts Marking Knife Vs Utility Knife Not Working uncovered culinary uses of the term going back as far as It is only in that I find a reference to this knife where it is defined to any extent. Utility knives. We believe every set should contain a knife suitable for general utility purposes-a blade somewhat longer than a paring knife's, so that it can slice tomato, cut grapefruit or melons and take care of dozens of cutting jobs.

There was nothing in this article to suggest that a Utility knife should be considered as an alternative to owning more specialised knives. Quite the opposite, the reader is told that every kitchen should marking knife vs utility knife yield a Paring knife, a Slicing knife, Carving knife, Bread knife, Butcher knife and a Utility knife.

The most important items of cutlery and small equipment for the kitchen include: One bread knife, One carving knife, One utility knife, Two small paring knives, One grapefruit knife [ The size of the blade varies between 4 and 8 inches depending on sources and at times this knife is confounded with both the Paring knife and the Chef's knife. The stated uses also vary, as would be expected from the name.

To marking knife vs utility knife yield just two examples. Utiity 5" Slices, cuts and core fruits and vegetables; trims meats. A six-to-eight-inch blade for cutting small vegetables, deboning chicken when a chefs knife is too clumsy and a paring knife to delicate --The home answer book The rather curious conclusion curious to me at least is that the Utility marking knife vs utility knife yield appeared at a time when it was common to own a number of specialised knives.

It seems that the Utility knife was as superfluous then as it is now. Nevertheless, Utility knives started to appear in product catalogues somewhere between and and increased in popularity from thereon. Chef's knives came out a professional setting, and do need practice and maybe some training to use safely and effectively.

Not only that, most home cooks wouldn't have had any influence from the cooking industry like we do now with magazines and tv shows, so they probably would have just bought the cheapest knife-looking instrument available. We live in a different age, where we all have access to all the equipment and information of any "professional" field we want. I think the marking knife vs utility knife yield inch chef's knife is the marking knife vs utility knife yield of history, not the utility knife.

Too small to make easy work of a big chunk of protein, and too fatiguing for a pile of vegetable. I think a 10 inch chef's knife and an 8 inch utility is the proper kitchen setup. When you have those and start to use them, marking knife vs utility knife yield becomes clear what the SUV style home marking knife vs utility knife yield lack, and why they don't get used. Previously I answered that a legitimate use for a utility knife might be when you can only afford one knife.

In the same post I undermine my own answer showing how I found no historical evidence for this. I wonder if I wasn't more interested in venting frustration at having a poor knife than providing a good answer. Leaving aside my dubious attempt at an answer, I did find a good use for my utility knife a while back when peeling fresh ginger.

I alternated between in-the-hands peeling and on-the-cutting-board chopping off of medium sized chunks of root to peel. A good use for the utility knife is when you need to alternate between in-the-hands and on-the-chopping-board use.

Here is what I use the shun classic 6" utility for. When my chefs knife in use with marking knife vs utility knife yield foods and need to make some slices in small light work too big for a paring knife, and to avoid washing the chefs knife, I then use the utility knife.

I also use the utility knife to slice sandwiches, de-bone foul, and on small portions of fish, because the blade is short, thin, more flexible and easier to manuver than the 8" chefs knife. Utility knives are tweeners, not good for paring and far less useful than a " chef's knife for cutting vegetables and meats. After looking at mine for years, and using it only rarely, I Marking Knife Vs Utility Knife June converted it to a letter opener, a task at which it excels.

The bust use of the utility knife that I have found and I use it often if for what it sounds like I use it for cutting wire, tape, opening up boxes, everything under the sun. Heck, I've even used it to cut a hole in my drywall for an electrical switch.

I think its a great knife to own in a knife set because lets be honest, you know when you need a knife to open something up you turn to the kitchen knives.

This way I only end up dulling one useless knife instead of a precious chef knife or paring knife. Utility knife is unnecessary if marking knife vs utility knife yield have chefs knife and paring knife. It can do both small and big tasks, but shines at neither. I know this is an old question but the website that caused me to come here looking for the difference between a paring knife and a utility knife advertises a serrated utility knife as opposed to a plain edged paring knife which is perhaps a recent development in the knife world.

It doesn't account for the difference in length but a serrated utility knife would be good for tough skinned yet smaller veggies such as tomatoes. My brother has a pizza shop and uses a smaller version of a bread knife to slice tomatoes and it makes short work of them. He uses a bread knife for cutting pineapples which is also quick. I have a mid quality 6" utility.

I use it for butchering venison. The 6" actually goes with me on the hunt which is a tremendous help having a knife that was designed to cut on a board.

Once the game is back in my kitchen I take bone-in quarters and field dressed chunks down to steaks and ready for the oven roasts. It works well de-boning and making trimming cuts around seemingly endless number of tendons that are awkward with my larger chef's knife. The paring is a little undersized for some of these cuts and any filet knife has not held up for more than 10 minutes. I acknowledge this scope of butchery uncommon to kitchens.

Most hunters don't process their own game to this degree and most chefs are starting with processed cuts. The Marking Knife Vs Utility Knife Kr other time where I like to utility is when I have to cut up 1 onion or 2 limes. Like another said, moving from cuts in hand to cuts on a small board. This would probably be less common in a restaurant kitchen. Instead of a utility knife for those in-between tasks, I simply use a steak knife.

It slices tomatoes, sandwiches, and potatoes perfectly. They are running a Cuisinart knife promotion at our supermarket and I've gotten a chef's knife and 2 paring knives and I skipped the so called utility knife.

Usually utility Knife used for general purpose but when you have specefic task e. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. When is a Utility Knife to be preferred over a Chef's or a Paring knife? Ask Question. Asked 8 years, 4 months ago. Active 2 years, 5 months ago.

Viewed 67k times. Here's what one source says: The utility knife is good for cutting larger vegetables and sandwich meats that are not large enough for a chef's knife I have a hard time swallowing this because, whether I'm chopping very Marking Knife Vs Utility Knife Usage small items, say Kaffir lime leaves, or large vegetables, say an aubergine, the Chef's knife still feels most comfortable in my hand. Improve this question. Chris Steinbach Chris Steinbach 6, 16 16 gold badges 53 53 silver badges 94 94 bronze badges.

Add a comment. Active Oldest Votes. It gets used a marking knife vs utility knife yield times a week, for: scoring onions in order to mince them cutting limes in half a chef's knife seems like overkill here splitting small peppers slicing large California shallots cutting cheese If what you're really asking is "can I get rid of this knife?

When you're considering a particular knife, you look for quality. And while the blade is by far the most important component, the handle deserves attention as well. If the handle is defective, cheap or poorly installed, it affects the overall value and utility of the knife. The fixed or folding blade utility knife is popular for both indoor and outdoor use. One of the most popular types of workplace utility knife is the retractable or folding utility knife (also known as a Stanley knife, box cutter, X-Acto knife, or by various other names).These types of utility knives are designed as multi-purpose cutting tools for use in a variety of trades and crafts. Nov 25,  · Mercer Culinary Genesis Forged 5-Inch Utility Knife, $ on Amazon. Amazon. As the name suggests, these are pure utility. This versatile knife can slice and chop quite well. Admittedly, this is the one that gets the most use in my house. It’s not as large as the chef’s knife, and might not have the same balance and rock for chopping or.

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