The number of knives people use when cutting their food can vary depending on cultural norms, personal preferences, and the type of food being prepared. In many Western cultures, it is common for individuals to use one knife while cutting their food. A typical table knife is used for cutting meat, vegetables, and other items during a meal.
However, in some culinary traditions and specific food preparations, the use of two knives can be observed. For example:
Japanese cuisine: Traditional Japanese cooking often involves the use of two knives, namely the "deba" and the "nakiri" knives. The deba knife is primarily used for fish and meat, while the nakiri knife is designed for cutting vegetables.
Sushi preparation: In sushi-making, chefs may use two knives—a yanagi (sashimi knife) for slicing fish and a separate knife for cutting sushi rolls.
Professional kitchens: In professional kitchens, chefs may work with multiple knives to handle different tasks efficiently.
Specialized cutting techniques: Some dishes require specific cutting techniques where two knives might be used to achieve precision and accuracy.
For everyday dining and casual meal preparation, one knife is typically sufficient for most individuals. But as culinary expertise and specialized cooking techniques come into play, the use of two or more knives can be more common.