In a commercial kitchen, several types of knives are commonly used, each serving different purposes. The knives typically allowed in a commercial kitchen include:
Chef's Knife: A versatile, all-purpose knife with a broad blade that tapers to a point. It is used for chopping, slicing, dicing, and mincing various ingredients.
Paring Knife: A small knife with a pointed blade used for intricate tasks, such as peeling, trimming, and shaping vegetables and fruits.
Boning Knife: A flexible knife with a narrow and pointed blade, designed for removing meat from bones.
Utility Knife: A mid-sized knife with a slightly serrated or smooth edge, suitable for various cutting tasks that fall between a chef's knife and a paring knife.
Bread Knife: A long, serrated knife ideal for slicing bread and other delicate items with a tough exterior and a soft interior.
Slicer or Carving Knife: A long, narrow knife used for slicing cooked meats and poultry.
Cleaver: A heavy, rectangular knife with a thick blade, primarily used for cutting through bones and tough materials.
Santoku Knife: A Japanese-style knife similar to a chef's knife but featuring a more rounded tip and a Granton edge (small indentations on the blade to reduce friction). It excels at slicing, dicing, and chopping.
Fillet Knife: A thin, flexible knife used for filleting fish or deboning meat.
It's important to note that knife policies may vary from one commercial kitchen to another based on the specific requirements and practices of the establishment. However, the knives mentioned above are among the most commonly used and generally allowed in commercial kitchens. Regular maintenance and sharpening of knives are crucial for ensuring efficiency and safety in a busy kitchen environment.