Hacks Hit-Or-Miss

Use This Detailed Knife Guide To Help You Become A Master In The Kitchen

The knife is as quintessential to cooking as fire is. From the most basic task, like slicing a lemon, to more intricate cuts requiring superior knife skills, there are more than 10 different types of common kitchen knives to aid you in such. So to help you, Reddit user Randomusefulbits shared this detailed knife guide to reference when deciphering which knife is best for the job at hand.



It may seem simple, but the anatomy of a knife can tell you a great deal about what its primary use should be. The blade edge is an important place to start and this comprehensive knife guide shows the alternative cutting edges on each knife. The most common are straight, serrated, and granton blades.

Detailed knife guide

Straight blades are usually the sharpest, and are perfect for slicing fish, chopping vegetables, and cutting raw meat.

When cutting foods with a hard exterior yes a soft interior, like pineapple, watermelon, or bread, it’s best to use a serrated blade.

Granton-style blades have shallow grooves along the cutting edge, and are designed to cut through moist items. These oval shaped grooves help prevent the blade from sticking.


Now that you’ve got your cutting edge selected, it’s time to pick a knife. Some common, everyday knives include the pairing knife, a turning knife, and a boning knife.

Detailed knife guide

A pairing knife is a small, yet sharp kitchen tool that is great for tedious tasks like peeling potatoes, and coring items.

The turning knife sports a short curved blade, with a longer handle. Turning knifes are ideal for peeling fruits and vegetables, but the curved blade allows for a bit of style in each cut.

When removing meat from the bone, a boning knife is a recommended choice. Equipped with a slight curve, boning knives are a great tool to incorporate when dealing with fish or poultry.

For large jobs, use a large knife. Here’s where the use of a filleting knife, a utility knife, or Chinese cleaver will come in handy.

Detailed knife guide

The filleting knife has a long, skinny blade and a sharp cutting edge. There’s a bit of flexibility in the blade which makes it ideal for delicate tasks, like removing skin from the meat or filleting a fish.

The highly versatile utility knife is a strong, powerful knife. Use the utility knife when you’re chopping small cuts of meat and vegetables.

The Chinese chopper — also known as a Chinese cleaver — is similar to a cleaver, but is not ideal for cutting through bones. Use the Chinese chopper for large cuts of meat.

When butchering meat, the cleaver, Santoku knife, and Chef’s knife are the most ideal choices.

Detailed knife guide

Identified by its rectangular blade, and thick cutting edge, the cleaver is exceptionally useful when splitting large cuts of beef or spare ribs.

The Santoku knife is a great choice for chopping or mincing meat or vegetables. A true santoku will have a Granton edge, which will prevent moist food from sticking to it, making it useful to scoop chopped bits of food.

The ever versatile Chef’s Knife has a weighted blade that makes it easier to rock back and forth while chopping. If there’s one knife in your kitchen, make sure it’s this one.

Even if you’re just making a turkey sandwich for lunch, a bread knife, a palette knife and a carving knife will help make clean precise cuts.

detailed knife guide

A bread knife has a sharp serrated edge that will slice through a loaf of bread without tearing. The bread knife is also an ideal knife to use when slicing tomatoes.

A palette knife, is not sharp but will allow you to lift and slide between items. It’s a good tool to use when cooking on a skillet.

Lastly, a carving knife is perfect for cutting those paper thin slices of turkey, ham, or beef that we all know and love.

Using what we’ve learned from this detailed knife guide should help shape the understanding of the capabilities of all the different cutting options available to us. There’s definitely plenty of knives to choose from, but this should help even the most amateur chefs cut skillfully and gracefully.


This Onion Cutting Hack Will Save A Lot Of Tears

If you don’t know the proper technique to cut an onion, one of a couple things could happen. You could either have uneven pieces that look pretty wack, or you can have an eyeful of tears.

DavHax found a quick way to get that onion chopped as easily as possible. All you need is a hair pick and a sharp knife to chop your onions with.

Carefully stick the hair pick into the onion. Cut along the slits so that the onion is held together. Then, once you have even slices, rotate the pick 90 degrees and give your onions a finer chop.

Your fingers will be nowhere near the blade.


Everything You Need To Know About Your Kitchen Knives

Love the knife life? No? Well, here’s a starter’s guide to everything you need to get chopping. We’ll talk about basic designs, uses, technique, and maintenance that will save you from a bad meal or a trip to the emergency room. Speaking of which, let’s start with how to keep all those phalanges intact.

Don’t Get the Point?


Your whole life you’ve enjoyed everything from hitchhiking to Rubix cubes thanks to your talented, flexible fingers and thumbs. So, do them a favor and point your finger tips AWAY from the blade. You can use the flat of your second digit as a plane that guides the knife by resting the broad, non-sharp part of a chef’s knife to direct your downward motion.

Sharpen Your Skills

One of the most common tips of awesome knife skill proponents is using the sharpest blade possible. Even though sharper knives cut off fingers more easily, they also cut through food with less effort, making your life easier and making an accident less likely. More on sharpening later.

Three’s Company

Another common tips from some very famous chefs (i.e. Gordon Ramsay and Jamie Oliver) is that the most a decent home chef needs is three basic knives: a chef’s or chopping knife, a paring knife, and serrated bread knife.


But you can also throw in a katana if you run a Samurai Delicatessen.


Making the Cut

The chef’s knife is going to be your go-to tool, perfect for chopping and dicing most things that you’ll use in your recipes. Like we said above, there are a number of techniques you can use to prevent injury and eventually get to the point where you’re doing that cool, superspeed chop like on the cooking shows.

Paring knives basically come into play when you’re working on very tiny things where a large and heavy kitchen knife is no longer practical. Examples include peeling fruits like mangos, de-veining shrimps, or removing the seeds from jalapenos.

The bread knife is obviously used to cut bread, but it’ll also come into play when you need to cut tomatoes, giving you the toothy blades to make easy work of their thick skins without pushing out their tender guts. Also, here’s a Bread-y Vet-er to show you how to slice that loaf.

Heavy Metal

Having a heavy knife handle will give you more control over your chop, as well as giving you a little extra inertia where it counts. But if you get a knife that won’t balance in your hand, it can eventually lead to wrist fatigue, and then how are you going to jerk off to pictures of the meal you just cooked?

Can You Handle It?

After considering the heaviness and balance of the knife, the next thing you’ll want to consider is the way it feels in your hands. There are tons of varieties of different grips, ranging from circular, oblong, to “D-shaped”, as well as one’s that imitate katanas. Then, there are plastic, metal, and wooden handles, in addition to a number of tactile patterns that will make the blade less likely to slip in your hand. The only right answer is the one that best fits your hands.

Come Correct

How often do chef’s sharpen their knives? Well, if they’re high quality knives, not as often as you’d think. “But I see them do it every time they go to cook on Hell’s Kitchen???” What their actually doing, dumbo, is honing the blade. Essential, the blade bends when it hits harder surfaces from time to time—chicken bones, avocado pits, etc. The honing rod is just correcting the edge of the blade so that it will continue to cut effortlessly and avoid accidents. If you actually sharpened a knife every time you picked it up, you’d wear down the material of the knife way faster than necessary.

Be Sharp

So, how often should you sharpen your knives? The honing described above is actually the most important aspect, and should allow you to forego sharpening for years. With a regularly honed blade, the most you will need to sharpen it is once every year or two, and that’s with heavy daily use. It’s also worth noting that many people suggest taking your knife to a professional cutlery for sharpening instead of trying to do it yourself or getting one of those ridiculous home sharpeners.

Bonus Tip

Once you’re at the dinner table, only use the serrated side of a table knife to cut bread. Spread buttery goodness with the flat side of the knife because the only bread that should have holes in it is sourdough.


What This Chef Does with a Carrot Is Mind-Blowing, No Really


Cutting carrots can be the easiest thing in the world, or the most difficult, depending on one’s experience with knives. Some chefs spend years learning proper cutting techniques in order to properly dice up the vegetable. Others need to log a few hours on the Internet and a few more in the kitchen.

Chef House recently uploaded a video on YouTube titled Cooking Class Heroes. While the technique he utilizes seems a tad confusing at first, it blossoms into one of the most beautifully intricate cuts we’ve seen.

If you have a few minutes, sit back and enjoy this frustratingly fantastic video of a carrot being cut open. It’s pretty impressive.


I guess those rubber bands are there for a reason…


H/T Sweet Hersey Living


How to Cut 11 Cherry Tomatoes at the Same Damn Time [Hack]


This trick has been floating around the Internet for a while, but we decided to resurrect it for those of you missing out. If you’ve ever wanted to know how you can cut multiple petite food items in half without tediously cutting them one at a time, pay attention to the video below.

It ‘s simple. All you have to do is put a handful of cherry tomatoes on one plate or lid, put another plate or lid on top, and then slide your knife between the middle opening between the two lids. And voila – this cuts all your tomatoes at once.

The only problem is that if you’re really lazy, you now have to wash a knife AND two plates, which will probably take you the same amount of time as cutting each tomato individually. Curses.

H/T That’sNerdalicious


Video of the Day: Vince with Slap Chop

Making food the other day, I honestly had the need for one of these things!