Three Major Types of Knives


Happy New Year! According to a 2016 Nielson study, the number one most common New Year’s Resolution is to live a more healthy lifestyle. Often, this involves cooking more food at home - and every cook, professional or otherwise, should have at least three different knives to choose from when preparing a dish. Take a look at the three major categories of knives, then come by Rodriguez Butcher Supply in person to pick out a knife that is right for you!

1. Chef’s Knife
A multi-purpose must-have, Chef’s Knives are equally adept at chopping, dicing, mincing, and julienning. Their slightly curved blade (between 6 - 14 inches long) allow for greater speed and efficiency, while their easily-grippable handles are often designed to be held for long periods each day. With its great versatility, this is the knife you will use on a daily basis.

2. Utility Knife
Primarily used for smaller jobs like cutting sandwiches and slicing delicate fruits and vegetables, like tomatoes, Utility Knives are often serrated for maximum blade grip. This means that, while a heavy, smooth knife might crush the sides of a tomato when slicing it, a Utility Knife will create even cuts at the precise size and angle you require.

3. Paring Knife
Smaller than the Utility Knife with a blade length ranging from 2.5 - 4 inches, Paring Knives are the ideal tool for precision-based tasks like peeling, trimming, and precise slicing.

Most other knives fall into these categories as exaggerated forms (a Bread Knife is an elongated Utility Knife; Boning Knives and Cleavers are designed to deal with meat; Peeling and Mincing Knives are Paring Knives shaped differently for added precision. Whether you are looking for a Chef’s Knife, a Utility Knife, or a Paring Knife, the best way to select a knife is to hold the different options in your hand and test them yourself. Visit Rodriguez Butcher Supply in person at 1715 W. Commerce St, San Antonio, TX, or online at to start your search!

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  • Olivia Hayse