Commercial Cutlery Buying Guide

cleaverCutlery is an important commercial and home kitchen staple that can directly impact the preparation and presentation of food.  Ever start chopping away inside your kitchen and wonder if you’re using the right knife? You’ll typically see key points such as size, shape, blade and type of edge when specifying the appropriate knife for cooking and food prep. Here, we’ve taken it a step further by offering general descriptions to serve as a basic guide for the most common knife types.

Boning Knives

Boning knives have a sharp point and narrow blade. Typically available with blades ranging from 3″ to 8″ in length, boning knives are used in food preparation for separating and removing the bones from poultry, meat, and fish. Boning knives are not as thick as some of other popular kitchen knives, as this makes precision boning, especially in deep cuts and holes, much less difficult. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.

Bread Knives

Bread knives are designed with serrated edges to cut soft bread and fruits like tomatoes without crushing them. Bread knives can have straight or slightly curved blades and range from 6-10 inches in length.

Butcher Knives

Butcher knives are designed especially for breaking through larger, tougher cuts of meat. A slip resistant, nylon or fibrox handle is ideal for slicing and dicing an assortment of meats, ensuring that the user maintains a firm grasp. Butcher knives have heavy, wide and slightly curved blades.

Carving Knives

With a thinner handle and wider blade than traditional slicing knives, these sturdy cutting tools are perfect for separating larger pieces of meat, such as poultry, roasts, and hams into thin, precise slices.

Chef’s Knives

Chef’s knives are ideal for everything from slicing meat to chopping and dicing fruits and veggies. Available in sizes ranging from 6 to 12 inches, chef’s knives are designed to perform a variety of tasks in busy kitchen. These versatile knives feature sharp, high carbon steel blades for more precise cutting, slicing and mincing.


Cleaver knives are ideal for slicing meats as well as chopping or mincing vegetables, and can even be used to crush bulbs of garlic or ginger. Cleavers feature large, stainless steel blades with wooden handles.

Churrasco Knives

Designed specifically for Brazilian steakhouses, churrasco knives are the perfect cutting tools for slicing large chunks of meat directly from spits onto the plates of hungry customers. Constructed almost as a mix between slicing and carving knives, these unique cutting tools are great for slicing through cooked meat at all different angles.

Paring Knives

Paring knives are used for small, intricate work like peeling and coring. A good paring knife typically measures between three and five inches on the blade.  Paring knives are designed to be an all-purpose knife, similar to a chef’s knife, but on a smaller scale.

How to Maintain Your Knives

A good Cutlery Set is expensive, but proper maintenance will help extend their life. Follow these simple steps.

Cleaning… Wash and immediately dry Knives after each use to avoid lime scale and water spots using only  soap (other cleaners can ruin your knives) and a cotton cloth is best for drying. Stainless Steel Knives are not dishwasher safe and Wooden Handled Knives should not be soaked in water.

Avoid Rusting…. Rust is unsightly and can deteriorate the performance of your cutlery. To banish rust, clean with a steel wool scouring pad. To protect against rust, coat the blade and handle with oil, soak for a couple of minutes, then dry with a clean paper towel until it feels smooth, but not oily. An extra tip: Do not drip dry- wipe dry with a cotton cloth immediately after washing.

14″ Sharpening Steel

Sharpening…. Dull blades can be a hazard so periodically sharpen your blade for best use. There are several different ways to sharpen your knives depending on the material and your preference. Using a Sharpening Stone, Electric Knife Sharpener, Razor Strop, Sharpening Steel, or a Wired Wheel are just a few ways.

Storing… Improperly stored knives can not only ruin you knife, but it can also be dangerous to you and your staff. Never loosely store knives in a

Thunder Group Stainless Steel Knife Rack

Forschner 4 Prong Clamshell Cutlery Display

drawer. There are several options to safely store them when not in use. Use a magnetic wall rack, Knife Block (countertop, wall-mounted, or under-cabinet), or in a separate Drawer Tray.

Use It Properly…. Knives are made for cutting and slicing. While tempting to do so, never use a knife as a chisel, hammer, pry bar or screwdriver to avoid damaging the blade and injuring yourself.

 Scroll to top