A good cook has a sharp knife. But which knives does a professional catering kitchen actually need? And what should you look for when purchasing them? In this guide, we walk through the essential knives for every catering kitchen, from the indispensable chef's knife to the specialized fish filleting knife.
The chef's knife — the absolute basis
The chef's knife is the most used knife in any kitchen. It is used for slicing, chopping, and brunoising vegetables, meat, and herbs. In a professional catering environment, you use this knife all day long, so quality and ergonomics are crucial.
Choose a chef's knife of 20–26 cm for daily use. Bigger isn't always better: a chef standing at the station for eight hours benefits from a knife that feels comfortable and light. View our chef's knives.
The paring knife — for precision work
Where the chef's knife is too large, the paring knife (8–12 cm) takes over. Ideal for peeling vegetables, decoratively cutting garnishes, and accurately trimming fruit. A good paring knife is essential in every mise-en-place.
The bread knife — serrated and long
A bread knife has a 20–25 cm serrated blade. It slices effortlessly through crusty bread without squashing it. Also useful for tomatoes and other soft fruit with a firm skin. View our bread knives.
The boning knife — for meat and poultry
A flexible boning knife of 14–16 cm makes it possible to accurately remove meat and poultry from the bone. The thin, pliable blade follows the contours of bones and joints. Essential in kitchens that work with fresh meat.
The fish filleting knife — thin and flexible
For filleting fish, you use a long, thin, and flexible fish filleting knife of 16–20 cm. The blade bends with the bone, so you waste as little fish flesh as possible. Essential in kitchens with fish on the menu.
The steak knife — for at the table
Steak knives are not just kitchen tools, but also table cutlery. They are placed next to the plate with meat dishes. Choose sharp, stainless steel steak knives that also withstand intensive machine washing.
Keeping knives sharp — honing steel and sharpening
A dull knife is more dangerous than a sharp one — you exert more force and the knife can slip. Keep knives sharp with:
- Honing steel — for daily maintenance of the cutting edge
- Sharpening stone or knife sharpener — for restoring a damaged cutting edge
- Knife magnet — for hygienic and safe storage
View our knife magnets and honing steels in our range.
Storing and keeping knives
Loose knives lying around are a hygiene and safety risk. Use a wall-mounted knife magnet or a chef's knife roll for transport and storage. Proper storage also significantly extends the life of the blade.
👉 View our complete range of professional catering knives
👉 Also view: salmon knives, oyster knives and meat cleavers
👉 Also read: The art of bartending starts with the right tools
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