Kentmaster Equipment

New Zealand is known for its diverse cuisine, and having the right knives in your kitchen can make all the difference when it comes to preparing delicious meals. From filleting fish to carving roasts, there are a variety of knives available that are tailored to specific tasks. In this blog post, we will guide you through the different types of knives in New Zealand and help you choose the best one for your needs. Chef's Knife A chef's knife is a versatile kitchen tool that can be used for a variety of tasks, including chopping, slicing, and dicing. It has a broad, curved blade that makes it easy to rock back and forth while cutting, and is ideal for slicing large cuts of meat or vegetables. Chef's knives come in a range of sizes, with 8-10 inches being the most common. Paring Knife A paring knife is a small, narrow blade that is ideal for peeling and trimming fruits and vegetables. It is also useful for precision tasks like trimming meat or cutting small items. Paring kniv

 When choosing a boning knife , there are several factors to consider:- Blade Material: Look for high-carbon stainless steel blades as they are durable, rust-resistant, and hold an edge well. Blade Flexibility: The flexibility of the blade depends on the type of meat you will be working with. For example, a flexible blade is ideal for boning fish, while a stiffer blade is better suited for tougher meats like beef or pork. Blade Length: The length of the blade should be chosen according to the size of the meat you will be working with. A 5 to 6-inch blade is suitable for small and medium-sized cuts, while a longer blade of 7 to 9 inches is suitable for larger cuts. Handle: The handle should be comfortable and provide a good grip. Look for a handle made from a durable and non-slip material, such as wood or textured plastic. Weight: The weight of the knife is a personal preference, but generally, a lightweight knife is easier to maneuver and control. Brand: Choose a reputable brand known