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Different blades and their uses

Why do knives have different blades? In this article we explain the different types of blades and their uses.
© International Culinary Studio

So why do knives have different types of blades? Because each knife has a different use and different blades cut in different ways, depending on the job you wish to do. After all you wouldn’t fillet a salmon with a meat cleaver! It requires a more delicate blade.

Let’s look at the main types of blades and different uses of each type of blade:

Straight edge/bladed Knife

Straight Edge Knife

One of the more commonly used knives in the kitchen is also sometimes referred to as a flat ground edge. It’s usually found on chef’s knives, paring knives, and utility knives.

Serrated edge

Serrated edge

Another of the more commonly used knives in the kitchen. A serrated edge is one which has sharpened grooves and ridges all the way along the blade, which helps to cut tougher foods. They’re also helpful for slicing softer foods without crushing them out of shape. Bread knives, tomato knives and steak knives will usually have serrated edges.

Scalloped edge

Scalloped edge

A scalloped edge has hollow dimples along the side of the blade, which help to stop food from sticking to the surface of the knife. They’re also sometimes called a Granton edge knife, after the first manufacturer to patent the design. They are particularly useful when cutting wet or sticky items, like raw fish or vegetables. Japanese santoku blades and salmon knives will often have this sort of blade.

Hollow ground edge

Hollow ground edge

Commonly seen on Japanese knives, a hollow ground edge is one which tapers down from the middle of the blade to create a very fine, sharp edge. This makes them extremely sharp, but also more vulnerable to wear and breakage, and they may need sharpening more frequently. Nakiri knives will almost always have a hollow ground edge.


Look at the knives that you have in your kitchen. Why types of knife blades can you find. What are your more detailed observations about the blades? Please share your comments with us.

© International Culinary Studio
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Professional Knife Skills

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