What are the different shapes of knife blades for?
Why are some knives curved and others have holes in them or shaped in funny ways?
What are some common shapes and what are their functions?
Small knives, 3” with a curve is a paring knife, used to peel fruits and veg. Paring knives can be straight ar with an inside or outside curve. Typically a chefs knife 8" or longer will have a blade wider at the handle end and taper to a point. Some chefs knives are curved to chop and slice in a rocking motion that follows the curve. Knives with holes or spots of nonstick material are designed to keep foods from sticking to the blade. A serrated or scalloped edge blade is for slicing from bread to meats. A tomato slicer is a skinny curved blade with fine teeth. Steak knives have a serrated edge and can be shaped with a rounded or pointed tip. A boning knife, to remove bones or filet fish is a thin flexible blade.