When you own a restaurant, having the right cutlery is crucial. There are many different types of knives made in different sizes and with different materials. Finding just the right cutlery is not always easy, but it is important to get exactly what you need.

Whether you buy new or used cutlery for your restaurant, it’s always a good idea to be familiar with the types of knives available and their features. Be sure to understand the different parts of the knife – from the point and tip to the heel, spine and bolster. Also, keep in mind that most knives are designed for specific slicing and cutting purposes (meats, bread, soft fruit, hard vegetables, cheeses, etc.). This will help you choose the right cutlery to fit your needs. Continue reading for some more tips!

Stamped or Forged?
Pay attention to whether the knives you are buying are stamped or forged. Forged knives are of much higher quality because the blades are created individually for performance and durability. Meanwhile, stamped blades are mass-produced. They are less expensive and usually more flexible, which can come in handy for certain purposes. Most restaurants will stock both types, as each may be suited for different uses in the kitchen.

Cutlery can also be found in different materials, as well. It pays to understand the differences between high-carbon stainless steel, carbon steel, stainless steel and ceramic knives. Then, there are various handle materials including stainless steel, composite, wood and plastic.

The Different Types of Knives
Here are some of the most common types of knives that will be needed in most restaurants:

Chef’s Knife
These knives are large and can be used for most purposes. The blade is slightly curved to cut different ingredients. Sizes will vary.

Santoku Knife
This is essentially a Japanese version of a standard chef’s knife. It is generally a little shorter and has straighter edges. It performs essentially the same tasks, so it’s often a matter of which look and feel you prefer.

Paring Knife
These are small knives meant to handle finer tasks like trimming fat from cuts of meat, slicing hard cheeses or paring fruits and vegetables.

Boning Knife
This is a thin and narrow knife with an upwardly angled lip that is tapered heavily. You’ll want one of these for skinning meats, removing bones or filleting fish.

Bread Knife
Bread knives will feature serrated edges to slice through bread, soft ingredients and roasts, as well. The serrated blades can be difficult to re-sharpen, so you may opt for quantity over quality when planning for replacements.

Utility Knife
These knives are slightly longer than standard paring knives. They are versatile and can be used for many different cutting tasks.

Steak Knife
These are super sharp knives and the blades are sturdy for cutting into steak and ribs.

Carving Knife
If you need to cut thin slices of meat from ham, poultry or roast beef, then you’ll need a good carving knife.

Toro Kitchen offers all the restaurant-grade cutlery you need, including all the knife options listed above, made by brands like Wusthof, Victorinox – Forchner, Mundial and Winco. Whatever knives you require for your kitchen, we have you covered. Check out our restaurant equipment and supply website or give us a call and we’ll put together the ideal cutlery package for your restaurant!