If you work in a kitchen, then chances are you spend a lot of time preparing meals. It may seem like a simple task, but it takes skill to cut vegetables, meat and other ingredients into small pieces. This is where a bench knife comes in handy. Bench knives are lightweight and easy to handle. They’re also inexpensive compared to other cutting tools such as chef’s knives.
Bench knives come in several sizes ranging from 8 to 12 inches. Some include serrated blades while others are straight edge. You can also find bench knives with wooden handles and metal ones. Our buyers guide will show you how to select the best bench knife for you.
A good quality bench knife is essential for every kitchen. They come in various shapes and sizes, but they have one thing in common - they are used for cutting breads, chopping vegetables, slicing meats and more. We've rounded up our favourite knives here, so you can make sure you get the best one for your kitchen.
Bench knives are kitchen tools that are used for cutting breads and meats. They come in many different sizes, shapes, and materials. The most common types of bench knives include utility knives, paring knives, chef's knives, and serrated knives. Bench knives are useful because they allow users to cut food without having to hold the item against a countertop or other hard surface. This makes it easier to work around items like pans and pots while cooking.
Bench knives are useful tools for every kitchen. But do you know how to use one properly?
The right tool makes cutting food faster and easier. When you cut meat, bread, or other items with a bench knife, you'll see the difference. Your food will look cleaner and you'll save time.
But before you start using a bench knife, you must learn how to hold it correctly. Here's how to hold a bench knife properly.
Start by holding the blade parallel to the countertop. Then place your thumb over the handle and rest your index finger on top of the blade. Keep your middle finger under the blade and your ring finger above the blade. Finally, wrap your pinkie around the base of the handle.
Now, grip the handle firmly but gently. Don't squeeze the handle tightly. Instead, pinch the sides of the handle while keeping your fingers relaxed. Now, slowly slide the blade down toward the bottom of the handle until you hear a slight thwack.
This action separates the blade from the handle. Now, pull the blade back toward you and repeat this motion several times. Once you master the technique, you'll notice that you can quickly slice through any item placed on the countertop.
Once you've mastered the art of using a bench knife, you'll wonder how you ever lived without one. Use it to chop onions, dice tomatoes, peel potatoes, and trim carrots. You'll love its versatility.
To clean a bench knife, simply wipe it off with a damp cloth. To sharpen a bench knife, run it along a piece of sandpaper. Repeat this process until the blade is shiny again.
When you're ready to replace your current bench knife, check out our selection of quality bench knives below.
Bench scrapers are handy tools for cleaning counters, tables, and floors. These versatile tools are perfect for scraping sticky messes from surfaces such as glass, wood, and plastic. They're also ideal for removing excess paint from walls and ceilings.
Hold the scrapper flat against the surface being cleaned. Gently scrape away the dirt and debris. Wipe the scraper across the surface to remove the remaining residue. Now, rinse the scraper thoroughly with warm water.
A kitchen tool is one of those things that most people take for granted. After all, we use them every single day. They're used to prepare food, chop vegetables, slice bread, dice onions, peel potatoes, etc. So it makes sense that they should be something that we want to purchase once in awhile. Unfortunately, many people end up buying cheap knives because they think they'll save money. This isn't necessarily true. You may find that you have to replace your knife sooner rather than later if you buy a cheap knife. There are several reasons why you shouldn't buy a cheap knife.
Cheap knives aren't sharp. Cheap knives won't hold their edge very well. When you sharpen your knife, you're making it sharper. Sharpening your knife allows you to cut through foods faster and easier. A dull knife is like driving a car with a flat tire. You might be able to drive it, but it takes a lot longer and you're going to get tired quicker. On the other hand, a sharp knife cuts through foods quickly and easily. This means that you'll enjoy cooking and preparing meals for a longer period of time.
Cheap knives rust. Cheap knives tend to rust after being stored away for a couple years. Rust stains your cutting board and countertops. This could potentially ruin your entire kitchen. Invest in a quality knife so that you don't have to worry about rust ruining your kitchen.
Cheap knives break. Cheap knives are usually thin and lightweight. Because of this, they're prone to breaking. If you drop your knife, it's likely to shatter. This can leave you with shards of glass embedded in your food. This could potentially harm you. Invest in a quality knife so that you don't have to worry about breaking your knife.
Cheap knives are less durable. Cheap knives are often constructed of plastic or metal. These materials are weaker than stainless steel. Stainless steel is stronger than either of these materials. This means that your knife will last longer. You'll have to sharpen your knife less frequently. This saves you money and time.
Blade length. The longer the blade, the more cutting power you'll have. But if you're using a bench knife for breads and other tasks where you need fine control, then a shorter blade may work better for you.
Handle material. Some knives feature a wooden handle while others are made from plastic or metal. Wood handles tend to hold their shape well over time, but they do take care of themselves. Plastic and metal handles are easier to clean than wood, but they don't hold their shape as well.
Weight. Bench knives typically weigh between 2 1/2 ounces and 5 pounds. Lighter blades are easier to maneuver, but heavier ones are stronger and hold their edge longer.
Length. Most benches have a range of lengths, usually 3 inches to 6 inches. Longer blades give you more reach, but they're harder to store. Short blades are easier to carry, but they lack the reach of longer blades.
Shape. There are many shapes available, including straight, serrated, curved, and even sawtooth. Straight blades are great for slicing breads and meats, while serrated blades are ideal for chopping vegetables and fruits.
Edge type. Blades can be flat or sharpened. Flat edges are less expensive to sharpen, but they dull quickly. Sharpening them takes longer and requires special equipment.
Warranty. Many manufacturers offer warranties on their knives. Check the warranty information carefully to ensure you understand how long the warranty covers you and what happens if you damage the knife during normal use.
Bench knives are essential tools for any kitchen. Bench Knifes are used to cut breads, vegetables, fruits, meats, cheeses, etc. Bench knives are also useful for scraping food off of cutting boards. These are also used to clean up spills and messes. Here we will look at five different types of bench knives.
Bread Knife. A bread knife is a general term for a knife that is used to slice bread. Bread knives are commonly used by bakers to cut loaves of bread. These are also used to cut baguettes and rolls. Bread knives are usually serrated blades and are sharpened on both sides. Bread knives should never be used to chop foods. Bench Knifes are meant to slice through bread rather than chop it up.
Butcher's Knife. Butcher's knifes are used to cut meat. These are also used to trim bones and remove excess fat. These are sometimes called carving knives. Butchers' knives are usually straight edged and have a long blade length. They are usually serrated on one side.
Carving Knife. Carving knives are used to carve meats. These are also used to cut poultry and fish. Carving knives are usually serrated and have a short blade length. They are used to cut thin slices of meat.
Serrated Knife. Serrated knives are used to cut cheese, tomatoes, potatoes, and other foods that don't easily slice. These are also used to scrape things off of plates and pans. Serrated knives are usually double sided and are sharpened on both sides.
Dough Scraper. Dough scrapers are used to scrape down bowls and baking sheets. They are also used to smooth out dough. These are usually plastic coated and have a rounded edge.
A bench knife is a kitchen tool designed specifically to scrape food off of a cutting board. Bench knives are often sold at hardware stores, but they can also be found online.
Bench refers to the flat surface where most kitchen tools rest when not being used. Because this surface is usually covered with food scraps, it's referred to as a "scraping" surface.
Most bench knives have blades ranging between 3 inches and 6 inches in length. Blades longer than 4 inches tend to get too heavy to use effectively.
Bench knives are meant to be lightweight, so you shouldn't expect your bench knife to weigh more than 2 pounds.
No, a bench knife won't cut through plastic. If you're concerned about cutting plastic, consider purchasing a plastic cutting mat instead.
Wooden handles are ideal for bench knives because they provide good grip and feel. Wood handles are available in a wide range of colors and finishes, making them easy to match with your kitchen decor.
You'll want to purchase a bench knife with a blade that will last you for years. Most bench knives feature replaceable blades, so you don't have to worry about replacing the blade every time you sharpen it.
Bench knives are intended to be used for scraping, so you don't need a super-sharp edge. A dull blade makes it easier to clean the scraped food particles away from the blade.
Steel is the main component of bench knives, so choosing the right type of steel is important. Stainless steel is best for durability, but carbon steel is less expensive.
Avoid using glass, porcelain, ceramic, and metal utensils for your bench knife. These items could scratch the blade, causing it to break.
Use your bench knife for anything you would normally use a regular knife for. Scrape breads, meats, veggies, fruits, etc., onto a cutting board. Then transfer those ingredients into containers for storage.
Yes! Use your bench knife to chop vegetables, slice meat, dice onions, etc. Don't forget to wipe the blade after each use.
Sure! Use your bench knife to scrub pots and pans, then rinse under running water.
Yes! Chop fresh herbs like basil, cilantro, parsley, mint, rosemary, sage, thyme, etc., directly on your cutting board. Transfer the chopped herbs to airtight containers for storage.
Yes! Cut slices of cheese directly on your cutting board. Place the sliced cheese in airtight containers for storage.