Getting Back to Basics - What to Know About your Knives

Welcome to Better Cutting

If you’re reading this, chances are you’ve already added a set of Schmidt Brothers knives to your kitchen (excellent choice). Now it’s time to put them to work. Whether you’re just getting started or sharpening your skills, understanding knife types and cutting techniques is the foundation of confident cooking, and the fastest way to elevate everything you make.

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The Essential Knives

There’s a knife for every task, and while we offer more than eight styles, four knives do most of the heavy lifting in a well-equipped kitchen.

Chef’s Knife

The cornerstone of any knife collection. Designed to handle just about everything—slicing, dicing, chopping, mincing, and more. Its curved blade allows for a smooth rocking motion, while its weight delivers power and control for tougher cuts.

Most home cooks gravitate toward an 8-inch blade, like our 8” Heritage Chef Knife, for the perfect balance of precision and strength.

Ideal for:
Large fruits and vegetables, raw meat, bone-in cuts, and everyday prep.

Paring Knife

Small but mighty. A paring knife offers maximum control for detailed work and delicate tasks. Its short blade makes it perfect for peeling, trimming, and precision cuts where finesse matters.

Ideal for:
Peeling potatoes or pears, removing seeds, de-veining shrimp, or turning vegetables into edible art.

Utility Knife

Think of this as the bridge between a chef’s knife and a paring knife. Slim, agile, and endlessly versatile, a utility knife shines when a chef’s knife feels oversized but a paring knife feels too small.

Ideal for:
Firm vegetables, sandwich prep, slicing fruit, trimming proteins, and everyday odds and ends.

Steak Knife

Not just for steak...but it does steak exceptionally well. A great steak knife balances comfort and cutting power, feeling natural in the hand while delivering clean, effortless cuts that preserve texture and flavor.

Ideal for:
Steak, chicken, and other fine cuts where clean slices make all the difference.

Cutting Terminology, Simplified

Knowing your knives is half the battle. Understanding common cutting techniques helps you follow recipes with confidence, and cook with intention. 

Slice

Cutting ingredients into thin or thick pieces. Simple, versatile, and used constantly across meats, fruits, and vegetables.

Peel

Removing the outer layer of an ingredient. A paring knife excels here, allowing for precision without unnecessary waste.

Dice

Uniform, evenly sized cuts—typically around ¼-inch cubes, or smaller if a fine dice is called for. Consistency is key for even cooking and professional presentation.

Julienne 

A classic French technique that creates thin, matchstick-style strips. Most commonly used for vegetables—yes, even French fries start with a julienne cut.

Batonnet

A thicker version of the julienne cut, used primarily to make steak fries, cut vegetables for stir-fries, and even use as a base cut for a dice or fine dice. 

Chiffonade

Literally, "little ribbons". This technique involves taking an herb such as basil or mint, rolling it into a cylinder, then cutting it into fine ribbons. This helps to distribute flavor evenly, and adds a fun elegant finish to dishes that call for a garnish. 

Brunoise

Take something that's been julienned, turn it sideways, cut again. The brunoise refers to the finest dice you can aim for, used for bases in soups and garnishes on everything else. 

You’re Officially in the Know

That’s it! You’ve got the basics down. Knife skills don’t need to be intimidating, and great cooking doesn’t require perfection; just the right tools and the confidence to use them. Have fun with it, experiment, and let your knives do the work.

Be sure to tag us and show off your skills using #schmidtbrotherscutlery; we love seeing Schmidt Brothers knives in action!