Feeling like going Carrie Underwood on someone? First and foremost, we can’t say that you should. And second and second-most, we probably will never find out if you do or don’t.
Yep, one of the most outrageous questions we’ve received at Schmidt Brothers Cutlery is: Can kitchen knives slash a tire? And, more importantly, can a Schmidt Brothers knife slash a tire?
Well, sorry to disappoint but we’ve decided to keep any tire slashing tips to ourselves. What we can share with you is a super awesome list of all of the things kitchen knives are great at slashing - or, maybe we should say cutting.
Below is our go-to list to share with customers wanting to learn about which types of knives should be used for which types of foods.
Go on, dig in!
Chef’s Knives: Typically ranging from 6 to 14 inches, chef’s knives are the go-to kitchen essential. We love using them for cutting meat, chopping nuts, preparing herbs, and dicing vegetables. What should chef’s knives not be used for? Avoid using them for slicing bread, carving dense meat, or trying to peel or mince.
Utility Knives: Shorter than a chef’s knife, a utility knife can be found in two different varieties: serrated and straight blade. If you’re hanging out in a kitchen (or striking up a conversation with knife enthusiasts like us), you might hear these knives referred to as “sandwich knives”. (Hint: They’re great for cutting sandwiches.) We also love utility knives for chopping vegetables and, if you have a serrated one, they’re great for getting a bagel in two slices. If you have a crusty loaf of bread, however, a utility knife isn’t your best bet. And, if you’re wanting to cleave meat off bones, there’s a much more efficient knife for the task than a utility knife.
Paring Knives: Small and short, most paring knives are smaller than 4 inches. They’re the ideal tool for getting seeds out of fruits, taking veins out of seafood, or peeling and cutting fruit and vegetables. And, if you’re needing to cut some garlic (when are you not needing to cut garlic?), a paring knife is a good call. Don’t use these little guys for slicing bread or trying to prepare meat.
Cleavers: The big and bad “butcher’s knife”, cleavers are thick and heavy, making them ideal for all of the heavy-duty, down-and-dirty tasks you need to do in the kitchen. Thick meat is a cleaver’s best friend. So, when you need to take meat off bone, especially on pork, beef, or chicken, this is your best bet. It’s also a great choice for thick vegetables, like squash, and preparing melons. Don’t try to use these guys on anything small and delicate.
Which knife is best for slashing tires?
We’ll let the online forums weigh in on this one, although we have a hunch…