What is the purpose of thick blade kitchen knives? Why doesn’t a thinner blade of the same length serve the same purpose?
You can check the answer of the people under the question at Quora “thin bladed kitchen knife“
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Written by: Alaia
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What is the purpose of thick blade kitchen knives? Why doesn’t a thinner blade of the same length serve the same purpose?
You can check the answer of the people under the question at Quora “thin bladed kitchen knife“
About Alaia
Thicker blades are sturdier. They stay straight better. They can be used with torque, as well as slicing. Cleavers are usually the thickest cutting utensils in the kitchen. They can be used as wide hammers, as well as chopping implements. Thin blades are lighter weight, and more flexible. Sometimes these properties are preferred. Most kitchens have a variety of knives to fit many tasks.
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As for me, I like them both. I like thin blades for cleaning fish and cutting cheese. I like thick blades for tough foods like raw sweet potatoes.
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I have different knives for different jobs.
A few of my knives have thin blades. I use them for delicate work like filleting fish, slicing sushi, chopping herbs and mincing shallots. Those tasks call on the sharpness of the blade to get done.
Other tasks, like cutting up large joints of meat, pounding through a pile of parsley or shredding cabbage require a heavier, thicker bladed knife. You need the weight of the knife, as well as a sharp blade, to get those jobs done. You could use a lightweight knife but your wrist is going to take a beating.
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The thicker blades don’t bend when you apply force to them. Compare using a thin knife designed for filleting fish to using the same knife to butcher a whole NY strip.
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