Kitchen Tips

Thai Knives and Their Uses

One of the most difficult tasks in a Thai kitchen is to master the art of cutting ingredients into uniform pieces. This might seem daunting at first, but there are several types of knives to choose from to make your task easier. Dicing is easier than you think, and once you hone your knife skills, half the battle is won.

Thai knives offer a wide range of choices. With the right one in your hand, you can proceed to slice a watermelon, dice lettuce, carve a pumpkin and chop meat.

Thai knives and thier uses

Image Courtesy: Nick Wheeler used under the Creative Commons Licence

Types of knives used in Thai cooking:

Start with the peeling knife. It is a simple tool which can be used to peel the skin off fruits and vegetables. But there are bigger peeling knives which are also used for slicing off large chunks of soft, pulpy fruits and vegetables, and sometimes certain types of meats. The art of Thai vegetable carving often depends greatly on the peeling knife. The tool is easily available, and extremely easy to handle.

Devein knives are largely popular inside a Thai kitchen. Where there is seafood, there is a devein knife. It is a helpful tool when it comes to removing veins that run down the length of shrimps. Slitting down the length of a shrimp is easier while using a devein knife rather than a fork of a large-blade knife as this knife comes with thin blades and pointy tips which make working with seafood easier. Another commonly used seafood utensil is the fillet knife.

Thai cuisine is meat-rich, which demands the use of a mince knife or also called a chopper. If you need to season soups and salads with tiny bits of meat, the mince knife is your best bet. Available with single and double blades, this tool is usually fitted with a large curved handle to enable a proper grip while chopping up meat.

There is also the more traditional chef’s knife which is an all-purpose blade that is mostly used for chopping, dicing, mincing as well as slicing. The heft, weight and balance of this type of knife allows you to work with thicker cuts of vegetables and meats. The longer the knife, the more difficult it is to wield. Apart from this, there are paring knives for herbs and shallots, oyster knives for oysters and clams, and the Asian santoku knife for fruits, vegetables and meats.

With such a wide variety of knives to choose from, Thai cuisine just became a step easier to cut into.

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