Tag Archives: knives

knife blog

Which Knife is Best for the Job?

When it comes to food prep, having the knife for the job, understanding it’s anatomy and knowing how to use it properly is crucial. Learn about the basic knife types and the importance of sharpening below to implement in your foodservice establishment.

Knife Anatomy 101

Wusthof knows a thing or two about knives as they have been in the industry since 1814. Referencing their diagram below, when holding a knife, balance it gently in the palm of your hand with your hand open. Then, place your middle, ring and little fingers around the handle, with your middle finger on the knife’s bolster. Use your thumb and index fingers to clasp the blade and you are ready to go.

For more cutting tips and techniques, learn more on Wusthof’s website.

wusthof knife

Basic Knife Types

Having the right knife for a task is essential for efficiency and safety. Below is a guide of basic knives and uses from Dexter-Russell, who has also been in the industry since the early 1800s.

paring knifeParing Knives

Ideal For: Delicate foods such as pepper rings, olives or cherries. Also great for removing corn from the cob, breaking up heads of lettuce, peeling fruits and vegetables.

Additional Information: Four style types (curved, spear, sharp or clip point).

utility knifeUtility Knives

Ideal for: Slicing non-solid fruits and vegetables, large melon rings, cutting lettuce heads into wedges, preparing cabbage or cutting citrus fruits in half.

Additional Information: Use a stainless steel knife when cutting acidic fruits.

boning knifeBoning Knives

Ideal For: Roasts, hams, lamb or veal legs or filleting fish.

Additional Information: Simplify carving and get additional servings by boning out a roast when it is partially cooked.

butcher knifeButcher and Steak Knives

Ideal For: Dicing salt pork, cubing cooled meats, cutting steaks or trimming raw meats.

Additional Information: Great for odd jobs around the kitchen.


Ideal For: Opening lobsters or when cutting poultry and joints.

Additional Information: Wide blade helps to cut through thick foods.

Cook’s Knives

cooks knifeIdeal For: Dicing or mincing foods such as onions, celery, nuts, meats, parsley or peppers. Also carves hot roasts.

Additional Information: Is the most versatile knife in a kitchen. When used properly, a cook will position the point of the cook’s knife on the cutting board beyond where the food will be cut then without lifting the point, work the knife in a rocking motion to quickly cut evenly.

slicing knifeSlicers and Carvers

Ideal For: Carving rounds, boneless roasts, boiled briskets, pot roasts, butt roasts and standing rib roasts.

Additional Information: Slicers and carvers need an adequate length for smooth slicing.

knife bladeKeeping Sharp

Using a dull knife can actually create a dangerous situation as the operator is required to use more force than they would if the knife was sharp. There are two ways to keep knives in tip-top shape: Honing and sharpening.

“Honing re-aligns the microscopic teeth in the blade, but doesn’t remove steel to create a new edge the way “sharpening” does,” explained Wusthof. “Honing can be used frequently- even after each use. Sharpening a knife actually takes a small amount of steel off the blade. Depending on how often the knives are used, they may only need to be sharpened once or twice a year.”

Wusthof cautions over sharpening knives so the operator doesn’t lose the original shape of the blade itself.

Let Central Help

Ready to buy new knives? Central has a wide selection of knives, sharpeners and other accessories (i.e. cutting boards or gloves) in all price points. Shop our website, call a product consultant at 800-215-9293 or live chat for help!


Central Exclusive Cutlery

The Real Secret to Easy Cubed Watermelon – Central Exclusive Cutlery

"The Easiest, Fastest Way To Cut A Watermelon"

Still from YouTube video

Have you seen the YouTube video of the real-life fruit ninja who cubes half a watermelon in seconds with just a few cuts from his knife? He first makes two cuts perpendicular to the rind on each side for the watermelon, then separates the flesh from the rind with a circular cut. Finally, he scores the flesh with criss-cross cuts and places the whole melon in a large plastic bag. With a quick upside down flip he now has bag full of perfectly cubed watermelon!

Of course, the one step he forgot to mention is that you always need a great knife to make this job simple. If you are looking for the right knife to become a fruit ninja, we recommend using our Central Exclusive series knives. Plus, just in time for the summer watermelon season, they are on sale now through the end of August.

20% off Central Exclusive Cutlery

Central Exclusive products are specially chosen by our buyers for their quality features and construction at prices that provide significant value to our customers. In cutlery, we offer a variety of dishwasher-safe economy knives with hand-honed edges. They feature stamped, stain-free carbon steel blades for durability and textured polypropylene handles for slip resistance.

20% Central Exclusive Cutlery through 8/31/14

20% Central Exclusive Cutlery through 8/31/14

Choose from six models to find the right knife for each of your food prep needs. Included in the promotion are an 8″ or 10″ Cook’s knife, 12″ slicer, 8″ bread knife, 6″ boning knife and a 3 1/2″ pairing knife. We would recommend our 8″ scalloped edge bread/utility knife to tear through the tough rind of a watermelon.

But this offer is only good through August 31st, 2014…so order today.

Choosing the Right Knife for You

Cutting more than just watermelon and still pondering what knife you will need? Check out our blog on how to choose the right knife for any need. Click through to learn about blade types, handle construction and the best type of knife for your application. Of course, our helpful product consultants are ready to walk you through the different applications.

So, now that you’ve learned how to choose the right knife, and have saved 20% on your Central Exclusive knife purchase – it’s time for the demonstration via YouTube.


Buying Guide: Cross Contamination Prevention

Need help making a purchase? Central has you covered with a library full of buying guides you can conveniently find on our website

Today’s buying guide covers cross contamination.  Find this and all buying guides here, and check after the release of our January master catalog for more.  


Using Color-Coded Products to Prevent Cross Contamination

  • Introduction
  • Meaning behind colors
  • Types of utensils


Color Code to Prevent Contamination

  • The sixth largest contributing factor to foodborne illness is cross contamination (An Introduction into the Food Service Industry, 2004).
  • While there is no substitute for thorough cleaning and sanitization after every use, color coding your food prep smallwares is a good way to lessen the chance of cross contamination.
  • Color Coding allows employees to quickly identify which cutting boards, knives, cut resistant gloves and utensils should be used for a specified food. Example: By using only yellow smallwares for chicken and only green for vegetables, you can ensure that raw chicken never comes in contact with vegetables for the dinner salad.


The Meaning Behind the Colors

The following guideline is widely accepted as a way to identify and separate the tools needed in preparing certain foods.

Tip: Color coding different departments of operation is another way to help reduce cross contamination. For example, all red colored items will be used in the butcher’s shop, while white colored items will stay in the bakery.


What Food Preparation Items can be Color Coded?

Cutting Boards
There are a variety of shapes, sizes and costs for any customer to ensure cross-contamination is never an issue.  See all Cutting Boards.


Knives (Cutlery)
Can be coordinated with cutting board colors to ensure certain colors are only used for particular food items.  See all Cutlery.


Cut Resistant Gloves
Can be coordinated with cutting board colors to ensure that certain colors are only used for particular food items.  See all Cut Resistant Gloves.




For more information, view this Cross Contamination Prevention Guide in full on our website.

Ready to order? Click here to view our food preparation items, or click on the links above for cutting boards, knives and cut resistant gloves.  And don’t forget to check out all of Central’s buying guides.