FOOD TECHNOLOGY

Detailed explanation-1: -Fillet Knife: Probably one of the most popular types of knives for filleting a fish, is the aptly named fillet knife. They tend to be very thin, flexible, and sometimes are curved. They work well for removing the skin from a fillet and getting close to the bones when filleting.

Detailed explanation-2: -Chef’s knives are used for cutting meat, dicing vegetables, disjointing some cuts, slicing herbs, and chopping nuts, but there are a number of different varieties for separate purposes, including carving, slicing and bread knives for specific ingredients.

Detailed explanation-3: -Boning knives are not as thick-bladed as some of other popular kitchen or butcher knives, as this makes precision boning, especially deep cuts and holes easier. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.