LARDING & GARNISHING KNIVES

Garnishing knives for filigree kitchen work

You use garnishing knives for all delicate work in the kitchen. Whenever you want to take care of delicate cutting or garnish food, you use a garnishing knife. Here we’ve summarized for you what a garnishing knife is exactly and what you use it for.

What distinguishes a garnishing knife?

The name garnishing knife is derived from the term “garnishing meat.” During this process, lean meat is pierced with a sharp knife. Bacon and spices, such as garlic, for example, are then inserted into the resulting opening. In earlier days, in particular, this process was used to make meat more tender and flavorsome. But today, in the modern kitchen, you can use a garnishing knife to prepare a roast, for example.

Features of a garnishing knife

A garnishing knife is smaller than a conventional chef’s knife or a utility knife. The blade is usually between 13 and 15 cm long. The garnishing knife has a particularly pointed blade, as the original function of this knife was for piercing meat.

This is how you recognize a garnishing knife:

• A knife with a pointed blade

• Blade length of between 13 and 15 cm

• Compact in size

• Rigid blade

What is the difference between a chef’s knife and a garnishing knife?

The chef’s knife is generally bigger than the garnishing or garnishing knife and is therefore used for coarser work. You cut larger pieces of meat with a chef’s knife and prepare those pieces for further processing. The garnishing knife then comes into use, when you chop herbs and onions to fill the roast. A real allrounder for preparation.

What can you do with a garnishing knife?

Chef’s and amateur cooks always use a garnishing knife in the kitchen when delicate work has to be done. If, for example, you want to conjure up a beautiful decoration from fruit or vegetables, then pick up a garnishing knife to do this. The garnishing knife also gives loyal service for the intermediate steps in preparing more substantial dishes.

The garnishing knife is the best suited for the following work:

• Piercing meat

• Chopping bacon

• Slicing onions and garlic

• Chopping herbs

• Slicing fruit and vegetables

• The garnishing knife is sometimes used for filleting small fish.

Use the garnishing knife as a garnishing knife

The garnishing knife is ideal for delicate work in the kitchen, such as peeling and cleaning fruit and vegetables. Whereas larger meat and fish knives are too awkward to shape decorative details from ingredients, the garnishing knife is just right for this job. The long, pointed blade is very agile and enables delicate slicing and cutting work. It is not so well suited to forming things into decorative shapes.

Tips for cleaning garnishing knives

Some garnishing knives are suitable for the dishwasher. However, contact with hot water and detergent can quickly blunt the blade. We recommend you wash the garnishing knife in warm water immediately after use and then dry completely.

Buy garnishing knives in the ZWILLING online store

You’ll find a variety of garnishing knifes from brands such as BALLARINI, BSF and ZWILLING in our store. All garnishing knives are of high quality and inspire with their appealing design.

We hope you enjoy browsing our range of high-quality garnishing knives.