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Kitchen Knives

Below are some examples of professional kitchen knives. Clicking on an image will open the page of Dalstrong.com where that knife is featured for more information.

Dalstrong Chef's Knife, 8" Shogun Series Links to Dalstrong's Page
Dalstrong, Chef’s Knife 8″, Shogun Series

Chef’s Knife 8″ The general purpose knife of chefs, used for slicing and chopping. The hammered surface of the blade reduces surface contact.

Dalstrong, Paring Knife, Image will link to page
Dalstrong, Paring Knife 3.5″, Shogun Series

Paring Knife 3.5″ Used for detailed work like deveining shrimp, coring fruit, mincing garlic, and peeling.

Utility Knife 6" will link to Dalstrong page
Dalstrong, Utility Knife 6″, Shogun Series

Utility Knife 6″ Smaller and lighter than the Chef’s Knife. Used for precise slicing such as trimming vegetables. Some chefs prefer this to the larger Chef’s Knife or the smaller Paring Knife.

Dalstrong Santoku Knife 7", Shogun Series will link to Dalstrong page
Dalstrong, Santoku Knife 7″, Shogun Series

Santoku Knife 7″ Another style of utility knife. Used for chopping and dicing. The broader blade facilitates finger guiding during chopping operations. The divots on the blade (called a Granton Blade) will hold air, or fat to lubricate the blade in action.

Dalstrong, Boning Knife 6", Shogun Series image will link to Dalstrong page
Dalstrong, Boning Knife 6″, Shogun Series

Boning Knife 7″ The blade is narrow from edge to spine to allow cutting around bone for optimal product retrieval. These blades are thin and flexible. This is a must have in professional kitchens.

Dalstrong, Kiritsude-Chef Knife 8" image will link to Dalstrong page
Dalstrong, Kiritsuke-Chef Knife 8″, Shogun Series

Kiritsuke-Chef Knife 8″ An alternative style of Chef’s Knife. Used in push-cut slicing.

Dalstrong, Cleaver 7", Shogun Series image will link to Dalstrong page
Dalstrong, Cleaver 7″, Shogun Series

Cleaver 7″ Used for heavy chopping and bone breaking. Often overlooked in purchasing knives for the kitchen, but when you need one, you need it.

Honing Rod 10″ Used to dress a sharp knife. Proper Honing Rods remove a miniscule amount of steel from the edge to correct a rounded burr. Rounding the burr happens when the downward force against a cutting surface bends the edge over. They will correct a sharp blade, but blades will still need to be re-sharpened after a while.

All knife images belong to Dalstrong Inc.

Knyfe’s Edge is not affiliated with Dalstrong Inc. The descriptions of use on this page are the opinions of Knyfe’s Edge and may not reflect the opinions of Dalstrong Inc.