When it comes to survival and preparedness, much effort is spent having to do with the kitchen (food, storage, alternative cooking, etc..). When considering your preps, don’t overlook your kitchen tools. A survival kitchen needs its knives…
The following is a list (and blade images) of most various types of kitchen knives. If you don’t already have one of each, you might think about getting what you might need…
The Chef’s knife is one of the most popular knives, has a strong blade, and is heavy to hold. This is your workhorse knife. It can be used for all chopping and slicing tasks.
A serrated, long and strong blade that allows for cutting of bread with clean slices. The bread knife can also be used for slicing many types of soft foods including tomatoes.
A flexible, long, slim blade and allows for ease of movement while filleting fish and meat.
A mostly rectangular sturdy knife used for splitting large cuts of meat and ribs.
Not to be confused with a cleaver, the chopper is also a mostly rectangular bladed knife for general food preparation. It’s not suitable though for chopping through bones and other such heavy-duty uses reserved for the cleaver.
A thin curved blade with a straight edge, and is great for removing meat from the bone.
A versatile all-around smaller knife good for chopping or slicing fruits or vegetables, or smaller cuts of meat.
A small serrated knife with a forked tip for picking up pieces. Perfect for tomatoes.
The steak knife is slim and strong, and has a straight cutting edge.
Great for cutting smaller fruits or vegetables with its strong straight edge and sturdy tip.
Everyday knife with a slim, fine cutting edge blade and firm tip. Good for peeling or trimming potatoes, fruit and vegetables.
A curved blade is perfect for peeling fruit or vegetables with its firm cutting blade and firm tip.