Colour-coded knives probably seem like a pretty nifty idea, but not exactly something your kitchen is in desperate need of – in fact, you might just be wondering what on Earth makes them worth buying, beyond the chance to brighten up your kitchen a little. Well, there are many good reasons, and here are just a few of the most important.
By far the most important reason to use colour-coded kitchen knives is improving safety. The main purpose of colour-coding is to restrict each knife to a certain role. In restaurants and other commercial food preparation areas, the code is generally:
- Red Knives for Raw Meat
- Blue Knives for Raw Fish
- Green Knives for Fruit or Salad
- Yellow Knives for Cooked Meat
- Brown Knives for Vegetables
- White Knives for Bakery or Dairy Products
If you use the same knife for cutting raw meat and chopping your vegetables, it’s easy for dangerous cross-contamination to occur. This can result in illness, including serious food poisoning. Additionally, you may inadvertently cause an allergic reaction by using the same knife for different foods.
Prevents Flavour Transfer
Though hygiene is clearly the most important issue, colour-coding your knives should also protect the flavour of each dish. You see, using the same knife for different foods can bring the touches of the flavour of one to the other. It’s not always very noticeable, but it can make a surprising difference.
Allows You to Work Faster
Time is of the essence in the kitchen. If you’re preparing a complex dish, everything needs to come together at the right time. If you’re just throwing something together for lunch, you want all the necessary jobs done quickly. In either case, colour-coded knives help because you’ll be able to pick out the right knife instantly simply by glancing at the handle.
Colour-coded knives are about more than aesthetics. Using them could make your kitchen safer, your food tastier, and your prep time lesser, so they’re an investment well worth considering.