The essential guide to knives for mobile caterers - Tips, care, and transport

When it comes to completing mobile catering tasks, you won’t get far without a decent set of knives in your trailer. But this essential piece of kitchen equipment doesn’t come cheap if you want something that’s built to last. Indeed, knives can be a considerable investment sometimes, running into the hundreds of pounds for a premium model.

So, making sure you buy the right one for your needs and knowing how to use it safely are an important part of the mobile catering business. If you want to know more then read our essential guide to knives, how to use them, care for them and transport them safely.

When you're all set up, the team at Mobilers can help by arranging a catering trailer insurance policy that suits your needs and budget—whether you’re considering buying a second-hand mobile catering trailer or a new one.

Introduction to knives

Knives are the backbone of any kitchen, and for mobile caterers, having the right knife for each task can make all the difference in efficiency, safety, and food quality. With so many types of knives available, from paring knives for intricate work to chef’s knives for all-purpose chopping and slicing, it’s important to know which knife suits each job.

The design of each knife, including its serrated edge, blade material, and cutting edge, is tailored to specific kitchen tasks—whether you’re slicing bread, chopping vegetables, or preparing meats. Understanding these differences helps you select the right knife, ensuring smoother prep, cleaner cuts, and a safer working environment.

Introduction to knives

Knives are the backbone of any kitchen, and for mobile caterers, having the right knife for each task can make all the difference in efficiency, safety, and food quality. With so many types of knives available, from paring knives for intricate work to chef’s knives for all-purpose chopping and slicing, it’s important to know which knife suits each job.

The design of each knife, including its serrated edge, blade material, and cutting edge, is tailored to specific kitchen tasks—whether you’re slicing bread, chopping vegetables, or preparing meats. Understanding these differences helps you select the right knife, ensuring smoother prep, cleaner cuts, and a safer working environment.

Anatomy of a knife

Every kitchen knife is made up of several essential parts that work together to deliver precision and control. The blade is the main metal component, crafted from materials like stainless steel, carbon steel, or high-carbon stainless steel, each offering unique benefits. The handle provides grip and comfort, and can be made from wood, plastic, or metal, depending on your preference and the demands of your kitchen.

At the heart of every knife’s performance is the cutting edge—the sharp portion of the blade that does the actual work. Knowing how these elements come together helps you choose a knife that feels right in your hand and performs reliably, whether you’re dicing onions or filleting fish.

Cutting edge

The cutting edge is the business end of any knife, responsible for making clean, precise cuts. A sharp cutting edge not only makes your work easier but also reduces the risk of accidents by preventing slips and tears. Depending on the knife’s purpose, the cutting edge can be straight, curved, or feature a serrated edge.

For example, a bread knife uses a serrated edge to glide through crusty loaves without crushing them, while a chef’s knife often has a straight or gently curved edge for versatile chopping and slicing. Keeping the cutting edge sharp is key to maintaining the performance and safety of your kitchen knives.

Blade material

The material used to make a knife’s blade plays a major role in its sharpness, durability, and maintenance needs:

• Stainless steel is a popular choice for its rust resistance and easy care, making it ideal for busy kitchens.

• Carbon steel, while more prone to rust, is favored by many professional chefs for its ability to hold a sharp edge through frequent use.

• High-carbon stainless steel combines the best of both worlds, offering excellent edge retention with added resistance to corrosion.

Choosing the right blade material ensures your knife stays sharp and reliable, no matter how demanding your kitchen environment.

Must-have knives for any mobile catering business

Whether you’re just starting out or a seasoned kitchen-whizz there’s bound to be a handful of knives you reach for all the time.

Choosing the best knife for each task is key to achieving professional results. Selecting the best knives for your needs ensures efficiency and safety in everyday use.

Let’s look at the types of versatile kit that cover pretty much any and every kitchen task imaginable.

Paring knife

With its short and slim design, a paring knife (also known as a vegetable knife) should have an evenly sized blade with a pointed tip. These small, light knives are ideal for intricate tasks such as peeling veg, segmenting citrus, and trimming meats.

They are perfect for delicate work such as deseeding chillies or deveining prawns. Often used to peel, trim, slice, chop and cut fruit and vegetables, their smaller size means they’re super manoeuvrable.

But, be warned, before spending a fortune be aware their small size makes them most likely to be lost in a busy kitchen. You don’t want to spend hours searching through the kitchen bins for your irreplaceable knife!

Serrated knife (tomato knife)

A lightweight and flexible knife that features a sharp serrated blade with a rounded point. These are brilliant at peeling citrus and other fruit, slicing fruits, and other general vegetable prep in your mobile kitchen. They are most favoured for their ability to slice tomatoes so thinly.

The serrated blade is also excellent for slicing fruits without crushing them. Perfect for keeping meals looking consistent. You also never have to sharpen the blade, or if you do only very rarely.

Chef's Knife

Once a chef has found one of these all-purpose knives—commonly known as a chef's knife or cook's knife—that they like, it’ll be difficult to part them from it. If you’re going to spend money on any kitchen kit, then a good one of these that feels comfortable in your hand is well worth the investment.

With its long, broad, curved blade and straight edge, this knife has incredible versatility and will make short work of a whole host of food prep. The fine point is perfect for chopping herbs and nuts, and its wide heel means you can apply the pressure needed to cut through meat and even the hardest of vegetables.

The curvature of its blade allows for a smooth rocking motion, making it perfect for chopping piles of vegetables efficiently. The curved blade design enables this rocking motion, which is especially effective for mincing and chopping, helping you work quickly and comfortably when you’re busy!

Bread knife

The long, evenly sized blade of a bread knife is specifically designed for cutting bread and other baked goods. The sharp saw-like edge lets you cut through crusty bread, baguettes, bagels, bread rolls and much more without crushing them out of shape.

It can also do double-duty as an excellent carving knife if you don’t have one. While these four knives will be the basis for most tasks there are some other more specialised blades worth investing in.

Carving knife

This long narrow knife is designed for precision cutting, making it perfect for meat and poultry carving as it produces less drag as it cuts through food. This allows it to make precision cuts, producing clean and even slices every time. Ideal when controlling the look and portion size of your meals.

Boning knife

An important item if you need to perform a bit of butchery as part of your mobile catering business, the boning knife features a narrow blade for precision. The dagger-like, slim blade has an extremely sharp edge and perhaps the finest point of any of the common kitchen knives. It’s perfect for cutting through ligaments and other connective tissue around bone without damaging the surrounding flesh.

The flexible blade or supple blade is ideal for removing bones from poultry, fish, and meat, allowing the knife to follow the contours of bones for more accurate cuts. A supple blade enhances maneuverability and control during intricate tasks like boning or filleting. Depending on the type of meat you’re handling you might need to choose a different boning knife. Pork and beef will require a harder knife while chicken will need a more flexible one.

Filleting knife

If you handle a lot of raw fish then the long, slim filleting knife with a thin blade for precision work could be a worthwhile investment. Thinner and more flexible than a boning knife, its thin blade is perfect for making precision cuts, such as removing skin and bones from delicate fish without spoiling the flesh. Unlike other knives on this list, you’ll most often see them being used to cut horizontally rather than vertically. Perfect filleting awaits!

Santoku knife

Santoku knives are iconic Japanese kitchen knives known for their unique design, featuring a shorter, flatter blade compared to traditional chef’s knives. The word Santoku translates to mean three qualities.

Unlike Western style knives, which often have a curved blade and are heavier for rocking motions and tougher ingredients, santoku knives typically feature a straight blade or straight edged blades. This makes them ideal for precise slicing and chopping, especially for vegetables, fish, and meat. The dimpling along the blade also helps prevent delicately thin or sticky items from getting stuck to the surface.

Do's and don’ts of knife safety

Wherever there are sharp knives there will always be accidents. As a catering business it’s important you keep yourself and your employees safe. And it’s not just cuts to the non-knife hand and fingers, there can also be serious injuries to the upper arm, torso, and other body areas.

Here are some important dos and don’t that all people working in a mobile kitchen should follow:

1. Do make everyone aware of how to use knives safely.
2. Do use a knife suitable for the task and the food you’re preparing.
3. Do keep your knives sharp. A dull blade increases the risk of accidents because it requires more force and is more likely to slip. Using a sharp knife or sharp blade is safer and more efficient.
4. Do keep your knives clean. An oily or greasy handle can cause the knife to slip. Always have a secure grip on the knife.
5. Do cut on a flat, stable surface. A damp cloth under a chopping board can prevent slipping.
6. Do create a flat surface on your ingredient before cutting. If an ingredient is round or uneven then slice a piece off so you can lay it flat on the cutting surface.
7. Do take your time. Mobile catering can sometimes mean you are racing against the clock to get meals ready. Never compromise on safety, work slowly and safely or you could see yourself claiming on your catering trailer insurance.
8. Do get to know your knives. If you’re using an unfamiliar knife, then take the time to learn how to use it properly – it could save you from a nasty incident.
9. Do use a knife with your dominant hand. You’ll have much greater strength and dexterity in this hand.
10. Do practise safe cutting techniques such as the Bridge, the Claw and the Cross Chop.
11. Do handle knives carefully when washing up. While many chefs just use hot water, if you use soap it can make knives slippery to handle.
12. Do always carry a knife with the blade pointing downwards. You’re far less likely to have an accident that way.
13. Do store knives securely after use, such as in a knife block, on the wall or in a container.
14. Do use protective equipment as required. For example, some tasks require a suitable protective glove or apron to be worn.
15. Do be cautious with knives that have a sharp point or sharp tip, as these can cause puncture injuries if not handled carefully.
16. Do maintain your knives regularly. Use knife sharpeners and honing steels to keep blades sharp and safe for use.
17. Don’t leave knives lying around. Once you’ve finished using a knife then clean it and put it back in its place. Don’t leave them lying on surfaces where they can accidentally be pushed off or picked up.
18. Don’t leave them in soapy dish water – kitchen knives are sharp and could cut the unwary dishwasher.
19. Don’t try to catch a falling knife. Ever. It can always be picked up, re-washed, re-sharpened and put away.
20. Don’t use a knife as a can opener or any other purpose it wasn’t designed for.
21. Don’t carry knives while carrying other objects. Put the knife down first.
22. Don’t wave a knife in the air or engage in any clowning with a knife.
23. Don’t carry a knife in your pocket. Unlikely yes, but still worth mentioning.

Care tips for your knives

When you’ve invested in a set of good knives, they should pretty much last forever, if you take good care of them that is. Here are five chef’s tips for taking care of your precious tools:

1. Don’t put them in the dishwasher. It’s all too easy for your knives to be dulled by other equipment rubbing up against them.

2. Keep it simple when it comes to cleaning. Most chefs swear by simple soap and hot water. And dry them as soon as you’ve finished washing. After cutting acidic foods like lemons or tomatoes, clean your knives promptly to prevent corrosion or discolouration, even if your blade is made from rust resistant steel.

3. Buy a steel, whetstone or knife sharpener and use it. Keeping your knives straight and sharp is an important part of professional knife care. Knife sharpeners and honing steels are both important for maintaining sharpness and blade alignment. The has useful guidance on sharpening with a steel.

4. Always use a cutting board. It’ll protect you, your knife, and your kitchen worktop.

5. Take care with storage. Throwing knives in a drawer isn’t going to be the best idea. You really don’t want the blade to come into contact with anything other than food. From knife blocks to wall magnets, there are plenty of options to choose from.

The material of your knife handle is important for durability and maintenance. Plastic handles are popular because they are highly durable, scratch-proof, and easy to clean, making them common in commercial kitchens. However, some users may find plastic handles less comfortable than wood or metal options.

Knives can have different tang constructions. A full tang means the blade extends the entire length and width of the handle, providing maximum strength, balance, and durability. Full tang knives are often found in high-quality models. A half tang, on the other hand, only extends partway into the handle, offering some strength and balance but not as much durability as a full tang.

There are also differences in how blades are made:

• Forged knives, including the classic forged knife, are crafted from a single piece of heated and shaped steel, resulting in a heavy, rigid, and highly durable blade.

• Damascus steel knives are also highly durable and prized for their unique, patterned appearance and superior performance.

• A stamped knife is cut from a thin sheet of steel, often using a precise laser cut process. Stamped or laser cut knives are lightweight and flexible, making them ideal for delicate tasks, but they are generally less durable than forged knives.

Safe transport for knives

As a mobile catering business, you may well need to transport your beloved knives more often than a bricks and mortar business. To minimise the risks of damage to yourself or the knives it's worth investing in one of the following safe storage solutions.

• Knife guards: Cheap and cheerful, they come in a variety of sizes to fit a range of blades. They protect the blade from knocks (and you from cuts) if you store knives in a drawer.

• Knife wallets and roll bags: With multiple compartments to suit different sized and shaped knives these are one of the most common ways to carry knives safely. Just like with mobile catering trailer insurance there are options to suit every budget.

• Knife cases and boxes: If you regularly need to transport your knives away from the kitchen then consider investing in one of these sturdy and lockable carrying cases or knife boxes. They offer that important extra level of protection for your valuable tools of the trade.

Emergency first aid for knife wounds in the kitchen

Kitchen knives are sharp and when you use them day in and day out accidents will inevitably happen. Find out what the most common kitchen accidents are to end up injured on our recent blog. If you or one of your employees suffers a cut while using a kitchen knife, then it’s important to know some first aid.

Here's how to treat the wound in three easy steps:

1. Stop the bleeding. Apply pressure to the wound using a clean and dry absorbent material for several minutes. If you’ve cut your hand or arm, then raise it above your head to help reduce the flow of blood.
2. Clean the wound and apply a dressing. Clean the wound with running tap water and pat the area dry. The NHS advises you to avoid using antiseptic at this time. Apply a sterile dressing and keep the wound dry.
3. Watch for infection. Always seek medical help if you believe your wound has become infected.

Go to the nearest A&E as soon as possible if:

• You can't stop the bleeding.
• You're bleeding from an artery.
• You experience loss of sensation near the wound or you're having trouble moving any body parts.
• You have a severe cut to your face.
• You have a cut on the palm of your hand and it looks infected.
• There's a possibility something is still inside the wound.
• The wound is very large or there’s a lot of tissue damage.

Protect your business with catering trailer insurance from Mobilers

Successfully running a catering business is impossible if you haven't got the right level of insurance for your catering trailer. How else are you going to safeguard your business and your customers against risks?

At Mobilers our helpful team can quickly arrange catering trailer insurance for your business. We can even set you up with cover for handcarts, tricycles, baked potato ovens, exhibition trailers and many more. Cover can also include permanent fixtures and fittings, stock and generators.

Get a quick quote for catering trailer insurance today!