A GUIDE TO KNIVES
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Use: Among the most versatile knives,
this is the knife you'll use daily for chopping,
slicing, dicing and mincing.
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Use:
Smaller than a chef's knife but larger
than a paring knife, this versatile knife
excels at everyday tasks, from cutting sandwiches to slicing meat.
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Use:
This indispensable knife is handy for smaller precision tasks like peeling, trimming and slicing small fruits and vegetables.
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Use:
A serrated bread knife cuts soft, fresh loaves
without squashing or tearing.
It's also great for cutting tomatoes and citrus.
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Use:
Combining the features of a cleaver and
a chef's knife, this multipurpose knife minces,
dices and slices.
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Use:
Use this knife to slice cooked meats,
poultry and fish. Its long, thin blade
ensures you can cut large pieces of meat into neat, even, thin slices.
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Use:
This narrow-bladed knife curves inward
to give you precision control when you
remove meat and poultry from the bone.
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Use:
Use this heavyweight cleaver to cut
through meat and poultry bones with
a single downward stroke, or to slice through firm vegetables.
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Use:
Smaller curved knife used for turning or shaping vegetables.
Use:
Thin-edged long flexible knife for slicing
horizontally.
Use:
Thin-edged flexible knife for filleting and Skinning
fish.
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Use:
Serrated or straight-edge, steak knives,
to be used with steak or other heartier meats,
are the only sharp cutlery that are part of a place setting.
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Use:
This knife slices tomatoes neatly, thanks to tiny serrations on the blade that prevent skins from tearing. It's also ideal for citrus.
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Use:
You'll find myriad uses for kitchen shears, from trimming pastry dough and snipping herbs to cutting twine and parchment paper.
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Use:
Essential for honing your knives so they stay sharp longer between sharpening’s.
The steel smoothes and realigns the worn carbon steel on the blade's edge.
TURNING KNIFE>
SALMON KNIFE>
FISH FILLETING KNIFE