Your Knife Roll

Chef’s (or French) Knife: Used for chopping, slicing, dicindand filleting. Blade 6-14 inches.

Utility Knife: Used for coring vegetables and slicing tomatoes and other fruits and vegetables.

Boning Knife: Used to bone various meats and poultry.  Blade is 6-7 inches and curved.

Fillet Knife: Used to fillet fish.  Flexible blade.

Slicing Knife: Used for slicing large cuts of meat or fish. Blade 12-16 inches.

Paring Knife: Small blade Used for peeling and turning vegetables.

Serrated Knife: Bevel edge blade for slicing breads.

Honing Steel: Hardened, ridged rod to keep blade aligned.

Sharpening Stone: Stone in a variety of grits used to sharpen knives.