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Cutlery and Knife Skills
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Bread Knife
Serrated blade used to cut bread and other baked goods without crushing.
Utility Knife
For general use, larger than a paring knife but smaller than a chef's knife.
Mandoline
Used to slice and for making juliennes; requires extreme caution.
Steak Knife
Typically used at a dining table to cut steak and other tough food items.
Carving Knife
Used to slice thin cuts of meat.
Boning Knife
Designed to separate meat from bones.
Chef's Knife
General use for chopping, slicing, and mincing all types of food.
Fillet Knife
Used to filet and prepare fish.
Cleaver
Used to chop through meat and bone with a heavy blow.
Nakiri Knife
A Japanese knife used mainly for chopping vegetables.
Oyster Knife
Designed to open oyster shells.
Pastry Wheel
Used for cutting pastry dough and pasta.
Paring Knife
For peeling and trimming fruits and vegetables.
Butter Knife
Intended for spreading butter or other spreads on bread.
Vegetable Peeler
Utensil for peeling fruits and vegetables.
Honing Steel
Tool used to re-align blade edges between full sharpenings.
Santoku Knife
General purpose knife with a flatter edge and sheepsfoot blade that curves down.
Meat Fork
Used to hold meat in place while carving or cutting.
Cheese Knife
Used to cut through hard or soft cheeses.
Kitchen Shears
Scissor-like tool for various kitchen tasks such as cutting herbs or opening packaging.
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