Discover published sets by community

General use for chopping, slicing, and mincing all types of food.

For peeling and trimming fruits and vegetables.

Serrated blade used to cut bread and other baked goods without crushing.

Used to slice thin cuts of meat.

Designed to separate meat from bones.

Used to filet and prepare fish.

Used to chop through meat and bone with a heavy blow.

For general use, larger than a paring knife but smaller than a chef's knife.

General purpose knife with a flatter edge and sheepsfoot blade that curves down.

A Japanese knife used mainly for chopping vegetables.

Intended for spreading butter or other spreads on bread.

Typically used at a dining table to cut steak and other tough food items.

Designed to open oyster shells.

Used to cut through hard or soft cheeses.

Utensil for peeling fruits and vegetables.

Used to hold meat in place while carving or cutting.

Used to slice and for making juliennes; requires extreme caution.

Tool used to re-align blade edges between full sharpenings.

Scissor-like tool for various kitchen tasks such as cutting herbs or opening packaging.