This heavy, rectangular knife is used to chop all kinds of food, from vegetables to meat, and is also able
to cut through bones.
Similar to a paring knife, this knife has a curved blade for cutting the curved surfaces of vegetables; it is
sometimes called a bird’s beak for its shape.
The cutting surface of a knife, which is made of metal and is either forged or stamped.
A long metal rod that is lightly grooved and magnetized and is used to remove the microscopic burrs that
are created as a knife is used. The steel also helps to return a blade to the convex shape that exists on a sharp
blade. The steel should be used daily and before each cut to ensure a blade is at its best. A knife should be
wiped off after using a steel to remove any microparticles of metal.
An all-purpose knife for chopping, slicing, and mincing all types of foods; its blade is normally 8 to 14 inches long and tapers to a point at the tip.
A small knife with a sharp blade, only two to four inches long, that is used to trim and pare
vegetables and fruits.
A knife with a long, thin, serrated blade that is used to slice breads and cakes.
This curved knife is used for cutting beef steaks from the loin.
A six-inch knife used to separate raw meat from the bone. There are two types: one has a thin,
fl exible blade that is shorter than the blade of a chef’s knife; the other has a thicker, less fl exible blade used for
cutting larger pieces of protein.
A blade made from a single piece of heated metal that is dropped into a mold and then struck with
a hammer and pounded into the correct shape.
A short, stubby, unsharpened knife with a pointed tip for shucking oysters.
A general-purpose kitchen knife with a fi ve- to seven-inch blade with granton on the side that help food
to release easily. The santoku knife is designed for a comfortable, well-balanced grip, while allowing for full
blade use.