| A | B |
|---|
| Boning | Separation raw meat from bone |
| Butcher | Cutting, sectioning, and trimming raw meats |
| Chef | All purpose, especially for chopping, slicing and mincing |
| Cleaver | Chopping and cutting through bones |
| Fillet | Used for fish |
| Paring | Peeling and trimming vegetables and fruits |
| Serrated Slicer | Cutting bread, and cakes |
| Slicer | Used for cooked meats |
| Steak | Cutting cook fillets of meat |
| Tourne | Cutting curved surface of vegetables |
| Utility | Light cutting and chopping |
| A sharp knife is | safer than a dull one. |
| Never hold food | in your hand while cutting. |
| If a knife falls | step away from it. |
| NEVER try to | catch a falling knife. |
| Never | put knives in a sink of dish water. |
