| A | B |
|---|
| the most frequently used knife, 10" blade | chef's knife or French knife |
| wide-blade knife as a substitute for Chef's knife, blade 5" or 7" | Santoku knife or Japanese cook's knife |
| narrow, pointed knife 6-8" used most for pantry work, cutting & preparing lettuce, fruits, etc. | utility knife or salad knife |
| small pointed blade 2-4" used for trimming and paring veggies and fruits | paring knife |
| thin, pointed blade about 6" used for boning raw meats and poultry | boning knife |
| long, slender, flexible blade up to 14" used for carving and slicing cooked meats | slicer |
| like a slicer, but with a serrated edge, used for cutting breads, cakes, etc. | serrated slicer |
| heavy, broad, slightly curved blade used for cutting, sectioning, and trimming raw meats in the butcher shop | butcher knife |
| curved, pointed blade used for accurate cutting of steaks | Scimitar or steak knife |
| heavy, broad blade used for cutting through bones. | cleaver |
| broad blade similar to cleaver but lighter in weight | Chinese cook's knife |
| short, rigid, blunt knife with dull edge used for opening oysters | oyster knife |
| short, rigid, broad-bladed knife with slight edge used to opening clams | clam knife |
| short tool with a slotted swiveling blade used for peeling veggies and fruits | vegetable peeler |
| not a knife, but is essential for truing and maintaining knife edges (not sharpening) | steel |
| these are made of hardwood, plastic, or hard rubber | cutting boards |
