Kitchen Tools & Equipment

Chef's Knife also known as French Knife is

• Used for detail work or cutting fruits and vegetables.
• An all-purpose knife used for chopping, slicing & mincing.
• Used for chopping or cutting through bones.
• Used to separate meat from the bone.

Utility Knife is

• An all-purpose knife used for cutting fruits and vegetables and carving poultry.
• An all-purpose knife used for chopping, slicing and mincing.
• A smaller knife with a thin blade used to separate meat from the bone.
• A short knife used for detail work or cutting fruits and vegetables.

Boning Knife is

• An all-purpose knife used for cutting fruits and vegetables and carving poultry.
• An all-purpose knife used for chopping, slicing and mincing.
• A smaller knife with a thin blade used to separate meat from the bone.
• A short knife used for detail work or cutting fruits and vegetables.

Paring Knife is

• An all-purpose knife used for cutting fruits and vegetables and carving poultry.
• An all-purpose knife used for chopping, slicing and mincing.
• A smaller knife with a thin blade used to separate meat from the bone.
• A short knife used for detail work or cutting fruits and vegetables.

Cleaver Knife is

• A large knife used to cut firm vegetables and fruit.
• An all-purpose knife used for chopping, slicing and mincing.
• A knife with a large, heavy rectangular blade used for chopping or cutting through bones.
• A short knife used for detail work or cutting fruits and vegetables.

Slicer is 

• A Knife with long, thin blade used primarily for slicing cook meat.
• Short, rigid blades of these knives are used to open oyster and clam shells.
• Used for fabrication fruit
• A scored, slightly abrasive steel rod used to hone or straighten a blade immediately after and between sharpening.

Butcher Knife is 

• A Knife with long, thin blade used primarily for slicing cook meat.
• Short, rigid blades of these knives are used to open oyster and clam shells.
• Used for fabrication raw meat
• A scored, slightly abrasive steel rod used to hone or straighten a blade immediately after and between sharpening.

Oyster and clam knives is 

• A Knife with long, thin blade used primarily for slicing cook meat.
• Short, rigid blades of these knives are used to open oyster and clam shells.
• Used for fabrication raw meat
• A scored, slightly abrasive steel rod used to hone or straighten a blade immediately after and between sharpening.

Steel is 

• A Knife with long, thin blade used primarily for slicing cook meat.
• Short, rigid blades of these knives are used to open oyster and clam shells.
• Used for fabrication raw meat
• A scored, slightly abrasive steel rod used to hone or straighten a blade immediately after and between sharpening.

Whetstone is 

• A Knife with long, thin blade used primarily for slicing cook meat.
• A flat brick of synthetic abrasives that is used to put an edge on a dull blade.
• Used for fabrication raw meat
• A scored, slightly abrasive steel rod used to hone or straighten a blade immediately after and between sharpening.