Types of Knives 3B

Food handlers and cooks in the butchering area use this 6 inch knife to separate raw meat from the bone

• Cleaver

• Boning Knife

• Chef's Knife

• Steak Knife

Use this small knife with a blunt-edge blade to spread butter, peanut butter, and cream cheese on bread or dinner rolls

• French Knife

• Boning Knife

• Tourne

• Butter Knife

Cooks use this thinly shaped utensil to cut through hard or soft textured cheese

• Cleaver

• Cheese Knife

• Deli Knife

• Paring Knife

Use this short, blunt point knife with a very sharp edge to shuck, or open, clams.

• Oyster Knife

• Santoku

• Clam Knife

• Serrated Slicer

Use this heavy, rectangular knife to chop all kinds of food from vegetables to meat. It is also to cut through bones

• Cleaver

• Chef's Knife

• Utility Knife

• Serrated Slicer

Use this knife for thick sandwiches. The blade is serrated, which allows the knife to easily release.

• Lettuce knife

• Serrated slicer

• Deli Knife

• Tourne

This knife is a thin, flexible blade for cutting fish fillets. It is a short knife about 6 inches long

• Serrated Slicer

• Santoku

• Fillet Knife

• Cleaver

This is a plastic serrated knife designed to cut food without cause the edge of the food to turn brown

• Deli Knife

• Oyster Knife

• Paring

• Lettuce Knife

A short, stubby knife with a pointed tip for shucking

• Clam knife

• Paring knife

• Oyster knife

• Tourne

Use this knife to trim the pare vegetables and fruits. It is a small knife with a sharp blade, only 2 to 4 inches long

• Oyster knife

• Fillet Knife

• Vegetable peeler

• Paring knife