Chefs knife

Pairing knife

Serrated knife

Utility knife

A specialized paring knife that removes the tough part from meat.

The safest way to hold a butcher knife

The position for the guiding hand when using a knife

A butcher knife that will cut through any type of food

Cut off the stem end and slice into thin pieces

Divide into quarters, then thinly slice

Cut in half, cut part on board and continue cutting

Peel or remove skin, slice into mouth-sized pieces

Set the cutting board over one side of the sink to prevent tipping.

Wash the counter top, then put the cutting board on the damp counter.

Put a flat, damp kitchen towel between the counter and the cutting board.

Set heavy objects on the corners to prevent sliding.

It reduces the risk of cross-contamination when preparing different types of foods.

It reduces the number of times that a cutting board must be washed.

It gives more people in the kitchen the opportunity to participate in food preparation.

It reduces the need to sanitize cutting boards.

In a block on the counter

In a drawer

On top of the refrigerator, out of the way of children

Under the sink in a knife bin

In the dishwasher

As soon as they've been used

After the other dishes have been washed

They only need to be washed after cutting meat

With the center part only

With the tip only

Using a rocking motion

Cut and lift, cut and lift