• Wide-bladed knife.

• Blades are usually 5 in. (13 cm) or 7 in. (18 cm) long.

(a)  

• Narrow, pointed knife 6-8 in. (160-200 mm) long.

• Mostly for pantry work; Also useful for carving roast chicken and duck.

(a)  

• Small pointed blade 2-4 in. (50-100 mm).

• Used for trimming and paring fruits and vegetables

(a)  

• Thin, pointed blade about 6 in. (160 mm) long.

• Used for boning raw meats and poultry.

(a)  

• Long, slender, flexible blade up to 14 in. (360 mm) long.

• Used for carving and slicing cooked meats.

(a)  

• Used for cutting breads, cakes, and similar items.

(a)  

• Heavy, broad, slightly curved blade.

• Used for cutting, sectioning, and trimming raw meats.

(a)  

• Short, rigid, blunt knife with a dull edge.

• Used for opening oysters.

(a)  

• Short, rigid, broad-bladed knife with a slight edge.

• Used for opening clams.

(a)  

• Short tool with a slotted, swiveling blade.

• Used for peeling vegetables and fruits.

• Cuts a thick layer from vegetable and fruits more efficiently than a paring knife

(a)  

Used for truing and maintaining knife edges.

(a)