Know Your Knives
A boning knife has a narrow blade that is about 6 inches long. It is ideal for removing bones from various meats. A stiff boning knife is required for beef and pork, while a flexible one is better for fish and poultry.
A bread knife has a long blade that is blunt, rather than pointed, at the end. The blade is serrated, making it easy to cut through crusty breads and rolls with soft centers.
A cheese knife is used for (surprise!) cutting cheese. It has a unique design in that it curves slightly upward and often has two points on the end. Cheese knives also contain holes in the blade, which prevent the cheese from sticking.
The blade of a chef’s knife usually ranges from 6 to 12 inches. It has the more traditional triangular-shaped blade, which allows the chef to cut various foods by rocking the knife back and forth. The chef’s knife is an all-purpose knife and can handle many different tasks, from chopping vegetables to cutting through bone.
Often referred to as a “butcher knife,” a cleaver is a very large knife with a boxy blade. It's a strong and sturdy knife, designed to withstand hard blows to meat and bone.
A paring knife is small and has a short (usually about 2 to 4 inches), sharp blade. It is perfect for performing intricate tasks, such as peeling fruit or trimming vegetables.
The peeling knife has one of the smallest blades. It is short, narrow, and curves slightly downwards near the end. Its shape makes it perfect for wrapping around rounded fruits and vegetables as you peel them. This kind of knife can also be used for intricate work, such as carving garnishes.