| item |
description |
sizes |
used to prepare |
 |
bread knife
 |
Useful for not only slicing bread, but also for cutting cooked meats and veggies. The serrated edge slices without shredding. |
8" |
Bread slices, tomatoes, some pastries |
|
chef's knife
|
This all-purpose knife is great for slicing and dicing, peeling and paring, chopping and carving. Often the most utilized knife in every kitchen, this is the cook's essential tool. The rigid blade starts wide at the heel and tapers to a point at the tip. Also called a French knife. Note: the 8" knife is the most versatile length. But keep in mind that a longer blade is better for slicing meats, and a thick blade is good for thick meats and large vegetables. |
8" |
fruits, vegetables, meats, cheese. |
| 9" |
fruits, vegetables, meats, cheese. |
| 10" |
fruits, vegetables, meats, cheese. |
| 5" wide blade |
fruits, vegetables, meats, cheese. |
| 6" wide blade |
fruits, vegetables, meats, cheese |
|
kitchen shears
|
For precision cutting anything from thawed chicken breasts to fresh green onions. Makes food preparation fast and virtually mess-free. |
|
Cutting flowers, twine, chives, green onions, bacon, poultry |
|
paring knife
|
A short knife for detail work with a rigid 2" - 4" inch blade. Best for cutting small foods with intricate detail. Also great for preparing salads and fruit plates. Note: the 4" blade is good for specialty decorations like radishes and citrus peels. |
3" Granny |
peeling and slicing fruits and vegetables |
| 3" Oriental |
peeling and slicing fruits and vegetables |
| 4" |
peeling and slicing fruits and vegetables. |
|
sharpening steel
|
Steels are used to hone or straighten a blade immediately after or between sharpening. |
|
honing or straightening knife blades |
|
steak knife
|
Often sold in sets of 4 or 8, this small yet strong bladed and serrated knife comes in handy for any meat-eater. Set on the table as part silverware setting. Dishwasher safe. |
|
cutting meat during meals. |
|
utility knife
|
Another all purpose knife, the blade is shaped much like the chef's knife, but is narrower. The all-around useful knife for everything from peeling and chopping to slicing and dicing. However, it's better for cutting bigger foods, as it gets a little clumsy in intricate detail. |
5" serrated |
bread slices, tomatoes |
| 6" |
fruits, vegetables, meats, fish, fowl |
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