A Quick Guide
Kitchen knives come in a variety of shapes and sizes. See below for a few of the knives that every kitchen should have.
The measurement of a knife does not include the handle, it is the length of the blade from base to tip Paring knife This is a small knife used for the preparation of small vegetables and fruit. Usually the blade is about 7-10cm long and is firm with a sharply pointed end. Utility knife A utility knife is a general purpose knife that has a serrated edge and blade and is about 13cm long. A utility knife is used to cut and trim meat and larger vegetables. You can also use it to prepare sandwiches. Bread knife A Bread knife will have a rigid serrated or scalloped edge. A bread knife is great for cutting through crusts but it won't make a mess of the softer middle part of the bread. Carving knife A carving has a sharply pointed tip to help free meat from the bone. A carving knife has a more flexible blade of about 20-26cm which can be plain or serrated. Boning knife A boning knife is used for removing bones from raw meat and poultry. The blade is rigid and narrow, that curves upwards, and this design makes it easier to work the blade around the bones. Chef's knife Chef's knives are good all-purpose knives which help you tackle larger scale chopping jobs, they can be used to chop meat and vegetables, disjoint meat and slice and dice. A chef's knife could be anywhere from 15cm to 36cm in size.