Great for a large cantaloupe or pineapple by VK3JE15


Bird's Beak Parer
has a forward arching curve in the blade for working round fruits and vegetables, making
it an ideal garnishing tool. 2" to 3" in length.

Fluting Blades
provide the greatest possible control of the tip, which makes it a superior garnishing tool
when intricate cuts are required. 2" to 4" in length.

Utility Knives
will slice through small pieces of meat, cold cuts, or fruit. Also referred to as a sandwich
knife. Generally 4" to 7" in length.

Chef's Knives
are also known as cook's knives, and are the most versatile, indispensable, "workhorse"
of knives. They can be used for virtually any type of cutting task. They range in size
between 6" and 14" inches, but most home chefs will use the 8" and 10" versions.

Tomato Knife
An indispensable for many home cooks, its serrated edge allows you to slice through the
tough skin of a tomato, but don't stop there. Try it on salami or a bagel. A forked tip
allows you to lift the pieces just sliced.

Submitted to Indiana FACS Best Practices by Chef Diana Hansen Brattain, hansen-, August 2007, page 1 of 2 pages.
Fillet Knives
are extremely flexible and are ideal for removing skin and bones from fish, or small
delicate fowl. Their shape may resemble that of either a boning knife or utility knife. 5"
to 8" in length.

Boning Knives
does just what its name suggests, separating flesh from the bones of meats and poultry.
Its special "S" shaped edge and stiff thin blade is designed to pierce the flesh and then
closely follow the contours of bone. 5" to 8" in length.

Bread Knives
are serrated or scalloped edge slicers, and can be used on anything with a tough skin or
crust protecting a soft interior. Great for a large cantaloupe or pineapple. 8" to 10" in

are used to carve your turkey, roast or ham. (Some manufacturers refer to slicers under 9"
as carvers, but they do the same thing.) Ham slicers have a long thin blade and rounded
tip for safety. The rounded tip also gives a very straight cutting edge to maximize contact
with the food. Salmon slicers are thin, long and flexible to provide the thinnest slicing in
one continuous stroke. "Kullens", or hollowed-out areas, can be found on some slicers.
These minimize friction and allow your knife to glide through meat with ease. 8" to 14"
in length.

Submitted to Indiana FACS Best Practices by Chef Diana Hansen Brattain, hansen-, August 2007, page 2 of 2 pages.

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