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Boning knife
Principle Uses
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Disjointing poultry and meats
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Dicing raw poultry and meats
Special Characteristics
5-6 inch blade
Stiff blade option
Flexible blade option
Operating Hints
A
sharp knife is safer
Use a cutting board
Carry point downward
Use for correct job
Use only for food
Avoid heating blade
Make small cuts using tip
Cleaning
Wash by hand
Wipe from spine (back) of blade
Store in racks
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Butcher Knife
Principle Uses
Cutting larger pieces of meat
Dressing fish
Disjointing lobster
Special Characteristics
Slightly curved blade
Heavy, rigid blade
Blunt tip
Operating Hints
A
sharp knife is safer
Use a cutting board
Carry point downward
Use for correct job
Use only for food
Avoid heating blade
Cleaning
Wash by hand
Wipe from spine (back) of blade
Store in racks
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French
Knife
Principle Use
Slicing and cutting ingredients
Small quantities
Special Characteristics
8-12 inch blade
Tapered blade
Operating Hints
A
sharp knife is safer
Use a cutting board
Use for correct job
Use only for food
Avoid heating blade
Cleaning
Wash by hand
Wipe from spine (back) of blade
Store in racks
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Paring Knife
Principle Uses
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Paring fruits and vegetables
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Detailing
Special Characteristics
Operating Hints
-
A
sharp knife is safer
-
Use a cutting board
-
Carry point downward
-
Use for correct job
-
Use only for food
-
Avoid heating blade
Cleaning
-
Wash by hand
-
Wipe from spine (back) of blade
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Store in racks
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Slicer
Principle Uses
Slicing delicate/soft foods
Slicing cooked meats
Special Characteristics
10 - 16 inch blade
Cutting edge may be serrated,
scalloped or otherwise textured
to aid accuracy
Operating Hints
A
sharp knife is safer
Use a cutting board
Carry point downward
Use for correct job
Use only for food
Avoid heating blade
Use long strokes, a back and
forth sawing motion
Cleaning
Wash by hand
Wipe from spine (back) of blade
Store in racks
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Swivel
Peeler
Principle Uses
Peeling and coring small fruits
and vegetables
Special Characteristics
6
inch floating blade
Operating Hints
Blade cuts in both directions
Use back and forth motion
Cleaning
Wash by hand
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Fruit and
Salad Utility Knife
Principle Uses
Paring and sectioning larger
fruits and vegetables
Slicing small diameter meats and
cheese
Cutting sandwiches
Special Characteristics
5
1\2 - 6 inch blade
Thin, flexible blade
Operating Hints
A
sharp knife is safer
Use a cutting board
Carry point downward
Use for correct job
Use only for food
Avoid heating blade
Cleaning
Wash by hand
Wipe from spine (back) of blade
Store in racks
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