Kinds
of Kitchen Cutlery Knives
There are quite a few different
types of kitchen knives. The following list
isn’t totally comprehensive, but it may help
you know if your knife set contains all the
major knives.
• Chef's/Cook’s Knife: An
all purpose kitchen knife used for chopping,
dicing, mincing, and slicing.
• Carving Knife: Has 8 to
15 inch blade, either smooth or beveled, used
for carving large roasts, poultry, and filleting
large fish.
• Paring Knife: A small, sharp
knife (usually 3 to 4” long) with a thin and
narrow blade that tapers to a point at the tip
and works for peeling and/or coring foods.
• Serrated Knife: Has a sharp
edged and saw-toothed blade that is generally
5 to 10” long.
• Utility Knife: A small, lightweight
knife, about 4 to 7” long that is used for diverse
light cutting of items like fruits and vegetables.
• Boning Knife: Has a thin
short blade 5 or 6” long and used to remove
the main bone from a cut of meat.
• Filet Knife: Features a thin
flexible blade, usually 6 to 11” long used for
filleting fish.
• Steak Knife - Any knife used
for food such as steak and chicken; they vary
in length and thickness (though rarely exceed
5”) and are often serrated.
• Cheese Knife - A thinly shaped
kitchen utensil designed to cut easily through
soft or hard textured cheese.
• Mincing Knife - Can be used
to cut or mince foods into small portions for
seasoning; they can be either single or double
bladed to cut a variety of foods into very small
pieces.
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