Various designs of kitchen knife

There are many types of knives for use in modern kitchens of today but generally the common family home has 3 to 5 variations; a paring knife, two or three cook's knives, a bread knife, and a carving knife. The key reason for this assortment is that lots of people will purchase a set of kitchen knives which includes a storage block.. However, slightly more trained or experimental chef will probably like to have a number of the more uncommon types in their selection. Here I have included several of the most used traditional western type chef's knives.

Paring
These normally have blade length of two to four inches (5 - 10cm). In many instances seen as a smallish chef's knife and could be utilised in a similar way but could be a little large and heavy for some cutting tasks.

Utility
Known as the general purpose cutting knife, these types of kitchen knives are usually longer in comparison with paring knives yet shorter than chef's knives.

Tomato/Sandwich
Smallish serrated blade generally about 5" (13cms) great for slicing foods featuring a tender interior but a skin on the exterior for instance a tomato. However if you maintain your chef's knives razor-sharp, a straight edge knife is more preferable for the job since it gives a cleaner slice.

Boning
Usually about 5 or 6 inches (13 or 15cms) they are suitable for working close to bones and joints of meat. The slender blade enables the user to manipulate the tip as it works beneath fish skin or through meat fibers.

Filleting
Very similar in form to the boning knife, lots of people prefer the filleting knife when dealing with fish as it's longer and more flexible enabling them to get closer to the bone.

Chef's
Often identified as a cook's knife these are one of the most essential knives to possess in the kitchen. Almost any slicing task can be carried out with a Chefs knife . They vary in size from 6 inches (15cms) up to ten inches (25cms) however the preferred size the eight inch (20cms) version, due to the fact it's much better to manage and storing anything larger can be awkward within the home-based kitchen.

Bread
A serrated edge especially good for cutting through hard crusts of bread or just like a tomato knife, larger things with a delicate interior and tough exterior. Mostly 8 - 10inch (20 - 25cms).

Carving
Otherwise known as slicing knives, these are generally long and slender permitting a clean slice with significantly less strokes. A normal blade length is 8 to 10 inches (20 - 30cms) and are available in numerous styles with varying edges dependent upon the anticipated use.

Beef Slicer
For people who have visited a Carvery restaurant you'll have spotted the chef making use of one of these knives at the serving area. These are usually long knives similar in length to the carving knife but rather than of a pointed end they have a rounded end for safety. Also to lessen friction they also have scallops - little hollows - down one side of the knife.

Ham/Salmon Slicer
Because of the rather long slim blade, this flexible knife is fantastic for producing particularly lean cuts of salmon or ham.


Some Eastern or Oriental knives might differ in shape somewhat to the above as they are generally intended for slicing fish and vegetables rather than meat or bread.