Knives

French Knife or Chef’s Knife- the most widely used knife in the kitchen for chopping, slicing, dicing and so on. Described as having a wide blade at the heel and tapers to a point. The blade length is 10 inches for general work. Lager knives are for heavy cutting and chopping while smaller blades are for more delicate work.  

Paring Knife- A small pointed blade about 2 to 4 inches in length used for trimming and paring fruits and vegetables.

 Salad Knife or Utility Knife- The type of knife used mostly for pantry work, cutting and preparing salad greens and fruits. Also used in carving roast poultry.