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GUIDES
Cutlery Guide
KNIFE TYPES & THEIR USES
PARING KNIFE
Ideal for smaller precision tasks
like peeling, trimming and slicing
small fruits and vegetables.
BONING KNIFE
Remove meat and poultry from the bone with
precision and control thanks to the narrowness
and curve of the blade.
UTILITY KNIFE
A versa le knife for everyday tasks, from cu ng
sandwiches to slicing vegetables and meat.
CHEF'S KNIFE
Among the most versa le knives, this is the knife
for daily for chopping, slicing, dicing and mincing
of all types of food.
CARVING KNIFE
Use to slice cooked meats, poultry and fish. The
long, thin blade allows you to cut large pieces of
meat into even, thin slices.
BREAD KNIFE
Delicately cuts bread without squashing or
tearing. It's also great for cu ng tomatoes and
some fruits.
FILLET KNIFE
The extra thin, flexible blade allows for fille ng
delicate meats like fish.
FORK
Provides a secure hold for any carving or slicing.
