☐ Cook’s/Chef’s knife: large, bladed, multi-purpose knife. Performs well at mincing, shredding, slicing and chopping vegetables or meat and disjointing large cuts.
☐ Serrated bread knife: large, strong, serrated, not flexible knife. Performs well to cut soft bread without crushing it.
☐ Carving knife: large, thin, bladed or serrated knife. Performs well to slice precise, thin cuts of poultry, roasts, hams, and other large cooked meats.
☐ Utility or paring knife: small-to-medium-sized, bladed, all-purpose-knife. Performs well at general cutting tasks, at peeling (or “paring”) fruits and vegetables and other small or intricate cutting tasks.
☐ Don’t have any