KINDS OF KNIVES

BUTCHER KNIFE
-used to section raw
meat, poultry, and fish.
It can be used as a
cleaver to separate
small joints or to cut
bones.
FRENCH KNIFE
-used to chop, dice,
or mince food.
Heavy knives have
a saber or flat grind
ROAST BEEF SLICER
used to slice
roasts, ham,
and thick, solid
cuts of meats
BONING KNIFE
– used to fillet
fish and to
remove raw meat
from the bone
SPATULA
used to level off ingredients
when measuring and to
spread frostings
and sandwich
fillings
CITRUS KNIFE
used to section
citrus fruits. The
blade has a two-
sided, serrated
edge
PARING KNIFE
–used to core, peel, and
section fruits and
vegetables. Blades are
short,
concave with hollow
ground.