KNIVES

 
Chef knife : The curved blade of a chef knife allows it rock back and forwards on a chopping board, which makes it the perfect tool for chopping and dicing lots of vegetables at once. 

A utility knife : is good for chopping smaller foods and vegetables, like shallots. 

Paring Knife : Despite their small size, paring knives will make light work of harder foods, like potatoes, while still being manoeuvrable enough to carry out delicate tasks like peeling, trimming, and removing seeds from fruit and veg.

Bread knife : The long blade and sharp serrated edge of a bread knife makes it the perfect tool for sawing through all sorts of different breads, including crusty bread, baguettes, bagels and bread rolls. 

Carving Knife: When it comes to serving meats like poultry, pork, lamb or beef, a carving knife is the best tool for the job, as it will produce thin, neat, evenly sized slices. 

A cleaver Knife: is used to chop up raw meat, either as part of the butchery process or to divide it into smaller portions before cooking.

A boning knife :  is the best knife for cutting meat bones and trimming cartilage to create the perfect joint or cut before cooking. 

Filetting Knife : The slim, flexible blade is perfect for removing bones without damaging the delicate flesh of the fish. They differ from other knives in that they’re often used to cut through food horizontally, rather than vertically 

A salmon knife : is used to slice, fillet and remove the skin from larger fish, like salmon. They’re slender enough to fit between the skin and flesh without damaging the delicate fish, allowing the chef to create clean, tidy fillets.

Santoku Knife: The sharp, straight edges and drop-point tips of santoku knives make them an effective tool for cutting fish. They’re particularly useful when preparing sushi or other raw fish, as the dimpling on the flat side of the blade helps to stop delicate items from sticking to the metal. 

Nakiri knives :  an excellent tool for chopping vegetables.

Tomato knives : designed for cutting and slicing tomatoes, which require a specialised cutting tool owing to their delicate skin and soft, fleshy centres.

A peeling knife : primarily used to peel vegetables, potatoes and fruit, and it’s also sharp enough to easily slice through tough skins.