Chef knife: is the most versatile type of kitchen knife making it a must have item in every kitchen.
Chopping herbs and nuts
dicing and slicing fruits, vegetables and meat
Mincing and crushing garlic
Cutting through melons
Cleaver: easily breakdown meat bones and dense foods. They have a short wide blade that resembles an axe with a straight edge that makes them useful for chopping and hacking with an up and down motion.
Chopping vegetables
Slicing and tenderizing meat
Crushing garlic
Bread knife: have a long straight blade with a serrated edge that is perfect for sawing through soft items while keeping them intact
Cutting through bread and some cakes without crushing them
Slice tomatoes without bruising or tearing them
Slicing through cooked meat and sandwiches
Paring knife: are light weight and have a short blade with a pointed tip to make them useful for delicate knifework
peeling skins for garnishes
deveining shrimp
trimming excess fat off meat
Knife maintenance: proper sharpening, cleaning and storage are all important knife safety tips
Clean your knife as soon as you are done using it to prevent cross contamination
Wash your knifes by hand rather than running them through the dishwasher
Regularly sharpen and hone your knives to keep the blade sharp
Allow knives to air dry completely before storing them
Always wash your knives when you receive the shipment because oil is used to keep them safe from rust
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