What type of knife should I use?

The answer to this question depends on what you want to do with the knife. Besides kitchen knives, the most common use of knives, there are specialty knives, for example, for hunting, fishing, diving, and for military use.

Each specialty use has an assortment of knives and sharpeners to go with it. Let us concentrate here on kitchen knives. There are a number of basic kitchen knives for all-purpose or specific uses.

  • Chef’s knife also called French Knife

It is by far the most versatile kitchen knife. It is between 6 and 12 inches long and about 1 ½ inches wide. The blade is slightly curved. This knife was originally meant to cut meat but is nevertheless an excellent all-purpose knife used for cutting vegetables, etc.

  • Butcher Knife and Boning Knife

These knives are similar in build with blades between 3 and eight inches that can be stiff, semi-flexible or flexible depending on their main use. Butcher knives have wider blades and are generally sturdier. Used for cutting, while boning knives are used to separate meat from bones.

  • Fish or fillet knife: Extremely flexible boning knives to
    cut and fillet fish, these knives are around eight inches long.
  • Paring knife: This tool has a short blade that is between
    about 2 ½ and four inches long. Somewhat similar to a French knife it is
    used to process vegetables and fruit, and clean shrimp.
  • Utility knife: Often with a serrated blade, this knife is
    between 4 and 7 inches long. It is very sharp cutting fruit, vegetables,
    sandwich bread, and bagels or the like.
  • Bread Knife: This knife looks a little like a long version
    of a utility knife. It has a serrated blade to slice through bread without
    smashing it.

Consumers have more types of knives and sharpeners at their disposal.