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Cooking is easier and more enjoyable if you are using the right tools for the job at hand. Here is the information you
need to ensure that you are using the proper cutlery for your kitchen task.
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Asian Cutlery
Consider a Chinese cleaver for slicing coins of fresh ginger or shredding Napa cabbage. There are also Japanese knives for dealing with fish like the Japanese deba for filleting and the yanagi for sushi and sashimi.
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 What Experts Consider
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Boning and Fillet Knives
Use a boning knife to butterfly a leg of lamb, to “French” a crown roast, or remove a whole chicken breast from the bone. Use a filet knife to divide a rainbow trout into filets for two.
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Carving Knives and Forks
Slicing knives are designed to cut through every kind of cooked meat, poultry, and fish. Use one to carve a juicy roast turkey, to slice a braised pot roast or to make paper-thin slices of smoked salmon.
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What Experts Consider
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Chef's Knives
A chef’s knife is used to dice onions, mince parsley, core a pineapple, or quarter a chicken. It is the most basic of knives--an essential tool for the cook.
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What Experts Consider
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Cleavers
A hefty tool that will quarter a chicken destined for a sauté. Use the flat side to smash a clove of garlic or to pound meat for scaloppini.
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Paring and Peeling Knives
Parers function as an extension of your hand to peel an apple, core a pepper or flute a mushroom cap. Think of a parer for precise cutting tasks like mincing a shallot.
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What Experts Consider
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Serrated Knives
A serrated knife is used to slice through food that is hard on the outside and soft on the inside. Use it on a crusty loaf of bread or the resistant skin of a tomato and avoid crushing the fragile interiors.
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What Experts Consider
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Utility Knives
Sometimes called a kitchen knife, this is a paring knife on a larger scale. Its longer blade is perfect for peeling a mango, removing the rind from a cantaloupe or slicing a poached chicken breast.
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