We use this knife for everything from chopping an onion to mincing herbs to butchering a chicken. This one knife, with its pointed tip and slightly curved blade, will handle 90 percent of your kitchen cutting work.
The small blade of a paring knife allows you more dexterity and precision than a chef's knife can provide. We reach for a paring knife for jobs that require a bit more accuracy and exactitude: coring apples, deveining shrimp, cutting citrus segments, peeling garlic, and more. Its small, pointed tip is also great for testing the tenderness of meat or vegetables.
Also known as a bread knife, this knife features pointed serrations that allow it to glide through crusty breads, bagels, tomato skins, and more to produce neat slices.
This knife (also called a carving knife) is specially designed to cut neatly through meat's muscle fibers and connective tissues. No other knife can cut through cooked meat with such precision in a single stroke. Our holiday birds and roasts would be torn to shambles—hardly presentable—without this knife.