This presentation shows the different knife shapes and functions.

1. Types of knives

2. Blade Composition
Carbon Steel
Stainless Steel
High-Carbon Stainless Steel

3. Knife Parts
Point
Tip
Blade
Back
Cutting edge
Bolster
Heel
Rivets
Handle
Tang

4. Knife Tang
Full tang-Most powerful
Partial tang

5. Types and Uses of Knives
Chefs
Slicer
Boning
Paring
Tournée
Fillet
Butcher

6. Chef’s Knife
Most important knife
Peeling, trimming, chopping, slicing,
dicing

7. Slicer
Long thin blade
Used for cutting large food such as meat and
poultry

8. Serrated Slicer
Toothed like
Used for slicing soft foods such as cake, bread and
tomatoes

9. Boning Knife
Used to remove bones from meat, fish
and poultry

10. Paring Knife
Pares or trims off the peel from fruits and vegetables

11. Tournée Knife
Curved bladed knife used to trim potatoes and other
vegetables into football shapes

12. Tournée Cuts

13. Fillet Knife
Fillet fish

14. Butcher Knife
Cut meat, fish or poultry