This document discusses different types of knives including their blade composition of carbon steel, stainless steel, and high-carbon stainless steel. It outlines the key parts of a knife and explains that a full tang is the most powerful connection between the blade and handle. Finally, it details several types of knives such as chef's knives, slicers, boning knives, and paring knives as well as their common uses for tasks like chopping, slicing, dicing, boning, and filleting.

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