Chef’s (or French) Knife: Used for chopping, slicing, dicindand filleting. Blade 6-14 inches.
Utility Knife: Used for coring vegetables and slicing tomatoes and other fruits and vegetables.
Boning Knife: Used to bone various meats and poultry. Blade is 6-7 inches and curved.
Fillet Knife: Used to fillet fish. Flexible blade.
Slicing Knife: Used for slicing large cuts of meat or fish. Blade 12-16 inches.
Paring Knife: Small blade Used for peeling and turning vegetables.
Serrated Knife: Bevel edge blade for slicing breads.
Honing Steel: Hardened, ridged rod to keep blade aligned.
Sharpening Stone: Stone in a variety of grits used to sharpen knives.