Cook’s Knife

Also called chefs knives, cook’s knives have a rigid triangular blade with a sharp point and gently curved edge; the curve allows you to hold the point and rock the knife up and down, for fine chopping. The most versatile and frequently used one for chopping and slicing has a 15-20cm (6-8in) long blade. The smallest cook’s knife, sometimes called paring knife, is a useful all-purpose knife. With a 7-10cm (3-4in) long blade, it is used for peeling, chopping and removing ‘eyes’ from potatoes and pineapple. The longer cook’s knife, with a blade up to 35cm (14in) long, is used for cutting and slicing large foods.