We take a moment to step away from renovation and interior décor, to concentrate on the finer aspects of one’s kitchen: knifes. Whether you’re a Grade A Masterchef or a general culinary failure, it’s still imperative that you know your knives well. Imagine going overkill on a slice of bread with a carver’s knife, or trying to slice your way through a piece of cold cut with a bread knife. Know your cheese knife from your paring knife, and even if you can’t whip up a culinary storm, you can atleast take pride in the fact that you can tell your blades apart. 

Butter Knife

Like its name suggests, butter knives are used to slice through butter and spreading it all over the slice of bread. These non-serrated knives are distinguished by their blunt edges and rounded tips.

Bread Knife

These serrated knives cut through crusts of bread in clean strokes, resulting in a magical effect of doughy symmetry. You can also use it for slicing through other soft produce, such as tomatoes and other veggies.

Chef’s Knife

This workhorse knife is capable of slicing, dicing and chopping its way through almost everything with panache. Flip the knife on its flat edge to crush ginger, lemon and cloves.

Cleaver

While this mini-hatchet may seem intimidating, it is essential to stock up on a cleaver if you work with meat on a regular basis. Its hardy edge is meant to repeatedly whack into thick animal hides, and can also be used for crushing herbs.

Utility Knife

Fondly known as a sandwich knife, a utility knife is what you grab when you need to cut a few pieces of cheese, slice through cake, or chop up a salami into bits. A utility knife can be used to cut through pretty much everything.

Paring Knife

You wouldn’t want to injure yourself on this knife: it’s slim, pointy body and whetted edges make this knife ideal for trimming meat and finely slicing veggies.

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