Many kitchens are equipped with a variety of different knives --- and each knife, or blade, has its own separate use and function, depending on what is being cut, sliced or diced. Users should know which knife to use for which action in order to achieve the desired result.
A chef's knife is one of the most user-friendly and versatile knives in the kitchen. Blades range from 6 to 12 inches long. The chef's knife can be used for cutting and chopping, but it is also minces things. A chef's knife blade is curved, which allows a person to rock it back and forth for chopping and cutting.
Sheep's Foot Knife
A sheep's foot knife is also known as a paring knife. A sheep's foot is a unique parer because it has a straight cutting blade. This knife typically has a shorter blade as well. Its most well-known uses are for peeling and paring food. A sheep's foot knife might help peel a potato, or other vegetables that need to be peeled before cooking. It is a handy tool to have in any kitchen.
A boning knife is another essential knife to have in a kitchen. These knives are used to cut meat off bones, and some can even cut through a bone itself. Boning knives include narrow, wide or curved blades. A narrow blade is ideal for ribs and chops. A wide blade works best with chicken or pork. A curved blade is used most often when a person needs to cut close to a bone, or cut on an angle.
A carving knife, sometimes known as a slicing knife, is used for carving and slicing meats. These knives are different from chef's knives because they have a longer blade --- between 8 and 14 inches --- as well as a thinner blade. When using one of these knives, a person must cut in a sawing motion as opposed to a chopping motion. A chopping motion could damage the knife.