| Boning knives are designed to clean meat from | | | | bone. They tend to be heavier and rely on weight |
| bones, and are useful for people who do not like | | | | rather than a razor edge to cut through. Most |
| cooking with the bone in the meat. This style of | | | | meat cleavers are wide and made of a hard |
| knife is usually made with a narrow blade. Some | | | | metal with a duller edge then most cutleries. |
| are geared toward working with beef or pork and | | | | Butcher knives are made as general purpose |
| are made with a stiff blade. Others are meant | | | | knives. They are used for everything from slicing |
| more for fish and poultry and have a more | | | | meat to chopping vegetables. Designed with a |
| flexible blade. The blade can be curved to aid in | | | | sturdy blade, and a generally rounded tip, butcher |
| longer strokes, allowing you to use more of the | | | | knives are some of the most versatile knives in |
| blade easily. | | | | any kitchen. |
| Skinning knives are made to remove the skin | | | | Bread knives are made mostly inflexible and wide. |
| from the meat. Since neither pork nor beef | | | | The most prominent feature of a bread knife is |
| traditionally come with skin on, these are mostly | | | | probably the serrated edge. When cutting bread it |
| designed for poultry or fish. Some hunting knives | | | | is important to use a sawing motion, instead of |
| are meant to skin game. Cutlery designed for | | | | pressing down on the knife, to avoid crushing the |
| skinning tends to have the somewhat flexible | | | | bread. This is where a sharp serrated blade is |
| blade to help it curve with the meat. | | | | very useful, and is the reason to make sure your |
| Fish knives are meant to clean and separate fish. | | | | cutlery is sharp. |
| They are made with a somewhat flexible blade to | | | | Cheese knives are generally designed with |
| aide in separating and skinning the fish. Some fish | | | | grooves in the blades to allow air between the |
| knives are meant to clean the scales from the | | | | blade and the cheese. Allowing air to get between |
| fish, some to chop the fish into smaller pieces, | | | | the knife and cheese helps prevent the cheese |
| and some to clean the fish. | | | | sticking to the knife. These are generally made |
| Cleavers are meant to go through meat and | | | | with strong and inflexible blades. |