- Paring knife (shown, far left): For making small cuts, such as taking the ends off carrots.
- Slicing knife (shown, second from left): Ideal for roasts, cheeses, and raw meat.
- Eight-inch chef's knife (shown, second from left): Designed for chopping, it's also thick enough not to buckle when cutting through a melon.
- Bread knife (shown, far right): The serrated edge is perfect for slicing tomatoes too.
- http://www.realsimple.com/food-recipes/tools-products/cookware-bakeware/kitchen-tools-checklist-00000000001975/index.html
jul 31 2011 ∞
jul 31 2011 +
jul 31 2011 +