Head over to your kitchen and examine the knives that you and your family have. Identify and describe at least three different knives that you see and discuss if you’ve ever used them and for what. Also, explain how the majority of your kitchen knives are stored and discuss if you think this is the ideal storage method. Lastly, identify any knife sharpeners you might have and do the paper test to report if your knives are currently sharp.

Chef's Kn.ife

Has a strong rigid blade which makes it suitable for a wide range or jobs. Uses include: dicing, chopping, and trimming vegetables

Paring Kn.ife

Is a small short-bladed knife. Uses include: shaping mushrooms, turning carrots.

Bread Kn.ife

Serrated blades have a row of sharp teeth, like the edge of a saw. Used for slicing loaves of bread.

Boning Kn.ife

This knife has a strong flexible blade that will bend easily. Uses include removing bones from meat joints and poultry.

Carving Kn.ife

This has a narrow long stiff blade, uses include slicing meat.

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