NAME              USE

BONING            Thin blade makes it easier to work around
Usually 6''       bones, between muscle groups, and under
                  gristle

CHEF'S OR FRENCH  Multipurpose; designed to peel and trim as
8''-12''          well as slice, chop, and mince

CLEAVER           Rectangular blade for slicing, dicing, chop-
Many sizes        ping, and disjoining poultry

FILLETING         Very thin and long, with an upward curved
6''-8''           and flexible blade for separating fish flesh
                  from bones

PARING            With a tapering blade or one that bends down
2''-4''           at the tip, it's used mainly for vegetables
                  and fruits

SERRATED EDGE     Has scalloped or sawtooth edge for cutting
SLICER            bread crusts and smooth vegetable skins
Varying lengths