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Knives

need knives? sharpen up on top types

paring

2 to 4-inch blade

all-purpose small blade with a plain edge

offers close control for precision work like dicing, mincing, peeling & coring

perfect for small or delicate foods like fruit, garlic & shallots

chef’s

8 to 12-inch blade

large, broad, heavy blade that works well with a rocking motion

considered the most important, versatile go-to knife

great for cutting large veggies, meats, bones

santoku

6 to 7-inch blade

light, straight blade with a blunt end & dimples that prevent foods from sticking

multipurpose knife

ideal for chopping cheeses, large fruits, veggies & herbs quickly

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