Wiltshire Cutting Guide – Which knife should I use?

The Paring Knife
The short sturdy blade is ideal for peeling, carving, cutting, topping and tailing vegetables or fruit that can be held in the hand or placed on a board.

The Utility Knife
The utility knife is one of the most versatile knives in the kitchen. It can be put to a variety of purposes, from cutting, slicing and trimming meat to chopping all sorts of fruit and vegetables.

The Cheese Knife
Designed with one task in mind, to cut small blocks of cheese. The fork end makes it easy to serve the cheese once cut.

The Steak Knife
Designed for cutting through steaks and chops effortlessly.

The Carving Knife
A sharp carver makes easy work of carving and slicing cooked meats, boneless roasts and poultry. It is also handy for large fruit such as melons or pineapples.

The Bread Knife
Long blade with scalloped edge. The blade cuts effortlessly through strong crusts and cuts clean slices without tears.

The Santoku Knife
During cutting or slicing, an air pocket is formed between the hollow edge and the food itself, reducing drag on the blade. Suitable for the coarse or fine chopping, mincing, and dicing of virtually every kind of food.

The Cleaver
The very broad, thick blade of this knife and its heavy weight make easy work of cutting through bones, splitting ribs and also slicing vegetables. Its thick edge will not chip easily.

The Cook’s Knife
The most versatile knife in the kitchen. Ideal for chopping, cutting, slicing, carving, peeling, filleting etc. It’s neither too large for chopping herbs or peeling garlic, nor too small for cutting fruit, vegetables and meat.

The Sharpening Steel
An abrasive rod, usually pointed to allow the steel to rest firmly on the surface, which allows accurate edge control.