CHEFS KNIFE
This is the knife you will use most. Usually 8-12 inches long. Used for chopping, slicing, mincing, etc.
If your chef's knife is comfortable to use and razor sharp, you can chop ingredients faster and with more control (and therefore more safely).



CLEAVER 
A heavy knife with a rectangular blade. Varys in length. Typically used for heavy chopping and cutting through cartilage and bone.



CARVING KNIFE
Long bladed knife used for slicing cooked meat.



BREAD KNIFE
A good bread knife should saw through a tough crust without mangling or compressing the tender crumb within. It can also cut through delicate soft breads.



BONING KNIFE 
The blade of this knife is thinner than a Chefs knife. Shorter too. It's used specifically for separating raw meat from bone.



PARING KNIFE
This knife has a small blade. Usually between 2-4 inches long. Used for peeling & slicing fruits & veggies.