French Knife:            An all-purpose knife used for most cutting and dicing

Boning Knife:            A knife with a narrow blade that is used to cut around the bones in meat during butchering

Slicer:                         Long knife used for carving meats

Paring Knife:             Small knife used for trimming and shaping vegetables

Sauté Fork:    

Vegetable Peeler:Used to remove the skin from vegetables and fruit.

Zester:                        This tool is used to remove the zest (skin) from citrus fruits

Channel Knife:         This tool is used to cut grooves in lemons or other firm skinned fruit.

Sharpening Steel:     Used for truing the edge of a knife

Wire Whip:    Used for mixing and whipping

Parisienne Scoop:     Also known as a melon scoop, used to shape melon or potatoes into round balls

Pastry Brush:

Pastry Bag and Tips: Used for piping potatoes or other soft foods into fancy shapes (ex. Duchesse potatoes)

Rubber Bowl Scraper:          Used to scrape food from pans or bowls

Skimmer:       Used to skim particles from liquids

Spider:            Used for remove food from liquids (ex. cut lettuce from washing water)

Off-set Spatula:        Used for turning or removing foods from the grill.

Collander:      Used for draining large amounts of food

Box Grater:                Used to grate firm foods, size of grate determines how fine the food will be.

Food Mill:                  Used for pureeing foods (ex. mashed potatoes)

Solid Serving Spoon:

Slotted Serving Spoon:

Perforated Serving Spoon:

Wooden Spoon:Used for stirring food during the cooking process