Carving & Slicing Essential for carving a turkey or producing thin slices of roast beef. The slim blade slices quickly and precisely through meat.Cheese Available in multiple blade shapes that are specifically designed to slice and serve soft, semi-hard or hard cheeses.Nakiri A traditional Japanese shape with a rectangular profile used for symmetrical cuts of vegetables and other prep work.Steak Steak knives should have a very sharp, straight edge to cleanly and smoothly slice through meat. Choose enough for each guest.Kitchen ShearsSharp shears are a must for cooks. Use them to harvest herbs, trim raw poultry, cut twine and more. Many separate for easy cleaning. Sashimi The traditional Japanese-style blade is ground on only one side to produce an extra-sharp edge for slicing effortlessly through fish.Sharpening Stone The traditional way to maintain a blade, stones are available extra-fine to extra coarse for total control over all aspects of sharpening a knife.Manual Sharpener Most manual sharpeners are easy to use and require no special skills or coordination-they almost always have built-in angle guides. Sharpening Steels Diamond-coated and ceramic steels can abrade metal from the edge and create a new bevel-they sharpen as well as hone.Honing Steel A long rod that helps maintain your blade's edge. It works by fixing the microserrations along the edge.Electric Sharpener Fast, effective and easy to use, electric sharpeners make quick work of blade maintenance. Simply draw the knife through the slots.Explore more knives at surlatable.com23

Knife Anatomy A. Point: The end of the knife. B. Tip: The first third of the blade. C. Edge: The cutting edge of the blade. D. Heel: The back end of the blade edge. E. Spine: The thick top of the blade. F. Bolster: The portion of metal that connects the blade to the handle. G. Finger Guard: The part of the bolster that protects fingers from the cutting edge. H. Return: The area where the heel meets the bolster. I. Tang: The strip of metal that protrudes from the blade into the handle. J. Scales: The two pieces of the handle attached to the tang. K. Rivets: The metal pieces that holds the scales and tang together. L. Handle Guard: The curved portion at the end of the handle. M. Butt: The very end of the handle. Cutlery DefinitionsDILGMHJKF24Clad A clad blade that is made from different steel alloys layered together, resulting in a tough stainless blade that can take an exquisitely keen edge. Damascus A pattern-welded blade that incorporates a variety of dissimilar metals that have been folded and twisted together for a tougher, sharper edge.