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Chef's Knives

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Mary Poehnelt, the Butcher of Belchertown and finalist on "Hell's Kitchen," shares the tools of her trade with us as she shows us and explains how to use the chef's knives that have helped make her famous.   You can be an expert knife wielder, too.  If you plan to pare, peel and chop vegetables rather than your fingers, use the chef’s knife and paring knife; for filleting that fish you acquired from a fishing trip, use the fish knife; for butchering and cutting meats, use the boning and utility knives and cleaver.  Of course, to keep your knives all in prime condition, hone the edges of your knives with the knife steel. You have all the tools you need to become the butcher of your town.


Chef's Knives

Chef’s knife - for chopping vegetables

Paring knife – an extension of thumb for peeling ,coring

Fish knife - for filleting

Boning knife – butcher knife 

Utility knives – butcher cutting knives

Cleaver – butcher chopping

Knife steel –  honing knife edges


Make your food preparation a great experience!  Use each of these knives for their specific purposes, and you, too, will become a chef.

About The Cook

Mary PoehneltMary Poehnelt is the season 11 runner up of FOX's hit reality television show, "Hell's Kitchen." Mary is passionate about food, cooking and creating French and Korean masterpieces. A

View this cook's complete profile →

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