For the beginner, I recommend the 8 or10-inch sizes. P aring knife -Perhaps the second most often reached for knife. Choose a knife that feels good in your hand. B oning knife -This is the knife that professionals grab when working with raw meat or fish. It can have a stiff or somewhat flexible blade.
Every chef has their favorite boning knife.
Incidentally, this is one knife that you might consider buying with a carbon steel blade as they sharpen effortlessly. Slicer -A must when it comes to slicing cooked meats. Typically, the slicer is a long thin blade that can be either pointed or rounded at the end. This knife must be super sharp to assure proper slicing. Avoid chopping with this knife as it can damage the blade.