Slicing Knife, serrated blade for easy slicing through soft, tender products like bread or tomatoes, mozzarella cheese
Use like Chef's knife, using knuckles of left hand as slice increment guide, riding the blade along the knuckles for safety
With bread, it's okay to saw back and forth, but with tomatoes try making single slices
Paring Knife, 3-5 inch knife, it's the only knife we draw toward ourselves by pushing the item with your thumb to send the blade through the item, use for trimming and peeling fruits and vegetables
Boning Knife, 5-7 inch knife, sharp tip, flexible blade
Clean fat off chicken, pork or beef, also to bone chicken and break down whole chicken into pieces
Cut up a whole beef tenderloin into steaks
First remove as much silver skin as possible
The silver skin is between the outer fat and the meat
Poke through the fat and try to find the silver skin layer, then slice a piece off, trying not to cut any meat
Once started it's easier to get the knife under the silver skin and peel back with knife assist, keeping the knife angled slightly away from the meat surface
Slice the tenderloin into steaks of desired thickness