If you are planning to dish up a holiday feast anytime soon, make sure you’re equipped with the appropriate cutlery.  But with so many blades and styles to choose from, where do you start?

Here are a few suggestions for picking the proper knife for each cutting job in your restaurant or home kitchen:

1. “The Chef’s Knife”—(a.k.a. “Cook’s Knife” or “French Knife”).  This knife is used for all kinds of heavy-duty cutting as well as chopping, dicing, and shredding.  This is the ultimate in cutlery for the gourmet cook.
2. “The Slicer”—The ideal knife for ham and large cuts of meat.  It’s perfect for slicing roasted meats, chicken, and turkey.
3. “The Bread Knife”—The name almost says it all.  This knife is good for slicing breads, but also delicate fruits and vegetables.  It cuts through hard crusts for uniform slicing.
4. “The Fork”—The perfect complement to any carving or slicing knife.  The Fork provides a more secure hold, especially on the tail end of a joint of meat.
5. “The Steel”—This article realigns the knife edge and should be used frequently to maintain your cutlery’s sharpness.
6. “The Utility Knife”—This knife is excellent for food preparation or almost any kitchen chore from cutting vegetables and meats to halving sandwiches.
7. “The Steak Knife”—The knife of choice for individual table use.  Cuts the meat without tearing it.
8. “The Parer”—Perhaps the most frequently used knife in the kitchen.  Cuts, peels, and dices fruits, vegetables, cheeses, and meats.