Chef’s knife. The workhorse of the knife block, it has a wide, gently curving blade and is used for chopping, dicing, slicing, and mincing, often with a rocking motion. Typical blade length: 8 to 10 inches. To test, we sliced and diced onions, carrots, and celery. (Pictured above and below are the top-rated Wüsthof Grand Prix knives.)

Slicing knife. Long and thin, its main use is slicing meats. Typical blade length: 8 to 10 inches. We tested by slicing meats and dried sausages.

Utility knife. Probably second to the chef’s knife in usefulness, it has a narrower blade and is used for smaller, lighter jobs. Typical blade length: 5 to 6 inches. We cut peppers, onions, and raw sausage.

Paring knife. A small knife used for tasks like peeling, coring, and (for the ambitious) making garnishes. Typical blade length: 3 to 4 inches. We peeled potatoes.