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Frequently asked questions
A chef's knife, a paring knife, a serrated knife and a filleting knife cover almost every task. Colour-coded handles help keep raw and ready-to-eat prep separate.
Not by law, but they are expected by most food safety auditors and are the simplest way to prevent cross-contamination between raw meat, fish and ready-to-eat food.
Stainless utensils and most heat-resistant nylon tools can, up to the temperature on the product page. Wooden and wooden-handled items should be washed by hand.