Have one large, strong knife for chops, one large carving knife for cooked meats, one smaller one for the same purpose and one kitchen knife. It is always advisable to keep a few well sharpened ones in reserve, either for carving or any other unforeseen occasion. Besides these there must be a channeled knife for turning vegetables and fruits. A knife for peeling and also a can-opener; it is most necessary to have a large and strong cleaver for splitting bones, also to be used instead of a mallet for beating meats to flatten them according to one's wauts (Figs. 155 to 162).

Fig. 155.

Fig. 150.

Fig. 157.

Fig. 15S.

Fig. 159.

Fig. 160.

Fig. 161.

Fig. 162.