Serrated or scalloped-edge knife: This is basically a bread knife, and best used only for cutting bread.

Granton-edge knives were developed in 1928 as a knife with grooves on each side of the blade to help in cutting roast beef. Often seen now on Santoku knives, which are lightweight with thin blades. Touted as all-purpose.

Ceramic knives: These knives are hard as diamonds and almost as expensive; they don’t have to be sharpened, but if you break the tip (which can happen easily in use) you can only replace the knife, not fix it.

Of course, there are a host of other specialty knives, of all shapes and sizes, designed for all kinds of uses, but these are not essential for beginners.

Classic French Cuts

These are the chopping and cutting techniques used in classic French cooking.

Batonnet: This is used with harder vegetables, such as potatoes. The cut is traditionally 1/4 inch by 1/4 inch by 3 or 4 inches. Start by cutting the vegetable into 1/4-inch planks and then cut the planks into 1/4-inch strips. Use for french fries.

Brunoise: This is the smallest cut. Cut a 1/4-inch plank to 1/8-inch slices, as for julienne. Then cut the planks into 1/8-inch cubes. Used in garnish or as a final addition to soups.

Chiffonade: This is used when working with leaves such as basil, Swiss chard, cabbage, or spinach. Put a short stack of leaves in a pile, roll, and then slice finely into long strips. Use as garnish or saute.

Julienne: This is related to brunoise. Cut a vegetable into 1/4-inch planks, then into 1/8-inch strips that are 2 to 3 inches long. These fine shards are used in salads and garnish.

Aromatics. The aromatic chopped vegetable and herb combinations used in cooking to enhance flavors.

Gremolata: A paste of finely chopped parsley, garlic, and lemon or orange zest. To be added to a dish, usually a sauce, immediately after you finish cooking and just before serving.

Mirepoix: A mixture of diced carrots, onions, celery, and herbs, sauted in butter and used in sauces, soups, and stews, or as a bed on which to braise meats or fish.

Reach staff writer Dianna Marder at 215-854-4211 or dmarder@phillynews.com. Read her recent work at http://go.philly.com/diannamarder.