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  1. Boning Knife

  2. High Carbon Stainless Steel

  3. Oyster Knife

  4. Stainless Steel

  5. Porcelain Knives
  6. 22.5 degree angle from heel to tip
  7. Julienne, Allumette, Batonnet, Brunoise, Small Dice, Medium Dice (2 kinds of sizes), Large Dice, and Paysanne

  8. Cleaver Knife

  9. Paring Knives
  10. 1/3 inch cube

  11. Rivets (no longer recommended as it may retain bacteria)

  12. Spine
  13. 16 degree angle either towards you or downward
  14. 1/4 x 1/4 x 2 1/2 inch for the Batonnet, then 1/4 inch cube for the Small Dice

  15. Scimitar or Steak Knives

  16. Point

  17. Santoku Knife
  18. 1/8 x 1/8 x 2 1/2 inch for the Allumette, Julienne is 2 inches long, and Brunoise is 1/8 inch cube

  19. Slicers Serrated and Unserrated Knife

  20. Utility Knife

  21. Tang

  22. Scales (plastic is highly preferred over wood)

  23. Heel (back of the heel may or may not have a finger guard)

  24. Filleting Knife

  25. Tip, Point, Spine, Cutting Edge, Heel, Bolster, Handle, Rivets, Scales, Tang, Butt
  26. 3/4 inch cube

  27. Clam Knife

  28. Tourne Knife

  29. Tip

  30. Ceramic Knives

  31. Carbon Steel

  32. French aka Chef's Knife

  33. Cutting Edge

  34. Bolster
  35. 1/2 inch cube for the dice, and 1/2 x 1/2 x 1/8 for the paysanne

  36. Butt
  1. a Knife Type - similar to paring knife but has a curve to facilitate cutting curved surfaces
  2. b Allumette, Julienne, and Brunoise
  3. c Knife Type - blade 2-4 inches long, used for paring and trimming vegetables and fruits
  4. d Parts of a Knife #8 This is the handle material on both sides of the metal that can be made of wood, plastic, stainless steel, or a composite.
  5. e Knife Type - smaller, lighter with a blade 5-8 inches long for various cutting chores
  6. f Parts of a Knife #5 This is the back portion of the blade where the most force can be applied for cutting.
  7. g Parts of a Knife #7 pins are not visible in all knives, they serve to secure the metal to the handle. Rivets are typical of knives with wooden handles.
  8. h Knife Type - range in sizes from 5" to 7" in blade lengths, but smaller ones are available. Somewhat like a narrow-bladed cleaver, designed for a comfortable, well-balanced grip, sharp edges, either beveled or hollow ground, which enhances their cutting performance. The 'granton edge' release pattern (scalloped) on the blades that not only adds style, but helps to release thin slices and sticky food after slicing.
  9. i Medium Dice 1/2 & Paysanne
  10. j Knife Type - similar to a boning knife but is thinner and more flexible to make thin flat slices of meats
  11. k Parts of a Knife #1 the most fragile part of the blade and used for piercing
  12. l Knife Type - short, rigid, broad-bladed knife with a slight edge, used for opening clams
  13. m Parts of a Knife #3 This is the front portion of the blade, which is used for delicate carving and is curved differently in every knife.
  14. n Knife Type - blade 8 to 12 inches long, all purpose knifes
  15. o Parts of a Knife #2 The back edge or top of the blade. It's the thickest portion of the blade.
  16. p Knife Blades Type - no definition found but it seems that its referring mostly to the handle specially from japan, the blades used in metal has numerous variations
  17. q Knife Blades type - strong and will not discolor or corrode but are much harder to sharpen
  18. r Knife Blades Type - easily honed to extremely sharp edge but loses sharpness quickly, corrodes and discolors easily when in contact with acidic foods
  19. s Parts of a Knife #6 This is the thickest portion of metal (continuous with the blade) that ads weight and balance important when cutting.
  20. t Knife Type - blade is thinner, about 6 inches long, and rigid, used for separating raw meat from bones
  21. u Knife Type - curved, pointed blade, used for accurate cutting of steaks
  22. v Parts of a Knife #9 This is the portion continuous with the blade that extends into the center of the handle to give the knife stability, connection to the handle, and weight balance. Full tang means that the blade goes all the way through the handle.
  23. w Knife Blades Type - made out of a high-purity zirconium oxide powder that is compressed at very high pressures and heated in a furnace at temperatures over 2700°F. This results in an extremely-hard blade, nearly as hard as diamonds. The edge will maintain its razor sharpness and will be resistant to wearing. The extremely smooth, non-porous surface resists staining, odors and acidic materials, and is considered to be more sanitary than regular steel blades. Much lighter than steel at almost half the weight.
  24. x Medium Dice 1/3
  25. y Knife Type - short, rigid, blunt knife with dull edge, used for opening oysters
  26. z Knife Type - long blade with a round or pointed tip, blade may be flexible or rigid, tapered or round or have a fluted edge, used for slicing cooked meats, fish, as well as breads
  27. aa sharpening stone
  28. ab honing steel
  29. ac Parts Of A Knife Complete List (name as many as you can)
  30. ad Large Dice
  31. ae name the 8 basic knife cuts
  32. af Parts of a Knife #4 This is the cutting surface or sharp portion of the entire blade, which is either straight or serrated.
  33. ag Knife Blades Type - combined alloy of carbon and stainless steel allowing a keener edge and wont corrode or discolor, taper-ground means blade forged out of a single sheet of metal tapers smoothly from spine to cutting edge, hollow-ground combines two sheets of metal and edges are beveled or fluted
  34. ah Parts of a Knife #10 This is the end of the handle, which is different for every knife. The butt of some knives is continuous with the metal blade, as it is with the Calphalon series shown here. In others it consists of the handle only, or a combination of the handle material and the metal.
  35. ai Knife Type - heavy enough to cut through bones, rectangular blade, varies in size according to its intended use, used mostly for chopping
  36. aj Batonnet, Small Dice