36 Matching questions
High Carbon Stainless Steel
- 22.5 degree angle from heel to tip
- Julienne, Allumette, Batonnet, Brunoise, Small Dice, Medium Dice (2 kinds of sizes), Large Dice, and Paysanne
- 1/3 inch cube
Rivets (no longer recommended as it may retain bacteria)
- 16 degree angle either towards you or downward
- 1/4 x 1/4 x 2 1/2 inch for the Batonnet, then 1/4 inch cube for the Small Dice
Scimitar or Steak Knives
- 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
Slicers Serrated and Unserrated Knife
Scales (plastic is highly preferred over wood)
Heel (back of the heel may or may not have a finger guard)
Tip, Point, Spine, Cutting Edge, Heel, Bolster, Handle, Rivets, Scales, Tang, Butt
- 3/4 inch cube
French aka Chef's Knife
- 1/2 inch cube for the dice, and 1/2 x 1/2 x 1/8 for the paysanne
- a Knife Type - similar to paring knife but has a curve to facilitate cutting curved surfaces
- b Allumette, Julienne, and Brunoise
- c Knife Type - blade 2-4 inches long, used for paring and trimming vegetables and fruits
- 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.
- e Knife Type - smaller, lighter with a blade 5-8 inches long for various cutting chores
- f Parts of a Knife #5 This is the back portion of the blade where the most force can be applied for cutting.
- 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.
- 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.
- i Medium Dice 1/2 & Paysanne
- j Knife Type - similar to a boning knife but is thinner and more flexible to make thin flat slices of meats
- k Parts of a Knife #1 the most fragile part of the blade and used for piercing
- l Knife Type - short, rigid, broad-bladed knife with a slight edge, used for opening clams
- 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.
- n Knife Type - blade 8 to 12 inches long, all purpose knifes
- o Parts of a Knife #2 The back edge or top of the blade. It's the thickest portion of the blade.
- 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
- q Knife Blades type - strong and will not discolor or corrode but are much harder to sharpen
- r Knife Blades Type - easily honed to extremely sharp edge but loses sharpness quickly, corrodes and discolors easily when in contact with acidic foods
- 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.
- t Knife Type - blade is thinner, about 6 inches long, and rigid, used for separating raw meat from bones
- u Knife Type - curved, pointed blade, used for accurate cutting of steaks
- 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.
- 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.
- x Medium Dice 1/3
- y Knife Type - short, rigid, blunt knife with dull edge, used for opening oysters
- 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
- aa sharpening stone
- ab honing steel
- ac Parts Of A Knife Complete List (name as many as you can)
- ad Large Dice
- ae name the 8 basic knife cuts
- af Parts of a Knife #4 This is the cutting surface or sharp portion of the entire blade, which is either straight or serrated.
- 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
- 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.
- ai Knife Type - heavy enough to cut through bones, rectangular blade, varies in size according to its intended use, used mostly for chopping
- aj Batonnet, Small Dice