Term
| Parts of the knife: POINT |
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Definition
| is the part of the knife where the edge and spine come together. The point is often used for piercing. |
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Term
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Definition
| is the forward part of the knife and includes the knife point. The tip is used detailed or delicate cutting. |
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Term
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Definition
| is the cutting part of the blade. It extends from the point to the heel of the knife. |
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Term
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Definition
| is the rear part of the edge, opposite the point. |
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Term
| Parts of the knife: SPINE |
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Definition
| is the top of the knife blade, opposite the knife edge. |
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Term
| Parts of the Knife: BOLSTER |
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Definition
| is the band that joins the blade of the knife to its handle. The bolster provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge. |
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Term
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Definition
| is the part of the blade that extends into the handle of the knife. It is the surface to which the handle attaches to the blade. |
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Term
| Parts of the knife: SCALES |
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Definition
| are the part of the knife that creates the handle. These are often made of synthetic material or wood. Two of these are typically attached to the tang with rivets. |
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Term
| Parts of the knife: RIVETS |
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Definition
| are metal pins used to join the scales to the tang to form the handle. |
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Term
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Definition
| is the end of the handle of the knife. |
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Term
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Definition
| French/Chef's Knife: Among the most versatile knives, this is the knife you'll use daily for chopping, slicing, dicing and mincing. |
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Term
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Definition
Paring Knife: This indispensable knife is handy
for smaller precision tasks
like peeling, trimming and slicing
small fruits and vegetables. |
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Term
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Definition
| Cleaver: Use this heavyweight cleaver to cut through meat and poultry bones with a single downward stroke, or to slice through firm vegetables. |
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Term
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Definition
| Utility Knife: Smaller than a chef's knife but larger than a paring knife, this versatile knife excels at everyday tasks, from cutting sandwiches to slicing meat. |
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Term
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Definition
| Slicing/Carving Knife:Use this knife to slice cooked meats, poultry and fish. Its long, thin blade ensures you can cut large pieces of meat into neat, even, thin slices. |
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Term
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Definition
| Bread Knife: A serrated bread knife cuts soft, fresh loaves without squashing or tearing. It's also great for cutting tomatoes and citrus. |
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Term
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Definition
| Boning Knife: This narrow-bladed knife curves inward to give you precision control when you remove meat and poultry from the bone. |
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Term
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Definition
| Tourné knife: This small knife, similar to a paring knife, has a curved blade to make cutting the curved surfaces of tournéed vegetables easier. |
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