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20 Cards in this Set
- Front
- Back
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blade |
cutting surface of a knife |
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spine |
top of the blade of a knife, the non-cutting edge |
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heel |
the widest thickest part of the blade |
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bolster |
part of the knife located at the heel of the blade; where the blade meets the handle |
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rivets |
they hold the handle to the tang |
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scales |
the part of the knife that creates the handle |
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tang |
the metal that continues from the blade through the handle; full tang is as long as the whole knife handle |
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butt |
the end of the handle |
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handle |
the part of the knife you can hold; can be made with various materials, including hardwoods or textured metals |
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granton |
ovals ground into the side of a knife blade, which helps the food to release easily |
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tip |
the part of the knife used for detail work, such as paring, trimming or peeling |
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forged blade |
made by a single piece of metal dropped into a mold and then hammered into shape |
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stamped blade |
made by cutting blade shaped pieces from sheets of milled steel |
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santoku |
general purpose kitchen knife with a 5 to 7 inch blade of Japanese origen |
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chef's knife |
all purpose knife with a 8 to 14 inch blade, used for chopping, slicing, and mincing of all types of food |
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serrated slicer |
knife with a long thin blade to slice breads and cakes |
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vegetable peeler |
not technically a knife, this utensil is used to peel carrots, potatoes and other vegetables |
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chiffonade |
chopping technique in which herbs or leafy greens are rolled and then cut into long thin strips |
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battonet |
1/4 by 1/4 by 2 inch cut |
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Speed, Waste, Uniformity |
The Pick 2 of 3 "Catch-22" of cutting |
