Search results
Results From The WOW.Com Content Network
Kukri: A Nepalese knife used as a tool and weapon; Maguro bōchō: A traditional Japanese knife with a long specialized blade that is used to fillet large ocean fish. Puukko: A traditional Finnish style woodcraft belt-knife used as a tool rather than a weapon; Seax: A Germanic single-edged knife, dagger or short sword used both as a tool and as ...
A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
A special type of a table knife is a knife with a "Buckels" blade. [7] It is also called "Old German table knife". These blades are usually very thin ground and additionally made of carbon steel. As a result, these blades are extremely sharp and it is not necessary to use an additional knife with a serrated edge to cut bread or buns.
This lets a lightweight knife have a larger curve on its edge and indeed the whole of the knife may be curved. Such a knife is optimized for slicing or slashing. Trailing point blades provide a larger cutting area, or belly, and are common on skinning knives. Drop-point blade S3 A drop point blade has a convex curve of the back towards the point.
Finnish outdoor utility knife, puukko Retractable blade knife with replaceable utility blade A utility knife is any type of knife used for general manual work purposes. [1] Such knives were originally fixed-blade knives with durable cutting edges suitable for rough work such as cutting cordage, cutting/scraping hides, butchering animals, cleaning fish scales, reshaping timber, and other tasks.
Chef's knife. In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef and mutton. Today it is the primary general food preparation knife for most Western cooks.
A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long.
In use, it is swung like a meat tenderizer or hammer – the knife's design relies on sheer momentum to cut efficiently; to chop straight through rather than slicing in a sawing motion. Part of the momentum derives from how hard the user swings the cleaver, and the other part from how heavy the cleaver is.