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By the mid-1910s to 1930s, the emphasis was placed on comfort and the rigid steel boning was almost completely replaced by the more flexible spiral steel boning. 10mm Spiral Stay. Modern steel bones come in two basic varieties: "flat" steel boning (sometimes called just "enamel" or "rigid" boning) and "spiral" steel boning.
A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry , meat , and fish . Generally, 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade.
In sewing and patternmaking, ease is the amount of room a garment allows the wearer beyond the measurements of their body. [1] There are two types of ease, wearing ease and design ease. Wearing ease is the amount of room added so that one can engage in daily activities, such as sitting or moving.
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.
Boning knife: A knife used for removing the bones of poultry, meat, and fish. Fillet Knife: A knife a with flexible blade used to separate meat or fish from bones. Butcher's Knife: A knife designed and used primarily for the butchering and/or dressing of animals.
A Hong Kong seam or Hong Kong finish is a home sewing term [8] for a type of bound seam in which each raw edge of the seam allowance is separately encased in a fabric binding. [9] In couture sewing or tailoring, the binding is usually a bias-cut strip of lightweight lining fabric; in home sewing, commercial bias tape is often used.