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Knives

Terms in this set (39)

Tip
Used for fine work, paring, trimming and peeling. Also used for coring fruits and veggies or scoring meats.
Cutting edge
Used for slicing, carving, and making precision cuts
Heel
Used for cutting that requires force such as chopping through joints. Widest and thickest part of blade.
Bolster
Point where blade and handle come together. Gives blade strength and durability.
Spine
Non-cutting edge of blade.
Flat side of blade
Used to crush ingredients such as garlic or spices.
Tang
Continuation of blade into knife's handle.
Handle
Made of hard woods, textured metal, or composite materials. Should be comfortable in hand.
Rivets
Attach wooden handles to blade
Chef's knife
All-purpose knife, with an 8- to 12-inch triangular blade, can be used for trimming, slicing, chopping, and dicing. Most used.
Utility knife
Smaller, lighter version of a chef's knife, with a 5- to 7-inch blade. Used for light cutting, slicing, and peeling.
Paring knife
Has 2- to 4-inch blade and used mainly for peeling and trimming fruits and vegetables.
Boning knife
Usually about 6 inches long and thinner than blade of chef's knife. Used to separate raw meat from the bone. Allows you to work around bones, between muscles, and under gristle.
Slicer
Long thin blade with rounded or pointed tip. Used to make smooth slices in a single stroke. May be flexible or rigid.
Serrated edge
Row of teeth that make it easy to slice foods with a crust or firm skin
Vegetable cleaver
Rectangular blade with straight sides and can vary in size. Can be used for many applications of a chef's knife and is considered general purpose knife.
Meat cleaver
Very heavy blade, may have slight curve. Can be used to chop through sinew and bone.
Most control
Grip handle with three fingers, resting index finger flat on one side and holding thumb on opposite side.
Benefit of diagonal cut
Exposes greater surface area of the vegetable
Good control
Grip handle with all four fingers and hold thumb against side of blade
Most power
Grip handle with four fingers and hold thumb firmly against blade's spine
Full tang
Most durable tang
Rat tail tang
Hidden by handle of blade
Precision cuts
Cuts into uniform pieces
Guiding hand on cutting board
Tuck fingers under knuckles slightly and hold object with thumb held back from fingertips. Knife blade rests against knuckles.
Guiding hand while trimming or peeling
Holds and turns food against blade.
Guiding hand while carving meat or poultry
Holds carving or kitchen fork with tines either laid across surface or inserted directly into food.
Guiding hand when cutting horizontally
Placed on top of food to keep it from slipping
Rondelle cut
Type of precision cut; makes round pieces of the same thickness from cylindrical foods.
Diagonal cut
Variation of the rondelle precision cut. Cuts down diagonally, exposing greater surface area of vegetable
Julienne cut
Precision cut; long rectangular slice about 1/8 inch thick.
Fine julienne cut
Precision cut; long rectangular slice about 1/16 inch thick.
Bâtonnet cut
Precision cut; long rectangular slice about 1/4 inch thick.
Brunoise
Fine dice; 1/8 inch square.
Dice
Precision cut; first cut into either julienne or bâtonnet, stack slices, then cut into even cubes.
Cube
Large dice, 3/4 inch square, can be larger
4 types of cuts
Slicing, precision, chopping and mincing, decorative
Fine brunoise
Smallest dice; 1/16 inch square
Medium dice
1/2 inch square
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