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Terms in this set (9)
Main part of the knife, used to cut
Where the handle meets the blade. gives the knife balance, which provides for better control of the knife when cutting. It also provides a place for fingers to be placed for comfort and also provides protection from the blade
the last two inches of the blade's cutting edge at the opposite end from the tip. It is used for cutting thick or coarse items that require extra pressure or strength. It assists in making faster more efficient cuts when the task calls for it.
used to secure the tang to the handle of the knife.
the part of the knife that holds the blade.
the part of the knife blade that extends into the handle.
the edge opposite the cutting edge on the blade. has a smooth, blunt edge to allow the user to grip it with thumb and forefinger or to be able to apply pressure with fingers or the palm of a hand to add control to the task being performed.
the opposite end of the handle and is pointed, sharp and fairly thin. used for making incisions, cutting small items, cutting food into thin strips, and carving.
The opposite end from the tip. Sometimes used for tenderizing meat
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