Types of Knives
This knife has a rounded tip and a rounded bulbous spine in order to not pierce an animals inner organs.
butchering knife
The knife to cut a tomato
serrated
spine
When two or metals are mixed in a blade it is called
damascus
The cubed form of a baton
Medium dice
This knife is commonly referred to as the bread knife
serrated
The knife to peel a potato
pairing or tournee
The part of the knife that is usually only on forged knives
Bolster
straight
graton
hollow grind
serrated
To finely shred herbs or cabbage
chiffonade
This knife is a type of pairing knife used to mince shallots and garlic
Sheeps foot
The knife to cut carrots into batonnets
chefs knife
The part of the knife that holds the handle to the tang
rivets
One positive and one negative to stainless steel blade
No corrosion, can't sharpen easily
The matchstick cut
This knife is used to cut roast or turkey into fine slices
carving/slicing knife
The knife to cut your slice of meat on your dinner plate.
steak knife
The heavier part of the knife used to cut through hard items.
heel
One positive and one negative to high carbon blade
Can resharpen, corrodes or rusts
A diced julienne
brunoise
This knife is designed for heavy butchering and is rectangular in shape
cleaver
Boning, filleting
The handle can be made of different materials. What are the main 3.
Wood, Metal, Plastic
Reason for the bolster on forged knives?
Used to balance the weight and keep the hand from slipping onto the blade
Carrot cut for soups