Knife description 1
refered as cooks knife measures 6 and 14 inches long
Chefs knife
Iconic in asian cooking large rectangular knife nice for big hard chops and cuts
Cleaver
leefy green veggies cut into thin long strips by stacking on one another
chiffonade
First step to treating cut wound
stop bleeding cover with cloth
which way do you point blade when cleaning
away from body
Knife good for peeling and deveining seafood
Pairing knife
Serated blades very useful for steaks
Steak Knife
julienne
Second step is too do what
clean the wound
when drying blade do you go from the sharp or dull part with a towel
dull part
jagged blade edge multiple big teeth off knife for nice rocking motion cutting
Bread knife
(not technically a knife but still is)
useful for cutting herbs vegetables and even meats ideal hand held tool for multiple tasks.
Kitchen Shears
smaller than a standard cube cut used for even cooking and well polished dishes.
Dice
third step is to
apply an antibiotic ointment if you have one
are you allowed to cut meat after cuttings vegetables on the same cutting board
No
A long thinner blade 8-14 Inches in length allows for precise cuts of slow cooked meats
Carving knife
Japanese version of Chefs knife gaining popularity for its very nice well rounded usefullness in multiple cuts and tasks
Santoku
Fancy french cut called the round cut. cut into cylindrical disks of desired thickness
Rondelle
fourth step
too cover and bandage the wound
Should you wash knives by hand or in the dishwasher which is recommended for best result
Hand
Blade that ranges from 4 and 7 inches handy for precise and small ish cuts
Utility knife
The ultimate Salad Knife non metal material so no oxidisation happens to veggies,
Lettuce knife
slicing the food in its regular shape very thinly without squaring off
Paysanne
go to a medical center or urgent center too get it checked up on and get stitches if needed orwhatever doctor suggests
can cleaning your knife with high quality sponges damage or dull your knife
yes