types of knifes
knife cuts
knifes labeling
kinfes labeling
100
Slicing, dicing, and mincing vegetables in all purpose knife.
what is a chefs knife?
100
½” x ½” x ½” Medium cubes that measure ½-inch on all sides.
what's a medium knifes cut?
100
The handle, used to grip and manipulate the blade safely
what is H called 
100
j: rivets
what is j called
200
Trims (pares) fruits and vegetables
what's a paring knifes?
200
¾” x ¾” x ¾”
The large dice is a culinary knife cut measuring 3/4 inch × 3/4 inch × 3/4 inch
what is a large dice cut?
200
E is labeled as heel for the knife
what is E?
200
g: tang
what is G called
300
All-Purpose knife; used for cutting fruit, vegetables and some meats
what's a slicing knife?
300
¼” x ¼” x ¼” A small dice usually refers to an ingredient cut into 1/4-inch cubes.
what's a small dice cut?
300
c: spine
what is c labeled?
300
d: cutting edge
what is d called
400
a boning knife is a long, narrow semi-rigid knife whose main purpose is to cut the bone and to prepare the meat by separating it from the bone.
what's a boning knife?
400
2” x ⅛” x ⅛” A Julienne cut is frequently used to cut carrots, peppers, and other vegetables into small toothpick size pieces.
what's a julienne knife cut?
400
A: point
what is A labeled
500
Long, thin serrated blade used for cutting cakes and breads. a long knife with a serrated edge, for slicing bread.
what's a bread knife?
500
⅛” x ⅛” x ⅛” Brunoise is a technique for cutting vegetables
what's a Brunoise knifes cut
500
f: bolster
what is F labeled