Available as a 2-3/4" Paring Knife, 4" Paring Knife, 4" Gourmet Paring Knife, Santoku-Style 3" Paring Knife or a 3" Gourmet Paring Knife. Curved tip Ideal for intricate cutting or peeling round fruits and vegetables.
A knife bolster is a thick junction between the handle and the knife blade which provides a smooth transition from the blade to the handle. A bolster strengthens the knife, adds durability, and provides a counter-balance.
The Tojiro bread knife receives high marks for its sharp edge, comfortable hand feel, and its clean slicing performance. Sharp, sharp, sharp! Numerous reviewers report the Tojiro to be extremely sharp upon arrival, and that it holds a keen edge very well, even after extended use.
A butcher knife or butcher's knife is a knife designed and used primarily for the butchering or dressing of animal carcases. From the late 18th century to the mid-1840s, the butcher knife was a key tool for mountain men.
Butcher, Cimeter Steak Knife and Cleaver. For the odd jobs in the kitchen, the butcher and cimeter steak knives can be used for dicing salt pork, cubing cooled meats, cutting steaks or trimming raw meat. Many cooks substitute the favorite forged cook’s knife for jobs normally done with these knives.
Naming conventions for knives are very confusing, so there is no use trying to understand the difference between a carving knife and a slicer, as one brand may call a knife a slicer that is similar to a “carving knife” by another brand. A carving knife can be called a carver or a slicer.
Chef's Knives The sign of any serious kitchen is a good cutlery set—and the chef’s knife is the star. Easy to handle and well balanced, the best chef’s knives are a joy to use and make meal preparation a snap.
A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife intended for hacking through bone. The knife's broad side can also be used for crushing in food preparation (such as garlic).
In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general-utility knife for most western cooks.
Since most knife blades are ground symmetrically, in most cases, the included angle for a knife is simply twice the edge angle. Simple, huh? Knives manufactured in the Western/German tradition (e.g. Henckels and Wusthof and crew), traditionally, were ground to a 20- to 22-degree edge angle.
I am assuming by "fluted knife", you mean what is sometimes called a granton or hollow edge knife, where there are indentations in the blade intended to reduce sticking or adhesion to the food: Except in very specific circumstances, this feature makes very little difference, those circumstances being:
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Heel - The heel is the rear part of the edge, opposite the point. Spine - The spine is the top of the knife blade, opposite the knife edge. Bolster - The bolster is the band that joins the blade of the knife to its handle. The bolster provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge.
If you’re looking for a paring knife recommendation, check out the Wüsthof Classic Paring Knife or the J.A. Henckels Twin Four Star 3-Inch Paring Knife. Both are great choices. What is Paring? The paring knife gets its name from its role. Paring basically means to cut away the outer surface or to remove the ends from a fruit or vegetable.
A drop point (along with a clip point) is one of the most popular blade shapes in use today. The most recognizable knife that features a drop point is the hunting knife, although it is used on many other types of knives as well, including the larger blades in swiss army knives.
After successfully making a small sheath knife out of a circle saw blade , I started thinking about making a butcher knife and a paring knife. The problem was finding material hard enough to hold an edge and large enough to contain a knife blade about ten inches long.
6 Steak Knife Set Stainless Steel Utility Knives Steakhouse Cutlery Serrated New Product - Proctor-Silex 74311 Carving Cordless Electric Knife, Stainless Steel Product Image
Cimeter Knives Use a Cimeter Knife to Cut Slices of Steak, Lamb, Chicken, and Other Raw Meats Cimeter knives, also known as scimitar knives, are the perfect cutlery choices when slicing large pieces of raw meat.
The term “swedge” was never used in reference to the fashioned curve on the spine or back of the tip of a knife before the internet, which unfortunately has allowed misinformation to be spread quickly and unchecked by other who assume all they read is accurate.
Knife Depot brings you a professional-grade boning knife collection that is affordable enough for home cooks. You'll use the same knives trained chefs demand to get superior quality results. With extremely flexible, forged blades and well-balanced handles, your prep work will go faster, so you can get on with cooking and eating. And, because Knife Depot offers low prices, you just might find yourself eating gourmet meals more often.
Shun DM0705 Classic 9-Inch Bread Knife. Shun’s Classic line of knives features a comfortable D-shaped pakkawood handle, a hand polished stainless steel bolster, and a stainless steel cap on the butt. Made of compressed hardwood veneers and resin, pakkawood is tough, durable, and resists fading.
Chef's Knives The sign of any serious kitchen is a good cutlery set—and the chef’s knife is the star. Easy to handle and well balanced, the best chef’s knives are a joy to use and make meal preparation a snap.
A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife intended for hacking through bone. The knife's broad side can also be used for crushing in food preparation (such as garlic).
The set includes the slim design 6-slot block, a 3.5” paring knife, a 5” serrated utility knife, a 6” Kiritsuke utility knife, an 8” bread knife, an 8” chef’s knife, and come-apart kitchen shears, all of which offer good versatility without duplication of style.
A paring knife is a very small knife, but one of the few that a home cook will probably need. This knife is a specialty knife, meaning it is meant for very specific tasks. Many chefs consider it the second most important knife to own besides the chef’s knife, although not everyone agrees.
Santoku knives are a Japanese-style knife that is becoming more popular in the United States, with many versions being made in America as well as abroad. Santoku translates as “three virtues” or “three uses” and refers to the three types of cuts the knife is made for: slicing, dicing, and mincing.
A utility knife is a knife used for general or utility purposes. The utility knife was originally a fixed blade knife with a cutting edge suitable for general work such as cutting hides and cordage, scraping hides, butchering animals, cleaning fish, and other tasks. Craft knives are tools mostly used for crafts.
Tip – The tip is the forward part of the knife and includes the knife point. The tip is used detailed or delicate cutting. Edge – The edge is the cutting part of the blade. It extends from the point to the heel of the knife. Heel - The heel is the rear part of the edge, opposite the point.