kitchen knife

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Kitchen knife

A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be

accomplished with a few general-purpose knivesnotably a large chef's knife, a tough cleaver, and a small paring

knifethere are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from

several different materials.

Construction

Material

Carbon steel is an alloy of iron and carbon, often including other alloys such as vanadium and manganese.

Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its

edge well. Carbon steel is normally easier to resharpen than most stainless steels, but is vulnerable to rust and

stains. The blades should be cleaned, dried, and lubricated after each use and new carbon-steel knives may impart

a metallic or "iron" flavour to acidic foods, though over time, the steel will acquire a patina of oxidation whichwill prevent corrosion. Good carbon steel will take a sharp edge, but is not so hard as to be difficult to sharpen,

unlike some grades of stainless steel.

Stainless steel is an alloy of iron, approximately 1015% chromium, possibly nickel, and molybdenum, with only

a small amount of carbon. Typical stainless steel knives are made of 420 stainless, a high-chromium, low-end

stainless steel alloy often used in flatware. Most consumer grades of low-carbon stainless are considerably softer

than carbon steel and more expensive grades of stainless, and must be more frequently sharpened though most are

highly resistant to corrosion.

High carbon stainless steel normally refers to higher-grade, stainless steel alloys with a certain amount of

carbon, and is intended to combine the best attributes of carbon steel and ordinary stainless steel. High carbon

stainless steel blades do not discolour or stain, and maintain a sharp edge for a reasonable time. Most'high-carbon' stainless blades are made of higher-quality alloys than less-expensive stainless knives, often

including amounts of molybdenum, vanadium, cobalt, and other components intended to increase strength,

edge-holding, and cutting ability.

Laminated blades combine the advantages of a hard, but brittle steel which will hold a good edge but is easily

chipped and damaged, with a tougher steel less susceptible to damage and chipping, but incapable of taking a

good edge. The hard steel is sandwiched (laminated) and protected between layers of the tougher steel. The hard

steel forms the edge of the knife; it will take a more acute grind than a less hard steel, and will stay sharp longer.

Titanium is lighter and more wear-resistant, but not the hardest metal in the world. However it is more flexible

than steel. Titanium does not impart any flavour to food. It is typically expensive and not well suited to cutlery.

Ceramic knives are very hard, take a sharp edge, retain their sharp edge for a long time, are light in weight, donot impart any taste to food and do not corrode. They are very brittle and will chip if struck against hard objects

or sharpened improperly, may snap if used to pry or lever, and require special tools for sharpening.

Plastic blades are usually not very sharp and are mainly used to cut through vegetables without causing

discolouration. They are not sharp enough to cut deeply into flesh, but can cut or scratch skin. However some

plastic knives are self-sharpening, so they may actually become so sharp that they usually come with a protective

covering.[citation needed]
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Blade manufacturing

Steel blades can be manufactured either by being forged or stamped.

Forged blades are made in an intricate, multi-step process, often by skilled manual labor. A chunk of solid or

powdered steel alloy is heated to a high temperature, and pounded while hot to form it. The blade is then heated

above critical temperature (which varies between alloys), quenched in an appropriate quenchant, and tempered to

the desired hardness. After forging and heat-treating, the blade is polished and sharpened. Forged blades are

typically thicker and heavier than stamped blades, which is sometimes advantageous.

Stamped blades are cut to shape directly from cold-rolled steel, heat-treated for strength, then ground, polished,

and sharpened. Though they are not preferred by most professional chefs, several popular knife brands, such as

Global and Shun, do use stamped and heat-treated blades in their premium knives. Stamped blades can often, but

not always, be identified by the absence of a bolster.

Type of edge

The edge of the knife can be sharpened to a cutting surface in a number of different ways. There are three main

features:

the grindwhat a cross-section looks like

the profilewhether the edge is straight or serrated, and straight or curved

away from edgehow the blade is constructed away from the edge

Profile

Japanese knives,

displaying a pointed tip

and a straight blade.

Kitchen knives generally either feature a curve near the tip, as in a chef's knife, or are

straight for their entire length. The edge itself may be generally smooth (a "straight" or

"clean" edge), or may be serrated or scalloped (have "teeth") in some way. Lastly, the

point may differ in shape: most common is a sharp, triangular point (not pictured), as in a

chef's knife or paring knife, though the French point (also called "Sheep's foot") iscommon in santokus, and a round point is sometimes found on long slicing knives.
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Various point shapes.

Serrated blade knives have a wavy, scalloped or saw-like blade.

Serrations help when cutting things that are hard on the outside and

soft on the inside (such as bread or tomatoes); the saw-like action

breaks the surface more easily than anything except the very

sharpest smooth blade. They are also particularly good on fibrous

foods such as celery or cabbage. Serrated knives cut much better than plain-edge blade knives when dull, so theydo not require frequent sharpening (some serrated blades are claimed never to need sharpening), and are

sometimes used to make steak knives which do not need frequent sharpening. However, they are not readily

sharpened properly by a user, requiring specialized equipment, and may never be resharpened during their useful

life. Serrations are often used to improve the cutting ability of a less-expensive blade not capable of taking and

keeping a sharp edge, usually having a thin, polished blade designed to minimise friction. A serrated knife is more

practical for a user who is not prepared to sharpen it frequently; a well-maintained and sharpened smooth edge is

keener.

Some companies have names for their own serration patterns and apply them to an entire line of knives. Examples

are Cutco'sDouble-D edge and Henckel'sEversharp Pro series.

Indentations

Away from the edge, a knife most simply has either a rectangular or wedge-shaped cross-section (saber grind vs. flat

grind), but may also have indentations, whose purpose is to reduce adhesion of the food to the blade. This is widely

found in Japanese knives, and in the West is particularly found in meat carving knives, though also in knives for soft

cheese, and some use for vegetables.

These indentations take many forms:

A Granton edge has air pockets along its side, as

in this santoku-style knife.

Granton knives have semi-circular scallops ground into the edge

that alternate on either side of the knife and extend from the edge to

the middle of the blade. This design was developed and patented in1928 by Wm.Grant & Sons Ltd

[1]A similar design, kullenschliff

(kulle is Swedish for hill (or -more likely- a misspelling of the

German word "Kuhle" meaning "hollow" or "deepening"); schliff

meaning "cut" or grindin German), has oval scallops (kuhlen)

hollowed-out of one or both sides of the blade above the edge. The

Granton design is normally found on meat carving knives but have

recently appeared on other types of knives, especially Western

variations of the Japanese santoku. The indentations require a

certain thickness, so they are more frequently used on thicker, softer

blades, rather than on thin, hard ones. The design of scallop-sided blades is an attempt to ease the cutting andseparation of meats, cheese, and vegetables.

Urasuki is a common feature of Japanese kitchen knives.[2]

While Japanese kitchen knives initially appear as a

simple chisel grind (flat on the side facing the food, angled on the other), the apparently flat side is subtly

concave, to reduce adhesion, and, further, the apparent chisel cut of the edge is actually a small bevel, as

otherwise the edge would be weakened by the concave area above.

Holes may also be found in a blade, to reduce adhesion still further. These are most found in knives for soft

cheese, which is particularly soft and sticky.
http://en.wikipedia.org/w/index.php?title=Santokuhttp://en.wikipedia.org/w/index.php?title=German_languagehttp://en.wikipedia.org/w/index.php?title=Swedish_languagehttp://en.wikipedia.org/w/index.php?title=File%3ASantoku_knife.jpghttp://en.wikipedia.org/w/index.php?title=Santokuhttp://en.wikipedia.org/w/index.php?title=Cutcohttp://en.wikipedia.org/w/index.php?title=Steak_kniveshttp://en.wikipedia.org/w/index.php?title=Sawhttp://en.wikipedia.org/w/index.php?title=File%3ARazor_Point_Shapes.png


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Sharpening

The edge of a knife gradually loses its sharpness, which can be restored by sharpening. For many types of knives

(e.g., butter knives) this is not relevant. Knives with smooth edges can be sharpened by the user; knives with any

form of serrated edge should ideally be sharpened with specialist equipment, although the useful life of a serrated

knife can be extended by simple sharpeners, even if they damage the edge.

Handle

The handles of kitchen knives can be made from a number of different materials, each of which has advantages and

disadvantages.

Wood handles provide good grip, and most people consider them to be the most attractive. They are, however,

slightly more difficult to care for as they must be cleaned more thoroughly and occasionally treated with mineral

oil. Most wood handles, especially those of ordinary varnished hardwood, do not resist water well, and will crack

or warp with prolonged exposure to water. They should be hand-washed for that reason.

Plastic handles are more easily cared for than wooden handles and do not absorb microorganisms. However,

plastics may also be less resistant to ultraviolet damage and may become brittle over time, resulting in cracking.

Some plastics are also slippery in the hand. The material is lighter than most other materials, which may result in

a knife that is off-balance or too light for some tastes.

Composite knives are made from laminated wood composites impregnated with plastic resin. This is primarily

DymondWood[3]

by Rutland Plywood Corporation; the same product is sold under brand names such as

Pakkawood, Staminawood, Dymondwood, and Colorwood.[4]

Composite handles are considered by many chefs to

be the best choice because they are as easy to care for and as sanitary as plastic, they have the appearance, weight,

and grip of hardwood, and are more durable than either. They often have a laminated, polished appearance, and

may have intense or varied coloring.

Stainless steel handles are the most durable of all handles, as well as the most sanitary. Many argue, however,

that they are very slippery in the hand, especially when wet. To counter this, many premium knife makers make

handles with ridges, bumps, or indentations to provide extra grip. One disadvantage of some all-metal handles is

that knife weight usually goes up considerably, affecting the knife's balance and increasing hand and wrist fatigue.

Knife manufacturers, most notably Japan's Global, have begun addressing this issue by producing hollow-handled

knives.

Nomenclature
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A Point: The very end of the knife, which is used for piercing

B Tip: The first third of the blade (approximately), which is used for small or delicate work. Also known as belly or curve when

curved, as on a chef's knife.

C Edge: The entire cutting surface of the knife, which extends from the point to the heel. The edge may be beveled or symmetric.

D Heel: The rear part of the blade, used for cutting activities that require more force

E Spine: The top, thicker portion of the blade, which adds weight and strength

F Bolster: The thick metal portion joining the handle and the blade, which adds weight and balance

G Finger Guard: The portion of the bolster that keeps the cook's hand from slipping onto the blade

H Return: The point where the heel meets the bolster

J Tang: The portion of the metal blade that extends into the handle, giving the knife stability and extra weight

K Scales: The two portions of handle material (wood, plastic, composite, etc.) that are attached to either side of the tang

L Rivets: The metal pins (usually 3) that hold the scales to the tang

M Handle Guard: The lip below the butt of the handle, which gives the knife a better grip and prevents slipping

N Butt: The terminal end of the handle

Common kitchen knives

Different types of kitchen knives

Chef's knife

Also known as a cook's knife or French knife, the chef's knife is an

all-purpose knife that is curved to allow the cook to rock the knife on

the cutting board for a more precise cut. The broad and heavy blade

also serves for chopping bone instead of the cleaver making this knife

the all purpose heavy knife for food preparation. Chef's knives are

most commonly available between 15 cm and 30 cm (6 and 12 inches),

though 20 cm (8 inches) is the most common size.

Paring

A paring knife is a small knife with a plain edge blade that is ideal for peeling and other small or intricate work (such

as de-veining a shrimp, removing the seeds from a jalapeo, 'skinning' mushrooms or cutting small garnishes). It is

designed to be an all-purpose knife, similar to a chef's knife, except smaller. Paring knives are usually between 6 and

10 cm (2 and 4 inches) long.

Utility

The term "Utility knife" is often used for a non-kitchen cutting tool with a short blade which can be replaced, or with

a strip of blades which can be snapped off when worn.

A utility knife is between a chef's knife and paring knife in size, about 10 cm and 18 cm (4 and 7 inches) in length.

The utility knife has declined in popularity, and is at times derided as filler for knife sets[citation needed]

. This declineis attributed to the knife being neither fish nor fowl: compared to a chef's knife, it is too short for many food items,
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has insufficient clearance when used at a cutting board, and is too fragile for heavier cutting tasks, while compared to

a paring knife, which is used when cutting between ones hand, (e.g., carving a radish), the added length offers no

benefit and indeed makes control harder in these fine tasks.[5]

Bread knife

Burns patent bread knife

19th century cutting board with a bread knife

Serrated knives are able to cut soft bread without crushing it; one was

exhibited at the World's Columbian Exposition in 1893 in Chicago by

the Friedrich Dick company (Esslingen, Germany).[6]

One design was

patented in the United States by Joseph E. Burns of Syracuse, New

York.[7]

His knife had sections of grooves or serrations, inclined with

respect to the axis of the blade, that form individual small cutting edges

which were perpendicular to the blade and thus cut without the

excessive normal pressure required of a scalloped blade and without

the horizontal force required by positive-raked teeth that would dig

into the bread like a wood saw. There were also sections of grooves

with the opposite direction of inclination, separated by a section of

smooth blade, and the knife thus cut cleanly in both directions in both

hard and soft bread.

Bread knives are usually between 15 cm and 25 cm (6 and 10 inches).

An offset serrated knife uses an offset handle to ensure the cook's

knuckles will not touch the cutting surface when the blade has cut all

of the way through the food.

Butter knife

Butter knives have a dull cutting edge and are generally used for

spreading. Though more common as part of a table setting, they are

used for meal preparation.

Meat knives

Old carving knife and carving forks, non-stainless steel. Stag handles. Note folding fork

guards.

Carving

A carving knife is a large knife

(between 20 cm and 38 cm (8 and

15 inches)) that is used to slice thin

cuts of meat, including poultry, roasts,

hams, and other large cooked meats. A

carving knife is much thinner than a

chef's knife (particularly at the spine),

enabling it to carve thinner, more

precise slices. They are generally

shorter and wider than slicing knives.
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Slicing

A slicing knife serves a similar function to a carving knife, although it is generally longer and narrower. Slicers may

have plain or serrated edges. Such knives often incorporate blunted or rounded tips, and feature kullenschliff

(Swedish/German: "hill-sharpened") or Granton edge (scalloped blades) to improve meat separation. Slicers are

designed to precisely cut smaller and thinner slices of meat, and are normally more flexible to accomplish this task.

As such, many cooks find them better suited to slicing ham, roasts, fish, or barbecued beef and pork and venison

Ham slicer

A ham slicer is a special type of slicer, with a long blade and rounded tip, that is offered by some manufacturers. The

average size of the knife is between 9 and 15 inches. They are specially tailored to cutting ham, as they are generally

thinner and more flexible. Another use can be for bigger fruit, like watermelon or cantaloupe.

Cleaver

Chinese chef's knife (top) and old North

American cleaver (bottom)

A meat cleaver is a large, most-often rectangular knife that is used for

splitting or "cleaving" meat and bone. A cleaver may be distinguished

from a kitchen knife of similar shape by the fact that it has a heavy

blade that is thick from the spine to quite near the edge. The edge is

sharply-beveled and the bevel is typically convex. The knife is

designed to cut with a swift stroke without cracking, splintering or

bending the blade. Many cleavers have a hole in the end to allow them

to be easily hung on a rack. Cleavers are an essential tool for any

restaurant that prepares its own meat. The cleaver most often found in

a home knife set is a light-duty cleaver about 6 in (15 cm) long. Heavy

cleavers with much thicker blades are often found in the trade.

A "lobster splitter" is a light-duty cleaver used mainly for shellfish and fowl which has the profile of a chef's knife.The Chinese chef's knife is sometimes called a "Chinese cleaver", due to the rectangular blade, but it is unsuitable for

cleaving, its thin blade instead designed for slicing; actual Chinese cleavers are heavier and similar to Western

cleavers.

Boning

A boning knife is used to remove bones from cuts of meat. It has a thin, flexible blade, usually about 12 cm to 15 cm

(5 or 6 inches) long, that allows it to get in to small spaces. A stiff boning knife is good for beef and pork, and a

flexible one is preferred for poultry and fish.

Filet

Filet knives are like very flexible boning knives that are used to filet and prepare fish. They have blades about 15 cm

to 28 cm (6 to 11 inches) long, allowing them to move easily along the backbone and under the skin of fish.
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Cheese knives

Cheese is varied and often challenging to cut. Accordingly, various styles of cheese knives and cheese cutting

utensils have been developed. A wire, rather than a knife, is often used to cut cheese.

Soft cheese

Soft cheese knives are specially designed for slicing soft cheese. They generally have holes in the blade to prevent

the cheese from sticking. Wire cheese cutters are also used.

Hard cheese

Hard cheese knives are specially designed for slicing hard cheese. They are sharp, so they can cut exact slices, and

often have a forked tip, allowing them to be used as a serving utensil as well. Cheese slicers are also used.

Parmesan cheese

A Parmesan cheese knife, featuring a short,

stubby blade.

Parmesan cheese knives are specially designed for portioning very hard

cheeses. They have very short, thick blades that are forced into the

cheese and then used as a lever to break off smaller portions. (Slicing

hard cheese is considered improper by connoisseurs, since the cheese -

when broken apart - has more surface area, and thus more air contact,

which strengthens the apparent scent and taste of the cheese.)

By country

Japanese knives

Santoku

The Santoku has a straighter edge than a chef's knife, with a blunted sheepsfoot-tip blade and a thinner spine,

particularly near the point. From 12 cm to 18 cm (5 to 7 inches) long, a true Japanese Santoku is well-balanced,

normally flat-ground, and generally lighter and thinner than its Western counterparts, often using superior blade

steels[citation needed]

to provide a blade with exceptional hardness and an acute cutting angle. This construction allows

the knife to more easily slice thin-boned and boneless meats, fish, and vegetables. Many subsequent Western and

Asian copies of the Japanese Santoku do not always incorporate these features, resulting in reduced cutting ability.

Some Western Santoku-pattern knives are even fitted with kullen/kuhlen, scallops on the sides of the blade above the

edge, in an attempt to reduce the sticking of foods and reduce cutting friction. A standard in Asian (especially

Japanese) kitchens, the santoku and its Western copies have become very popular in recent years with chefs in

Europe and the United States.
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Kitchen knife 9

Sashimi bocho

Yanagi ba (left) and

Tako hiki (right)

Tako hiki, yanagi ba, and fugu hiki are long thin knives used in the Japanese kitchen,

belonging to the group ofSashimi bch to prepare sashimi, sliced raw fish and seafood.

Similar to the nakiri bocho, the style differs slightly between Tokyo and Osaka. In Osaka, the

yanagi ba has a pointed end, whereas in Tokyo the tako hiki has a rectangular end. The tako

hiki is usually used to prepare octopus. Afugu hiki is similar to theyanagi ba, except that the

blade is thinner. As the name indicates, the fugu hiki is traditionally used to slice very thin

fugu sashimi.

The length of the knife is suitable to fillet medium sized fish. For very large fish such as tuna,

longer specialized knives exist, for example the almost two-meter long oroshi hocho, or the

slightly shorter hancho hocho.

Nakiri bocho

Nakiri bocho, Osaka style

on the left and Tokyo style

on the right

Nakiri bocho and usuba bocho are Japanese-style vegetable knives. They differ from

the deba bocho in their shape, as they have a straight blade edge suitable for cutting all

the way to the cutting board without the need for a horizontal pull or push. These knives

are also much thinner. While the deba bocho is a heavy blade for easy cutting through

thin bones, the blade is not suitable for chopping vegetables, as the thicker blade can

break the vegetable slice. The nakiri bocho and the usuba bocho have much thinner

blades, and are used for cutting vegetables.

Nakiri bocho are knives for home use, and usually have a black blade. The shape of the

nakiri bocho differs according to the region of origin, with knives in the Tokyo area

being rectangular in shape, whereas the knives in the Osaka area have a rounded corner

on the far blunt side. The cutting edge is angled from both sides, called ryoba in

Japanese. This makes it easier to cut straight slices.

Usuba bocho are vegetable knives used by professionals. They differ from the Nakiri

bocho in the shape of the cutting edge. While the nakiri bocho is sharpened from both

sides, the usuba bocho is sharpened only from one side, a style known as kataba in

Japanese. The highest quality kataba blades even have a slight depression on the flat

side. This kataba style edge gives better cuts and allows for the cutting of thinner slices than the ryoba used for

nakiri bocho, but requires more skill to use. The sharpened side is usually the right side for a right hand use of the

knife, but knives sharpened on the left side are also available for left hand use. The usuba bocho is also slightlyheavier than a nakiri bocho, although still much lighter than a deba bocho.
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Usuba hocho

Usuba knives are Japanese knives used primarily for chopping

vegetables. Both the spine and edge are straight, making them

resemble cleavers, though they are much lighter.

Deba hocho

Deba knives are Japanese knives used primarily for cutting fish. They

have blades that are 18 cm to 30 cm (7 to 12 inches) long with a curved

spine.

Chinese chef's knife

Chinese chef's knife (top) and old North

American cleaver (bottom)

A Chinese chef's knife or Chinese kitchen knife sometimes referred

to as a "Chinese cleaver" though it is not a cleaver is the

rectangular-bladed, all-purpose knife traditionally used in China,

Vietnam, Cambodia, and many other Asian countries to prepare a

variety of meats, fish, and vegetables. The popularity of this style of

knife has spread with the associated cuisines. They resemble Western

cleavers in appearance, but most Chinese chef's knives are relatively

thin-bladed and designed for slicing, chopping, and mincing

vegetables, fish, and boneless meats. Heavier so-called 'bone' cleavers

are produced and are used much like Western-type meat cleavers to

prepare large sides of beef, pork, and other boned meats. However, Chinese-style knives of this weight are not

common in the West.

The so-called 'Chinese cleaver' is not a cleaver, and most manufacturers warn that it should not be used as a cleaver.

It is more properly referred to as a Chinese chef's knife and is actually a general-purpose knife, analogous to the

French chef's knife or the Japanese santoku. The confusion arises from the fact that Chinese chef's knives are

rectangular and that some (particularly older, traditional knives made of carbon steel) have somewhat heavy blades.

Also, the fact that the blade is heavier toward the tip encourages skilled Chinese chefs to use a swinging or "tapping"

stroke as well as a "pushing" stroke. However, the edge has the gradual bevel of a chef's knife and may be damaged

if used for splitting bone. Actual cleavers in China have the same profile as chef's knives but have much thicker

blades with a sharp bevel and heavier handles.

Modern Chinese knives are sold under three general classifications throughout China: slicers, choppers and cleavers.

The general distinction lies in the thickness of the blade. Choppers are the most common all-purpose Chinese knife.

Choppers have thicker blades than slicers but are not as thick and heavy as cleavers. Choppers are used for slicing,

chopping and mincing meat, vegetables and herbs. Choppers are suitable for chopping through thin soft bones such

as fish and poultry. Slicers, referred to as vegetable knives by the Chinese have the thinnest and sharpest blades.

Slicers may have the same shape as choppers or they may have less width and appear similar to Japanese Nakiri

knives. Slicers are used for cutting vegetables, mincing herbs and slicing thin strips of meat for stir frying. The thin

blade makes slicers unsuitable for chopping any bones. Cleavers, which are referred to as bone choppers by the

Chinese have thick heavy blades. In Chinese homes, cleavers are typically used for chopping up pork ribs or for

preparing hard-shelled seafood such as lobsters.
http://en.wikipedia.org/w/index.php?title=Santokuhttp://en.wikipedia.org/w/index.php?title=Chef%27s_knifehttp://en.wikipedia.org/w/index.php?title=Cleaver_%28knife%29http://en.wikipedia.org/w/index.php?title=Chef%27s_knifehttp://en.wikipedia.org/w/index.php?title=File%3AChinese_and_old_North_American_cleavers.JPGhttp://en.wikipedia.org/w/index.php?title=File%3AKitchen_Knife_Deba.jpghttp://en.wikipedia.org/w/index.php?title=File%3AKitchen_Knife_Usuba.jpg


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Kitchen knife 11

The average Chinese home uses some variation of the rectangular-bladed knife, usually around 18 cm to 28 cm

(711 inches) in length. Traditional knives had a simply-forged, carbon steel blade with a long, ground bevel, but the

typical Chinese chef's knife is now a stamped blade. The traditional handle is a full-length tang that is only about 1

or 2 cm wide, which is passed through a metal cap, then through the center of a round, wood dowel, then bent over

and hammered into the end of the handle to retain it. Newer models, particularly those made in Japan or Germany,

have full-width tangs and riveted or injection-molded handles, but these handles generally retain something of the

traditional, round cross-section. The wide blade keeps the cook's fingers well off the cutting surface and the round

handle gives a nice "pivot point" for the cutting stroke. The blade has a curvature or rocker along its edge that is

generally uniform, improving the knife's ability to chop and mince meats and vegetables. The broad rectangular

blade also serves to scoop up chopped food for transport to the wok or bowl. Although it may seem unwieldy, skilled

practitioners worldwide may be observed using this style of knife for everything even carving and fine work

normally accomplished with a paring knife.[]

Small knives

A tourne knife

Peeling or tourn knife

Also known as a Bird's Beak Knife, a peeling knife has a pointed

tip that curves downward (sometimes upward) and from side to

side (towards the blade). It can be used to cut decorative garnishes

(such as rosettes or fluted mushrooms), slice soft fruits, or to

remove skins and blemishes. It is also used to make a cut known

as a tourn cut in vegetables such as carrots. It is a specialized type

of paring knife.

Decorating

A decorating knife is any knife with a blade designed to make a decorative cut. The most common pattern is a simple

zigzag. Decorating knives are used for making fancy cuts for garnishes and presentation.

Trimming

Usually about 5 cm to 8 cm (2 to 3 inches) long, a trimming knife has a small, curved blade that is shaped somewhat

like a boning knife. Trimming knives are ideal for small tasks such as decorating and peeling.

Fluting

Usually about 5 cm to 10 cm (2 to 4 inches) long, a fluting knife has a small blade that is very straight. Fluting

knives are ideal for small tasks such as decorating and peeling.
http://en.wikipedia.org/w/index.php?title=File%3AVictorinox.jpg


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Kitchen knife 12

Specialty knives

Certain knives are specialized for a particular food for example, oyster knives are necessary to shuck oysters

they cannot safely be opened otherwisebut are not used outside of shellfish.

Tomato

A tomato knife is a small knife with a serrated blade. Typically about the size of a utility knife, tomato knives are

ideal for cutting through the tough skin and soft flesh of tomatoes.

Oyster

Oyster Knife

An oyster knife has a short, thick blade that is used to pry open

oysters and separate their meat from the shell. Some models have

a shield built into the handle that prevents the knife (and hand)

from slipping and going too far into the shell.

Deveiner

A deveiner or deveining knife is a small knife used to remove the

colon ("vein") from the back of shrimp.

Grapefruit

A grapefruit knife has a long, fat, dull blade that is used to separate the flesh of a grapefruit from the peel and inner

membranes. The blade is usually serrated, with a blunt tip. Some knives even have a different blade style on each

end of the handle one for the inner membrane, one for the peel and some have a double blade at the inner

membrane end, to cut on both sides of the membrane.

Chestnut

A chestnut knife is used to score a chestnut with an "X" cut prior to roasting, so that steam does not build up inside

and cause the nut to explode. They have very shallow blades so that they can cut through the shell without cutting

through the nut inside.

Other knives

Mincing

Also known as a Mezzaluna (Italian: "half moon") because of the shape, a mincing knife is a semicircularhighly-curved blade with a handle that allows the blade to be rocked back and forth repeatedly on a hard surface.This

rocking motion is ideal for mincing and chopping. Some mincing knives are supplied with a wooden cutting board

with a circular bowl-shaped indentation that matches the curvature of the knife. Some models have two blades that

are parallel to each other to increase their mincing power.

Large mezzaluna-like knives with shallow curves are sometimes used to cut pizza, though the rolling pizza cutter is

more common for this purpose.
http://en.wikipedia.org/w/index.php?title=Pizzahttp://en.wikipedia.org/w/index.php?title=Chestnuthttp://en.wikipedia.org/w/index.php?title=Grapefruithttp://en.wikipedia.org/w/index.php?title=Shrimphttp://en.wikipedia.org/w/index.php?title=Oysterhttp://en.wikipedia.org/w/index.php?title=File%3AOyster_knife_DSC09237.jpghttp://en.wikipedia.org/w/index.php?title=Tomato


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Kitchen knife 13

Accessories

Cutting board

A cutting board is kitchen utensil used in conjunction with a knife. It is a flat surface, generally made of either wood,

plastic or glass (glass are less common because they dull the blade; used more for decoration), on which to cut food

and which protects counter tops and knives from damage.

Carving fork

A carving fork is a long, two-pronged fork used to hold meat steady while it is being carved. Carving forks are often

sold together with carving knives or slicers as part of a matched carving set.

Honing steel

Contrary to what many believe, the honing steel, also known as butcher's steel or sharpening steel, is not a sharpener.

A honing steel straightens the blade, while a sharpener sharpens the blade. A honing steel is a rod made of steel or

ceramic, generally about 30 cm (1 foot) long (although can be longer) and 6 mm to 12 mm ( to inch) thick. It is

used to hone a knife blade after sharpening in order to restore the edge and improve cutting ability.

Shears

Shears are essentially kitchen scissors, though they can be used for many of the same jobs as knives, such as

chopping herbs.

Knife block

A knife block is a common way to store knives safely and close at hand in the kitchen. This is an angled block of

wood, steel, or other material, with slots for inserting knife blades, and sometimes other accessories, like kitchen

scissors. Many knife blocks, particularly those made of wood, cannot be cleaned on the inside. Magnetic knife bars

and in-drawer holders are becoming popular as more sanitary alternatives.

Cut Resistant Gloves

Most commonly used in commercial kitchens, cut-resistant gloves (also referred to as cutting gloves) are used on the

opposite hand to the cutting hand. They are for protecting this hand should the knife slip and slice into the user's off

hand. They are typically made of kevlar or metal mesh. Other uses for cutting gloves in kitchens include using or

cleaning meat/cheese slicers, hand mixing very hot or cold food items, and cleaning or using any type of sharp

bladed machine.

Notable brands
http://en.wikipedia.org/w/index.php?title=Chainmailhttp://en.wikipedia.org/w/index.php?title=Kevlarhttp://en.wikipedia.org/w/index.php?title=Cut-resistant_gloveshttp://en.wikipedia.org/w/index.php?title=Kitchen_scissorshttp://en.wikipedia.org/w/index.php?title=Shears_%28disambiguation%29http://en.wikipedia.org/w/index.php?title=Honing_steelhttp://en.wikipedia.org/w/index.php?title=Knife_sharpeninghttp://en.wikipedia.org/w/index.php?title=Forkhttp://en.wikipedia.org/w/index.php?title=Counter_tophttp://en.wikipedia.org/w/index.php?title=Glasshttp://en.wikipedia.org/w/index.php?title=Plastichttp://en.wikipedia.org/w/index.php?title=Woodhttp://en.wikipedia.org/w/index.php?title=Cutting_board


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Kitchen knife 14

Company Country Prominent brands Other/notes

Chan Chi

Kee[8][9][10]

Hong Kong Specialist manufacturer of Chinese knives in Hong

Kong.

CHROMA Cnife American Porsche, Haiku, ProCuTe Several times Bocuse d'or Winner - Mostly made in

Japan and Romania

Cuisinart American

Cutco American Made in U.S.A.

Dexter-Russell American

F. Dick German Specialist for butcher

Fri Australian Rachael Ray (East/West) Made in China

Ginsu American Sold on US infomercials in the 1970s

GLOBAL Japanese Japanese brand produced by Yoshikin

J. A. Henckels German Made in Germany. (Henckels International: Spain and

China)

Kershaw Knives Japanese and

American

Alton Brown (Shun: Alton's

Angles)

(Shun Ken Onion)

KitchenAid American

Kyocera Japanese Sells only ceramic knives

MCUSTA Zanmai Japanese Produces also scissors and pocketknives

Robert Welch UK Signature Knives

Sabatier French K Sabatier, Au Carbone Made in Thiers, France,Au Carbone line are carbon

steel

Spyderco American Pro Culinaire Made in USA & Japan

TC Blades Israel Japanese & European style kitchen

cutlery

Made in Israel

Victorinox Swiss RH Forschner, Swiss Army

WMF German Spitzenklasse, Grand Gourmet Made in Germany, Singapore and China

Wsthof Dreizack German Emerilware Made in Germany

References

Brown, Alton (2003).Alton Brown's Gear For Your Kitchen. Stewart, Tabori and Chang. ISBN 1-58479-296-5. Wolf, Burt;Aronson, Emily;Fabricant, Florence (2000). The New Cook's Catalogue. Alfred Knopf.

ISBN 0-375-40673-5.

Lee, Matt and Lee, Ted (December 15, 2004). When a Knife Is the Gleam in a Cook's Eye. New York Times.

Japanese Kitchen Knife Types And Styles, photos and explanations[11]

Kitchen Knife Buying Guide[12]

Cooking For EngineersExamination of Parts of a Chef's Knife and what to look for when buying a kitchen

knife[13]

"How to Succeed at Knife-Sharpening Without Losing a Thumb"[14]

New York Times, September 23, 2006

Footnotes

[2] Knife Edge Grind Types (http://zknives.com/knives/articles/knifeedgetypes. shtml)

[3] http:/ /www.rutply. com/products/dymondwood. html
http://www.rutply.com/products/dymondwood.htmlhttp://zknives.com/knives/articles/knifeedgetypes.shtmlhttp://en.wikipedia.org/w/index.php?title=New_York_Timeshttp://www.nytimes.com/2006/09/23/business/23pursuits.html?_r=1&oref=sloginhttp://www.cookingforengineers.com/article.php?id=130&title=Knife+Partshttp://zknives.com/knives/kitchen/misc/articles/kkchoser/index.shtmlhttp://zknives.com/knives/kitchen/misc/usetype/all/index.shtmlhttp://en.wikipedia.org/w/index.php?title=Special:BookSources/0-375-40673-5http://en.wikipedia.org/w/index.php?title=International_Standard_Book_Numberhttp://en.wikipedia.org/w/index.php?title=Special:BookSources/1-58479-296-5http://en.wikipedia.org/w/index.php?title=International_Standard_Book_Numberhttp://en.wikipedia.org/w/index.php?title=Emeril_Lagassehttp://en.wikipedia.org/w/index.php?title=Germanyhttp://en.wikipedia.org/w/index.php?title=File:Flag_of_Germany.svghttp://en.wikipedia.org/w/index.php?title=W%C3%BCsthof_Dreizackhttp://en.wikipedia.org/w/index.php?title=Germanyhttp://en.wikipedia.org/w/index.php?title=File:Flag_of_Germany.svghttp://en.wikipedia.org/w/index.php?title=W%C3%BCrttembergische_Metallwaren_Fabrikhttp://en.wikipedia.org/w/index.php?title=Switzerlandhttp://en.wikipedia.org/w/index.php?title=File:Flag_of_Switzerland.svghttp://en.wikipedia.org/w/index.php?title=Victorinoxhttp://en.wikipedia.org/w/index.php?title=Israelhttp://en.wikipedia.org/w/index.php?title=File:Flag_of_Israel.svghttp://en.wikipedia.org/w/index.php?title=TC_Bladeshttp://en.wikipedia.org/w/index.php?title=United_Stateshttp://en.wikipedia.org/w/index.php?title=File:Flag_of_the_United_States.svghttp://en.wikipedia.org/w/index.php?title=Spydercohttp://en.wikipedia.org/w/index.php?title=Carbon_steelhttp://en.wikipedia.org/w/index.php?title=Carbon_steelhttp://en.wikipedia.org/w/index.php?title=Thiers%2C_Francehttp://en.wikipedia.org/w/index.php?title=Francehttp://en.wikipedia.org/w/index.php?title=File:Flag_of_France.svghttp://en.wikipedia.org/w/index.php?title=Sabatierhttp://en.wikipedia.org/w/index.php?title=United_Kingdomhttp://en.wikipedia.org/w/index.php?title=File:Flag_of_the_United_Kingdom.svghttp://en.wikipedia.org/w/index.php?title=Robert_Welch_%28designer%29http://en.wikipedia.org/w/index.php?title=Japanhttp://en.wikipedia.org/w/index.php?title=File:Flag_of_Japan.svghttp://en.wikipedia.org/w/index.php?title=MCUSTA_Zanmaihttp://en.wikipedia.org/w/index.php?title=Ceramic_knifehttp://en.wikipedia.org/w/index.php?title=Japanhttp://en.wikipedia.org/w/index.php?title=File:Flag_of_Japan.svghttp://en.wikipedia.org/w/index.php?title=Kyocerahttp://en.wikipedia.org/w/index.php?title=United_Stateshttp://en.wikipedia.org/w/index.php?title=File:Flag_of_the_United_States.svghttp://en.wikipedia.org/w/index.php?title=KitchenAidhttp://en.wikipedia.org/w/index.php?title=Alton_Brownhttp://en.wikipedia.org/w/index.php?title=United_Stateshttp://en.wikipedia.org/w/index.php?title=File:Flag_of_the_United_States.svghttp://en.wikipedia.org/w/index.php?title=Japanhttp://en.wikipedia.org/w/index.php?title=File:Flag_of_Japan.svghttp://en.wikipedia.org/w/index.php?title=Kershaw_Kniveshttp://en.wikipedia.org/w/index.php?title=Germanyhttp://en.wikipedia.org/w/index.php?title=File:Flag_of_Germany.svghttp://en.wikipedia.org/w/index.php?title=J._A._Henckelshttp://en.wikipedia.org/w/index.php?title=Japanhttp://en.wikipedia.org/w/index.php?title=File:Flag_of_Japan.svghttp://en.wikipedia.org/w/index.php?title=Global_%28cutlery%29http://en.wikipedia.org/w/index.php?title=Infomercialhttp://en.wikipedia.org/w/index.php?title=United_Stateshttp://en.wikipedia.org/w/index.php?title=File:Flag_of_the_United_States.svghttp://en.wikipedia.org/w/index.php?title=Ginsuhttp://en.wikipedia.org/w/index.php?title=Rachael_Rayhttp://en.wikipedia.org/w/index.php?title=Australiahttp://en.wikipedia.org/w/index.php?title=File:Flag_of_Australia.svghttp://en.wikipedia.org/w/index.php?title=F%C3%BCritechnicshttp://en.wikipedia.org/w/index.php?title=Germanyhttp://en.wikipedia.org/w/index.php?title=File:Flag_of_Germany.svghttp://en.wikipedia.org/w/index.php?title=F._Dickhttp://en.wikipedia.org/w/index.php?title=United_Stateshttp://en.wikipedia.org/w/index.php?title=File:Flag_of_the_United_States.svghttp://en.wikipedia.org/w/index.php?title=Dexter-Russellhttp://en.wikipedia.org/w/index.php?title=United_Stateshttp://en.wikipedia.org/w/index.php?title=File:Flag_of_the_United_States.svghttp://en.wikipedia.org/w/index.php?title=Cutcohttp://en.wikipedia.org/w/index.php?title=United_Stateshttp://en.wikipedia.org/w/index.php?title=File:Flag_of_the_United_States.svghttp://en.wikipedia.org/w/index.php?title=Cuisinarthttp://en.wikipedia.org/w/index.php?title=Bocuse_d%27orhttp://en.wikipedia.org/w/index.php?title=United_Stateshttp://en.wikipedia.org/w/index.php?title=File:Flag_of_the_United_States.svghttp://en.wikipedia.org/w/index.php?title=CHROMA_Cnifehttp://en.wikipedia.org/w/index.php?title=Hong_Konghttp://en.wikipedia.org/w/index.php?title=File:Flag_of_Hong_Kong.svg


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Kitchen knife 15

[4] Phenolic Impregnated Woods: Dymondwood (http://www.jayfisher.com/custom_knife_handle_materials_manmade.

htm#Phenolic_Impregnated_Woods)

[5] What would you choose in a "one knife challenge?" (http://chowhound. chow. com/topics/694865#5481973) by Chemicalkinetics Mar 17,

2010 10:50PM

[6] http:/ /www.fdick.us "We are producing serrated knives thus bread knives since we started the production of knives in 1889." "Series 1893

means that in this year, Friedr. Dick exhibited during the biggest international fair in Chicago"

[8] http:/ /www.scmp. com/article/975824/cleavers

[9] http:/ /www.tactical-life.com/online/tactical-knives/chan-chi-kee-choppers/

[10] http://www.ovguide. com/chan-chi-kee-9202a8c04000641f80000000007a6094#

[11] http://zknives. com/knives/kitchen/misc/usetype/all/index. shtml

[12] http://zknives. com/knives/kitchen/misc/articles/kkchoser/index.shtml

[13] http://www.cookingforengineers. com/article.php?id=130& title=Knife+Parts

[14] http://www.nytimes.com/2006/09/23/business/23pursuits.html?_r=1& oref=slogin

External links

Media related to Kitchen knives at Wikimedia Commons

Cooking For Engineers - Kitchen Knives (http://www.cookingforengineers.com/article/39/Kitchen-Knives)

explains common kitchen knives Interactive knife steel composition chart and comparison graph builder (http://www.zknives.com/knives/

steels/steelchart.php)
http://www.zknives.com/knives/steels/steelchart.phphttp://www.zknives.com/knives/steels/steelchart.phphttp://www.cookingforengineers.com/article/39/Kitchen-Kniveshttp://commons.wikimedia.org/wiki/category:Kitchen_kniveshttp://en.wikipedia.org/w/index.php?title=File:Commons-logo.svghttp://www.nytimes.com/2006/09/23/business/23pursuits.html?_r=1&oref=sloginhttp://www.cookingforengineers.com/article.php?id=130&title=Knife+Partshttp://zknives.com/knives/kitchen/misc/articles/kkchoser/index.shtmlhttp://zknives.com/knives/kitchen/misc/usetype/all/index.shtmlhttp://www.ovguide.com/chan-chi-kee-9202a8c04000641f80000000007a6094#http://www.tactical-life.com/online/tactical-knives/chan-chi-kee-choppers/http://www.scmp.com/article/975824/cleavershttp://www.fdick.us/http://chowhound.chow.com/topics/694865#5481973http://www.jayfisher.com/custom_knife_handle_materials_manmade.htm#Phenolic_Impregnated_Woodshttp://www.jayfisher.com/custom_knife_handle_materials_manmade.htm#Phenolic_Impregnated_Woods


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Article Sources and Contributors 16

Article Sources and ContributorsKitchen knife Source: http://en.wikipedia.org/w/index.php?oldid=562558177 Contributors: 123draw, Agent doberman, Akira-tana, Alexander Iwaschkin, Alltat, Alrotolo, Angr, AoV2,

Arfdoggy, Aviel4633, Avnjay, Azcolvin429, Bald Zebra, BenFrantzDale, Bignole, Boringbob4wk, Cactus Wren, Canterbury Tail, CardinalDan, CarolineUKTV, Cdecoro, Chrisnorlin,

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EdOByrne, Edderso, Eeekster, ElinorD, Emoscopes, Enurmi, Erianna, Erik Hedlund, Flagada99, Fostlund, FreplySpang, Future Perfect at Sunrise, GBYork, Gaius Octavius, Gclough, Gentgeen,

Gigemag76, Giraffedata, Glane23, Golf1930, Graham87, Greenyoda, GregorB, Gzuckier, Hafspajen, Haikupoet, HamTin, Haon 2.0, Headbomb, Hunnjazal, Hut 8.5, I4wong, Ian Cheese, Ioeth,

Jack Bethune, Jeffrey Mall, Jengod, JesseGarrett, Jgioacchini, Jkelly, John of Reading, Jorgebarrios, Kdlm1234, Keanseong, Kevin, KillerChihuahua, Kittericnet, Knightia13, KnowledgeOfSelf,

Kodincev, Krishnammm, Kuru, Larry Hastings, LilHelpa, LinguistAtLarge, Logical Cowboy, Lylegordon, M.avdeev, MER-C, MFH, Machsys, Magioladitis, Mark7-2, MatthewVanitas, Mayaw99, Mean as custard, Mets501, Micheal.Jacobson, Mikepanhu, Mikhail Ryazanov, Mistsrider, Mitweeeeh, Mundial, Murgh, Naniwako, Nbarth, Ngebendi, Niceguyedc, Nimur, None but shining

hours, Nono64, Notinasnaid, Otolemur crassicaudatus, Peter, Phroggy, Pol098, Prhartcom, Pursey, Reach Out to the Truth, Redrose64, Regenbauma, Reinyday, RjohnR, Roastytoast, Robina Fox,

Ronz, Sealman, Sgleason818, Sobebunny, Stephan Leeds, Steven Walling, StuffOfInterest, T1980, TacitSilence, Taka76, That Guy, From That Show!, The Thing That Should Not Be,

Themightyquill, Thiseye, Tomlouie, Tommylommykins, Towel401, Trumpy, WLU, Waggers, Welsh, WikHead, Wikiuser100, Wildfirecutlery, Wspr81, Ww2censor, Xezbeth, Yoggysot, ZX81,

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