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A parer, paring knife, or petty knife [a] is a small kitchen knife — usually with a plain edge, though sometimes serrated — that is ideal for peeling (or "paring") fruit and vegetables, and other small or intricate work — such as removing the seeds from fruit and vegetables, like jalapeños; 'skinning' or cutting small garnishes; and de ...
Usuba bōchō (薄刃包丁 — lit. "thin blade kitchen knife") is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground, and have a single bevel on the front side, and have a hollow ground urasuki on the back side.
Hacking through bone or slicing large vegetables (such as squash). The knife's broad side can also be used for crushing in food preparation (such as garlic). A large broad bladed knife. Colander: Used for draining substances cooked in water A bowl-shaped container with holes, typically made from plastic or metal.
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“Solid wood cutting boards — not laminate wooden boards — may be better for cutting things like bread, fruits and vegetables,” Jordan Kuiper, an epidemiologist and assistant professor in ...
A kitchen knife on a wooden cutting board. A cutting board (or chopping board) is a durable board on which to place material for cutting.The kitchen cutting board is commonly used in preparing food; other types exist for cutting raw materials such as leather or plastic.
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