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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 knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
Table knives with bone or ivory handles; the maker's legend is stamped on the blade A formal place setting, including fish knife and fork An English dinner setting, c. 1750 A stainless steel dinner knife on a knife rest. A table knife is an item of cutlery with a single cutting edge, and a blunt end – part of a table setting. Table knives are ...
The Hippekniep is a folding pocket knife made by the Herder knife-making company in Solingen, Germany. The blade is made of non-rustproof carbon steel, blue-plastered by hand and finely forged from the base to the tip of the knife. The 90 mm (3.5 in) long blade shows patina (dark spots) caused by decades of use.
With the improvement in the defensive capabilities of armor in the High and Late Middle Ages, the cross-section of the sword blade adapted to suit the needs of warriors. . Swords began to favour rigidity over flexibility as more rigid blades allowed for the stronger thrusts that were used to pierce ar
A slipjoint knife is one of the most ubiquitous types of pocketknives.A slipjoint knife consists of a handle with one or more folding blades. These blades are held in position by a strong "backspring" which biases them towards the open and closed position (that is the spring tries to hold the blade closed until it has been pulled past a 90 degree arc from the handle, when the spring force ...
Chef's knife. 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 and mutton. Today it is the primary general food preparation knife for most Western cooks.
Knife indentation is done away from the edge of a kitchen knife. A knife most simply has either a rectangular or wedge-shaped cross-section (sabre-grind v. flat-grind, but may also have concave indentations or hollows, whose purpose is to reduce adhesion of the food to the blade, so producing a cleaner and easier cut. This is widely found in ...
The karambit from Far South-East Asia is a hawkbill knife which is held with the blade extending from the bottom of the fist and the tip facing forward. The outside edge of a karambit may be sharp and if so may also feature a backward-facing point. C7 An ulu (lit. 'woman's knife' in Inuktitut) knife is a sharpened segment of a circle. This ...