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Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters. Koguchigiri; small edge cuts into tiny round slices. Kushigatagiri; wedge cut or comb cut. Kakugiri; cut into cubes.
Woodcarver at work Wood sculpture made by Alexander Grabovetskiy. Wood carving is a form of woodworking by means of a cutting tool (knife) in one hand or a chisel by two hands or with one hand on a chisel and one hand on a mallet, resulting in a wooden figure or figurine, or in the sculptural ornamentation of a wooden object.
A variety of kitchen knives [clarification needed]. 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, a tough cleaver, a small paring knife and some sort of serrated blade (such as a bread knife or serrated utility knife) – there are also many specialized ...
Category: Cutting techniques (cooking) ... List of culinary knife cuts; M. Meat carving; Mincing This page was last edited on 8 September 2016, at 06:04 ...
Canelle or Channel knife: The notch of the blade is used to cut a twist from a citrus fruit, usually in the preparation of cocktails; Chef's knife: Also known as a French knife, a cutting tool used in preparing food; Cleaver: A large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is used mostly for hacking ...
Bladesmith, Nuremberg, Germany, 1569 Bladesmithing is the art of making knives, swords, daggers and other blades using a forge, hammer, anvil, and other smithing tools. [1] [2] [3] Bladesmiths employ a variety of metalworking techniques similar to those used by blacksmiths, as well as woodworking for knife and sword handles, and often leatherworking for sheaths. [4]
YouTube video demonstrating the usage of an ulu; YouTube video titled "The Fastest Woman with an Ulu" featuring Marjorie Tahbone, who won first place in fish-cutting competition at the World Eskimo Indian Olympics in 2016, showing her fast-cutting abilities; YouTube video showing the full proces of making an ulu knife
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 bevel on the front side, and have a hollow ground urasuki on the back side.
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