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  2. Kitchen knife indentation - Wikipedia

    en.wikipedia.org/wiki/Kitchen_knife_indentation

    Kitchen knife indentation. 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.

  3. Santoku - Wikipedia

    en.wikipedia.org/wiki/Santoku

    A traditional round-handled Japanese santoku knife A European-style santoku knife with a Granton edge (fluted blade) The santoku bōchō (Japanese: 三徳包丁, 'three virtues knife' or 'three uses knife') or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm (5 and ...

  4. Kitchen knife - Wikipedia

    en.wikipedia.org/wiki/Kitchen_knife

    Kitchen knife made of Carbon steel, HRC 61.5 with typical stains. Carbon steel is an alloy of iron and carbon, often including other elements 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 many ...

  5. These Carving Knives Are Ideal for Home Chefs, Pit Masters ...

    www.aol.com/7-chef-approved-carving-knives...

    Granton Edge Carving Knife The carbon stainless steel blade gives exceptional strength and durability to this corrosion-resistant carving knife. The blunt end is ideal for briskets, salmon, and ...

  6. Cimeter - Wikipedia

    en.wikipedia.org/wiki/Cimeter

    A cimeter or scimitar is a large, curved butcher's knife, with a blade typically 8–14" (20–35 cm) long. It is used primarily for cutting large pieces of meat into retail cuts such as steaks. [ 1] These knives are available with and without a granton edge. According to Webstaurant Store, a major supplier to the food industry, "Granton edge ...

  7. Japanese kitchen knife - Wikipedia

    en.wikipedia.org/wiki/Japanese_kitchen_knife

    This knife is a variant of the santoku, but, it has a k-tip", (also called a reverse tanto"), instead of the sheepsfoot tip. Nakiri (菜切): (vegetable cutter) The square tip makes the knife feel more robust and secure than the pointed tip of the santoku or gyuto, which allows it to cut dense products at the tip. This knife has a flat edge.

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