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Kushigatagiri; wedge cut or comb cut. Kakugiri; cut into cubes. Sainome-kiri; cut into small cubes. Arare-kiri; cut into small cubes of 5 millimeters in size. Butsugiri; chunk cut, cut into chunks of 3-4 centimeters in size. Usugiri; cut into thin slices. Ran-giri; diagonal cut into pieces of 1/2 inch in size.
Pages in category "Cutting techniques (cooking)" The following 10 pages are in this category, out of 10 total. This list may not reflect recent changes .
A microtome (from the Greek mikros, meaning "small", and temnein, meaning "to cut") is a cutting tool used to produce extremely thin slices of material known as sections, with the process being termed microsectioning. Important in science, microtomes are used in microscopy for the preparation of samples for observation under transmitted light ...
Bench scraper, Scraper, Bench knife. To shape or cut dough, and remove dough from a worksurface. Most dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face. Edible tableware. Varies. Tableware, such as plates, glasses, utensils and cutlery, that is edible.
A knife (pl.: knives; from Old Norse knifr 'knife, dirk' [1]) is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago , as evidenced by the Oldowan tools.
Heraldic scimitar and poleaxe. An edged weapon, [1] or bladed weapon, [citation needed] is a melee weapon with a cutting edge. [2][better source needed] Bladed weapons include swords, daggers, knives, and bayonets. Edged weapons are used to cut, hack, or slash; some edged weapons (such as many kinds of swords) may also permit thrusting and ...
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