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Field dressing, also known as gralloching[1] (/ ˈɡræləkɪŋ / GRA-lə-king), is the process of removing the internal organs of hunted game, and is a necessary step in obtaining and preserving meat from wild animals such as deer. Field dressing is often done as soon as possible after the animal is killed to ensure rapid body heat loss, which ...
A facón is a fighting and utility knife widely used in Argentina, Brazil, and Uruguay as the principal tool and weapon of the gaucho of the South American pampas. [1] Often fitted with an elaborately decorated metal hilt and sheath, the facón has a large, heavy blade measuring from 25 cm (10 in.) to 51 cm (20 in.) in length. [1][2] A gaucho ...
From the late 18th century to the mid-1840s, the butcher knife was a key tool for mountain men. Simple, useful and cheap to produce, they were used for everything from skinning beaver, cutting food, self-defense, and scalping. During this time, John Wilson, of Sheffield, England, was a major exporter of this type of knife to the Americans. [1]
Conservator examines a Chinese vessel. Conservation-restoration of bone, horn, and antler objects involves the processes by which the deterioration of objects either containing or made from bone, horn, and antler is contained and prevented. Their use has been documented throughout history in many societal groups as these materials are durable ...
Caidao. A Chinese chef's knife — sometimes referred to as a Càidāo (Chinese: 菜刀, lit. "vegetable knife"), a Chinese knife, the rectangular-bladed, all-purpose chef’s knife used to prepare a variety of meats, fish and vegetables. The popularity of this style of knife has spread with the associated cuisines.
A carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches)) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices.
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