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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.
Designed to cut soft, sticky cheeses (moist and oily). The cutting edge of cheese cutters are typically a fine gauge stainless steel or aluminium wire. Cheese knife: Used to cut cheese. Cheese slicer: Used to cut semi-hard and hard cheeses. It produces thin, even slices. Cheesecloth: To assist in the formation of cheese
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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.
Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate. [2] The measurement for julienne is 3 mm × 3 mm × 40 mm–50 mm (0.12 in × 0.12 in × 1.57 in–1.97 in).
Usuba — 薄刃 — (lit: 'thin blade') It is the thinnest of the three general knife shapes, which utilizes a flat edge profile. A vegetable cleaver similar in shape profile to the double-bevel nakiri as well as usage. It is used for push cutting, katsuramuki (rotary cutting of thin sheets) and sengiri (cutting
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 ...
The shape of the ulu ensures that the force is centred more over the middle of the blade than with an ordinary knife. This makes the ulu easier to use when cutting hard objects such as bone. Because the rocking motion used when cutting on a plate or board with an ulu pins down the food being cut, it is also easier to use an ulu one-handed (a ...