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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.
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Lee, Matt and Lee, Ted (December 15, 2004). When a Knife Is the Gleam in a Cook's Eye. New York Times. Cooking For Engineers – Examination of Parts of a Chef's Knife and what to look for when buying a kitchen knife. Zabert, Arnold (1986). Kochen Die Neue Große Schule (The Art Of Cooking). Zabert Sandmann Gmbh . ISBN 0-89586-376-6.
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Numerous knife cuts with their corresponding French name. There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube. [1]
The santoku design is shorter, thinner, and so lighter, with more hardened steel in the tradition of Samurai sword steel (to compensate for thinness) than a traditional European chef's knife. Standard santoku blade length is between 15 and 18 cm (6 and 7 in), in comparison to the typical 20 cm (8 in) European cook's knife. Most classic kitchen ...
Because of this, 440C is one of the most common stainless alloys used for knife making. [34] The once ubiquitous American Buck Model 110 Folding Hunter was made of 440C before 1981. [citation needed] Böhler n695 is equivalent to 440C. [citation needed] Knife blades specified as being "440" can typically be assumed to be the lower-hardness 440A ...
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