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  2. Caidao - Wikipedia

    en.wikipedia.org/wiki/Caidao

    The wide blade of Caidao keeps the cook's fingers well off the cutting surface and the round handle gives a nice "pivot point" for the cutting stroke. The blade has a curvature or rocker along its edge that is generally uniform, improving the knife's ability to chop and mince meats and vegetables.

  3. Usuba bōchō - Wikipedia

    en.wikipedia.org/wiki/Usuba_bōchō

    Usuba bōchō (薄刃包丁 — lit. "thin blade kitchen knife") is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground, and have a single bevel on the front side, and have a hollow ground urasuki on the back side.

  4. List of culinary knife cuts - Wikipedia

    en.wikipedia.org/wiki/List_of_culinary_knife_cuts

    Rondelle; cylindrical vegetables cut to discs of desired thickness 1 ⁄ 8 – 1 ⁄ 2 inch (3–10 mm) Oblique; triangle-shaped cuts made by rolling cylindrical items 180° in between bias cuts; Tourné; 2 inches (50 mm) long with seven faces usually with a bulge in the center portion; Mirepoix; 3 ⁄ 16 – 1 ⁄ 4 inch (5–7 mm)

  5. I Asked 6 Chefs About the Worst Way to Store Knives ... - AOL

    www.aol.com/asked-6-chefs-worst-way-120700964.html

    Chef's knife: This is ideal for chopping, dicing, slicing, and most heavy knife work. “This is the most versatile knife and a true kitchen essential,” Guzman says.

  6. The 8 Best Chef’s Knives of 2023 - AOL

    www.aol.com/lifestyle/8-best-chef-knives-2023...

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  7. Japanese kitchen knife - Wikipedia

    en.wikipedia.org/wiki/Japanese_kitchen_knife

    Used for professional Western cuisine. When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. The gyuto is used to rock-chop stiffer produce and to make fine cuts at the tip of the knife. It is used for many different cuts of meat.

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