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A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long. This allows them to move easily along the backbone and ...
Lancet, utility knife, laser scalpel. A scalpel, lancet, or bistoury is a small and extremely sharp bladed instrument used for surgery, anatomical dissection, podiatry and various handicrafts. A lancet is a double-edged scalpel. Scalpel blades are usually made of hardened and tempered steel, stainless steel, or high carbon steel; in addition ...
Surgical instrument. A surgical instrument is a medical device for performing specific actions or carrying out desired effects during a surgery or operation, such as modifying biological tissue, or to provide access for viewing it. [1] Over time, many different kinds of surgical instruments and tools have been invented.
This page is dedicated specifically to listing surgical instruments used in general surgery. Instruments can be classified in many ways - but broadly speaking, there are five kinds of instruments. Cutting and dissecting instruments: Scalpels, scissors, and saws are the most traditional. Elevators can be both cutting and lifting/retracting.
Fillet Knife: A knife a with flexible blade used to separate meat or fish from bones. Butcher's Knife : A knife designed and used primarily for the butchering and/or dressing of animals. Carving knife : A knife for carving large cooked meats such as poultry , roasts , hams , and other large cooked meats.
A variety of blade materials can be used to make the blade of a knife or other simple edged hand tool or weapon, such as a sickle, hatchet, or sword. The most common blade materials are carbon steel, stainless steel, tool steel, and alloy steel. Less common materials in blades include cobalt and titanium alloys, ceramic, obsidian, and plastic.
A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally, 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade. Boning ...
Catlin (medicine) A catlin or catling is a long, double-bladed surgical knife. It was commonly used from the 17th to the mid 19th century, particularly for amputations; after that its use declined in favor of mechanically driven (and later, electrically driven) oscillating saws. Surgeon William Clowes wrote about the instrument in a medical ...
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