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A stainless-steel boning knife. 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 ...
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.
The Aguila SubSonic Sniper round uses a .22 short case with a 60-grain (3.9 g) bullet (twice the weight of the .22 short bullet and 50% heavier than a .22 long rifle bullet) giving an overall length of a .22 long rifle round, making categorizing the SSS problematic: while the SSS case size is .22 short, the firing chamber of the barrel must be ...
a single-bevelled hone-suki or a double-bevelled hankotsu (boning knife) Most professional Japanese cooks own their personal set of knives. After sharpening a carbon-steel knife in the evening after use, the user may let the knife "rest" for a day to restore its patina and remove any metallic odor or taste that might otherwise be passed on to ...
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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 Stevens Boys Rifles were a series of single-shot takedown rifles produced by Stevens Arms from 1890 until 1943. The rifles used a falling-block action (sometimes called a tilting-block, dropping-block, or drop-block) and were chambered in a variety of rimfire calibers, such as .22 Short, .22 Long Rifle, .25 Rimfire, and .32 Rimfire.
The larger form of knife is called an hon-deba, ("true deba") whereas the smaller form is a ko-deba. The deba bōchō first appeared during the Edo period in Sakai . Following the traditions of Japanese knives, they have just a single bevel to the edge — with an urasuki hollow back on premium blades — so generally come in just right-handed ...