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The tips of the blades can also get chipped fairly easily as you slide the knives in and out. But the most serious reason why knife blocks are among the worst ways to store knives relates to safety.
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.
Julienne, allumette, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. [1] Common items to be julienned are carrots for carrots julienne , celery for céléris remoulade , potatoes for julienne fries , or cucumbers for naengmyeon .
It is a knife intermediate in thickness and length between deba and yanagi-ba to cut the thin bones and flesh of pike conger. The general blade size range is from 24 cm (9 in) to 30 cm (12 in). Unagi-saki — 鰻裂き — (lit: "eel cutting knife") This knife comes in style variants from Kanto, Kyoto, Nagoya, and Kyushu.
It is generally seen that cutting edges are thinner for cutting soft materials and thicker for harder materials. This progression is seen from kitchen knife , to cleaver, to axe, and is a balance between the easy cutting action of a thin blade vs strength and edge durability of a thicker blade.
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Aces around, dix or double pinochles. Score points by trick-taking and also by forming combinations of cards into melds.