WebSep 26, 2016 · Base: The lower part of the blade which connects to the blade handle. Bevel: The part of the knife blade that has been ground down to create an edge. Choil: A recess at the base of the blade, … WebJun 10, 2024 · The term is technically a noun, according to Merriam-Webster, meaning "shredded or finely cut vegetables or herbs used especially as a garnish." Indeed, the term chiffonade is so entrenched in the lingo of culinary arts that author P. A. LaFraise wrote a 2014 book using the word—"Chiffonade"—as the title.
The Basic Anatomy of OTF Knives - TacKnives
WebBy learning a little knife terminology along with the main parts of a knife, you can make a more informed decision on the perfect knife for you. THE HANDLE. The handles of our knives are a fusion of design and functionality. A good handle is crucial not only for comfort, but also for efficiency and safety when chopping. The most important ... WebTip – The tip is the forward part of the knife and includes the knife point. The tip is used for detailed or delicate cutting. Edge – The edge is the cutting part of the blade. It extends from the point to the heel of the knife. … horsfieldia hainanensis merr
KNIVES: BASICS AND TERMINOLOGY
WebBlade – The main knife body includes the point, tip, edge, spine, and heel. The blade is the most important part of the knife and is normally defined by size, shape, and material. … WebMar 21, 2024 · 2 A Quick Lesson in Knife Terminology 3 The Chef Knife is the Backbone of Kitchen Cutlery 4 The Boning Knife Is a Must for Deboning and Butterflying 5 The Slicing Knife for Perfect Presentation 6 The Unsung Hero of the Kitchen Drawer, The Paring Knife 7 If You Have Knives, You Need to Keep them Sharp WebMar 25, 2024 · Knife sharpening and knife terminology Bevel : The part of the blade that tapers or angles down into the edge. The bevel improves the strength and sharpness of the cutting edge. Burr : The metal edge or thread that forms on the opposite side of the knife while sharpening. psql find duplicate rows