Chapter 5 - Tools & Equipment Flashcards
Name and describe the 9 parts to a knife
CUTTING EDGE - sharp portion of the blade used in cutting and slicing
SPINE - squared portion of the blade used for guiding
TIP - Point on the blade where the spine meets the cutting edge
TANG - piece of metal extended from the blade that fits into the handle (good knives have at least 3/4 tang)
HANDLE - usually polypropylene or wooden piece used for gripping the knife
RIVETS - pieces used to attach handle to the tang
BUTT - the backside of the handle grip
BOLSTER - thick piece of metal where the tang meets the blade
HEEL - where the bolster meets the cutting edge
Carbon Steel Blade
alloy of carbon and iron, traditionally used for blades because its edge is soft enough to be sharpened easily. corrodes and discolors easily, especially with acidic foods
Stainless Steel Blade
Does not rust, corrode, or discolor. Much harder to sharpen than carbon steel, but once sharpened the edge lasts much longer.
High-Carbon Stainless Steel Blade
Most frequently used metal for blades. Made of an alloy combining the best features of carbon steel and stainless steel. This steel will not corrode or discolor and is easly sharpened.
Ceramic Blade
Also called zirconium oxide. This blade is very sharp, easy to clean, rustproof, and nonreactive. Can maintain a good edge for many years but must be professionally sharpened with diamond wheels. dose not have the flexability of metal and cnnot be used to pry, crush, or cut bone/frozen foods.
Name and describe this knife
French or Chefs Knife
All purpose knife used for chopping, slicing, and mincing. Its rigid 8 -14” blade is wide at the heel and tapers to the tip.
Name and describe this knife
Utility knife
All-purpose knife used for cutting fruits and vegetables and carving poultry. 6-8” rigid blade much like a chef’s knife but narrower.
Name and describe this knife
Rigid Boning knife
Smaller knife used to separate meat from the bone. Blade may be 5-7” long and may be flexible or rigid.
Name and describe this knife
Paring knife
Short knife used for detail work or cutting fruits and vegetables. Blade 2-4” and rigid.
Name and describe this knife
Cleaver
Large heavy knife with rectangular blade used for chopping and cutting through bones.
Name and describe this knife
Slicer
Long thin blade used for slicing cooked meat. The tip may be round or pointed and the blade may be rigid or flexible.
Name and describe this knife
Serrated Slicer
Long thin blade with a serrated blade. Used for slicing bread and pastries.
Name and describe this knife
Oyster knife
Short rigid blade that is dull with a blunt tip, used for opening oysters.
Name and describe this knife
Clam knife
Short rigid blade with blunt tip, used for opening clams. A clam knife does have a sharp edge.
Name and describe this knife
Steel
Scored, slightly abrasive steel rod used to hone or straighten a blade in between sharpening and immediately after sharpening a blade.
Name and describe this Item
Butcher Knife / Scimitar
Used for fabricating raw meat. Blade is 6-14”, rigid, and curves upward 25 degrees at the tip.
Name and describe this Item
Three-side Sharpening Stone / Whetstone
A flat brick of synthetic abrasives that are used to put an edge on a blade. Various grit and sizes are available.
Name and describe this knife
Bird’s-Beak / Tourné knife
Like the paring knife in that it is a short rigid blade. Used for cutting round surfaces and to turn vegetables.
Name and describe this knife
Usuba
Has a rectangular blade an used to cut thin vegetable garnishes.
Name and describe this knife
Yanagiba
Thin long 8-14” blade traditionally used to cut translucent slices of fish called sashimi or sushi rolls.
Name and describe this knife
Deba
Wide sturdy 5-7” wedge shaped blade, used to butcher and debone fish.
