knifes

Question 1

also known as japanese cook’s knife. 5-7inc long. replacement to chef’s knife

Answer 1

santoku knife

Question 2

small knife with 2-4inch long. for peeling or trimming fruits and veges, deveining shrimps and other delicate work

Answer 2

paring knife

Question 3

jagged edge or teeth. used for slicing breads and tomatoes

Answer 3

serrated slicer

Question 4

narrow blade, 6-8 inch, shorter than a chef’s knifes but longer than paring knife used to carving roasted meats

Answer 4

utility knife

Question 5

thin and pointed knife, used to separate raw meat to its bones

Answer 5

boning knife

Question 6

heavy knife with wide blade, used for cutting through bones and thick pieces of meat

Answer 6

cleaver

Question 7

similar shape to cleaver but has lighter and square tip. general slicing and cutting food items

Answer 7

chinese cook’s knife

Question 8

tool slotted blade used for peeling fruits and veges

Answer 8

vegetable peeler

Question 9

not a knife but essential kitchen tool

Answer 9

cutting board