Knives and Hand Tools Flashcards
Carbon Steel
Are the easiest knives to sharpen, but loses its shine and discolors quickly after its first use and can affect the flavor of food
Stainless Steel
This metal in knives does not put, rust, or discolor and does not affect the flavor of food, but the blade is difficult to sharpen
High-carbon Stainless Steel
These blades are easier to maintain and sharpen and does not rust or discolor
Tang
The part of the knife blade that extend into the handle
Bolster
A thick, metal metal collar that runs from the heal of the blade to the handle
Synthetic
Man-made
Steel
A rod used to keep the blade sharp as you work
Whetstone
A flat, abrasive stone used to sharpen a knife once its edge is dull
Parisienne Scoop
Often referred to as a melon baller, which scoops foods into small balls
Spider
A long handled tool used to strain item or lift them out of liquid
Which is better, wood or synthetic cutting boards
Wood has been shown to harbor less bacteria than synthetic
What do the colors of cutting boards represent?
RED - prepping raw meats/poultry
BLUE - prepping raw fish
YELLOW - Cooked meats
GREEN - Fruits and Vegetables
WHITE - Bread and Dairy
Which tang is the safest and why?
Full tang because it extends the full length of the blade.
At what angel do you hold a knife for honing and sharpening
20 degrees
What lubricants are used with a whetstone to sharpen blades?
Water and mineral oil
