KNIFE SHAPES Bird's Beak Parer has a forward arching curve in the blade for working round fruits and vegetables, making it an ideal garnishing tool. 2" to 3" in length. Fluting Blades provide the greatest possible control of the tip, which makes it a superior garnishing tool when intricate cuts are required. 2" to 4" in length. Utility Knives will slice through small pieces of meat, cold cuts, or fruit. Also referred to as a sandwich knife. Generally 4" to 7" in length. Chef's Knives are also known as cook's knives, and are the most versatile, indispensable, "workhorse" of knives. They can be used for virtually any type of cutting task. They range in size between 6" and 14" inches, but most home chefs will use the 8" and 10" versions. Tomato Knife An indispensable for many home cooks, its serrated edge allows you to slice through the tough skin of a tomato, but don't stop there. Try it on salami or a bagel. A forked tip allows you to lift the pieces just sliced. Submitted to Indiana FACS Best Practices by Chef Diana Hansen Brattain, hansen- email@example.com, August 2007, page 1 of 2 pages. Fillet Knives are extremely flexible and are ideal for removing skin and bones from fish, or small delicate fowl. Their shape may resemble that of either a boning knife or utility knife. 5" to 8" in length. Boning Knives does just what its name suggests, separating flesh from the bones of meats and poultry. Its special "S" shaped edge and stiff thin blade is designed to pierce the flesh and then closely follow the contours of bone. 5" to 8" in length. Bread Knives are serrated or scalloped edge slicers, and can be used on anything with a tough skin or crust protecting a soft interior. Great for a large cantaloupe or pineapple. 8" to 10" in length. Slicers are used to carve your turkey, roast or ham. (Some manufacturers refer to slicers under 9" as carvers, but they do the same thing.) Ham slicers have a long thin blade and rounded tip for safety. The rounded tip also gives a very straight cutting edge to maximize contact with the food. Salmon slicers are thin, long and flexible to provide the thinnest slicing in one continuous stroke. "Kullens", or hollowed-out areas, can be found on some slicers. These minimize friction and allow your knife to glide through meat with ease. 8" to 14" in length. Submitted to Indiana FACS Best Practices by Chef Diana Hansen Brattain, hansen- firstname.lastname@example.org, August 2007, page 2 of 2 pages.
Pages to are hidden for
"Great for a large cantaloupe or pineapple"Please download to view full document