Transcript Next Chestnut Knife - Pedagogiesforvirtualcampus

Click the knife
Click the knife
Handle
Butt
Rivets
Spine
Tip
Cutting
Edge
Bolster
Heel
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The tip of the knife is at the opposite end of
the handle and is pointed, sharp and fairly
thin. It is typically pointed but there are some
knives with ends that are cut off straight,
rounded or at a slant. The tip is used for
cutting small items, cutting food into thin
strips, and carving. It is also used for making
incisions, such as would be used when making
a slit in the side of pork chops or chicken
breasts where stuffing would be added.
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The cutting edge is the bottom edge of the
blade that runs from the heel to the tip of the
blade. It is very sharp and can be straight cut
or serrated. The cutting edge is used to slice,
cut or chop food items both large and small,
with the middle of the blade being used most
often.
The blade edges are available with different
grinds, which have different purposes.
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Hollow Ground
Knife blades with a concave bevelled edge are
created by starting midway or lower from the
top of the blade and grinding or tapering each
side of the blade thinner toward the bottom or
cutting edge by grinding an inward curvature.
As the blade is ground the slight curve
(concave) grind creates the "hollow" area
referenced in the name of the blade edge.
Produced with either a fluted pattern or a
bevelled pattern, a hollow grind provides a
very thin and exceptionally sharp edge that
can be easily sharpened when necessary. It is a
type of blade that is excellent for slicing due to
the sharp edge, but not for chopping activities
since the higher impact of the chopping action
dulls or may chip the thinner blade.
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A term used to describe a knife blade that
most often contains evenly spaced vertical
indentations or "hollows" that have been
ground out of the thickness of the steel blade.
The hollow edge blade is also known as a
Granton blade. A Santoku knife is an example
of one type of utensil that is commonly
produced with a hollow edge or Granton edge
by many knife manufacturers. The purpose of
the hollow edge or Granton-style blade is to
assist with keeping particles from sticking to
the knife edge as it chops small bits of food. It
is also a friction reducer to provide less drag
when chopping, which enables easier and
faster motion.
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The opposite of a hollow-ground blade, this
type of knife blade rounds outward instead of
inward such as a hollow grind. Commonly used
for larger blades such as cleavers and axes, the
Convex Grind provides a rounded cutting
surface on the bottom cutting edge of the
blade rather than a straight edge or a flat
grind. It is similar to the flat ground "V" cut
except rounded rather than straight or flat
ground. Durable in structure, the Convex
Ground Blade can be used for chopping and
cutting activities required for thicker textured
items such as meats, bones, and fibrous foods
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The blade of a knife that decreases in size from
the handle to the tip and from the spine to the
cutting edge. The blade is manufactured from
a single sheet of metal and has been ground
on one side or two sides of the surface so that
it tapers smoothly from the spine to the
cutting edge without creating a bevel. Often
referred to as a fully tapered blade when
ground from top to bottom, the taper grind
can also be produced as a partially tapered
grind.
Thicker at Spine edge
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The partially tapered grind starts midway
down the blade and extends to the cutting
edge, becoming more like a flat grind or flat
ground blade. Unlike the hollow ground blade
that has a either a bevelled or fluted edge, the
taper ground blade is a more stable knife blade
due to the rigid structure of a finely tapered,
sheet of metal. Thus, the taper ground blade is
made to withstand more cutting action as it
cuts cleanly through a variety of foods and
food textures when slicing or chopping.
Tapers to a Thinner Cutting Edge
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The type of blade with a straight "V" cut
ground into the steel edge. Varying in depth,
the flat ground blade can be made with only a
very slight "V" cut or a longer cut that tapers
slightly from higher up on the blade and
extends downward toward the cutting edge.
Knives with a flat grind can be used for cutting
as well as chopping activities since the blade is
generally very stable.
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This type of blade has a grind that is made on
only one side of the blade, which creates an
edge that looks like the blade of a chisel and
thus the origin of its name. While one side of
the blade remains flat surfaced, the other side
of the chisel ground blade is cut at an angle.
When the blade is viewed from the tip back, it
looks like half of a "V" ground blade. Most
often used for making blades of chisels, axes,
and swords, this grind is also used on some
knives but it is not as common as the flat grind
or "V" grind.
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Wooden Handles
Hardwoods with tight grains are best for
making wood handles. Rosewood, Brazilian
Ironwood, and Ebony are woods that work well
for making knife handles. Wood handles
provide an excellent grip, but requires more
maintenance than a plastic or stainless steel
handle. It is thought that wood handled knives
absorb microorganisms and are not as sanitary
as knives with handles made of other
materials.
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Wood Handles Infused with Plastic
A combination of the best attributes of wood
handles and moulded plastic handles. They
have an excellent grip but do not require the
maintenance all wood handles require. They
are also not as porous as wood handled knives,
preventing the absorption of microorganisms.
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Moulded Plastic or Composition
Moulded plastic handles are much easier to
care for than wooden handles. They will not
absorb debris and microorganisms and are
easily cleaned. It is argued that handles made
with moulded plastics become brittle over
time, causing them to break and that they can
become slippery if hands are wet, making
them harder to handle.
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Stainless Steel
Metal handled knives last longer and add
weight to the knife. There are arguments made
that stainless steel handles are slippery if
hands become damp, making them harder to
handle. As with the plastic handles, stainless
steel will not absorb debris and
microorganisms and are easily cleaned.
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Traditional Chefs Knife
Mini Chefs Knife
Chestnut Knife
Clam Knife
Cleaver
Deli Knife
Devein Knife
Filet Knife
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Traditional Chef's Knife
Mini Chef's Knife
Also called a cook's knife, this knife is an all
purpose kitchen knife that is used for most
types of chopping, dicing, mincing, and slicing.
Chef's knives come in various lengths of 6, 8,
10, and 12 inches. The smaller sized knives are
typically referred to as mini chef's knives while
the longer lengths are known as traditional
chef's knives. The heft, weight and balance of
this knife allow it to be used for heavy duty
work with thicker cuts of vegetables, fruits and
meats.
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Chestnut Knife
A kitchen utensil that is used to score the
chestnut prior to roasting. By carving a line, a
cross or an "X" into the shell of the unroasted
nut, it allows it to breathe during roasting and
to resist exploding as the steam builds up. The
chestnut knife is short shafted in order to keep
the cut confined to the shell without going too
deeply to pierce the inner skin.
After the chestnuts are done roasting, the
knife can then be used to open the shell to
remove the meat. To remove the nut, make a
single score/cut fully around the middle of the
shell. The nut may stick to the skin, but should
be adequately separated to remove the nut
easily.
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Clam Knife
A kitchen utensil that is used to pry open the
hard shell of a clam or an oyster in order to
remove the meat. Typically, the knife will have
a beveled edged blade that can be inserted
into the tightly closed shell, twisting the blade
to pry the shell apart. The sharp edge of the
knife is used to cut the clam muscles from the
shell. Some knives will have a notch in the
blade, which is used to keep the shell open to
remove the meat.
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Cleaver
A knife with a wide rigid blade that is
approximately 6 inches in length and tapers to
a sharp cutting edge. This tool is used to chop,
shred, pound, or crush food ingredients and
materials. The blade of the cleaver is thick,
somewhat heavy and well balanced with a
beveled cutting edge. The beveled blade
allows for ease of chopping through vegetables
or hard materials, such as bones. The flat blunt
side of the blade can be used to pulverize
meat. If the handle is flat on the end it may be
used to crush seeds, garlic or other similar
ingredients. A hole is typically provided on the
top end of the blade to allow for ease of
hanging this tool when storing.
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Deli Knife
Designed for thick sandwiches, this knife is
made to cut easily and quickly through a
variety of sandwich ingredients. The deli knife
is manufactured with a carbon steel, offset
blade allowing for ease of slicing and handling.
The offset blade keeps the hand holding the
knife, up and away from cutting boards or
counters as the blade is pushed downward
through thicker than average sandwiches. The
offset makes the knife handling easier to
control and better positioned as the full length
of the blade can be positioned so it is
horizontally parallel with the cutting surface.
Deli knives are available in several different
lengths, the most common being 8 inches.
Since the blade contains rounded serration, it
easily releases resistance as it cuts through
foods, resulting in less food being pulled out
and away from the thicker, deli-style
sandwiches.
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Devein Knife
A kitchen utensil that is used to remove the
large vein that runs down the length of a
shrimp. A fork can be inserted in the back of
the shrimp to pull out the vein or a deveining
knife can be used to cut a slit down the length
of the shrimp. This tool is inserted at one end
of the shrimp and then pushed up through the
entire body to remove the vein and the shell at
the same time.
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Filet Knife
A knife consisting of a thin flexible blade,
typically 6 to 11 inches long, used for filleting
fish. The narrow blade enables the knife to
cleanly move along the backbones of the fish,
in and around areas adjacent to bones, and to
evenly slice along the skin, removing it easily
from the flesh.
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The spine is the edge opposite the cutting
edge on the blade. It is thicker than the cutting
edge and adds strength to the blade. It has a
smooth, blunt edge to allow the user to grip it
with thumb and forefinger or to be able to
apply pressure with fingers or the palm of a
hand to add control to the task being
performed.
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The heel is approximately the last two inches
of the blade's cutting edge at the opposite end
from the tip. It is used for cutting thick or
coarse items that require extra pressure or
strength. It assists in making faster more
efficient cuts when the task calls for it.
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A bolster is a thick piece of metal (collar or
shank) that is at the end of the blade, just
before the handle. It generally runs the full
length from the spine of the blade down to the
cutting edge. The bolster, along with the tang,
gives the knife balance, which provides for
better control of the knife when cutting. It also
provides a place for fingers to be placed for
comfort and also provides protection from the
blade. The bolster is an indication that the
blade was formed using the forged process
rather than being stamped.
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The butt end of the knife is at the opposite end
of the tip. If the knife has a full tang it is where
the tang ends. Sometimes the butt of the knife
is used to tenderize or grind ingredients so it is
important that the butt is of stable
construction.
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A
Hollow Edge ?
B
Hollow Ground ?
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