June 15th, 2010
09:45 AM ET
Share this on:

Category: Tool
Definition: A sharpened tool usually made of metal or ceramic used to slice, chop or spread ingredients. Cooking knives can come in a wide variety of sizes, from finger-sized paring knives, to intimidating bruisers used in butchery. In an average kitchen, the most useful and used knife is a chef's or French knife, which typically runs eight to 10 inches and is triangular in shaped, used for most basic cooking needs. A paring knife is used to core or peel the skin off vegetables and fruit, or for dicing or slicing ingredients that require delicacy. Bread knives are serrated so that they can slice through without crushing or tearing the bread. Boning knives are sharp, thin and flexible and, as the name implies, remove bones from meat. Butter knives are blunt at-table utensils used for spreading as opposed to cutting; steak knives perform that function in a service. There are a wide variety of other types of knives - if there's a specific job to be done in a kitchen, it's likely there's a knife designed especially for it

Filed under: Definition • Eatcyclopedia • Glossary • Tool

« Previous entry

Comments are closed.

« Previous entry
| Part of

Get every new post delivered to your Inbox.

Join 9,973 other followers