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    KNIFE

    Uploaded by

    Atul Mishra
    PPT

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd

    KNIFE

    Uploaded by

    Atul Mishra
    1 views34 pages
    PPT

    Original Title

    KNIFE PPT

    Copyright

    © © All Rights Reserved

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    PPT

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    1 views34 pages

    KNIFE

    Uploaded by

    Atul Mishra
    PPT

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    You are on page 1of 34

    Knife

    Forged Blades Knife


    Stamped blades knife
    Flat Ground knife
    Hollow Ground Blades knife
    Serrated Blade knife
    Granton Edge Knife
    Wooden Handles knife
    Plastic Handle Knife
    Stainless steel Handle Knife
    Bread Knife

    Ideal for cutting bread and other foods with a


    hard surface and soft interior
    Carving Knife

     A carving knife is a large knife that is used to slice thin


    cuts of meat, including poultry, roasts, hams, and other
    large cooked meats
    Cleaver Knife
     A cleaver is a large knife that varies in its shape but
    usually resembles a square-bladed hatchet. It is used
    mostly for cutting through bones as a kitchen utensil.
    Boning Knife

     It is used in food preparation for removing the


    bones of poultry, meat, and fish
    Fillet Knife

     A fillet knife is like a very flexible boning knife


    that is used to fillet and prepare fish.
    Slicing Knife

    Slicing Knife is designed to precisely cut smaller and


    thinner slices of meat.
    Hard Cheese Knife
    Semi-hard Cheese knife
    Soft Cheese Knife
    Santoku
     The santoku bōchō or bunka bōchō is a general
    purpose kitchen knife originating in Japan.
     The word santoku loosely translates as 'three good
    things' or 'three uses' slicing, dicing and mincing
    Sashimi Hocho

     Sashimi hōchō used in the Japanese


    kitchen. Sashimi [raw fish] hōchō [knife] to
    prepare sashimi, sliced raw fish and seafood.
    Usuba Hocho

     usuba hocho, Japanese vegetable knives


    Deba Hocho
     Deba bocho (literally pointed carving knife) are
    Japanese style kitchen carvers used to cut fish, but also
    chicken and meat.
    Clam and Clam Knife
    How to Open a Clam
    Devein Knife

     To Remove the vain from the back of shrimps


    Grapefruit Knife
    Mincing Knife or Mezzaluna
    Bird’s Beak Knife or Tourner
    Carving Fork
     Cookbook:Knife skills

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