| A | B |
|---|
| Define the tip of a knife | Cooks use the tip for detailed work such as paring, trimming, and peeling |
| Define the cutting edge of a knife | The cutting edge is located along the bottom of the blade between the tip and the heel. Use it for slicing, carving, and making precision cuts. |
| What are the different types of blades | Flat ground and tapered (both sides of the blade taper smoothly to a narrow V-shape), serrated (shaped into a row of teeth that can be set very closely or widely apart), hollow ground (sides of the blade near the edge are ground away to form a hollow, making the blade extremely sharp), granton (ovals are ground into the sides of the blade, which helps food to release easily), and single side (edge is on just one side) |
| Define the spine of a knife | The top of the blade is the spine and is the noncutting edge of the blade. |
| Define the heel of a knife | The heel is the widest and thickest part of the blade. Use the heel to cut through large, tough, or hard foods |
| Define the bolster of a knife | The bolster is located at the heel of the blade. It is where the blade meets the handle |
| Define the tang of a knife | The tang is the metal that continues from the blade through the handle. A full tang is as long as the whole knife handle. Chef's knives and cleavers have full tangs. Some knives have partial tangs and are used for lighter work such as paring or bread knives |
| Define the scales of a knife | The scales are the part of the knife that creates the handle |
| Define the rivets of a knife | The rivets hold the handle to the tang |
| Define the handle of a knife | The handle is made with various materials, including hardwoods or textured metal |
| Define the butt of a knife | The butt is the end of the handle |
