| A | B |
|---|
| carbon steel | easiest to sharpen to a finely honed edge but loses its shine after first use. |
| stainless steel | does not pit, rust, or discolor and does not affect the flavor of foods |
| high-carbon stainless steel | easier to sharpen and do not pit, rust or discolor |
| Tang | is the portion of the knife blade that extends in the handle of the knife |
| Bolster | stregthens the blade by forging it with a thick metal collar that runs from the heel of the blade to the handle |
| steel | is a rod used to keep the blade sharp as you work |
| whetstone | is a flat, abrasive stone used to sharpen a knife once its edge is dull and worn |
| Peeler | removes skin of fruits and vegetables |
| whip or whisk | purpose is to incorporate air into a mixture or blend ingredients |
| meat fork | helps chefs turn meat while cooking and check for doneness |
| tongs | act as an extension of the hand for handing food products |
| parisienne scoops | melon baller |
| spiders | long handled tool used to strain items or lift them out of liquid |
| skimmer | flat perforated disk designed to remove impurities from the surface of liquids |
| ladles | used for portioning products |
| kitchen spoons | used for draining wet products |
| offset spatulas | is used to turn, lift and carry food items |
| spatula & scrapers | spatula is rubber or plastic, helps to scrap down large mixing bowls |
| zester | tools that is designed to remove fine strips of the outer rind of citrus fruits |
| channel knife | tools that cut a decorative groove in the surface of fruits and vegetables |
| garnishing knives | are V- or U- shaped chisels used to carve decorations in fruit and vegetables |
| Chef knive | most used knife. for chopping, slicing and most cutting tasks |
| utility knife | smaller version of chef knife and used for smaller projects. |
| boning knife | wider rigid blade used for separating muscle from bone on meat or poultry |
| filet knife | thinner more flexible blade used for filleting or proportioning fish. |
| slicers | long, narrow, flexible blade. using in a sawing motion to cut meat into thin slices |
| serrated slicer | blade has teeth like a saw, useful for cutting breads or pastries |
| paring knives | is the act of cutting away skin or peel. |
| tourne knife | helps to cut a vegetable into a small barrel or football shape |
| cleaver | large rectangular blade, excellent for cutting large pieces of meat into steaks |
| palette knives | have flexible blades designed to spread coatings on foods or used as a spatula while cooking |
| clam knife | short knife with 1 inch blade. not used for cutting |
