types of knifes

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Across
  1. 2. A Chinese cleaver has a large, rectangular blade that is thicker and heavier than a Western cleaver. It is used for chopping, slicing, and mincing vegetables, meat, and poultry.
  2. 5. A small knife with a narrow, pointed blade, usually 3-4 inches long. Paring knives are used for precise tasks like peeling, trimming, and slicing small fruits and vegetables.
  3. 7. With a narrow, flexible blade, boning knives are used to remove bones from meat, poultry, and fish. They come in various lengths, depending on the specific task.
  4. 8. Often associated with Chinese cuisine, cleavers have a broad, rectangular blade and a hefty weight. They excel at chopping through tough cuts of meat and breaking down poultry.
  5. 9. Shears While not a knife, this two bladed item is essential tool in the kitchen for cutting poultry, trimming herbs, and opening packaging.
  6. 13. These knives have long, narrow blades with a rounded or pointed tip. They are excellent for slicing cooked meats, such as roasts and hams, into thin, uniform pieces.
  7. 14. Designed for shucking oysters, these knives have a short, thick blade with a pointed tip.
Down
  1. 1. Known for its serrated edge, a bread knife (typically 8-10 inches) is designed to cut through bread and other baked goods without crushing them.
  2. 3. This knife has a thin, flexible blade that tapers to a sharp point. It's designed for filleting fish by removing bones and skin.
  3. 4. Originating from Japan, the Santoku knife is shorter and wider than a chef's knife (usually around 6-7 inches). It's excellent for slicing, dicing, and chopping vegetables, meat, and fish.
  4. 6. (Bird's Beak Paring Knife): This knife has a curved blade with a pointed tip and is used for intricate decorative cuts and turning vegetables.
  5. 10. A long, thin knife with a pointed tip, ideal for slicing cooked meats and poultry. It helps create clean, even slices.
  6. 11. This versatile knife is a workhorse in the kitchen and is typically 8-10 inches long. It's used for a wide range of cutting tasks, including chopping, slicing, dicing, and mincing.
  7. 12. This knife is longer than a paring knife but shorter than a chef's knife (around 4-7 inches). It's a versatile option for various cutting tasks, such as slicing sandwiches, small fruits, and trimming meat.