Knife Anatomy

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Across
  1. 5. has narrow blades used to carve meat
  2. 8. used for quick, coarse cuts and for any jobs that require more strength or pressure
  3. 9. the part of the knife that extends into the handle
  4. 12. One of the most commonly used knives
  5. 13. made to remove bones from raw meats
Down
  1. 1. has a long blade and serrated edge
  2. 2. the part of the knife that provides balance for the knife
  3. 3. great for precise tasks and smaller foods
  4. 4. the part of the knife used for detailed or delicate cutting
  5. 5. perfect for slicing through thick meat like ribs
  6. 6. metal pins used to join the scales to the tang to form a handle
  7. 7. originated from japan
  8. 10. the part of the knife that is opposite of the cutting edge
  9. 11. the part of the knife where the cutting edge and spine come together