Knife Safety

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Across
  1. 3. The thick metal part between the blade and handle.
  2. 4. The top, dull edge of the knife.
  3. 6. How a knife should move on the board (not chopping).
  4. 7. The sharp side of the knife used for cutting.
  5. 9. A rectangular stick.
  6. 11. Thin matchstick-style cut.
Down
  1. 1. Gathering and preparing ingredients before cooking.
  2. 2. What should be place underneath your cutting board to prevent the board from slipping?
  3. 3. Small, even cube cut.
  4. 5. Cylindrical vegetables cut to discs.
  5. 7. Handle technique is used to protect fingers.
  6. 8. The front point of the knife.
  7. 10. Smallest fine cut style.