Across
- 2. - The part of the blade that goes inside the handle
- 3. - A safe place to store knives that holds them upright on the benchtop
- 6. - Use hot water like this to wash knives, but don't leave them soaking
- 8. - The sharp cutting side of the blade that should point away from you when drying
- 10. - A knife in this condition is actually safer because you don't have to push as hard
- 12. - Always pick up a knife by this part, never by the blade
- 13. - The blunt top edge of the knife blade (the opposite side to the sharp bit)
- 14. - Knives should always be easy to see on the bench, never hidden under tea towels
- 16. - A type of knife made for cutting meat away from bones
- 17. - The thick bit between the blade and handle that keeps the knife balanced and stops your fingers sliding onto the blade
Down
- 1. - When using the claw grip, the side of the blade should rest against these
- 4. - A blade with little teeth along the edge, great for cutting bread
- 5. - The safe hand shape where you curl your fingers inward like a claw to protect them while holding food
- 6. - Your chopping board needs to be this before you start cutting (put a damp cloth underneath to help)
- 7. - The grip where you hold the blade with your thumb and pointer finger for better control
- 9. - When you're walking with a knife, the point should always face this direction
- 11. - A small knife that's perfect for peeling fruit and making precise cuts
- 12. - The back part of the blade near the handle, used for tougher cutting jobs
- 13. - The smooth tip-to-heel cutting motion you use for controlled cuts
- 15. - What you need to do to your chopping board before and after you use it