Knife Skills & Parts of a Knife

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Across
  1. 2. This knife has a strong flexible blade that will bend easily. Uses include removing bones from meat
  2. 5. Includes the point, best used for cutting small delicate foods.
  3. 6. Cut that measures 1/4 x 1/4 x 2 1/2 inches
  4. 10. The part of the knife that creates the grip.
  5. 11. Dice that measures 3/4 x 3/4 x 3/4 inches
  6. 12. Small short-bladed knife. Uses include shaping mushrooms and turning carrots.
  7. 13. This functions as the piercing tool of the blade.
  8. 14. Dice that measures 1/4 x 1/4 x 1/4 inches
  9. 15. Thick band of steel
  10. 18. Oval shaped slices
Down
  1. 1. Cut that measures 1/8 x 1/8 x 2 1/2 inches
  2. 3. Knife with a narrow, long, stiff blade. Used for slicing meats.
  3. 4. Rear part of the edge. Cuts through large or tough foods when weight and force is needed.
  4. 5. Part of the blade that extends into the handle.
  5. 7. Knife with a strong rigid blade which makes it suitable for a wide range of jobs.
  6. 8. Dice that measures 1/2 x 1/2 x 1/2 inches
  7. 9. Dice that measures 1/8 x 1/8 x 1/8 inches
  8. 15. This knife is serrated. Serrated blades have a row of sharp teeth like a saw.
  9. 16. Top of the blade directly opposite the edge.
  10. 17. Working part of the blade, from point to heel.