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- 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.
- 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.
- 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.
- 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.
- 9. Shears While not a knife, this two bladed item is essential tool in the kitchen for cutting poultry, trimming herbs, and opening packaging.
- 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.
- 14. Designed for shucking oysters, these knives have a short, thick blade with a pointed tip.
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- 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.
- 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.
- 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.
- 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.
- 10. A long, thin knife with a pointed tip, ideal for slicing cooked meats and poultry. It helps create clean, even slices.
- 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.
- 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.