Tang
The part of the blade that continues into the knife’s handle.
Butcher knife
A knife used to cut meat.
Rivets
The metal pieces that fasten the handle to the tang.
Chiffonade
To shred leafy vegetables.
Bolster
A shank or collar.
Rondelle cut
A round slice.
Chef’s knife
A French knife.
Diagonal cut
Cut that is thicker than the julienne cut.
Utility knife
A knife that is smaller, but similar in shape to a Chefs knife.
Mince
To cut into very small pieces.
Slicer
An elongated slice.
Dice
To cut into cubes.
Serrated
A blade that is toothed like a saw.
Julienne
To cut into thin strips.
Boning knife
A knife used to remove bones from meat, fish, and poultry.
Batonnet cut
Cut that is thicker than the julienne cut.
Paring knife
A knife used to trim off a thin outer layer or peel from fruits and vegetables.
Brunoise cut
A very small dice.
Tournée knife
A knife with a curved blade.
Whetstone
To use a steel.
Fillet knife
A long thin blade ideal for cutting large food.
Trueing
To use a steel.
