Knives

Question 1

Carving knife

Answer 1

Large knife between 20- 38cm
Used to slice thin cuts of meat
Thinner than chefs knife= more precise thin slices

Question 2

Paring knife

Answer 2

Small knife with a plain edge blade
Ideal for peeling and intricate work
All purpose knife
6-10cm

Question 3

Palette knife

Answer 3

Blunt and flexible
Steel blade
Easy to slide under pastries etc

Question 4

Boning knife

Answer 4

Removes bones from meat
Thin, flexible blade
12-15cm
If stiff= good for beef or pork

Question 5

Filleting knife

Answer 5

Very flexible

15- 28 cm

Question 6

Cleaver

Answer 6

Large, rectangular knife
Used for splitting or cleaving meat and bone
Cuts with swift stroke without cracking blade

Question 7

Chefs knife

Answer 7

Can be used for slicing, chopping vegetables, slicing meat, or even disjointing large cuts of beef or ham