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Bread knives are used for cutting bread and are one of many kitchen knives used by cooks. The serrated blades of bread knives are able to cut soft bread without crushing it.
One such knife was exhibited at the World's Columbian Exposition in 1893 in Chicago by the Friedrich Dick company (Esslingen, Germany). [1] One design was patented in the United States by Joseph E. Burns of Syracuse, New York. [2] His knife had sections of grooves or serrations, inclined with respect to the axis of the blade, that form individual small cutting edges which were perpendicular to the blade and thus cut without the excessive normal pressure required of a scalloped blade and without the horizontal force required by positive-raked teeth that would dig into the bread like a wood saw. There were also sections of grooves with the opposite direction of inclination, separated by a section of smooth blade, and the knife thus cut cleanly in both directions in both hard and soft bread.[ citation needed ]
Bread knives are usually between 15 and 25 cm (6 and 10 in). An offset serrated knife uses an offset handle to ensure the cook's knuckles will not touch the cutting surface when the blade has cut all of the way through the food. [ citation needed ]
A knife is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago, as evidenced by the Oldowan tools. Originally made of wood, bone, and stone, over the centuries, in step with improvements in both metallurgy and manufacturing, knife blades have been made from copper, bronze, iron, steel, ceramic, and titanium. Most modern knives have either fixed or folding blades; blade patterns and styles vary by maker and country of origin.
A blade is the sharp, cutting portion of a tool, weapon, or machine, specifically designed to puncture, chop, slice, or scrape surfaces or materials. Blades are typically made from materials that are harder than those they are intended to cut. This includes early examples made from flaked stones like flint or obsidian, evolving through the ages into metal forms like copper, bronze, and iron, and culminating in modern versions made from steel or ceramics. Serving as one of humanity's oldest tools, blades continue to have wide-ranging applications, including in combat, cooking, and various other everyday and specialized tasks.
A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese swords. Most knives are referred to as hōchō or the variation -bōchō in compound words but can have other names including -kiri. There are four general categories used to distinguish the Japanese knife designs: handle, blade grind, steel, and construction.
Yanagi-ba-bōchō, Yanagiba, or yanagi, is a long and thin knife used in the Japanese cuisine. It is the typical example of the sashimibōchō used to slice fish for sashimi and nigirizushi.
A cutting board is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food; other types exist for cutting raw materials such as leather or plastic. Kitchen cutting boards are often made of wood or plastic and come in various widths and sizes. There are also cutting boards made of glass, steel, or marble, which are easier to clean than wooden or plastic ones such as nylon or corian, but tend to damage knives due to their hardness. Rough cutting edges—such as serrated knives—abrade and damage a cutting surface more rapidly than do smooth cutting implements.
A pocketknife is a knife with one or more blades that fold into the handle. They are also known as jackknives (jack-knife), folding knives, EDC knife, or may be referred to as a penknife, though a penknife may also be a specific kind of pocketknife. A typical blade length is 5 to 15 centimetres.
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort of serrated blade – there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials.
In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general utility knife for most Western cooks.
WÜSTHOF is a knife-maker based in Solingen, Germany. Family owned for seven generations, the company's main products are mid-priced to high-end kitchen knives for domestic and professional use. WÜSTHOF is one of the leading manufacturers of chef's knives.
A serrated blade has a toothlike rather than a plain edge, and is used on saws and on some knives and scissors. It is also known as a dentated, sawtooth, or toothed blade. Many such blades are scalloped, having edges cut with curved notches, common on wood saws and bread knives.
An electric carving knife or electric knife is an electrical kitchen device used for slicing foods. The device consists of two serrated blades that are clipped together. When the appliance is switched on, the blades continuously move lengthways to provide the sawing action. They were popular in the United Kingdom in the 1970s.
A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat. The knife's broad side can also be used for crushing in food preparation and can also be used to scoop up chopped items.
A tomato knife is a small serrated kitchen knife designed to slice through tomatoes. The serrated edge allows the knife to penetrate the tomatoes’ skin quickly and with a minimum of pressure without crushing the flesh. Many tomato knives have forked tips that allow the user to lift and move the tomato slices after they have been cut.
Friedr. DICK is a German cutlery manufacturer founded 1778 in Esslingen, Germany. Known by their logo name of F. Dick, the company has three lines of business. F. Dick specializes primarily in butcher's knives and tools, where it is regarded as a market leader in both Europe and North America. The company is known for its wide range of high quality sharpening steels and is also renowned for its chef's knives where it is a respected manufacturer in the professional sector, but less established for the casual user. Although F. Dick cutlery is available for purchase in the American market, the brand has not caught-on with mainstream American consumers. As a result, the brand is limited in its availability, and is generally only available at cutlery specialty-stores in the American market.
Roll slitting is a shearing operation that cuts a large roll of material into narrower rolls. There are two types of slitting: log slitting and rewind slitting. In log slitting the roll of material is treated as a whole and one or more slices are taken from it without an unrolling/re-reeling process. In rewind slitting the web is unwound and run through the machine, passing through knives or lasers, before being rewound on one or more shafts to form narrower rolls. The multiple narrower strips of material may be known as mults or pancakes if their diameter is much more than their width. For rewind slitting the machine used is called a slitter rewinder, a slitter or a slitting machine – these names are used interchangeably for the same machines. For particularly narrow and thin products, the pancakes become unstable, and then the rewind may be onto a bobbin-wound reel: the rewind bobbins are much wider than the slit width and the web oscillates across the reel as it is rewound. Apart from the stability benefit it is also then possible to put very long lengths,, onto one bobbin.
A cheese knife is a type of kitchen knife specialized for the cutting of cheese. Different cheeses require different knives, according primarily to hardness. There are also a number of other kitchen tools designed for cutting or slicing cheese, especially the harder types. These include the cheese cutter, cheese slicer, cheese plane, cheese scoop for soft cheese and others, collectively known as cheese servers.
A table knife is an item of cutlery with a single cutting edge, and a blunt end – part of a table setting. Table knives are typically of moderate sharpness only, designed to cut prepared and cooked food.
The Commander (knife) is a large recurve folding knife made by Emerson Knives, Inc. that was based on a custom design, the ES1-M, by Ernest Emerson that he originally built for a West Coast Navy SEAL Team. It was winner of the Blade Magazine Overall Knife of the Year Award for 1999.
A steak knife is a sharp table knife designed to efficiently and effectively cut steak. This type of knife comes in a variety of styles and sizes; however, the design often used in a steakhouse typically features a partially serrated blade and wood handle.
The splitting band knife is a kind of knife used in several fields including: tannery, EVA/rubber, foam, cork, shoe and leather goods, paper, carpet and other soft sheet materials. It is a power tool which is very similar in operation to a band saw, with an endless loop blade; the material to be cut is supported by a flat table.
