20 Facts About Kitchen knife

Kitchen knife is any knife that is intended to be used in food preparation.

Edge of the Kitchen knife can be sharpened to a cutting surface in a number of different ways.

Edge of a Kitchen knife gradually loses its sharpness, which can be restored by sharpening.

Knives with smooth edges can be sharpened by the user; knives with any form of serrated edge should ideally be sharpened with specialist equipment, although the useful life of a serrated Kitchen knife can be extended by simple sharpeners, even if they damage the edge.

Paring Kitchen knife is a small all-purpose Kitchen knife with a plain edge that is ideal for peeling fruits and vegetables, and other small or intricate work .

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The Kitchen knife was a large piece of steel, very thin at the cutting edge, with a wooden handle.

Kitchen knife's 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.

Slicing Kitchen knife serves a similar function to a carving Kitchen knife, although it is generally longer and narrower.

Meat cleaver is a large, most often rectangular Kitchen knife that is used for splitting or "cleaving" meat and bone.

The Kitchen knife is designed to cut with a swift stroke without cracking, splintering or bending the blade.

The Chinese chef's Kitchen knife is sometimes called a "Chinese cleaver", due to the rectangular blade, but it is unsuitable for cleaving, its thin blade instead designed for slicing; actual Chinese cleavers are heavier and similar to Western cleavers.

Cleaver is most popularly known as butcher Kitchen knife which is the commonly used by chefs for cutting big slices of meat and poultry.

Steak Kitchen knife is a sharp table Kitchen knife designed to efficiently and effectively cut steak.

Chinese chef's Kitchen knife—sometimes referred to as a caidao, a Chinese cleaver or a "chopper", is the rectangular-bladed, all-purpose cooking Kitchen knife traditionally used in China, Vietnam, Cambodia and many other Asian countries to prepare a variety of meats, fish and vegetables.

Traditional knives had a simply-forged, carbon steel blade with a long, ground bevel, but the typical Chinese chef's Kitchen knife is a stamped blade.

Tomato Kitchen knife is a small Kitchen knife with a serrated blade.

An oyster Kitchen knife has a short, thick blade that is used to pry open oysters and separate their meat from the shell .

Deveiner or deveining Kitchen knife is a small Kitchen knife used to remove the colon from the back of shrimp.

Chestnut Kitchen knife is used to score a chestnut with an "X" cut prior to roasting, so that steam does not build up inside and cause the nut to explode.

Also known as a mezzaluna because of the shape, a mincing Kitchen knife is a semicircular highly curved blade with a handle that allows the blade to be rocked back and forth repeatedly on a hard surface.