1		2			3
			4		5
	6								7
					8
							9
				10
		11					12
13
						14
			15
16

Across 1. Acts as the piercing tool of the blade. 6. Is used for straightning or lining a chef's knife 8. Knife used for slicing bread 12. A safe storage place for knives 13. Knives should never be stored in a .................... 14. A fourth safe storage place for knives 15. A third safe storage place for knives 16. The top of the blade directly opposite the cutting edge.

Down 2. Knife used for peeling vegetables 3. Another safe storage place for knives 4. The back end of the cutting edge just before the handle. It is used to cut through large or tough foods, when weight and force is needed. A deep heel and blade provides an efficient cutting action and gives the blade strength. 5. The thick band of steel on forged knives, which helps balance the knife and protects the user's hand. 7. Provides a smooth hand grip for holding the knife safely and comfortably. 9. The working part of the blade, from the tip to the heel. The central part cuts virtually all foods using long slicing motions and can produce broad or delicate results 10. Knife used for chopping parsley 11. The part of the blade that extends into the handle. It gives the knife balance and strenght