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Across 2. 1/2" x 1/2" x 1/2" cut 5. Type of knife similar to a carving knife, with a serrated edge. 6. To cut into thin stirps and usually applies to leafy vegetables. 8. Top of the blade directly opposite the edge. 11. 1/8" x 1/8" x 1/8" cut 13. This knife is thin-bladed, flexible and very sharp. Comes in a variety of lengths. 15. 3/4"x 3/4" x 3/4" cut 17. The forward quart4er of the blade, does much work cutting and separating. Is best used for cutting small and/ or delicate foods. 18. This knife has a large, square blade used for butchery. 19. 2 inches by 1/8" x 1/8" cut 22. Has a very strong blade that will not bend or break easily. Is used to remove bones from meat joints & poultry. 24. THis knife has a 6-14" rigid blade whose tip curve sup at a 25* angle. Its curved blade resembles a saber, used to cut meat, poutry and fish. 25. Part of the knife that extends into the handle, d3esigned to gve the knife balance. 26. The part of a knife handle that creates its grip.

Down 1. 1/2" x 1/5" x 1/8" round cut 3. The working part of the blade, from point to heel. 4. To cut into very thin strips. This is done by stancking leaves together, rolling tightly into a cylinder and slicing into fine shreds. 7. Is a small knife that has a thing and slightly flexible bade, making it ideal for detailed work. 9. Thick band of steeel present on forged knives. Helps balance knife and protects hand from accidental slips across the blade. 10. Rear part of the edge. Cuts through large or tough foods when weight and force are needed. 12. 1/4" x 1/4" x 1/4" cut 14. 2 inches by 1/4"x 1/4" cut 16. Type of knife sometimes called a meat knive or slicer. Thas a long blade with a serrated or plain edge and can be rounded or pointed. 17. SImilar in size to a paring knife, but has a blade that is curved and looks like a bird's beak. 20. The end of the blade, that functions as the piercing tool. 21. Metal pieces that fasten the handle to the tang. 23. The knifes comes in different sizes and has a strong, rigid blake making them suitable for a wide variety of jobs. 24. End of the handle of a knife.