| bolster | | 1/4" x 1/4" x 1/4" cut |
| rivets | | Type of knife similar to a carving knife, with a serrated edge. |
| cleaver | | 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. |
| tip | | 2 inches by 1/8" x 1/8" cut |
| butcher | | 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. |
| tang | | 1/8" x 1/8" x 1/8" cut |
| paysanne | | Rear part of the edge. Cuts through large or tough foods when weight and force are needed. |
| small dice | | 2 inches by 1/4"x 1/4" cut |
| chefs | | To cut into very thin strips. This is done by stancking leaves together, rolling tightly into a cylinder and slicing into fine shreds. |
| paring | | End of the handle of a knife. |
| boning | | The knifes comes in different sizes and has a strong, rigid blake making them suitable for a wide variety of jobs. |
| brunoise | | Is a small knife that has a thing and slightly flexible bade, making it ideal for detailed work. |
| large dice | | The working part of the blade, from point to heel. |
| carving | | The forward quart4er of the blade, does much work cutting and separating. Is best used for cutting small and/ or delicate foods. |
| Julienne | | To cut into thin stirps and usually applies to leafy vegetables. |
| edge | | 1/2" x 1/2" x 1/2" cut |
| butt | | Thick band of steeel present on forged knives. Helps balance knife and protects hand from accidental slips across the blade. |
| batonnet | | 1/2" x 1/5" x 1/8" round cut |
| Chiffonade | | Top of the blade directly opposite the edge. |
| medium dice | | 3/4"x 3/4" x 3/4" cut |
| shredding | | Part of the knife that extends into the handle, d3esigned to gve the knife balance. |
| bread | | Has a very strong blade that will not bend or break easily. Is used to remove bones from meat joints |
| tournee | | The part of a knife handle that creates its grip. |
| filleting | | This knife has a large, square blade used for butchery. |
| heel | | This knife is thin-bladed, flexible and very sharp. Comes in a variety of lengths. |
| scales | | Metal pieces that fasten the handle to the tang. |
| spine | | SImilar in size to a paring knife, but has a blade that is curved and looks like a bird's beak. |
| point | | The end of the blade, that functions as the piercing tool. |
