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Knives
Knives are one of the most versatile tools of all times. They are used everyday in the kitchen for chopping up chicken and for fine detailing small fruits. Campers use them to cut rope and clean fish. Most soldiers and rescue personnel would not be caught without one. Some knives are kept just for the collector's value.
1,247 Questions
What is a shun knife used for?
Shun knives are a type of high-quality Japanese kitchen knife that is designed for precision and sharpness. Shun knives are known for their craftsmanship, attention to detail, and use of high-quality materials. They are typically used for a variety of kitchen tasks and are versatile tools in the hands of both professional chefs and home cooks. The term "Shun" refers to the precise and momentary timing when fruits and vegetables are at the peak of perfection.
Here are some common uses for Shun knives:
Slicing:
Shun knives, particularly the chef's knife and slicing knife, are excellent for slicing a variety of ingredients, including vegetables, fruits, and boneless meats. The sharpness of the blades ensures clean and precise cuts.
Dicing and Chopping:
The chef's knife, Santoku knife, or nakiri knife from the Shun line are well-suited for dicing and chopping vegetables and herbs. Their sharp edges make these tasks efficient and enjoyable.
Precision Cutting:
Shun knives are crafted with precision in mind. Their sharp blades and well-balanced design make them suitable for precision tasks such as julienning, mincing, and creating fine cuts with control.
Meat Preparation:
Shun knives, especially those designed for meat, like boning knives and carving knives, are used for tasks such as deboning, trimming, and carving cooked meats. The sharpness allows for precise work around bones.
Seafood Preparation:
Shun knives are often used for preparing seafood, including filleting fish and shucking oysters. The precision and sharpness of the blades are advantageous for delicate seafood tasks.
Bread Slicing:
Shun also offers serrated knives suitable for slicing bread. The serrated edge makes it easy to cut through crusty bread without crushing the interior.
Paring and Peeling:
Paring knives from Shun are designed for tasks that require more precision, such as peeling fruits and vegetables or intricate cutting work.
Asian Cuisine:
Shun knives are well-suited for various Asian culinary techniques. The Santoku knife, in particular, is a versatile Japanese knife used for slicing, dicing, and chopping in Japanese cuisine.
It's important to note that the specific Shun knife you choose depends on your cooking preferences and the tasks you frequently perform in the kitchen. Whether you're looking for a general-purpose chef's knife, a versatile Santoku, or a specialized knife for specific ingredients, Shun offers a range of options to suit different culinary needs.
How do you sharpen a switchblade knife?
Sharpening a switchblade knife is a straightforward process that involves using a sharpening stone or rod. Here's a step-by-step guide on how to sharpen a switchblade knife:
Tools and Materials:
Sharpening stone or sharpening rod (whetstone, ceramic rod, or diamond sharpener)
Honing oil or water (if using a whetstone)
Lubricating oil (optional)
Clean cloth or paper towel
Procedure:
Inspect the Blade:
Examine the switchblade knife's blade to identify any nicks, burrs, or areas that need attention. This initial assessment helps determine the level of sharpening required.
Choose the Right Sharpening Tool:
Select an appropriate sharpening tool based on your preference and the knife's blade material. Whetstones, ceramic rods, and diamond sharpeners are common choices. Diamond sharpeners are often recommended for switchblade knives with high-quality steel.
Secure the Knife:
Place the switchblade knife on a stable surface or secure it in a vice to prevent movement during sharpening. Ensure that the blade is easily accessible for sharpening.
Apply Lubrication (if using a whetstone):
If you are using a whetstone, apply a small amount of honing oil or water to the stone's surface. This helps reduce friction and enhances the sharpening process.
Maintain the Correct Angle:
Hold the switchblade knife at the correct sharpening angle. The angle will depend on the original bevel of the knife, but a common angle is around 20 degrees. Some sharpening tools come with angle guides, while others require you to maintain the angle manually.
Start with Coarser Grit (if needed):
If the blade has significant dullness, chips, or damage, start with a coarser grit on the sharpening tool. This will remove more material and reshape the edge. As the blade becomes sharper, you can progress to finer grits for a smoother finish.
Sharpening Strokes:
With a consistent angle, use smooth and controlled sharpening strokes along the entire length of the blade. If using a sharpening stone, move the blade in a circular or back-and-forth motion, covering the entire edge.
Alternate Sides:
Alternate between sharpening each side of the blade to maintain an even edge. This helps prevent asymmetry and ensures a balanced sharpening process.
Check Sharpness:
Periodically check the sharpness of the blade by gently running your fingertip across the edge (be cautious to avoid injury). A sharp blade should feel smooth and catch slightly on your skin.
Progress to Finer Grits (if desired):
As the blade becomes sharper, switch to a finer grit on the sharpening tool for a polished finish. This step refines the edge and enhances cutting performance.
Clean the Blade:
After sharpening, clean the blade to remove any metal particles or residue. Wipe the blade with a clean cloth or paper towel.
Apply Lubricating Oil (optional):
Optionally, apply a small amount of lubricating oil to the blade to protect it from corrosion and maintain its sharpness. This is particularly beneficial for knives with high-carbon steel.
Remember to follow safety precautions, and take your time to ensure a thorough and precise sharpening process. The key is to maintain a consistent angle and progress from coarser to finer grits for optimal results.
Who makes crofton knife sharpeners?
Crofton is a brand associated with Aldi, a global supermarket chain. Crofton products, including knife sharpeners, are often private-label products made specifically for Aldi stores. Private-label products are typically manufactured by various suppliers or manufacturers, and the specific manufacturer of Crofton knife sharpeners can vary. Aldi sources products from a range of suppliers and manufacturers to offer a variety of affordable and quality products under its private-label brands, including Crofton.
If you're looking for a specific Crofton knife sharpener model, you can check the packaging or the product itself for any manufacturer or supplier information. Additionally, you may find some information on the Aldi website or in the store's product descriptions. Keep in mind that Crofton products, including knife sharpeners, may change in design or manufacturer over time.
What is a fixed blade utility knife?
A fixed-blade utility knife is a type of cutting tool that features a non-retractable blade permanently attached to the handle. Unlike folding utility knives or retractable blade utility knives, the blade of a fixed-blade utility knife does not fold or retract into the handle. This design provides additional strength and stability, making it suitable for various heavy-duty cutting tasks.
Key characteristics and uses of fixed-blade utility knives include:
Permanent Blade: The blade of a fixed-blade utility knife is permanently fixed in position and does not fold or retract. This design offers a durable and robust cutting edge.
Full Tang Construction: Many fixed-blade utility knives are constructed with a full tang, which means the blade extends through the handle, providing additional strength and stability.
Blade Variety: Fixed-blade utility knives come in various blade styles, including straight-edge, serrated, and specialty blades, depending on the intended use. Common tasks include cutting, slicing, and carving.
Heavy-Duty Use: These knives are well-suited for heavy-duty cutting tasks such as woodworking, construction, outdoor activities, and general-purpose cutting needs.
Sturdy Handle: Fixed-blade utility knives typically feature sturdy and durable handles made from materials such as plastic, rubber, or metal, ensuring they can withstand demanding tasks.
Safety Considerations: Because the blade is always exposed, users should exercise caution and follow proper safety practices when using fixed-blade utility knives to prevent accidents and injuries.
Fixed-blade utility knives are versatile tools that find applications in a wide range of industries and activities, including construction, carpentry, hunting, camping, and survival situations. They are prized for their strength, durability, and reliability, particularly in situations where folding or retractable blades may not be as robust or suitable.
How do you say plastic knives in spanish?
The general, all-purpose Latin for "knife" is culter, cultri, although there are other variations, e.g. scapellum ("scalpel") or cultellus (diminutive).
However, much more common in literature is the sword, as well as the shortsword. The all-purpose word for "sword" is ensis, although this rarely appears. Far more common is ferrum, literally one's "iron" (cf. English side-iron), and the more specific gladius, a type of simple shortsword, which is part and parcel to our modern conception of a Roman centurion costume.
The earliest known knives are knapped (chipped) flint and obsidian. Early man would break or knap these rocks to create a sharp edge, much the way breaking glass gets a sharp edge.
Why is sharp knife more affected than a dull knife?
Bacause the Sharp Knife has greater pressure than a dull knife.
it cuts better because it is sharper. the force exerted on it is greater than it would be if it was blunt.
The area on the tip of the blade is small meaning the pressure exerted is all at the end of the tip making it easier to use. (the force on both knives is the same)!
Answer
When we cut any vegetable or fruit with a sharp knife suface area will be less so force applied is more and pressure will also be more (force is directly proportional to pressure). Thus,vegetables or fruits are cutted more perfectly.
Answer
It depends a bit on what is being cut and why.
Imagine trying to cut a tomato with something really blunt, like a ruler.
It wouldn't cut, but rather crush its way through, leaving a considerable mess.
The sharper the blade, the less crushing there is, and you get nicer, more useful parts from the cut.
If you're trying to cut something that's stronger/harder than fruits and vegetables, then a blunt blade would need to be pushed a lot harder against the surface before it starts to cut. If you want to do a bit of wood carving, you might simply not be able to push hard enough to get any "bite" if the blade isn't sharp enough.
Sharp knives cut better than dull knifes because sharp knifes have a thinner blade, leaving less area to cut.
Sharp knives cut neatly, without crushing cells of the food. The sharper knives also prevent cutting fingers as pressure is evenly applied and no slippage happens,
Pressure is force per unit area, sharpness implies lesser area (that makes the contact). Hence, in case of sharper blades we end up with greater pressure which helps us cut an object more effectively.
You can relate high pressure to concentrated force. So, in case of sharper blades, this concentrated force weakens the surface more effectively and hence easily cuts through.
because the blade is thinner and its easier to cut with a thinner blade than a wider blade, it all comes down to atoms and how many atoms wide the knife it, the fewer atoms wide the knife is, the easier it will be to slice through something with it.
It's easier because a sharp knife will cut through more quickly and accurately, than a blunt knife will take longer and it won't cut very well.
Because there is less surface area in contact and the force applied is being concentrated on the less area.
The same reason that it's easier to cut an apple with a sharp knife that with a blunt knife because sharp knife is very sharp and it is easy to cut but with blunt knife it is very hard
It is said that a sharp knife is better, and safer, than a dull one because with a dull knife, you have to work very hard to cut and that usually means sawing away at whatever you are cutting. A dull knife is more likely to slip and cut you because it is not easy to cut with. A sharp knife will do the job in one swipe and not much movement.
A sharp knife has a smaller edge than a blunt knife. When dealing with fracture or tearing, a smaller edge means cutting a smaller area. On a molecular scale this means breaking fewer bonds, and less energy to separate the object into pieces.
The sharp edge is the thin edge. The thinness is important because it needs to be thin to get between the molecules to 'cut'. The blunt edge is too thick to do this.
Because the knife is sharp.
Why is this question categorized in baboons?
If you apply 10 lbs of pressure on a blunt knife, the pressure's spread over the area of the knife which is in contact with the meat, where as the sharp knife has a much smaller area, making the same pressure localised, allowing cutting to be done much easier.
Maybe because its sharp
cuz.
A sharp knife has a smaller area on the edge of the blade, so you get a higher pressure with an equal amount of force. This means you can puncture the skin of a fruit with less force if you use a sharp knife.
Does putting knives in the dishwasher make them dull?
Not directly-although it could help them rust in which case the rust could help corrode the edge. Either way-you should dry them immediately after cleaning.
Which 2 metals that can be cut with a knife?
sodium and potassium are the two metals that can be cut by a knife.
What uses does a double sided knife have?
Well this is a nice random question!
Maybe you might want to spread butter on toast but you also want to spread jam on it without getting butter in the jam or vice versa.
And with the double sided knife, this would be possible.
Why is it difficult to cut vegetables with blunt knife give reason?
Because your knives are all dull. Sharp knives cut tomatoes quite easily.
What century was the knife and fork invented?
While knives have been used as tools, weapons, and even to help in food preparation-to carve up large pieces of meat, for example-it wasn't until the Middle Ages (a period ranging from roughly a.d. 500 to around 1500) that people began regularly using knives to get food from their plates to their mouths.
Why do all Butter knives ( not spreaders) have a little dip or nick in the top edge of the blade?
Steak Knives have ridges to be able for the user to saw the meat fibres easily
How do you keep a Swiss army knife sharp?
to sharpen one you can use any knife sharpener even one for a kitchen knife just put the blade in the rig and pull back if you don't hold it straight it could not sharpen or even dull the blade so be careful
Homemade knife is called handmade knife. If you are searching for best homemade knife you may contact to Famous Gurkha Kukri House. We supply best knives which is rust proof at reasonable price.
Why was a knife called a jack knife?
http://www.answers.com/library/American%20Word%20Origins-cid-2228396 jackknife
Origin: 1711 Americans may not have been the first to think of making a knife safe and portable by giving it a blade that folds into the handle, but we were the first to call it a jackknife. Our earliest notice is in the official records of Springfield, Massachusetts, for 1711: "One Dozen of Jack Knives, at six http://www.answers.com/topic/pence the knife" on one occasion, and "Eleven iron handled Jack knives" on another. Jackknives were a traditional accouterment for boys who were growing up in America. Without them the playing of mumble-te-peg (an English game which antedates jackknife by eighty years at least) and the whittling of sticks (which probably antedates English and perhaps even the Bronze Age) can only be practiced by the possessors of the larger and more formidable http://www.answers.com/topic/sheath knife (1837). The practical advantage to the jackknife lies in its relatively safe transportability in one's pocket. Where did we get the term? Perhaps it came from the Scottish word for a similar knife, jockteleg knife or Jock the Leg Knife, attested as early as 1672. Or perhaps it was from Jackmeaning "sailor," since the knife was used by sailors. In modern times, the figure of a jackknife opening and closing has found application beyond the tool itself. Its name has been given not only to a style of diving (1922), but to a highway accident where a tractor-trailer truck folds in on itself. * jackknife
What is a small knife to peel fruit?
Although it may not be the preferable tool for the job, it would do the trick.
A cook's knife, also called a Chef's knife or French knife, is a large all-purpose knife that everyone should have in their basic kitchen arsenal. It's really just a modified butcher's knife, originally used to slice and disjoint large cuts of beef.
Direct counterpart of western chef's knife from Japan is a Gyuto, not santoku. Gyuto is based on French chef's knife, vs. German style chef's knife, i.e. more slander, with less belly.
Main difference between Gyuto and western chef's knives is its lighter weight thanks to its thinner blade. Steel used in Japanese knives is typically much higher quality compared to western knives and is a lot harder as well, 54-56 HRC is typical hardness of a western chef's knife, while average Japanese Gyuto will be well over 60 HRC, andhigh end knives go 65-67HRC.
Santoku, loosely translated from Japanese means"convenient knife", and more literal translation is a knife of three virtues, although it's not very clear what are those 3 virtues.
Santoku is less versatile version of a chaf's knife, but it is more multipurpose compared ot dedicated vegetable knife like Nakiri. Santokus are never used in a pro kitchen in Japan at least, mainly household cook's knife. main drawback of the santoku is the lack of length, specimens over 7" are very hard to find, and lack of belly curve.
Why does plastic chopping boards blunt knives?
Plastic chopping boards can blunt knives because the material is softer than the steel of the knife blade, which can cause the edge to deform over time. The repeated impact and friction from cutting can lead to micro-chipping or dulling of the blade. Additionally, some plastic boards can have a textured surface that may exacerbate this dulling effect. Overall, while plastic boards are gentler than harder surfaces, they can still contribute to knife wear.
What is a round knife used for?
There are many varieties of round knives, they can be called Rotary knives or circular for certain knives, but there is more, I have listed some sites:
* http://www.appliedcutting.com/?gclid=CLCD6uDY4JUCFR8SQQodKQvNXw* http://www.tandyleatherfactory.co.uk/pc-70843-205-osborne-70-round-knife.aspx* http://www.patentstorm.us/patents/6327783/description.html
