0
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 exactly should a utility knife be used for?
You can use it for anything if you are forced to, as in if it is the only knife you have, otherwise they are pretty much useless in the kitchen.
Chef's knives, vegetable cleavers and dedicated veggie knives like Nakiri and usuba work a lot better for vegetables, since they have necessary length and knuckle clearance to work on the board conveniently.
For delicate tasks most of the utility knives are too long to successfully replace paring or peeling knives.
Do Indians use knife and forks?
I think you are asking new Delhi people. It depends on Individual to individual
What do you call someone who sharpens knives?
Whetstone is just one type of the knife sharpener.
There are many other types of sharpening systems and devices including sandpaper, grinders, V type sharpeners, electrical sharpeners, etc.
General name is still a knife sharpener though.
Why is the sharp edge of a knife made very thin?
A sharp knife cuts much better than a blunt knife. A sharp knife is less likely skid off and cause an accidental wound.
What is the sharpest knife in the world?
If one uses chef's knife for its designated purpose, i.e. vegetables, meat and other soft food, then definite winners are Japanese chef's knives. They are lighter, thinner, i.e. less exhaustion during prolonged use. Plus, Japanese kitchen knives typically are made using better and harder steel, e.g. VG-10 or better vs. X50CrMoV15 steel or worse in mainstream western kitchen cutlery. All that allows for thinner and much better cutting edges on the Japanese kitchen knives vs. wester ones.
Masamoto, Hattori, Tadatsuna, Koncuke, Togiharu, Watanabe, Takeda are some of the best known makers.
From western world Henckels and Wusthofs are perhaps the most widespread and better known. Messermeister is another German brand and their knives are slightly better and the steel they use is also slightly better thanHenckels and Wusthofs - X55CrMoV15. American company Chef's Choice produces Trizor line of kitchen knives that are very good compared to mainstream.
As for the Cutco, who's knives are distributed by Vector marketing, their claims are very far from true. 440A steel used by Cutco is the worst performer in 440 steel group(440A, 440B, 440C). It's rather old, and cheap stainless steel which is used in low end knives in knife industry, or diving knives. At any rate, it doesn't provide edge holding Cutco claims and in fact it is way behind modern Japanese knives and worse than German knives. D edge used on Cutcos is serrated edge, unfortunately its configuration makes it impossible to sharpen it at home. There is no steel that will not need sharpening for 10 years as Cutco and their marketing claim, and sending your knives to maker few times a year for sharpening is not realistic.
As for the full tang, tripple rivets and bolster, it is all marketing hype, designed to promote and sell features that nobody really needs.
Detailed explanation of the knife marketing myths in the attached link.
What are the critical steps requirements for making chicken skewers?
The HACCP stands for Hazard Analysis and Critical Control Point. It is the needed to pass health inspection or audits. It is to promote food and healthy safety. The plan for chicken skewers would include; preventing cross contamination from the raw chicken to the vegetables and sterilization of the wood skewers
What is a knife an example of?
A knife is by no means the first, but surely the most successful example of humane ingenuity through all time. Opposed to many animals humans possesses no sharp and strong claws or teeth. Our nails are made for finer work, peeling and such. The invention of the knife is a purposely "backward" evolution to make up for the loss of sharp teeth and strong claws. The one who bears a knife is also the one who bears the strongest symbol of power, showing of the mayor distinction between the human world and the animal world - a symbol to distinguish man from nature.
It is just like any other knife you have just got to learn how to flip and manipulate it
The advantages of having a steak knife is that it is a very useful tool for cutting various food that can't easily be cut using a regular knife. The key is obviously in the name, it is commonly used to cut steak, which tends to be hard to cut with regular knives. It is often used to cut other types of meat as well. It is very sharp yet small, thus allows for good precision.
How many knives come in a typical knife set?
A typical set of steak knives usually contains 8 knives. A knife set which comes with a block often contains items other than knives, however, and can include 20 pieces or more.
What materials were used to create knife?
Modern knife blade typically is made out of steel, and the handle can be made out of any hard, non-brittle material, such as plastic, metal, wood, or bone or antler.
However, more exotic materials are used today, such as ceramics and non steel alloys like Talonite and Stellite 6K and 6B, which are Cobalt(Co) based alloys, while steel is Iron(Fe) based alloy.
Special purpose knives are also made with diamond and glass blades, mainly for cutting super thin layers of the sample material.
Prior to steel knife blades were made from flint, obsidian, bronze.
What do you use to sharpen a cleaver knife?
If a bench grinder is not available, take a medium course file, and run the file in a forward motion down one side, then the other side of the blade, till the sharpness is to your satisfaction, drawing the file back after the forward motion will make it shiny, but won't sharpen it. I use a diamond faced chisel sharpening rectangle.
What knife do you use to cut carrots?
I use a thick bladed 9" chefs knife. Always chop hard vegetables with a rocking motion to the knife. Set the point of the knife down to the cutting board and use this point as the pivot for the knife, rocking the blade up and down. NEVER chop by lifting the knife off the board and chopping down like an axe, this will dull the knife in no time, and is dangerous, as a slip could relieve your other hand of it's fingers.
**The only exception to this is in using a cleaver which must cut through bone.
Why is easier to cut an apple with sharp knife than a blunt knife?
A blunt knife tends to squash the fruit before cutting. A sharp knife will slice through the fruit without squashing. Less pressure is needed to slice with a sharp knife.
well it depends on if it is a butter knife or a stake knife if it is a butter knife then just use it like a butter knife. but if it is a stake knife then be very careful.
Why is the cutting edge of the knife is made sharp?
There's two basic types of quality chef's knives: Japanese, very hard steel blades, and German high quality steel blades. Handle designs are simply a matter of individual preference. The Japanese steel is more difficult to sharpen, but once sharpened, it maintains its edge longer. These blades are usually sharpened with a razor edge, a 16-1/2° angle on either side of the edge. The German steel blades are usually sharpened with a 22-1/2° angle on either side of the edge. Both knives can be very useful in the kitchen. The German knives might be described as more rugged than the Japanese knives...not always the best for cutting sushi, for instance. The Japanese knives typically have thinner and more brittle blades. I own both and I love both. I simply use one for general kitchen work, and the other for delicate, close and precise work.
What are french knife use for?
Almost every knife is a french style. The french designed the style of blade that is today the standard for Chef, pairing and utility. So, in essence, french knives are used for cooking.
Why a sharp knife cuts better than blunt knife?
area of the edge of the blade is smaller for a sharp knife. so for the same force the pressure under the blade will be greater and smaller force required to give the same pressure.
Why is it easier to cut with a sharp knife rather than a dull one?
You have to use more pressure with them to try and make them work. This can cause you to slip and cut or stab yourself.
Keep knives sharp. If your knife is sharp, it will slide easily through what you are cutting, with little force involved. If the knife is blunt, you have to force it and if you slip there is real danger of cuts.
Point Away. When you are using a knife, don't cut toward you or your fingers. Pay a lot of attention to where the edge of your sharp blade is pointing, and make sure it can not get you if you slip a bit.
Don't leave sharp knives loose in a drawer.Banging around in a drawer ruin the good sharp edge on your knives, and can be dangerous if someone reaches into the drawer .
Do not try and catch dropped knives. If you are working with or handling a knife and you drop it, step back and let it fall, don't try to catch it. This sounds elementary, but the instinct is to try and catch it, and that can be dangerous.
Do not put knives in the sink. If you have a dirty knife, don't put it in the dishwater as it will not be visible and will cause cuts. Wash the knives separately.
Put knives down safely. When you are working with a knife, and you lay it down, don't lay it down with the blade pointing up an make sure it is away from the surface edge.
put broken glass in a safe container. Broken glass is sharp and dangerous. Clean it carefully up preferably with a brush and put in a separate metal container, make sure you don't leave pieces of it in the sponge or cloth. Don put broken glass in the rubbish bag wrap it in old newspaper and put it in a box or something, and warn all concerned.
Fire and Hot Oil Safety in the Kitchen
Most kitchen fires start because of heating fat or oil. As oil gets hotter at first it smokes a bit, if it gets hotter it bursts into flame. To extinguish a fat fire cover it with a fire blanket or damp cloth and turn off the gas or power. You can use foam of powder extinguishers but NEVER use water. Do not try to carry the burning pan!
Back to Top
Deep Fat Fryers
One thing to pay particular attention to is never put water or other liquid into hot cooking oil .... it turns into steam instantly, and can violently explode hot oil in all directions.
Watch the electrical cords carefully. Don't leave it where something might snag it, and spill hot oil about.
Be careful even when you add food to a deep fat fryer. If the fat is too hot, or if there are pockets of liquid in the prepared food, the hot fat will spray up.
Always remember that the steam will rise out of a boiling pot of water when you take off the cover. Remove the cover far side first so that this steam does not scald your hand. If you take a hot pan or a cover from the oven or stove top and put it on a counter, leave a cloth or oven gloves on the hot lid or utensil as a warning to the others in the kitchen that it is hot. (And tell them this is the way this message is conveyed.)
In many kitchens a dusting of flour on the utensil is the warning that it is fresh off the fire and hot.
Always be aware of where fire extinguishers are available and learn how to use them.
Don't let the pan handles on the stove stick out over the floor.
They can catch on clothing and spill. Turn them to the side, but don't let them extend over adjacent burners.
Back to Top
First Aid
There can always be a mistake, and someone in the kitchen, preferably you, should be trained in at least basic first aid.
Cuts
If you cut yourself wash the wound under cold water if the wound is shallow and bleeding stops dry the skin around the wound with paper, a clean cloth or cotton wool and cover with a waterproof coloured plaster.
If the wound is deep:
- Apply presure to it to stem the bleeding
- Raise it above the heart
- Seek medical attention
Burns:
If you burn or scald yourself apply cold water or ice: place hand under gently running cold water or wrap ice in a plastic bag and place gently on the affected area. It is important to take the heat from the area and although this may hurt prolonged apllication of cold water or ice can substantially reduce blistering.
Take care not to break the skin, if you spill quantities hot liquid onto clothing do not remove the clothing get under a cold shower or into a cold bath and get medical attention: removing the clothing will rip off the skin!
Back to Top
Food Hygiene
There is of course also Hygiene to consider
Wash boards, equipment, containers and hands immediately after preparing an item.
Avoid cross contamination
Store food correctly
Food Poisoning, Spoilage and Temperature Control
Keep foods either hot above 65ºC or cold below 5ºC. The bacteria that cause food poisoning grow best when food in warm.
Be especially careful with raw poultry, seafood and foods with a base of eggs, such as mayonnaise or egg salad, or bread, like stuffings or puddings.
Make sure the temperature in your refrigerator is 5ºC degrees or under.
Get a good thermometer for the fridge, keep it in there where you can see it, and check it at regular interval and record the readings.
Keep shellfish and such in the refrigerator on ice. Ideally, put the seafood on top of the ice, and the ice in a colander or other bowl with holes in it so that when the ice melts it can drain into another container.
When you want to refrigerate a hot dish, preferably cool it rapidly in a blast chiller or stand bowl in cold water in sink to aid rapid cooling or with the lid ajar so that it can cool down before you put it in the refrigerator. If you put a hot dish in before it cools, it will warm up the refrigerator, endangering everything else in there.
A soon as you have served a stuffed bird such as a turkey, remove the stuffing that is left in the bird so that it can cool down faster.
Back to Top
Chemicals
There are often a lot of chemicals in the kitchen.
Drain cleaners, bleaches and strong acids can be dangerous.
Never mix different types of these products, explosions or dangerous gasses may result. Make sure these are always used strictly according to the directions on the package, and make sure that the containers are properly sealed when not in use.
Carbon monoxide results from incomplete burning of fuel. Monoxide poisoning can result from improperly adjusted or poorly vented gas appliances. They must be checked regularly by an authorised inspector/engineer.
Cleaning fluids, gasoline, kerosene and such are often flammable, can easily cause fires and explosions, and should never be stored in a kitchen.
Pesticides such as pest killers, rat or cockroach poison and other rodent bait should be considered dangerous. If you get them on your hands, wash them off. When you use them, make sure there is no uncovered food they can get into. Store carefully, and preferably not in the kitchen.
If you must store cleaning chemicals and other possibly toxic non-food items in the kitchen, always store them on shelves below foodstuffs, so if they leak, they can't get into your food. Slips and FallsSoapy water, grease and oils, and things like the traditional banana peel are standard in kitchens and are all slippery. Here are a couple ways to keep slips and falls to a minimum.
Back to Top
General Safety Rules
If you spill something on the floor, clean it up and dry . Use a warning sign whilst area is wet.
Often when you are working in the kitchen you are moving fast. Don't leave boxes, stools, bags of groceries or anything else out on the floor where they can trip up a fast moving cook.Safety around Kitchen ElectricityKeep your eyes on the electricity in your kitchen, it can electrocute you, or cause fires if it gets loose.
Keep an eye on all electrical cords. Watch for any breaks or cuts, or frayed areas where the cord passes over an edge or something has sat on it. Repair any damage you find.
Don't overload circuits by using multiple plugs, extension cords or the like. If you have old wiring, it is often a good idea to get it checked by a professional for load carrying capacity.
Don't use appliances near the sink or other water. If one falls in, it can electrocute anyone nearby. If you must have a wall socket near the sink, make sure it has a "Ground Fault Interrupter" type socket assembly.
Glass Utensils on Kitchen Burners, Explosion Danger
Hot Glass Utensils Can Break,
Wet Cloths, Oven Cloves and Hot Pads can cause burns as heat turns the dampness to steam.
Back to Top
Posted for Mark Ward 17/04/02
What is a collective name for knives forks and spoons?
Cutlery is a correct answer. An additional word would be silverware, but since almost no one uses silver silverware anymore, tableware is probably preferable.
You can try blade, cutter, cutting edge, dagger, stiletto
More remote terms might include sword, bayonet, , lance, lancet, bit, cutlass, machete, kris, whittle, poniard, scalpel, edge, dirk
