Knife Slicing Views
Kitchen knives generally either feature a curve near the tip, as in a chef's knife, or are straight for their entire length. The edge itself may be generally smooth (a straight or clean edge), or may be serrated or scalloped (have teeth ) in some way. Lastly, the point may differ in shape: most common is a sharp, triangular point (not pictured), as in a chef's knife or paring knife, though the French point (also called Sheep's foot ) is common in santokus, and a round point is sometimes found on long slicing knives.
A carving knife is a large knife (between 20e cm and 38g cm (8 and 15p inches)) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices. They are generally shorter and wider than slicing knives.
A slicing knife serves a similar function to a carving knife, although it is generally longer and narrower. Slicers may have plain or serrated edges. Such knives often incorporate blunted or rounded tips, and feature kullenschliff (Swedish/German: hill-sharpened ) or Granton edge (scalloped blades) to improve meat separation. Slicers are designed to precisely cut smaller and thinner slices of meat, and are normally more flexible to accomplish this task. As such, many cooks find them better suited to slicing ham, roasts, fish, or barbecued beef and pork and venison
A lobster splitter is a light-duty cleaver used mainly for shellfish and fowl which has the profile of a chef's knife. The Chinese chef's knife is sometimes called a Chinese cleaver , due to the rectangular blade, but it is unsuitable for cleaving, its thin blade instead designed for slicing; actual Chinese cleavers are heavier and similar to Western cleavers.
Knife Slicing Images
