Knife Knowledge

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Across 2. Rear part of the edge. Cuts through large or tough foods when weight and force are needed. 3. 1/8" x 1/8" x 1/8" cut 6. 1/2" x 1/5" x 1/8" round cut 8. The part of a knife handle that creates its grip. 11. 3/4"x 3/4" x 3/4" cut 13. 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. 15. Metal pieces that fasten the handle to the tang. 17. 2 inches by 1/8" x 1/8" cut 19. Part of the knife that extends into the handle, d3esigned to gve the knife balance. 20. To cut into very thin strips. This is done by stancking leaves together, rolling tightly into a cylinder and slicing into fine shreds. 21. SImilar in size to a paring knife, but has a blade that is curved and looks like a bird's beak. 23. 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. 24. The end of the blade, that functions as the piercing tool.

Down 1. The knifes comes in different sizes and has a strong, rigid blake making them suitable for a wide variety of jobs. 3. Thick band of steeel present on forged knives. Helps balance knife and protects hand from accidental slips across the blade. 4. 1/4" x 1/4" x 1/4" cut 5. Has a very strong blade that will not bend or break easily. Is used to remove bones from meat joints & poultry. 7. To cut into thin stirps and usually applies to leafy vegetables. 9. This knife is thin-bladed, flexible and very sharp. Comes in a variety of lengths. 10. 1/2" x 1/2" x 1/2" cut 12. The working part of the blade, from point to heel. 13. This knife has a large, square blade used for butchery. 14. Type of knife similar to a carving knife, with a serrated edge. 16. Top of the blade directly opposite the edge. 18. 2 inches by 1/4"x 1/4" cut 21. The forward quart4er of the blade, does much work cutting and separating. Is best used for cutting small and/ or delicate foods. 22. Is a small knife that has a thing and slightly flexible bade, making it ideal for detailed work. 23. End of the handle of a knife.

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