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carving-kitchen-meaning-of It has a thin, flexible blade, usually about 12 cm to 15 cm 5 or 6 inches long, that allows it to get in to small spaces. A word for what seems like long ago. The edge may be beveled or symmetric. Not ideal for: Small or delicate slicing of vegetables or boneless meat. The paring knife is a small, short-bladed knife, used for intricate cutting, peeling, mincing carving kitchen meaning of dicing. They are specially tailored to cutting hamas they are generally thinner and more flexible. My word meanibg.

Login or Register. Save Word. Definition of carving. Examples of carving in a Sentence She bought a small wooden carving of a Buddha. Recent Examples on the Web Use a sharp carving knife and fork to complete the cuts around the bone and drizzle the glaze from the slow cooker over the ham slices to serve. First Known Use of carving 13th century, in the meaning defined at sense 1. Keep scrolling for more. Learn More about carving.

Time Traveler for carving The first known use of carving was in the 13th century See more words from the same century. Dictionary Entries near carving carvery carvestrene carve up carving carving knife carving set carvol See More Nearby Entries.

Phrases Related to carving carving knife. Style: MLA. English Language Learners Definition of carving. Kids Definition of carving.

Comments on carving What made you want to look up carving? Show Comments Hide Comments. Get Word of the Day daily email! Test Your Vocabulary. Greek Swedish Portuguese Old Norse. Test your knowledge - and maybe learn something along the way. Anagram puzzles meet word search. Love words? Need even more definitions? We're intent on clearing it up 'Nip it in the butt' or 'Nip it in the bud'? We're gonna stop you right there Literally How to use a word that literally drives some pe Usuba knives are Japanese knives used primarily for chopping vegetables.

Both the spine and edge are straight, making them resemble cleavers, though they are much lighter. Deba knives are Japanese knives used primarily for cutting fish. They have blades that are 18 cm to 30 cm 7 to 12 inches long with a curved spine. The popularity of this style of knife has spread with the associated cuisines.

They resemble Western cleavers in appearance, but most Chinese chef's knives are relatively thin-bladed and designed for slicing, finely chopping and mincing vegetables, fish and boneless meats. However, Chinese-style knives of this weight are not common in the West.

Caidao or so-called 'Chinese cleaver' is not a cleaver, and most manufacturers warn that it should not be used as a cleaver. It is more properly referred to as a Chinese chef's knife and is actually a general-purpose knife, analogous to the French chef's knife or the Japanese santoku. The confusion arises from the fact that Chinese chef's knives are rectangular and that some particularly older, traditional knives made of carbon steel have somewhat heavy blades.

Also, the fact that the blade is heavier toward the tip encourages skilled Chinese chefs to use a swinging or "tapping" stroke as well as a "pushing" stroke. However, the edge has the gradual bevel of a chef's knife and will most probably be damaged if used for splitting bone. Actual cleavers in China have the same profile as chef's knives but have much thicker blades with a sharp bevel and heavier handles. Modern Chinese knives are sold under three general classifications throughout China: Caidao slicers , choppers and Gudao cleavers.

The general distinction lies in the thickness of the blade. Choppers are the most common all-purpose Chinese knife. Choppers have thicker blades than slicers but are not as thick and heavy as cleavers. Choppers are used for slicing, chopping and mincing meat, vegetables and herbs. Choppers are suitable for chopping through thin soft bones such as fish and poultry. Slicers, referred to as Caidao vegetable knives by the Chinese have the thinnest and sharpest blades.

Slicers may have the same shape as choppers or they may have less width and appear similar to Japanese Nakiri knives. Slicers are used for cutting vegetables, mincing herbs and slicing thin strips of meat for stir frying. The thin blade makes slicers unsuitable for chopping any bones. Cleavers, which are referred to as bone choppers by the Chinese have thick heavy blades. In Chinese homes, cleavers are typically used for chopping up pork ribs or for preparing hard-shelled seafood such as lobsters.

The average Chinese home uses some variation of the rectangular-bladed knife, usually around 18 cm to 28 cm 7—11 inches in length. Traditional knives had a simply-forged, carbon steel blade with a long, ground bevel, but the typical Chinese chef's knife is now a stamped blade.

The traditional handle is a full-length tang that is only about 1 or 2 cm wide, which is passed through a metal cap, then through the center of a round, wood dowel, then bent over and hammered into the end of the handle to retain it. Newer models, particularly those made in Japan or Germany, have full-width tangs and riveted or injection-molded handles, but these handles generally retain something of the traditional, round cross-section.

The wide blade of Caidao keeps the cook's fingers well off the cutting surface and the round handle gives a nice "pivot point" for the cutting stroke.

The blade has a curvature or rocker along its edge that is generally uniform, improving the knife's ability to chop and mince meats and vegetables. The broad rectangular blade also serves to scoop up chopped food for transport to the wok or bowl. Although it may seem unwieldy, skilled practitioners worldwide may be observed using this style of knife for everything — even carving and fine work normally accomplished with a paring knife.

Also known as a bird's beak knife, a peeling knife has a pointed tip that curves downward sometimes upward and from side to side towards the blade. It can be used to cut decorative garnishes such as rosettes or fluted mushrooms , slice soft fruits, or to remove skins and blemishes. It is a specialized type of paring knife.

A decorating knife is any knife with a blade designed to make a decorative cut. The most common pattern is a simple zigzag. Decorating knives are used for making fancy cuts for garnishes and presentation.

Usually about 5 cm to 8 cm 2 to 3 inches long, a trimming knife has a small, curved blade that is shaped somewhat like a boning knife. Trimming knives are ideal for small tasks such as decorating and peeling.

Usually about 5 cm to 10 cm 2 to 4 inches long, a fluting knife has a small blade that is very straight. Fluting knives are ideal for small tasks such as decorating and peeling. Certain knives are specialized for a particular food.

For example, oyster knives are necessary to shuck oysters which cannot safely be opened otherwise , but are not used outside of shellfish. A tomato knife is a small knife with a serrated blade. Typically about the size of a utility knife, tomato knives are ideal for cutting through the tough skin and soft flesh of tomatoes.

An oyster knife has a short, thick blade that is used to pry open oysters and separate their meat from the shell shucking. Some models have a shield built into the handle that prevents the knife and hand from slipping and going too far into the shell. The handle is normally thick and short, with a bulbous end. A deveiner or deveining knife is a small knife used to remove the colon "vein" from the back of shrimp. A grapefruit knife has a long, fat, dull blade that is used to separate the flesh of a grapefruit from the peel and inner membranes.

The blade is usually serrated, with a blunt tip. Some knives even have a different blade style on each end of the handle — one for the inner membrane, one for the peel — and some have a double blade at the inner membrane end, to cut on both sides of the membrane. A chestnut knife is used to score a chestnut with an "X" cut prior to roasting, so that steam does not build up inside and cause the nut to explode. They have very shallow blades so that they can cut through the shell without cutting through the nut inside.

Also known as a Mezzaluna Italian: "half moon" because of the shape, a mincing knife is a semicircular highly curved blade with a handle that allows the blade to be rocked back and forth repeatedly on a hard surface. This rocking motion is ideal for mincing and chopping.

Some mincing knives are supplied with a wooden cutting board with a circular bowl-shaped indentation that matches the curvature of the knife. Some models have two blades that are parallel to each other to increase their mincing power.

Large mezzaluna-like knives with shallow curves are sometimes used to cut pizza , though the rolling pizza cutter is more common for this purpose. A cutting board is kitchen utensil used in conjunction with a knife.

It is a flat surface, generally made of either wood , plastic or glass glass are less common because they dull the blade; used more for decoration , on which to cut food and which protects counter tops and knives from damage. A carving fork is a long, two-pronged fork used to hold meat steady while it is being carved.

Carving forks are often sold together with carving knives or slicers as part of a matched carving set. Contrary to popular belief, a honing steel or butcher's steel or sharpening steel does not sharpen knives, but instead straightens the blade, while a sharpener sharpens the blade.

It is used to hone a knife blade after sharpening in order to restore the edge and improve cutting ability. Kitchen scissors or shears can be used for many of the same jobs as knives, such as chopping herbs. A knife block is a common way to store knives safely and close at hand in the kitchen. This is an angled block of wood, steel, or other material, with slots for inserting knife blades, and sometimes other accessories, like kitchen scissors. Most commonly used in commercial kitchens, cut-resistant gloves also referred to as cutting gloves are used on the opposite hand to the cutting hand.

They are for protecting this hand should the knife slip and slice into the user's off hand. They are typically made of kevlar or metal mesh. From Wikipedia, the free encyclopedia. This section needs additional citations for verification.

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Main article: Grind. Main article: Knife indentations. Main Carving Kitchen Meaning 3d article: Knife sharpening. Main article: Chef's knife. Further information: Utility knife. Main article: Bread knife. Main article: Butter knife. Main article: Cleaver. Main article: Boning knife. Main article: Fillet knife. Further information: Cheese knife. Main article: Parmesan knife. You can help Wikipedia by assisting in the translation.

See also: Japanese kitchen knife. Main article: Santoku. Main article: Tomato knife. Main article: Grapefruit knife. Main article: Mezzaluna. Further information: Cutting board. Further information: Carving fork. Further information: Honing steel. Further information: Kitchen scissors. Further information: Cut-resistant gloves. Retrieved 6 September Burns, "Cutting Tool filed Sept.

La Varenne Pratique. Crown Publishers. ISBN Brown, Alton Stewart, Tabori and Chang. The New Cook's Catalogue. Alfred Knopf. Lee, Matt and Lee, Ted December 15, New York Times. Articles related to Kitchen knife. Cooking techniques. List of cooking techniques. Dry roasting Hot salt frying Searing. Baking Roasting modern Smoking Barbecue. Grilling charbroiling Roasting traditional Rotisserie Toasting. Bain-marie Double boiling Sous-vide Double steaming Steaming.

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