Knife Skills
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Swiss Classic Red Extension Bring on the Bold
SWISS CLASSIC RED EXTENSION BRING ON THE BOLD The Swiss Classic Red Extension is a bold new direction in the kitchen. Put functionality and fun straight into your customers’ hands with these versatile knives that feature our iconic red colorway on the handles. From heavy-duty carving to precision knife work, these eye-catching tools will become the must-have kitchen essential for the home cook and hobby chef alike. Lightweight and ergo- nomically designed for optimum cutting comfort, they are dishwasher-safe and boast wear-resistant stainless steel blades. The perfect fusion of culinary artistry and strength, these are a vivacious extension of our enduringly popular Swiss Classic Collection. • Lightweight knives with ergonomically designed handles for all kitchen tasks • Featuring a bold red colorway for a standout look • Dishwasher-safe for easy use Available: as of July 13th 2020 FROM THE MAKERS OF THE ORIGINAL SWISS ARMY KNIFE™ ESTABLISHED 1884 2020 I 79 6.8631.21B Swiss Classic Bread Knife, wavy edge, 21 cm, red, blister 6.8001.19B Swiss Classic Carving Knife, 19 cm, red, blister 6.8521.17B Swiss Classic Santoku Knife, fluted edge, 17 cm, red, blister 5.2101.15B Swiss Classic Carving Fork, flat, 15 cm, red, blister 6.7131.2G Swiss Classic Carving Set, 2 pieces, red, gift box 2 EN EXP EUR 06. 04. 2020 SPECIFICATIONS 6.8631.21B 6.8001.19B 6.8521.17B 5.2101.15B 6.7131.2G Description Bread Knife Carving Knife Santoku Knife Carving Fork Carving Set, 2 pieces Handle material Thermoplastic Elastomere (TPE) Color red Type of edge Wavy edge Fluted edge Blade length 21 cm 19 cm 17 cm 15 cm Length 340 mm 315 mm 300 mm 270 mm 385 mm Width 27 mm 40 mm 45 mm 22 mm 110 mm Height 17 mm 17 mm 17 mm 13 mm 23 mm Net weight 90 g 91 g 107 g 59 g 150 g Gross weight 108 g 112 g 122 g 79 g 230 g Packaging type Blister Gift box Packaging unit 10 1 Dishwasher safe Yes ADDITIONAL INFORMATION Country of origin Switzerland Product life cycle Unlimited Individualization Yes Target group Private households and gastronomy 3 EN EXP EUR 06. -
“Discover the Captivating History of the Swiss Army Knife at the Victorinox
Victorinox Museum For more than 130 years, Victorinox has embodied quality, functionality and design. In 1884, Karl Elsener established a cutlery workshop and by 1891, he was already supplying the Swiss Armed Forces with knives for the soldiers. When Karl Elsener created the original “Swiss Offi cer’s Knife”, he had no inkling that it would soon conquer the world. Today, the “Swiss Army Knife” is internationally patented and epitomizes more than any other product the world-famous notion of “Swiss made”. “Discover the captivating history of the Swiss Army Knife at the Victorinox Victorinox Brand Store Museum in Brunnen.” Experience the brand world of Victorinox in the Brand Store and fi nd yourself some loyal companions for the adventures of daily life. Apart from pocketknives, household and trade knives, the product line also includes timepieces, travel equipment, fashion and fragrances. The VISITOR CENTER in Brunnen is a fascinating starting point for Location your stay in the Swiss Knife Valley. Stretching across 365 square The VISITOR CENTER with the Victorinox Brand Store & Museum are metres, it tells you all about Victorinox, the Valley’s most beautiful located in Bahnhofstrasse 3 in Brunnen (municipality of Ingenbohl), destinations and other important enterprises in the region. 100 metres from the jetty, 500 metres from the train station of Brunnen. The public bus service stops directly in front of the building (at The small movie theatre features a 15-minute fi lm about the pro- “Brunnen See/Schiff station”). Metered parking nearby. duction of the Victorinox pocketknife, and a 10-minute fi lm about the attractions in the Swiss Knife Valley. -
Knife Policy AHG Troop NC0512 Explorers, Pioneers and Patriots
1 Knife Policy AHG Troop NC0512 Explorers, Pioneers and Patriots may earn the right to carry a pocketknife to designated AHG functions by completing requirements for the Sharp Girl card. When girls complete the requirements they will be awarded a Sharp Girl Wallet Card. The Leaders of AHG Troop NC0512 recognizes that AHGers look forward to using a pocket knife. It is our troop's goal that any interested AHGer learn how to safely use a pocket knife with her parent's permission. We have established the following mandatory policy for safe pocket knife use. AHGers in Troop NC0512 may carry and use pocket knives ONLY when they obey the following rules: Only AHGers that have earned a Sharp Girl Card may carry and use a pocket knife. Knives may only be carried on outdoor camping trips, hikes or other approved activities ONLY when permitted by the Troop Coordinator or other Leader. The Sharp Girl Card MUST is carried by the AHGer at all times when she is carrying or using her pocket knife. AHGers may use their pocket knife only when the Unit Leader or a designated Leader is directly supervising the AHGer's activities. The supervising adult MUST NOT be involved in any other activities while supervising AHGers’ use of knives. AHGERS MUST NEVER CARRY THEIR POCKET KNIVES TO SCHOOL OR AHG ACTIVITIES AT SCHOOL. Under no conditions are switchblade knives or sheath knives permitted. Troop NC0512 Leadership (Troop Coordinators, Unit Leaders, Assistant Unit Leaders) have the final authority on knife use at all official troop events. 2 AHGers from other Troops that are attending Troop NC0512 activities, will be allowed to use pocket knives only if they adhere to these stated rules For a minor infraction, one corner of the Sharp Girl card will be cut off. -
How to Choose Knives Upstream and Downstream of Good Cooking There Is Always a Good Knife
COLTELLERIE BERTI How to choose Knives Upstream and downstream of good cooking there is always a good knife. Every day we use many objects without knowing their intimate nature and without knowing which phenomena and undisputable physical laws determine their operation and usefulness for us .However, understanding such matters is impossible, considering the vast amount of knowledge it would require. These few pages, which make no claim to covering everything, will give you the opportunity of getting to know something more about knife making so you can use your knives better and get more satisfaction out of them. Handmade. Made in Italy. Choosing a knife for home. How to choose Is it normal to use saw blades to cut food other than bread, focaccia and products out of the oven? Is it really parsimonious to spend less for a knife that cuts badly and that you later have to throw away? Is it really an idea of the past to have high quality blades sharpened ever now and then, so you can still count on an excellent cutting tool through time? Is it a luxury to cut meat at the table with a hand made, smooth-bladed knife having a handle made of horn? We think not. This is why we feel it our duty to illustrate the essential cutting requirements with good knives, to all those who want to choose a knife set from our Collections. You can choose among preparation, serving and table knives with: Stainless steel blades with a high degree of carbon to ensure a long lasting cut. -
Neon Color-Coded Knives
Neon color-coded The colored handle helps this knife stand out so that it will always be easily visible among other knives knives in any busy commercial kitchen. Professional-grade high carbon 420 stainless steel stamped blade Hand-honed edges for maximum cutting performance Dishwasher Safe Available In: Ergononomic polyproplylene handle provides comfort and a safe, non-slip grip Chef Knives Narrow Semi-Stiff Fillet Knife Slices, chops, dices, and minces a large Allows for easy, precise cutting around bone variety of ingredients and cartilage 8" 8" 220KNCHEF8BL - Blue 220KNFTFXN8B - Blue 220KNCHEF8GR - Green 220KNFTFXN8G - Green 220KNCHEF8OR - Orange 220KNFTFXN8O - Orange 220KNCHEF8PK - Pink 220KNFTFXN8P - Pink 220KNCHEF8YW - Yellow 220KNFTFXN8Y - Yellow 10" 220KNCHEF10BL - Blue 220KNCHEF10G- Green Smooth Edge Paring Knife 220KNCHEF10OR - Orange 220KNCHEF10P - Pink Great for peeling, slicing, and cutting 220KNCHEF10YW - Yellow fruits and vegetables 3 ¼" 220KNPRSM32B - Blue 220KNPRSM32G - Green 220KNPRSM32O - Orange 220KNPRSM32P - Pink Santoku Knives with Granton Edge 220KNPRSM32Y - Yellow Perfect for slicing, dicing, mincing, or chopping anything from fruits and vegetables to meats and poultry 7" Serrated Edge Paring Knife 220KNSNTKU7B - Blue 220KNSNTKU7G - Green 220KNSNTKU7O - Orange Great for preparing all manner of fruits 220KNSNTKU7P - Pink and vegetables 220KNSNTKU7Y - Yellow 3 ¼" 220KNPRSR32B - Blue 220KNPRSR32G - Green 220KNPRSR32O - Orange 220KNPRSR32P - Pink 220KNPRSR32Y - Yellow 3-Piece Knife Sets 220KNBLUKIT3 220KNGRNKIT3 Includes: -
An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. ............................................................. -
Pocket Knife Safety and Etiquette Here Are Some General Safety Guidelines to Follow Whenever Using a Pocket Knife
GSME Pocket Knife Safety Introduction Pocket knives are a useful tool when camping and being in the outdoors. Learning knife safety and usage is an important skill to help instill confidence in the girls and help them take ownership in tasks that require the use of knives as well as ensure proper technique and safety for all involved. Girls must not use sharp tools until they have been instructed in the safe use of the tool by a trained/knowledgeable adult. Never assume girls know good safety practices even if they use a knife at home. Establish expected safety rules, and expect each girl to follow them at all times. Allow the girls to practice their skills in a developmentally appropriate manner (starting with a paper knife and moving up to a pocket knife once a girl has individually demonstrated the skills with pocket knife progression), and set aside our adult fears. The only way for girls to master their knife skills and become confident in their abilities is to practice with a real knife. There are 4 levels to earning a knife safety certificate and the privilege to carry a pocket knife to Girl Scout functions. Please take the time to work through each step, ensuring the girls have mastered the skill before moving on. In order to receive her certificate, each girl must demonstrate her knowledge and skills. A general progression guideline is: Level 1 is for Daisies and up, Level 2 is for Brownies and up, and Level 3 and 4 are for Juniors and up. After earning her Pocket Knife Safety Certification, a girl must keep her certification card with her at all times when using a pocketknife at Girl Scout functions. -
A Guide to Switchblades, Dirks and Daggers Second Edition December, 2015
A Guide to Switchblades, Dirks and Daggers Second Edition December, 2015 How to tell if a knife is “illegal.” An analysis of current California knife laws. By: This article is available online at: http://bit.ly/knifeguide I. Introduction California has a variety of criminal laws designed to restrict the possession of knives. This guide has two goals: • Explain the current California knife laws using plain language. • Help individuals identify whether a knife is or is not “illegal.” This information is presented as a brief synopsis of the law and not as legal advice. Use of the guide does not create a lawyer/client relationship. Laws are interpreted differently by enforcement officers, prosecuting attorneys, and judges. Dmitry Stadlin suggests that you consult legal counsel for guidance. Page 1 A Guide to Switchblades, Dirks and Daggers II. Table of Contents I. Introduction .................................................................................... 1 II. Table of Contents ............................................................................ 2 III. Table of Authorities ....................................................................... 4 IV. About the Author .......................................................................... 5 A. Qualifications to Write On This Subject ............................................ 5 B. Contact Information ...................................................................... 7 V. About the Second Edition ................................................................. 8 A. Impact -
Folding 05-32398 012381 4303 Holster; Colorado Saddlery Leat
Case # Bar Code # Auc # Description 4388 05-1036 004496 4302 Knife; Folding 05-32398 012381 4303 Holster; Colorado Saddlery leather holster 09-528 043581 4304 Chain; Dog Chain 09-4751 045327 4305 Tool; pliers/wire cutters 09-6410 045916 4307 Case; Pool Cue 09-8384 046385 4485 Tool; Standard Screwdriver 09-9539 046763 4306 Tool; Crow Bar 09-16851 048571 4255 Knife; Mustang Fixed blade w/sheath 09-17996 048972 4000 Tool; Pry Bar 09-19070 049246 4001 Tool; Axe head 09-25454 051061 4256 Collections/Sports Trading Cards 09-29411 052322 4002 Jewelry; Silver Pendant 09-30765 052744 4003 Tools; Various hand tools 09-30765 052745 4004 Tools; Various Hand tools 10-18146 058446 4005 Tool; Hammer, Ball Peen 10-22739 059606 4146 Tatoo Guns & Tray 10-22739 059607 4147 Radar Detector; Early Warning 10-22739 059610 4148 Tatooing Supplies; Various 10-22739 059612 4149 AC Tatoo Power Supply 11-6418 064361 4007 Computer Bag 11-6418 064362 4008 Computer Bag 11-6418 064363 4009 Computer Bag 11-21362 068273 4010 Holster; Leather 11-19206 068412 4588 Jewelry; Ring colored and clr stones 11-29543 070565 4486 Sword; w/scabbard 11-29543 070568 4487 Baton & Stun Gun; ASP Exp Baton 11-32051 071329 4488 Tool; Pry Bar 12-8067 074075 4489 Starting Pistol, Mondial 1900 12-8067 074079A 4490 Tool; Clamp Meter, Ideal 600 Amp 12-8067 074079B 4491 Flashlight; Husky 12-9577 074467 4492 Tools; Leatherman & Needlenosed pliers 12-12627 075591 4257 GPS/Garmin Nuvi w/case 12-19076 077082A 4013 Knife; Gerber Folding 12-19076 077082B 4014 Multitool; Leatherman Wave 12-26259 079364 -
The Cutting Edge of Knives
THE CUTTING EDGE OF KNIVES A Chef’s Guide to Finding the Perfect Kitchen Knife spine handle tip blade bolster rivets c utting edge heel of a knife handle tip butt blade tang FORGED vs STAMPED FORGED KNIVES are heated and pounded using a single piece of metal. Because STAMPED KNIVES are stamped out of metal; much like you’d imagine a license plate would be stamped theyANATOMY are typically crafted by an expert, they are typically more expensive, but are of higher quality. out of a sheet of metal. These types of knives are typically less expensive and the blade is thinner and lighter. KNIFEedges Plain/Straight Edge Granton/Hollow Serrated Most knives come with a plain The grooves in a granton This knife edge is perfect for cutting edge. This edge helps the knife edge knife help keep food through bread crust, cooked meats, cut cleanly through foods. from sticking to the blade. tomatoes & other soft foods. STRAIGHT GRANTON SERRATED Types of knives PARING KNIFE 9 Pairing 9 Pairing 9 Asian 9 Asian 9 Steak 9 Cheese STEAK KNIFE 9 Utility 9 Asian 9 Santoku Knife 9 Butcher 9 Utility 9 Carving Knife 9 Fillet 9 Cheese 9 Cleaver 9 Bread BUTCHER KNIFE 9 Chef’s Knife 9 Boning Knife 9 Santoku Knife 9 Carving Knife UTILITY KNIFE MEAT CHEESE KNIFE (INCLUDING FISH & POULTRY » PAIRING » CLEAVER » ASIAN » CHEF’S KNIFE FILLET KNIFE » UTILITY » BONING KNIFE » BUTCHER » SANTOKU KNIFE » FILLET CLEAVER PRODUCE CHEF’S KNIFE » PAIRING » CHEF’S KNIFE » ASIAN » SANTOKU KNIFE » UTILITY » CARVING KNIFE BONING KNIFE » CLEAVER CHEESE SANTOKU KNIFE » PAIRING » CHEESE » ASIAN » CHEF’S KNIFE UTILITY » BREAD KNIFE COOKED MEAT CARVING KNIFE » STEAK » FILLET » ASIAN » CARVING ASIAN KNIVES offer a type of metal and processing that BREAD is unmatched by other types of knives typically produced from » ASIAN » BREAD the European style of production. -
Cutlery & Boards
January-June 2021 CUTLERY & BOARDS (134–142) | FOOD PREPARATION © Central Products, LLC Need help choosing the right knife? From the chef to the line cook, having the right knife for the job is important for everyone in the kitchen. Use the guide below to ensure you are using the best knives for your tasks which will provide quality food products as well as time and labor saving. COOK'S/CHEF'S KNIFE STEAK KNIFE BUTCHER'S KNIFE BREAD SLICER Most commonly used knife in the kitchen for chopping, mincing, slicing Ideal for cutting meats. Smooth edges For the odd jobs in the kitchen. Use Cuts through thick crust without and dicing. Great for thick vegetables glide through without shredding meat. for dicing salt pork, cubing cold meat, damaging the inside of the bread. and meats. Serrated edges make cutting tough cutting steak or trimming raw meat. Also helps reduce amount of meats easier. crumbs. MEAT SLICER COOK'S FORK SANTOKU KNIFE SHARPENING STEEL Indentations within knife create small Use when a knife’s edge becomes Scallops create multiple cutting edges Ideal for moving foods and makes dull. Removes a small amount of steel which easily break through the tough items easier to handle. Also helpful to air pockets between the blade and food to push food off and reduce off the blade to create a new edge on surface of meat without damaging soft check the tenderness of foods. the knife. interiors. friction and drag. WANT TO SEE MORE? Go online to find a full BONING KNIFE PARING KNIFE STIFF SPREADER selection of cutlery not Ideal for trimming, slicing or peeling small Cuts and spreads butter and other shown in the catalog! Sharp point and narrow blade ideal produce such as garlic, herbs, fruits and condiments such as peanut butter, for precision. -
Hale Imports Pty Ltd Hale Imports Pty Ltd
2020 Hale Imports Pty Ltd Hale Imports Pty Ltd I N J AP AN, T H E B L AD E H AS L O N G B E EN M O R E T H AN J U S T A T OOL …. T H E W AY O F T H E B L AD E I S A W AY OF L I F E …….. In Japanese, “Shun” (pronounced “shoon” and rhymes with “moon”) is the precise moment during the year when any particular food is at the peak of its perfection. Shun is when fruit is at its sweetest, when vegetables are perfectly ripe, perfectly fresh, and perfectly delicious. Shun is in harmony with the natural rhythms of the seasons. Shun Cutlery proudly takes its name from this Japanese culinary tradition of preparing and eating the very freshest food at the perfect “shun” moment. It is a tradition we live up to every day, making fine kitchen knives that are always at the peak of their perfection, too. I N T H E S P I R I T O F T H E L E G E N D A R Y S W O R D S M I T H S O F J A P A N For over 100 years, the Kai Company has been producing cutlery according to the traditions of the legendary samurai of old Japan. In the process, the desire to preserve ancient traditions and to combine them with innovative techniques represents no contradiction, but forms the basis for new products that honor Japanese blacksmithing while meeting modern demands.