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L-1.2 Chapter 12 Knives

Across
The regular maintenance required to keep knives in the best shape.
This knife is used for slicing cooked meat; its blade can be as long as 14 inches.
This short, blunt-point knife is used to shuck, or open, clams; unlike an oyster knife, it has a very sharp edge.
A knife blade that is made by cutting blade-shaped pieces from sheets of milled steel.
The most widely used pieces of kitchen equipment, used in most cooking preparations, from slicing to chopping to shredding. Each knife is designed for a specifi c purpose, such as paring a vegetable or cutting meat from the bone. A good knife is made of stainless steel because it is very durable and stays sharp for a long time.
A stone used to grind and hone the edges of steel tools and implements. Sharpening removes metal from a blade, so it is only done when a knife is so dull that it cannot be brought back to a sharp edge with a steel. The knife blade is held at a 20-degree angle to a sharpening stone. The blade is then passed across the oiled or watered stone an equal number of times on each side until the desired sharpness is achieved. Often sharpening stone units hold three stones, ranging from coarse to very fine, allowing the blade to be smoothed as the process is finished.
Down
This heavy, rectangular knife is used to chop all kinds of food, from vegetables to meat, and is also able to cut through bones.
Similar to a paring knife, this knife has a curved blade for cutting the curved surfaces of vegetables; it is sometimes called a bird’s beak for its shape.
The cutting surface of a knife, which is made of metal and is either forged or stamped.
A long metal rod that is lightly grooved and magnetized and is used to remove the microscopic burrs that are created as a knife is used. The steel also helps to return a blade to the convex shape that exists on a sharp blade. The steel should be used daily and before each cut to ensure a blade is at its best. A knife should be wiped off after using a steel to remove any microparticles of metal.
An all-purpose knife for chopping, slicing, and mincing all types of foods; its blade is normally 8 to 14 inches long and tapers to a point at the tip.
A small knife with a sharp blade, only two to four inches long, that is used to trim and pare vegetables and fruits.
A knife with a long, thin, serrated blade that is used to slice breads and cakes.
This curved knife is used for cutting beef steaks from the loin.
A six-inch knife used to separate raw meat from the bone. There are two types: one has a thin, fl exible blade that is shorter than the blade of a chef’s knife; the other has a thicker, less fl exible blade used for cutting larger pieces of protein.
A blade made from a single piece of heated metal that is dropped into a mold and then struck with a hammer and pounded into the correct shape.
A short, stubby, unsharpened knife with a pointed tip for shucking oysters.
A general-purpose kitchen knife with a fi ve- to seven-inch blade with granton on the side that help food to release easily. The santoku knife is designed for a comfortable, well-balanced grip, while allowing for full blade use.