A curved knife allows for a smooth, rocking motion while cutting, which makes it a great choice for tasks like mincing, chopping, peeling, and filleting by providing better control and precision.
Round knife are mainly used for cutting edges during manually laying or spreading. It is used for cutting plain and stripe fabric. The machine is moved along the cut contours, while the material spread remains during a fixed position.
A bird's beak paring knife—also called a tourné knife—is named for its distinctive, downturned curved blade that resembles a hawk's beak. Designed to be a handheld knife (rather than used on a cutting board), a bird's beak is ideal for making quick work of prep tasks like peeling, hulling, and coring.
Simply put, a tourné knife is used for any sort of turning cut -- "tourné" means "turned" in French. So any time you're going to be making a circular cut, this is the knife you should use.
Curved knives are perfect for tasks like peeling fruits, chopping vegetables, and filleting fish. The curve helps the knife to move in a rocking motion, making mincing and chopping more efficient, especially with fruits and vegetables.
A normal paring knife can be used as well, but a tourné knife is a handy tool to keep around. It's great for peeling shallots and onions, coring tomatoes and strawberries, and digging the eyes out of potatoes.
Circular knives are rotary blades for industrial machines. Also known as round slitter knives, circular blades are effective in an array of applications across many industries. Circular knives are customizable to meet your needs, whether you're an OEM or an end user of industrial blades.
The saddle is free to rotate (hence the "swivel" name) and in more sophisticated models, may rotate on ball bearings. The swivel knife is used to outline and cut a design into the surface of leather as an initial stage to tooling the leather with decorations.
The main use of loop knives is to trim the frog. The benefit of the loop knife is that it does not have the often large hook of a regular hoof knife. Without the hook, the double-edge blade makes a cleaner, more precise and symmetrical cut of the commissures and central sulcus.
This knife is expertly crafted and designed to masterfully slice through flesh, break through cartilage and trim fat from beef, pork, poultry, fish and other meats. If you butcher meat, this is an essential addition to your knife drawer or meat shop.
DROP POINT KNIFE
It's the "Goldilocks" blade shape that's just right for most tasks. The strong tip and wide belly excel in meat processing, slicing tasks, and opening boxes from your latest knife purchase. Popularized by the late, great Bob Loveless.
Related to the paring knife is a curved blade known as a “tourné” knife, this short blade curves downward, but is not as exaggerated as a hook. It can be used to remove skins and blemishes from fruits or vegetables and is used to make a specific cut called “tourné”, especially with root vegetables.
A round knife also allows you to make a roll cut, where you roll the round part of the blade forward to make a cut which is sometimes really helpful when cutting short straight lines. Also, the round knife can be turned on it's side and used for skiving leather, which you just can't do with a razor blade.
Smaller curved paring knives (around 2 to 3 inches) are perfect for delicate tasks like peeling or coring fruit. Larger, flexible curved blades can handle more substantial work, like cutting through fish or meat.
The blade on this tool is slightly curved so occasionally used bevel-up when flattening the bottom of a wooden bowl and more commonly used bevel-down when rounding chair legs or billets for the pole lathe.
Blade Edge Alignment and Speed: The shape of curved swords ensures that the single, narrowed edge lines up correctly, allowing it to cut more effectively. Ease of Carriage: Curve-shaped swords are easier to carry because the tip is raised, keeping the blade from touching the ground and making unsheathing smoother.
WÜSTHOF SPREADER KNIFE – 5" Spreader Knife smoothly cuts and spreads butter and other condiments such as jam, peanut butter and mayo. The knife features a serrated section that cuts through breads, cheese, fruits and vegetables.
The Rotary Knife is a common industrial application, used to cut a web of material in to smaller lengths, without stopping the line. In this way, the main web production process is not interrupted by start stop indexing motion, allowing machine productivity to be maximised.
A mezzaluna (/ˌmɛtsəˈluːnə/, Italian: [ˌmɛddzaˈluːna]) is a knife consisting of one or more curved blades with a handle on each end, which is rocked back and forth chopping the ingredients below with each movement. They most commonly have a single blade, but are sometimes seen with two or three blades.
The Santoku knife is an all purpose Japanese knife, adept at slicing, dicing, and mincing. The name santoku means 'three virtues' for the knife's ability to cut fish, meat and vegetables equally well.
The dice is the most widely used knife cut. For a professional chef, mastering the perfect dice is critical because it's one of the most widely used knife techniques. “Small dice” is usually food cut into ¼-inch square pieces. “Medium dice” is around ½ inch, and “large dice” land in the 3/4- to 1-inch range.