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.
Dice. One of the most popular knife cuts, dicing, creates small blocks (aka “dice”) out of food items. There are three sizes of dice cuts: small dice, medium dice, and large dice. Small dice are foods cut into 1/4 x 1/4" cubes, medium diced items are 1/2 x 1/2" cubes, and large diced items are 3/4 x 3/4" cubes.
One of the most frequently used and versatile tools in the kitchen, the chef's knife is typically between eight and ten inches, although it can be as short as six inches and as long as 14 inches.
Carving knives are the most commonly used in stabbing incidents, particularly during domestic crimes, but also for fights in public places as they are easy both to obtain and dispose of.
A slice is maybe the most basic cut of all. It's typically used for meat and large vegetables and can be modified by thickness (i.e. thinly sliced) or shape (half moons for example). To begin slicing, create a flat surface to your ingredient, usually by cutting it in half.
Drill. A drill is a cutting tool that pierces a hole in a workpiece, which has a cutting edge at the tip, and a groove in the body for discharging chips. It is the most common tool among cutting tools, with various shapes and types for application, from the one used at home to the one for special processing.
Brunoise. The brunoise knife cut (pronounced BROON-wahz) measures 1/8 inch × 1/8 inch × 1/8 inch, which makes it the smallest of the dice cuts.
To better understand why the chef's knife, paring knife, and bread knife are each greater than the sum of their parts, let's break down these all-purpose kitchen companions a little further.
A petty knife is a multi-purpose double-bevel knife that is smaller in size than other Japanese knives, so it also allows for in-hand work such as coring and peeling, as well as other smaller tasks for which larger knives are deemed unwieldy.
A balisong, also known as a butterfly knife, fan knife or Batangas knife, is a type of folding pocketknife that originated in the Philippines. Its distinct features are two handles counter-rotating around the tang such that, when closed, the blade is concealed within grooves in the handles.
Dicing, on the other hand, yields pieces slightly smaller than a chop—from ¼ inch to ½ inch (sometimes called a small chop)—requiring a bit more precision and practice. A small dice would be finer, still.
The Bowie knife is also Ghostface's signature weapon in the Scream franchise (1996). The famous singer and musician David Bowie (born David Robert Jones) took the name Bowie after the Bowie knife because, in his words, "it cuts both ways".
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.
Diamond is the hardest, and therefore the most abrasion resistant, of all materials. As a cutting tool material, it has good wear resistance but it lacks chemical stability at high temperatures and dissolves easily in iron.
1. Pruning shears (or pruners, clippers or secateurs) These are probably the most-used tool when it comes to pruning shrubs, flowers, vines, and small growth on trees. Pruning shears are hand-held and can cut branches and twigs up to ¾ of an inch thick.
Japanese Kobe steak is one expensive meat. In fact, it's usually considered the most expensive steak in the world, although prices vary by location, restaurant, etc. In fact, Japanese Kobe is often hailed as having the best marbling of any steak that your money can buy. What is this?
A circular saw is a versatile power tool featuring a toothed blade that spins rapidly. It's designed for making straight cuts in various materials, including wood, plywood and even thin metal or plastic when fitted with the appropriate blade.
Everything starts with a good slicing technique. Move the knife in a rocking, tip-to-heel motion to cleanly slice a food all the way through. Slide the fingers of your claw hand back and move the knife (not the food) after each cut. Experienced chefs use the knuckle of their middle finger as a width guide for slices.
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.
Carbon steel blades are also well-known for having high wear resistance, which enables them to keep their edges sharp for longer than stainless.