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.
The brunoise cut is the smallest dice and is good for aromatic dishes. In French, brunoise (broon-WAHZ) translates to “tiny cubes,” and it begins with the classic julienne cut. Professional cooks start by delicately bundling the julienned strips together, then delicately dicing them into 1/8-inch cubes.
A paring knife can be described as a small, lightweight knife with a straight cutting edge. It usually measures between 6 and 10 cm (2 ½ and 4 inches). This all-purpose knife is ideal for peeling and other small tasks.
Paring Knife
While the chef's knife works for cutting hard vegetables, paring knives are great for peeling apples and potatoes, mincing small amounts of garlic and onions, and coring tomatoes. The blade will be no longer than 3.5 inches, so it's ideal for detail work like creating a garnish.
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.
Paring Knife
Similar to a small chef's knife, these lightweight knives are easy to balance and control, and their sharp edge can help you master more intricate work such as peeling, deseeding, coring, and trimming.
Brunoise Cut Definition: The brunoise cut is the smallest form of the dice cut and is derived from the julienne cut. Brunoise Cut Size: 1/8 x 1/8". What Does the Brunoise Cut Look Like? The brunoise cut looks like tiny cubes.
Brunoise and Fine Brunoise
The brunoise is tiny little cubes measuring 1/8 inch (3mm). They can be made from the Julienne in a similar way to getting small dice from the batonnet. The fine brunoise is 1/16 inch (1.5mm) for width, depth, and length alike.
Min-Cut of a weighted graph is defined as the minimum sum of weights of (at least one)edges that when removed from the graph divides the graph into two groups. Mechthild Stoer and Frank Wagner proposed an algorithm in 1995 to find minimum cut in an undirected weighted graphs.
The sharpest manmade object is a needle that tapers down a point with the thickness of a single atom. The sharpest object ever made is a tungsten needle that tapers down to the thickness of a single atom.
However, many states have restrictions on the maximum blade length you can legally carry in certain public locations. California, for example, prohibits blades over 4 inches long in most public buildings, and blades over 2.5 inches long on school campuses.
A rough or coarse chop creates larger chunks of about 3/4 inch, while a fine chop is much smaller at 1/4 inch (although still larger than a mince). If not stated, chopped ingredients can be anywhere from 1/2- to 3/4-inch pieces.
Obsidian knife blades: overkill for slicing your sandwich. The thinnest blades are three nanometres wide at the edge – 10 times sharper than a razor blade. These are made by flaking a long, thin sliver from a core of obsidian (volcanic glass).
Brunoise. The brunoise is the finest dice and is derived from the julienne. Any smaller and the cut is considered a mince. To brunoise, gather the julienned vegetable strips together, then dice into even 3mm cubes.
The peasant knife is based on models used in Bohemia and Bavaria 3-400 years ago. It's easy to use, easy to carry and to open. It just appeals because it's simple. It's not from any particular country, but we give a bit of a blurb that romanticizes it.
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.
A 17 to 20 degree angle covers most kitchen knives, pocket knives, and outdoor knives. Some knives (typically Japanese manufacturers) will sharpen their knives to roughly 17 degrees. Most western knives are roughly 20 degrees. In fact, a 20 degrees angle is often considered the best sharing point for most knives.
Cleaver: to cut through bones and tendons
If bones and/or tendons need to be cut, for instance, when cutting spareribs, it is best if you use a cleaver. Because of the thick blade the edge won't be damaged. The amount of weight helps when cutting through the bones.
The Lozenge Cut: Similar to the diagonal cut, the lozenge cut is often used for decorative purposes as it involves slicing fruits and veggies into diamond-shaped pieces measuring around ½ inch by ½ inch by ⅛ inch.
The black ghost knifefish (Apteronotus albifrons) is a tropical fish belonging to the ghost knifefish family (Apteronotidae). They originate in freshwater habitats in South America where they range from Venezuela to the Paraguay–Paraná River, including the Amazon Basin. They are popular in aquaria.
Paring Knife
Uses: Small kitchen tasks that require precision generally benefit from the use of a small, short, and razor sharp non-serrated blade. A paring knife is ideal for most detail-oriented tasks, like segmenting citrus, peeling fruit, coring vegetables, and mincing herbs.