Knives

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The brunoise is a perpendicular cut from this other style of a cut (you use this other style to get the brunoise cut)

The knife with an edge that looks like a saw is the

The cut that looks like little squared strips (almost like a mini French fry) is called

Never put knives in the sink until they are ready to be washed

The part of the blade that goes into the handle of the knife (sometimes the entire way through) is called the

The Santoku knife is different from the chef’s knife because

When you want to maintain the edge of your knives (get rid of nicks, burs and jags) use a

This knife is ideal for small hand tasks and coring fruit