Knives 101

Which of the following elements of knife construction relate to quality?

• Blade material

• Handle design

• Edge sharpness

• All of the above

The most important tool for a chef is:

• Knife

• Spoon

• Fork

• Plate

A sharp, well-constructed knife affects the cutting task by:

• Making it more difficult

• Improving precision and ease

• Causing more accidents

• Reducing the quality of cuts

What is one of the factors to consider when selecting a knife?

• Color of the handle

• Type of metal used for the blade

• Price of the knife

• Brand of the knife

Which part of the knife is labeled as the 'Spine'?

• The top, unsharpened edge of the blade

• The sharp edge of the blade

• The handle of the knife

• The tip of the blade

The function of the 'Bolster' in a knife is:

• To provide balance and safety

• To sharpen the blade

• To decorate the handle

• To cut through hard materials

Name the part of the knife that is used for cutting.

• Blade

• Handle

• Guard

• Pommel

What is one benefit of using carbon steel for knife blades?

• It is more resistant to rust.

• It holds a sharper edge longer.

• It is lighter than stainless steel.

• It is less expensive.

What are some drawbacks of using carbon steel for knife blades?

• Prone to rust and corrosion

• Difficult to sharpen

• Expensive material

• Limited availability

What is one benefit of using stainless steel for knife blades?

• Easier to sharpen and maintain

• Does not pit, rust, or discolor; no effect on flavor of foods

• More difficult to sharpen and keep sharp

• Its hypoallergenic