Memory Uses of Knives in the kitchen Versión en línea Now that you can identify the types of knives, you need to know their proper uses in the kitchen. You are to match the image of the knife, with its proper usage. por Whitney Hayes A small knife with a thin, angled 5 to 7 inch blade. used to remove bones from meat, fish, poultry, or even to trim fat from meat. 6 to 14 inch rigid blade with a tip that curves up at a 25 degree angle. used to cut meat, poultry, and fish Rigid blade that is only 2 to 4 inches long can use the knife to pare a thin outer later, or peel from fruits and veggies Similar in size to a paring knife, but has a curved blade that appears as a bird's beak. is used to trim potatoes and vegetables into shapes similar to footballs. Has a long, thin blade that is ideal for cutting large foods. the tip of the knife may be pointed or rounded the blade itself may be serrated- meaning tooth like. also known as the French Knife the most important knife for a chef 8-14 inch triangular blade used for: peeling, trimming, chopping, slicing, and dicing. has an 8 to 9 inch blade with a pointed tip. the blade may be rigid, or flexible. typically used to fillet
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