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Cleaver
A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat. The knife's broad side can also be used for crushing in food preparation (such as garlic) and can also be used to scoop up chopped items. Tools described as cleavers have been in use since the Acheulean period. "Cleaver" was commonly spelled ''clever'' in the late 17th century. Design In contrast to other kitchen knives A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort ..., the cleaver has an especially toughness, tough edge meant to withstand repeated blows directly into thick meat, dense cartilage, bone, and the cutt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Chef's Knife
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a toughness, tough cleaver, a small #Paring, paring knife and some sort of serrated blade (such as a bread knife or serrated utility knife) – there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials. Construction Material * Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. American Iron and Steel Institute, AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than many stainless steels, but is vulnerable to rust and stains. The blades should be cleaned, dried, and lubricated after each use. New carbon-steel knives may impart a metallic or "iron" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitchen Knives
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort of serrated blade (such as a bread knife or serrated utility knife) – there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials. Construction Material * Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than many stainless steels, but is vulnerable to rust and stains. The blades should be cleaned, dried, and lubricated after each use. New carbon-steel knives may impart a metallic or "iron" flavour to acidic foods, though over time, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitchen Knife
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a toughness, tough cleaver, a small #Paring, paring knife and some sort of serrated blade (such as a bread knife or serrated utility knife) – there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials. Construction Material * Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. American Iron and Steel Institute, AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than many stainless steels, but is vulnerable to rust and stains. The blades should be cleaned, dried, and lubricated after each use. New carbon-steel knives may impart a metallic or "iron" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitchen Knives
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort of serrated blade (such as a bread knife or serrated utility knife) – there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials. Construction Material * Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than many stainless steels, but is vulnerable to rust and stains. The blades should be cleaned, dried, and lubricated after each use. New carbon-steel knives may impart a metallic or "iron" flavour to acidic foods, though over time, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cleaver (PSF)
A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat. The knife's broad side can also be used for crushing in food preparation (such as garlic) and can also be used to scoop up chopped items. Tools described as cleavers have been in use since the Acheulean period. "Cleaver" was commonly spelled ''clever'' in the late 17th century. Design In contrast to other kitchen knives, the cleaver has an especially tough edge meant to withstand repeated blows directly into thick meat, dense cartilage, bone, and the cutting board below. This resilience is accomplished by using a softer, tougher steel and a thicker blade, because a harder steel or thinner blade might fracture or buckle under hard use. In use, it is swung like a meat tenderizer or hammer the knife's design r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cleaver (tool)
In archaeology, a cleaver is a type of biface stone tool A stone tool is, in the most general sense, any tool made either partially or entirely out of stone. Although stone tool-dependent societies and cultures still exist today, most stone tools are associated with prehistoric (particularly Stone Ag ... of the Lower Palaeolithic. Cleavers resemble hand axes in that they are large and oblong or U-shaped tools meant to be held in the hand. But, unlike hand axes, they have a wide, straight cutting edge running at right angles to the axis of the tool. Acheulean cleavers resemble handaxes but with the pointed end truncated away. Flake cleavers have a cutting edge created by a tranchet flake being struck from the primary surface. Differences between cleavers and hand axes Cleavers, found in many Acheulean assemblages such as Africa, were similar in size and manner of hand axes. The differences between a hand axe and a cleaver is that a hand axe has a more pointed tip, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acheulean
Acheulean (; also Acheulian and Mode II), from the French ''acheuléen'' after the type site of Saint-Acheul, is an archaeological industry of stone tool manufacture characterized by the distinctive oval and pear-shaped " hand axes" associated with ''Homo erectus'' and derived species such as '' Homo heidelbergensis''. Acheulean tools were produced during the Lower Palaeolithic era across Africa and much of West Asia, South Asia, East Asia and Europe, and are typically found with ''Homo erectus'' remains. It is thought that Acheulean technologies first developed about 1.76 million years ago, derived from the more primitive Oldowan technology associated with ''Homo habilis''. The Acheulean includes at least the early part of the Middle Paleolithic. Its end is not well defined, depending on whether Sangoan (also known as "Epi-Acheulean") is included, it may be taken to last until as late as 130,000 years ago. In Europe and Western Asia, early Neanderthals adopted Acheul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butcher Knife
A butcher knife or butcher's knife is a knife designed and used primarily for the butchering or dressing of animal carcasses. Use Today, the butcher knife is used throughout the world in the meat processing trade. The heftier blade works well for splitting, stripping and cutting meat. Other similar meat-cutting knives include the carving knife and the cleaver. The carving knife is usually designed for slicing thin cuts of meat and often has a blunt or rounded point, with a scalloped or ''Granton'' blade to improve separation of sliced cuts of meat. The cleaver is similar to the butcher's knife, but has a lighter and thinner blade for precision cutting. History From the late 18th century to the mid-1840s, the butcher knife was a key tool for mountain men. Simple, useful and cheap to produce, they were used for everything from skinning beaver, cutting food, self-defense, and scalping. During this time, John Wilson John Wilson may refer to: Academics * John Wilson (mathema ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grind
A blade's grind is its cross-sectional shape in a plane normal to the edge. Grind differs from blade profile, which is the blade's cross-sectional shape in the plane containing the blade's edge and the centre contour of the blade's back (meaning the shape of the blade when viewed from the side, i.e. clip point, spear point, etc.). The ''grind'' of a blade should not be confused with the bevel forming the sharpened edge; it more usually describes the overall cross-section of the blade, not inclusive of the beveled cutting edge which is typically of a different, less acute angle as the bevel ground onto the blade to give it a cross-sectional shape. For example, the famous Buck 110 hunting knife has a "hollow ground" blade, with concave blade faces (which aid in slicing through materials), but the cutting edge itself is a simple, flat-ground bevel of lesser angle. It would be difficult, if not impossible, to put a "hollow grind" onto the actual cutting edge of the blade itself, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knife
A knife ( : knives; from Old Norse 'knife, dirk') is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago, as evidenced by the Oldowan tools. Originally made of wood, bone, and stone (such as flint and obsidian), over the centuries, in step with improvements in both metallurgy and manufacturing, knife blades have been made from copper, bronze, iron, steel, ceramic, and titanium. Most modern knives have either fixed or folding blades; blade patterns and styles vary by maker and country of origin. Knives can serve various purposes. Hunters use a hunting knife, soldiers use the combat knife, scouts, campers, and hikers carry a pocket knife; there are kitchen knives for preparing foods (the chef's knife, the paring knife, bread knife, cleaver), table knives ( butter knives and steak knives), weapons ( daggers or switchblades), knives for throwing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Junzi
A junzi ( or "Son of the Monarch") is a Chinese philosophical term often translated as "gentleman," "superior person",Sometimes "exemplary person". Paul R. Goldin translates it "noble man" in an attempt to capture both its early political and later moral meaning. Cf.Confucian Key Terms: Junzi". or "noble man." The term is frequently translated as "gentleman", since the characters are overtly gendered. However, in recent years, scholars have been using the term without the gender component, and translate the term as "distinguished person", "moral person", and so on. The characters 君子 were employed by both the Duke Wen of Zhou in the "Classic of Changes" 易經 '' (I-ching)'' and Confucius in his works to describe the ideal man. Confucianism In Confucianism, the ideal personality is the 聖 ''shèng'' , translated as saint or sage. However, sagehood is hard to attain and so Confucius used the noun ''junzi'', respectable person, which more individuals could achieve. ''Junzi' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Food Preparation Utensils
Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **'' Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of various ethnicities in contemporary China ** Han Chinese, the largest ethnic group in the world and the majority ethnic group in Mainland China, Hong Kong, Macau, Taiwan, and Singapore ** Ethnic minorities in China, people of non-Han Chinese ethnicities in modern China ** Ethnic groups in Chinese history, people of various ethnicities in historical China ** Nationals of the People's Republic of China ** Nationals of the Republic of China ** Overseas Chinese, Chinese people residing outside the territories of Mainland China, Hong Kong, Macau, and Taiwan * Sinitic languages, the major branch of the Sino-Tibetan language family ** Chinese language, a group of related languages spoken predominantly in China, sharing a written script (Chine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
