Annealing the heating and cooling process used in the manufacture of blades to prevent them from being brittle

Batonnet the beginning of a small dice that measures 1/4 ” x 1/4″ x 2″ long

Bias cut a crosswise cut at a 45° angle; most often used in cutting vegetables for Oriental dishes

Blade the part of the knife used for cutting

Blanch to quickly cook a food in boiling water

Bolster the point where the blade meets the handle

Boning the process used to separate meat, poultry, and fish from bone

Boning knife a knife used for trimming fat and removing bones from meat, fish, and poultry

Brunoise a dice cut that measures 1/8″ x 1/8″ x 1/8″

Butterfly to split meat in half with a knife without completely separating it, then spreading it open to look like a butterfly; commonly used for shrimp and chicken breasts

Carve to cut or slice cooked meat, poultry, or fish into serving-size pieces using a carver, or carving knife

Carver, or carving knife a knife used for slicing meat and poultry off the bones

Channel knife garnishing tool used to remove strips of peel or rind from fruits or vegetables

Chef’s knife an all-purpose knife also known as a French knife

Chiffonade a cut used to create fine slices of leafy vegetables or herbs

Chop to cut food into small, uneven pieces

Cimiter a tool whose blade measures 12″ to 16″ long and is made for cutting raw meats and portioning them into a variety of cuts

Clam knife a knife with a blunt end; designed to open a clam shell

Cleaver a knife used primarily for chopping or cutting through bones

Concasse (concasser) small diced tomato squares that have been peeled and cored and the seeds have been removed

Corer a sharp metal cylinder that removes the core and seeds of fruits, such as apples, without disturbing the outside of the fruit

Coring removing the core or center of a fruit or vegetable using a corer or paring knife

Cross-contamination the transfer of harmful organisms between items

Cube to cut foods into cubes

Cutting board a board made of plastic or wood used as a surface for cutting, slicing, and dicing food

Cutting edge the bottom of a blade

Degrading the manufacturing step in knife production that gives the knife its shape

Dice a cube or square cut ranging from 1 /16″ square cubes up to 3/4″ square cubes

Ergonomics the applied science that studies safe and efficient movement

Fillet to debone a piece of meat or fish

Fillet knife a knife used to remove the flesh from whole fish or to cut steaks

Forge the process used to treat metal in different steps to increase its hardness, density, and flexibility

French knife another name for a chef’s knife

Garnish a secondary food used to enhance the primary food

Gaufrette a lattice or waffle cut

Granton a knife with semicircles that have been ground alternating into the sides of the blade, which keeps food from sticking to the knife

Grinding creating an edge on a blade using a wheel that has a rough surface

HACCP (Hazardous Analysis of Critical Control Points) a food safety program that focuses on potential problems in food preparation and service

Handle the part of a knife usually made of wood, plastic, a combination of wood and plastic, or metal

Heel the part of a knife below the bolster

High-carbon stainless steel an alloy made of carbon and stainless steel; used to produce knives that won’t rust or corrode; is easily sharpened and will hold its edge

Honing realigning the microscopic teeth found on a knife’s blade; generally done with a steel

Julienne also called the matchstick cut, a cut that produces slender sticks of vegetables

Lame a knife used by bakers to score the top of a loaf of bread before it is baked

Mandolin (mandoline) a hand tool with adjustable blade(s); slices fruits and vegetables

Melon baller a tool used to scoop round balls of the meat of melons

Mezzaluna a curved blade with a handle; rocks back and forth and chops herbs, onion, and other vegetables

Mince a fine, uneven cut or chop

Mineral oil a food-grade oil used as a lubricant on wet stones

Oblique a food cut that produces pieces of food with two angle-cut sides

Oyster knife a knife with a blunt end; is designed to open oyster shells

Pare to remove the skin or rind of a fruit or vegetable using a paring knife

Paring knife a knife used for small tasks, such as paring, mincing, and slicing small items

Parisian scoop another name for a melon baller

Paysanne a food cut that produces flat squares rather than cubes

Peel to remove the skin or rind off a fruit or vegetable; similar to paring

Pocket roll carrier a bag used to transport knifes; each knife has its own pocket and the case rolls up to form a round pouch

POM (polyoxmetheiene) a material used in the construction of durable knife handles

Rivets metal pins used to hold the handle of a knife to the tang

Rondelle a disk-shaped slice of round fruit or vegetable

Sanitizer a chemical solution used to sterilize utensils and food preparation surfaces

Santoku an Asian-inspired knife that is an alternative to the traditional chef’s knife

Score shallow even cuts in the surface of food used for decorative purposes in garnishing

Serrated a knife blade edge that is wavy or jagged, similar to a saw’s edge; used to cut things that are hard on the outside and soft on the inside, such as French bread

Shaft a long spear used as the honing surface in a steel

Shank another name for a bolster

Sharpening making a knife’s blade edge sharp

Sheath an object designed to protect or cover a knife’s blade

Shoulder carrier a popular knife transporting system

Shredding cutting food into flat, thin pieces of the same size

Slice a piece of food that has been cut with a knife; to cut a piece of food

Slicer a tool used for cutting tenderloin, whole turkey, or chicken; serrated slicers slice bread, cakes, and tomatoes; granton slicers are best for slicing whole roasts

Spine the top of a blade, not the sharp side

Stampingthe process used to create knife blades by cutting them out of a flat sheet of metal

Steel a rod made of steel or ceramic used in honing a knife blade between sharpenings

Tang the metal that continues from a knife blade through the handle

Temper to adjust the temperature of ingredients to a certain degree by heating or cooling and mixing or stirring

Tip the very end of a knife blade

Tourne (tournee) a cut that leaves a vegetable in the shape of a football with seven sides and blunt ends

Tourne knife a knife with a curved blade used to make the classical cuts of seven-sided oblong pieces of vegetables

Trimming removing fat from meat

Zester a garnishing tool used to remove the zest of citrus fruit