A cleaver is a large knife that varies in its shape but usually resembles a square-bladed hatchet. It is used mostly for cutting through bones as a kitchen knife or butcher knife, and can also be used for crushing, notably crushing garlic.
* aku suke pisau ni sebab satu tu memang beso...then mmg best gile time nak bg moncrot bawang putih tu dari sarung dia..memang tepuk saje benda ni..
tpi itulah..entah bila nak beli cutting board hak yg beso or yg bulat tebal tu...
Serrated knives are able to cut soft bread without crushing it; one was exhibited at the World's Columbian Exposition in 1893 in Chicago by the Friedrich Dick company (Esslingen, Germany).[ The most famous design was patented in the United States by Joseph E. Burns of Syracuse, New York. His knife had sections of grooves or serrations, inclined with respect to the axis of the blade, that form individual small cutting edges which were perpendicular to the blade and thus cut without the excessive normal pressure required of a scalloped blade and without the horizontal force required by positive-raked teeth that would dig into the bread like a wood saw. There were also sections of grooves with the opposite direction of inclination, separated by a section of smooth blade, and the knife thus cut cleanly in both directions in both hard and soft bread.
Bread knives are usually between 15 cm and 25 cm (6 and 10 inches). An offset serrated knife uses an offset handle to ensure the cook's knuckles will not touch the cutting surface when the blade has cut all of the way through the food.
*ni aku ade satu set dari IKEA.hak yg panjang smpai yg kecik.mesti bergigi kat depan.huhuhhuh...
A boning knife is used to remove bones from cuts of meat. It has a thin, flexible blade, usually about 12 cm to 15 cm (5 or 6 inches) long, that allows it to get in to small spaces. A stiff boning knife is good for beef and pork, and a flexible one is preferred for poultry and fish.
Also known as a cook's knife or French knife even though the knife style originates as the German cook's knife , the chef's knife is an all-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a more precise cut. The broad and heavy blade also serves for chopping bone instead of the cleaver making this knife the all purpose heavy knife for food preparation. Chef's knives are most commonly available between 15 cm and 30 cm (6 and 12 inches), though 20 cm (8 inches) is the most common size.
*ayat base pasonya aderlah pisau potong bawang...
klu mak aku selalu cakap: endi piso ne?!arek pak rajang bawange kiye!!
A carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches)) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices. They are generally shorter and wider than slicing knives.
A paring knife is a small knife with a plain edge blade that is ideal for peeling and other small or intricate work (such as de-veining a shrimp, removing the seeds from a jalapeño, or cutting small garnishes). It is designed to be an all-purpose knife, similar to a chef's knife, except smaller. Paring knives are usually between 6 and 10 cm (2½ and 4 inches) long.
credit to wiki!
p/s: ade sesapa nak belanja aku kitchen tool?!handbag ker perfume mmg kurang minat tpi klu bab - bab cooking equipment..memang laju jer aku melayan!!!