Created by: paul01234
Number of Blossarys: 51
English (EN) A knife with a large, rectangular blade resembling an axehead. The size and mass of the blade allow the knife to cut through meat and bone, which is why this is used most often by butchers.
A knife with serrations designed to enable it to cut through bread more easily. The serrations act like a saw through the fibers of the bread, something that a smooth edge would have more difficulty ...
A knife used primarily in the kitchen for slicing food. Has a smooth edge and is often the most maintained knife in any household due to its frequency of use.
A knife with a dull edge that is used to cut through soft butter and then spread it onto bread. The dull edge and point allow it to work on bread without perforating it.
A knife used at the dining table to cut through large slabs of meat, such as steak, and reduce them to bite-sized chunks for the fork to pick up.
A knife which is part of the standard dress for divers. This is meant to cut through nets and delve in the deep, and as such it is by necessity stainless.
A knife meant to be used on wood for carving. This may be used to sharpen pencils or to make works of art. The blade is typically small compared to the handle.
