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Knife Skills

Knife Skills: Patty Fry
Horizontales
Process of aligning a blade's edge and removing any burrs or rough spots on the blade.
The rear portion of the blade
Small, Medium and Large cubes
Special cutting tool with tiny blades inside of 5 or 6 sharpened holes that are attached to a handle.
Carving knife
The unsharpened tail of a knife blade that extends into the handle.
A slicing cut that produces thinly sliced leafy greens or herbs
The front quarter of the knife blade
Steel rod approximately 18 inches long attached to a handle and is used to align the edge of knife blades
Rough-cutting an item so that there are relatively small pieces.
Heavy rectangular-bladed knife that is used to cut through bones and thick meat.
Verticales
Align the edge of a knife blade
The Cutting Part of the Knife
A metal fastener used to attach the tang of a knife to the handle.
A stick cut that produces a stick-shaped item 1/8X1/8X2 inches long
Finely chopping an item to yield a very small cut not entirely uniform
The thick band of metal located where the blade joins the handle
Stone used to grind the edge of a blade to the proper angle for sharpness
The unsharpened top part of the blade opposite the edge
The sharpened part of the knife blade