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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, 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 relies o ... [...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 knife, 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 outline of food preparation, food preparation (such as garlic) and can also be used to scoop up chopped items. Cleaver (tool), 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 toughness, 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 Buckling, buckle under hard use. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cleaver (tool)
In archaeology, a cleaver is a type of biface stone tool 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 Flake or Flakes may refer to: People * Floyd H. Flake (born 1945), A.M.E. minister, university administrator, former U.S. representative * Jeff Flake (born 1962), American politician * Christian "Flake" Lorenz, German musician and member of th ... 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, whi ... [...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 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, the stee ... [...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 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] |
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 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, the st ... [...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 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] |
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 or juggl ... [...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 Acheule ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cutlery
Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspora, Japanese emigrants and their descendants around the world * Japanese citizens, nationals of Japan under Japanese nationality law ** Foreign-born Japanese, naturalized citizens of Japan * Japanese writing system, consisting of kanji and kana * Japanese cuisine, the food and food culture of Japan See also * List of Japanese people * * Japonica (other) * Japonicum * Japonicus * Japanese studies Japanese studies ( Japanese: ) or Japan studies (sometimes Japanology in Europe), is a sub-field of area studies or East Asian studies involved in social sciences and humanities research on Japan. It incorporates fields such as the study of Japan ... {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kǒng Fūzǐ
Confucius ( ; zh, s=, p=Kǒng Fūzǐ, "Master Kǒng"; or commonly zh, s=, p=Kǒngzǐ, labels=no; – ) was a Chinese philosopher and politician of the Spring and Autumn period who is traditionally considered the paragon of Chinese sages. Confucius's teachings and philosophy underpin East Asian cultural sphere, East Asian culture and society, remaining influential across China and East Asia to this day. Confucius considered himself a transmitter for the values of earlier periods which he claimed had been abandoned in his time. His philosophical teachings, called Confucianism, emphasized personal and governmental morality, correctness of social relationships, justice, kindness, and sincerity. His followers competed with many other schools during the Hundred Schools of Thought era, only to be Suppression of monasteries, suppressed in favor of the Legalism (Chinese philosophy), Legalists during the Qin dynasty. After the collapse of Qin and the victory of Han dynasty, Han over C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
