Page 65 - YC Cooking School

Mezzaluna

This knife has a curved blade with handles at each end. It’s used with a rocking
motion to chop large quantities of ingredients like nuts and herbs.
Cleaver
A heavy knife used for hacking through bone. Roughly rectangular in shape, it’s
unbalanced so that the wide, heavy blade adds to the momentum of the stroke.
Chinese cleaver
This has a broad rectangular blade that comes in varying weights and sizes.
Chinese chefs use a cleaver for almost anything, from trimming meat to slicing
ginger.
Canelle knife

A short, flat blade with a small U-shaped indentation. Used to cut thin strips of
citrus fruit rind or the peel of vegetables to create a decorative pattern.
Oyster knife
This knife has a short, fat, pointed blade that’s used to force open the shells of
shellfish, especially oysters. It often comes with a guard to protect your hand.
Mandoline
A flat wooden or metal frame with adjustable cutting blades for slicing
vegetables.

Melon baller
A scoop-shaped cutter that comes in several sizes.
Corer
A short, sharp-ended cylinder set on a shaft with a handle.
Pitter
Used to remove stones from cherries or olives.
Zester
A short, flat blade with a blunt, bevelled end and five small holes. When drawn
over the skin of an orange or lemon, the tool scrapes away thin strips of the
coloured rind.

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