Selecting a Kitchen Knife Set

1. The most common knife used in the kitchen is the:

• a)  paring knife.
• b)  chef's knife.
• c)  serrated knife.
• d)  utility knife.

2. A Japanese chef’s knife is ideal for cutting through bones.

• a)  True
• b)  False

3. Japanese chef’s knives differ from European ones in that they typically:

• a)  are lighter.
• b)  do not have a bolster.
• c)  have thinner blades.
• d)  all of the above.

4. Of the pictures below, which shows a Santoku knife?

• a) 
  
• b) 
  
• c) 
  
• d) 
  

5. Focusing on the part where the blade meets the handle, which knife has a bolster?

• a) 
  
• b) 
  

6. Of the images below, which shows a Granton knife?

• a) 
  
• b) 
  
• c) 
  
• d) 
  

7. Reputable kitchen stores will let you test a knife for performance in the store before purchasing it.

• a)  True
• b)  False

8. A chef’s knife is defined by:

• a)  its length.
• b)  its weight.
• c)  its raised handle so the knuckles don’t come into contact with the cutting surface.
• d)  its steel, which has been forged, thus extra strong and hard.

9. When purchasing a new chef’s knife, the two most important considerations are:

• a)  style and price.
• b)  feel and balance.
• c)  type of handle and metal.