Glossary
Usual types of knives and kitchen tools.
![verduras](https://quttin.es/wp-content/uploads/2018/02/verduras.png)
Paring knife
Small, light, manageable and with sharp tip. It serves to peel all kinds of tubers, fruits and vegetables.
![verduras](https://quttin.es/wp-content/uploads/2018/02/verduras.png)
Steak knife
Narrow, strong and thin-leafed. It is used to cut fillets and lightly grilled meat effortlessly.
![verduras](https://quttin.es/wp-content/uploads/2018/02/verduras.png)
Tomatoes knife
With short, strong blade and wavy edge. Designed to cut tomatoes into slices or segments without effort.
![verduras](https://quttin.es/wp-content/uploads/2018/02/verduras.png)
Vegetables knife
Small, strong blade, smooth edge and stable tip. Clean, peel and cut small fruits and vegetables.
![verduras](https://quttin.es/wp-content/uploads/2018/02/verduras.png)
Boning knife
Thin blade, with characteristic curvature and smooth edge. Perfect to loosen the bones of the meat.
![verduras](https://quttin.es/wp-content/uploads/2018/02/verduras.png)
Fillet knife
Long blade, thin and flexible, with smooth edge. File meat and fish getting a clean cut.
![verduras](https://quttin.es/wp-content/uploads/2018/02/verduras.png)
Santoku
The multipurpose tool of the Asian kitchen of wide and very sharp blade. It has three uses: preparation of meat, fish and vegetables.
![verduras](https://quttin.es/wp-content/uploads/2018/02/verduras.png)
Carving knife
Slim, with stable blade and smooth edge. It is used for all types of roasted or cooked meats.
![verduras](https://quttin.es/wp-content/uploads/2018/02/verduras.png)
Chef knife
Wide blade knife, smooth edge, stable and strong. Multi-purpose knife for professionals and amateur chefs who clean, cut and chop vegetables.
![verduras](https://quttin.es/wp-content/uploads/2018/02/verduras.png)
Bread knife
Long and strong blade, wavy edge. With teeth that effortlessly break the bread crust.
![verduras](https://quttin.es/wp-content/uploads/2018/02/verduras.png)
Ham knife
Long, thin, with flexible blade and smooth edge. Special for cutting ham and other large pieces of meat.
![macheta](https://quttin.es/wp-content/uploads/2018/02/macheta.png)
Cleaver
With a stable and wide blade, with a rectangular shape. Suitable for chopping large pieces of meat and chopping chops.
![macheta](https://quttin.es/wp-content/uploads/2018/02/macheta.png)
Fishmonger knife
With stable and wide blade and triangular form. Suitable for chopping large fishes.
![espatula](https://quttin.es/wp-content/uploads/2018/02/espatula.png)
Espátula plancha
Utensilio de metal,firme pero flexible. Apto para voltear alimentos en Ia plancha y limpiar su superficie.
![verduras](https://quttin.es/wp-content/uploads/2018/02/verduras.png)
Steak smasher
One piece of steel, thick and blunt, it is used to soften and flatten cuts of meat.
![espatula](https://quttin.es/wp-content/uploads/2018/02/espatula.png)
Fish scaler
It has a double saw with which the skin of the fish is scraped to remove the scales.