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A kitchen utensil that is used to score the chestnut prior to roasting. By carving a line, a cross or an "X" into the shell of the unroasted nut, it allows it to breathe during roasting and to resist exploding as the steam builds up.

chefs knife, knives, cutlery,

serrated knife, serrated edge, types of kitchen knives,

Considered to be a type of utility knife that is used for many of the same tasks as the traditional paring knife.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

Made in the shape of a wide-walled pan or a skillet, this roasting utensil is designed specifically for heating the large, brown shell variety of chestnuts over a stove or heat source such as fire, gas or hot coals.

A type of knife commonly used to prepare ingredients for Asian food dishes. This knife, which is also known as an Asian cook's or chef's knife, is very similar to a traditional chef's knife with a wide blade that has a long straight edge curving up slightly at the end.

A utensil that has a handle and a blade that may or may not be sharp-edged. Available in a wide variety of different types and sizes, a knife is used for cutting, chopping, dicing, slicing, mincing, peeling, separating, and other kitchen tasks where the thin metal shaft of a blade is of value for food preparation.

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....

A knife used for cutting foods served as a main course such as steak and chicken. The knife usually has a blade that is 4 to 6 inches long and varies in thickness.

A small lightweight knife, which usually has a blade that is 4 to 7 inches long and is used for miscellaneous light cutting.

A knife with a blade made from zirconium oxide, also referred to as ceramic zirconia, a very durable and hard substance that is only slightly softer than the hardness of diamonds.

A knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.

A traditional Japanese knife used for preparing a variety of foods quickly and with ease. Exceptionally sharp-edged, the Sashimi Knife typically has a hollow-ground blade that is 16 to 18 inches in length.

The storage device used to hold knives that may consist of a wooden or plastic block configured to hold a specific set of utensils or a block that simply holds a random group of kitchen knives used for food preparation.

A knife consisting of a thin flexible blade, typically 6 to 11 inches long, used for filleting fish....

A serrated edged knife used to slice food that has a tough exterior and a softer middle, such as tomatoes or salami.

The type of knife that is most often considered to be a serving utensil for cutting cakes at events such as graduations, weddings, and other celebrations.

A small knife with a blunt edge blade that is used to apply spreads, such as butter, peanut butter, and cream cheese, on bread or dinner rolls.

A kitchen tool designed to remove cleanly file or hone the cutting edges on the steel blades of knives and other utensils with cutting edges.