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Descriptor of wine that has had balance disturbed by the overwhelming presence of acid or tannin. Can also be described has having a crisp or hard quality.

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.

A sharp-edged blade with saw-like notches or teeth formed into one side of the blade surface that enable it to slice cleanly through foods without damaging delicate or soft textures, such as bread or pie crusts.

A sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients "sandwiched" between two slices of bread.

A tool that is used to continually keep edges of knife blades straight to maintain a sharp edge after each use.

A term meaning sharp flavored, spicy or sour in taste.

Descriptor of unpleasantly sharp wine, possibly caused by insufficient aging, high (unbalanced) acidity and/or tannins.

Descriptive term for wine sharp in acid and tannin components.

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.

Describes the quality of sourness, sharpness, and tartness of a wine. It is the taste in the mouth when consumed.

An Italian red wine that has a sharp, full-bodied taste and is a popular wine served with many types of Italian meals.

A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar.

serrated knife, serrated edge, types of kitchen knives,

A descriptor of wine. See “sharp” and “acidic”.

An acid in wine which adds sharpness. High concentrations of malic acid is avoided by reducing through intentional malolactic fermentation.

An Asian snack made by coating dried peas with the sharp, hot flavored condiment known as "wasabi" that is one of the most important seasonings in Japanese cooking.

An Australian goat's milk cheese that develops a sharp, tangy flavor as it ages. The texture also becomes very hard and almost flaky with age.

A method of cutting food into thin slices or pieces using a sharp knife, food processor or grater. Shred cooked meat by pulling apart into strips using forks.

Traditionally, this utensil is a small knife with a straight, sharp blade that is generally three to five inches long and rounded on the cutting side.

A tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. A larger version of penne.