- May 3, 2011
- Reaction score
Updated - 8/02/11
This is a glossary of kitchen knife related terms. It is intended to help newer members of the forum follow along with the discussions. There are many terms used here that don't connotate their standard definitions, or overlap from other industries and hobbies. It is not by any means an exhaustive list of every specific term used on this forum, especially culinary, Japanese, and metallurgical terms, because those definitions are easily found elsewhere, or are beyond the scope of this site(zknives.com has a great list of Japanese cutlery terms, Steel Composition, and Japanese knife types.)
So if you find yourself wondering what a word means, look it up here! If it's not here, it might be a brand name, or it might still need to be put here.
K(as in 1k, 2k, 15k) – 'Thousand Grit'; so a “1k stone” is “1,000 Grit Stone”
ABS – American Bladesmith Society
AS – Aogami Super
BBW – Belgian Blue Whetstone
BS – Bladesmith, or Blue Steel
BC – Boron Carbide
BOH – Back of House
BWJ – Blue Way Japan
CKTG – Chef Knives To Go
CrO – Chromium Oxide
CS – Culinary School
DT – Devin Thomas
ECG – East Coast Gathering
EE – Epicurean Edge
EP – Edge Pro
FF – Fit and Finish
FFG – Full Flat Grind
FOH – Front of House
GAW – Giveaway
GS – GlassStone
HA – Hand American
HAD – Hone Acquisition Disorder
HF – Harbor Freight and Tool
HHT – Hanging Hair Test
HRC – Rockwell Hardness 'C'
HT – Heat Treat
JCK – Japanese Chefs Knife
JKI – Japanese Knife Imports
JKS – Japanese Knife Sharpening
Jnat – Japanese Natural Stone
JWW – Japan Wood Worker
KAD – Knife Acquisition Disorder
KKF – Kitchen Knife Forums
KU – Kuro-Uchi
LV – Lee Valley Tool
MC – Murray Carter
MCD – Monocrystalline Diamond
MS – ABS Master Smith
OOTB – Out of the Box
PCD – Polycrystalline Diamond
PM – Private Message
QC – Quality Control
SLT – Sur La Table
URH – Ultra Rock Hard
WE – Wicked Edge
WIP – Work In Progress
WS – Either White Steel, or William-Sonoma
[aname=3fingertest]3 Finger Test[/aname] – An edge test(highly promoted by Murray Carter), in which the index, middle, and ring fingers of one hand are placed, pads first, perpendicular to the cutting edge and, with slight pressure, rubbed across the edge in short bursts. This test requires lots of practice to provide great insight. It works by alerting the body's response to the sensation of the edge biting into the first few layers of skin, and has been reported to fail to distinguish between dull edges, and sharp ones that are highly polished. Cut fingers are almost guaranteed during the relatively long learning curve for this test. It is not advisable for anyone to try to teach themselves this test without the aid of a teacher or DVD.
[aname=accordion]Accordion[/aname] – A piece of vegetable that has been chopped, but left stuck together by a small section of food that went uncut along the bottom. This is almost always undesirable, and often frustrating. It can be prevented by repairing a damaged edge or using proper cutting techniques that compliment the way the knife was designed to be used.
[aname=aggressive]Aggressive[/aname] – The quality of cutting steel quickly and with little effort
[aname=anorexic]Anorexic[/aname] – Slang for a very thin knife, perhaps too thin.
[aname=aogami]Aogami[/aname] – Blue #1 Steel, made by Hitachi. For more information on steels and their makeup, see the composition chart at zknives.
[aname=aoniko]Aoniko[/aname] – Blue #2 Steel, made by Hitachi. For more information on steels and their makeup, see the composition chart at zknives.
[aname=arkansasstone]Arkansas Stone[/aname] – A naturally occurring, dense stone that hails from Arkansas state, which can be lubricated with pretty much anything—water, oil, even some detergents. They are not very aggressive, and they don't have varying abrasive particle sizes. The finer Arkansas Stones are distinguished by greater density, rather than smaller particles. Due to their slow cutting speed, they are often overlooked for harder knives, because it prolongs the sharpening process.
[aname=backofhouse]Back of House[/aname] – The areas of a restaurant customers are not allowed to be in, usually the kitchen.
[aname=backbevel]Back Bevel[/aname] – The bevel that is behind(closer to the spine than) the cutting edge. Should not be used to denote a bevel on the backside of a single bevel blade.
[aname=barstock]Bar Stock [/aname]– Purified steel sold in rectangular shape, sometimes very thick(which is usually used by Bladesmiths to be forged into a knife), or thin(either to layer into a Damascus bar, or cut and ground directly into a knife through stock removal).
It sounds like : there is a problem with the tags and they could probably fix this, but its kinda working as it is.
Myself am just happy for the existence of this post and Eamon Burkes taking the time.
Then we’ll at least be happy that the problematic tags aren’t interfering with your or others’ enjoyment of the post.
Meanwhile if you could just read a few of the posts that came after the OP about this precise problem.
Just slightly annoyed as the problem was reported and the OFC couldn’t do anything about it... this a long time ago.
But I understand it did offset me at first. Hence why I went to read some of the former answers of that time.
Mostly... perfect post. Let’s keep it zen.
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