Kitchen knife

A knife designed for preparing food, with a blade and handle suited to tasks such as chopping, slicing, and peeling.

Knife blade: The sharpened cutting component of a knife, shaped to perform particular cutting tasks. Its profile and edge govern how the knife meets food.
Chef's knife: A general-purpose kitchen knife with a broad blade used for chopping, slicing, and dicing. It is the versatile workhorse for many food-preparation tasks.
Knife sharpening: The process of removing material from a blade to create or restore a sharp edge. Sharpening restores the geometry needed for effective cutting.
Kitchen scissors: Scissors designed for food preparation, using paired blades to cut or snip ingredients. They can snip herbs and packaging where a knife is less convenient.
Stone knife: A cutting tool made with a sharpened stone edge, used before metal blades became widespread. Stone tools are the deep technological ancestry of kitchen knives.
Knife edge: The sharpened boundary of a blade that separates material during cutting. Edge angle and sharpness strongly affect cutting effort.
Paring knife: A small kitchen knife used for precise work such as peeling and trimming. Its short blade gives control for detailed hand-held cuts.
Honing steel: A rod used to realign a knife edge; it usually removes little metal. Honing can improve cutting feel between sharpening sessions.
Mezzaluna: A curved-blade chopping tool operated by rocking its handles across ingredients. Its rocking motion offers an alternative to a straight-bladed chopping stroke.
Bronze Age: A period in which bronze became a major material for tools and weapons. Metalworking enabled durable blade forms and specialized cutting tools.

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