Question

Cindy is practicing with her new chef’s knife. She plans to make an exotic dish using yams. Because the vegetable is tough, which part of the knife should she make use of while chopping?

A.
tip
B.
heel
C.
scales
D.
spine
E.
tang

Answer 1

D

Why is it D?

Cindy should press down on the spine (the not sharp edge of the knife (back)) to dig the cutting edge (sharp side (front)) deep into it and get a good slice. so i would say Spine.

Hope you get it right!

have a blessed rest of your day =)

Answer 2

D. spine

Step-by-step explanation:

Many do not know, but the knife has a kind of "anatomy" where every bit has a specific name and function.

When it is necessary to use a knife on a sturdy vegetable such as yam, it is not recommended that the knife blade be used as this would cause a lot of work to break the yam into pieces and could bend the knife. Ideally hit the yam with the part of the knife called the "spine".

The spine is the thickest part of the blade normally opposite the cutting edge. This part influences the resistance of the blade, causing a strong impact when used to strike a resistant object, in this case the yam.