What type of knives does dexter use

The clip point is used for eyeing potatoes, seeding, peeling, and pitting. Many cooks simplify carving and get extra servings by boning out a roast when it is partially cooked.

For boning roasts, whole hams, lamb legs, veal legs, and filleting fish, a narrow flexible blade is best. The wider stiff blade is used for cutting raw meat and many other trimming operations on less thick cuts of meat. For the odd jobs in the kitchen, the butcher and cimeter steak knives can be used for dicing salt pork, cubing cooled meats, cutting steaks or trimming raw meat. The cleaver is used for opening lobsters, cutting poultry, and removing joints. Scalloped edges are ideal for sawing through thick crusts without tearing the bread underneath.

Bread knives — and other scalloped edge knives — are also useful for cutting fruits and vegetables that have skins that easily bruise. For acidic fruits, a stainless steel blade is preferred. Useful for cutting large melon rings, preparing cabbage for shredding, halving grapefruits and oranges, etc. The most important carving knife is the roast beef slicer, most often used to carve rounds, boneless roasts, boiled briskets, pot roasts, butt roasts, and standing rib roasts.

The narrow cold meat slicer or ham slicer is used to slice ham or leftover cold roasts of all kinds. The wide, stiff blade does a better job on hot meats, whereas the narrow, more flexible blade cuts cold meat more efficiently. It's Alive! Are You? Surprise, Motherfucker! What's Eating Dexter Morgan? Explore Wikis Community Central. Register Don't have an account? Kill Tools. History Talk 0.

Dexter checks his kill tools before he and Lumen kill Alex Tilden. Dexter packs up his kill tools and dumps them in the ocean to get rid of evidence Return to Sender. Dexter's set of kill tools Are We There Yet? Zach's kill tools Are We There Yet?

High carbon blades are very sharp, sharpen easily, and hold an edge very well. Carbon steel blades are prone to rusting and staining. It is important to clean them and dry them off by hand as soon as you are done using them. Leaving them out to dry is a good way to ruin these knives as the blades will rust and corrode. Stainless steel is an alloy of iron, chromium, nickel, and molybdenum with a small amount of carbon.

Stainless steel blades are highly resistant to corrosion.