Hand tools: used for cutting, shaping, moving and combining foods, few moving parts, most important hand tool = knife d. Corrodes and discolors easily when used with acidic foods a. ii. More difficult to sharpen than carbon steel a. ii. 3. a. But once sharpened, lasts longer than the edge on a carbon steel blade a. iii. Requires professional sharpening on a diamond wheel a. iv. 6. All-purpose used for cutting fruits/vegetables and carving poultry b. ii. 2. Used for detail work or cutting fruits + vegetables b. v. cleaver b. v. 1. Used for chopping or cutting through bones b. vi. Long, thin blade used for slicing cooked meat b. vi. 2. May have serrated edge (used for cutting bread or pastries) b. vii. Used to hone or straighten a blade immediately after and between sharpening b. x. Flat brick of abrasives used to put an edge on a dull blade. Measuring and partitioning devices: foods should be measured to control portion size and cost, mostly hand tools, review: c. i.