text:
Kitchen knife

A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort of serrated blade (such as a bread knife or serrated utility knife) – there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials.

Material

 * Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than many stainless steels, but is vulnerable to rust and stains. The blades should be cleaned, dried, and lubricated after each use. New carbon-steel knives may impart a metallic or "iron" flavour to acidic foods, though over time, the steel will acquire a patina of oxidation which will prevent corrosion. Good carbon steel will take a sharp edge, but is not so hard as to be difficult to sharpen, unlike some grades of stainless steel.

 * Stainless steel is an alloy of iron, approximately 10–15% chromium, possibly nickel, and molybdenum, with only a small amount of carbon. Typical stainless steel knives are made of 420 stainless, a high-chromium stainless steel alloy often used in flatware. Stainless steel may be softer than carbon steel, but this makes it easier to sharpen. Stainless steel knives resist rust and corrosion better than carbon steel knives.

 * High carbon stainless steel is a stainless steel alloy with a relatively high amount of carbon compared to other stainless alloys. For example, AISI grade 420 stainless steel normally contains 0.15% by weight of carbon, but the 420HC variant used for cutlery has 0.4% to 0.5%. The increased carbon content is intended to provide the best attributes of carbon steel and ordinary stainless steel. High carbon stainless steel blades do not discolour or stain, and maintain a sharp edge for a reasonable time. Most 'high-carbon' stainless blades are made of more expensive alloys than less-expensive stainless knives, often including amounts of molybdenum, vanadium, cobalt, and other components intended to increase strength, edge-holding, and cutting ability.

 * Laminated blades combine the advantages of a hard, but brittle steel which will hold a good edge but is easily chipped and damaged, with a tougher steel less susceptible to damage and chipping, but incapable of taking a good edge. The hard steel is sandwiched (laminated) and protected between layers of the tougher steel. The hard steel forms the edge of the knife; it will take a more acute grind than a softer steel, and will stay sharp longer.

 * Titanium is lighter and more corrosion-resistant, but not harder than steel. However it is more flexible than steel. Titanium does not impart any flavour to food. It is typically expensive and not well suited to cutlery.

 * Ceramic knives are very hard, made from sintered zirconium dioxide, and retain their sharp edge for a long time. They are light in weight, do not impart any taste to food and do not corrode. Suitable for slicing fruit, vegetables and boneless meat. Ceramic knives are best used as a specialist kitchen utensil. Recent manufacturing improvements have made them less brittle. Because of their hardness and brittle edges, sharpening requires special techniques.

 * Plastic blades are usually not very sharp and are mainly used to cut through vegetables without causing discolouration. They are not sharp enough to cut deeply into flesh, but can cut or scratch skin.

Blade manufacturing
Steel blades can be manufactured either by being forged or stamped.
 * Hand forged blades are made in a multi-step process by skilled manual labor. A chunk of steel alloy is heated to a high temperature, and pounded while hot to form it. The blade is then heated above critical temperature (which varies between alloys), quenched in an appropriate liquid, and tempered to the desired hardness. Commercially, "forged" blades may receive as little as one blow from a hammer between dies, to form features such as the "bolster" in a blank. After forging and heat-treating, the blade is polished and sharpened. Forged blades are typically thicker and heavier than stamped blades, which is sometimes advantageous.
 * Stamped blades are cut to shape directly from cold-rolled steel, heat-treated for strength, then ground, polished, and sharpened. Stamped blades can often, but not always, be identified by the absence of a bolster.

Type of edge
The edge of the knife can be sharpened to a cutting surface in a number of different ways. There are three main features:
 * the grind – what a cross-section looks like
 * the profile – whether the edge is straight or serrated, and straight, curved or recurved
 * away from edge – how the blade is constructed away from the edge

Profile
Kitchen knives generally either feature a curve near the tip, as in a chef's knife, or are straight for their entire length. The edge itself may be generally smooth (a "straight" or "clean" edge), or may be serrated or scalloped (have "teeth") in some way. Lastly, the point may differ in shape: most common is a sharp, triangular point (as in photo), as in a chef's knife or paring knife, though the French point (also called "Sheep's foot") is common in santoku, and a round point is sometimes found on long slicing knives.

Some companies have names for their own serration patterns and apply them to an entire line of knives. Examples are the Cutco Double-D edge and the Henckels Eversharp Pro series.
 * Serrated blade knives have a wavy, scalloped or saw-like blade. Serrations help when cutting things that are hard on the outside and soft on the inside (such as bread or tomatoes); the saw-like action breaks the surface more easily than anything except the very sharpest smooth blade. They are also particularly good on fibrous foods such as celery or cabbage. Serrated knives cut much better than plain-edge blade knives when dull, so they do not require frequent sharpening (some serrated blades are claimed never to need sharpening), and are sometimes used to make steak knives which do not need frequent sharpening. However, they are not readily sharpened properly by a user, requiring specialized equipment, and may never be resharpened during their useful life. Serrations are often used to improve the cutting ability of a less-expensive blade not capable of taking and keeping a sharp edge, usually having a thin, polished blade designed to minimise friction. A serrated knife is more practical for a user who is not prepared to sharpen it frequently; a well-maintained and sharpened smooth edge is keener.

Indentations
Away from the edge, a knife most simply has either a rectangular or wedge-shaped cross-section (saber grind v. flat grind), but may also have indentations, whose purpose is to reduce adhesion of the food to the blade. This is widely found in Japanese knives, and in the West is particularly found in meat carving knives, though also in knives for soft cheese, and some use for vegetables.

These indentations take many forms:

 * Granton knives have shallow curved fluted hollows or broad grooves ground into the edge that alternate on either side of the knife and extend from the edge towards the middle of the blade. This design was developed and patented in 1928 by William Grant & Sons Ltd. A similar design, kullenschliff (kulle is Swedish for hill (or -more likely- a misspelling of the German word "Kuhle" meaning "hollow" or "deepening"); schliff meaning "cut" or grind in German), has oval fluting (kuhlen) hollowed-out of one or both sides of the blade above the edge. The Granton design is normally found on meat carving knives but have recently appeared on other types of knives, especially Western variations of the Japanese santoku. The indentations require a certain thickness, so they are more frequently used on thicker, softer blades, rather than on thin, hard ones. The design of flute-sided blades is an attempt to ease the cutting and separation of meats, cheese, and vegetables through reducing the adhesion, by allowing some air between the blade and the food.

 * Urasuki is a common feature of Japanese kitchen knives. While Japanese kitchen knives initially appear as a simple chisel grind (flat on the side facing the food, angled on the other), the apparently flat side is subtly concave, to reduce adhesion, and, further, the apparent chisel cut of the edge is actually a small bevel, as otherwise the edge would be weakened by the concave area above.
 * Holes may also be found in a blade, to reduce adhesion still further. These are most found in knives for soft cheese, which is particularly soft and sticky.

Sharpening
The edge of a knife gradually loses its sharpness, which can be restored by sharpening. For many types of knives (e.g., butter knives) this is not relevant. Knives with smooth edges can be sharpened by the user; knives with any form of serrated edge should ideally be sharpened with specialist equipment, although the useful life of a serrated knife can be extended by simple sharpeners, even if they damage the edge.

Handle
The handles of kitchen knives can be made from a number of different materials, each of which has advantages and disadvantages.
 * Wood handles provide good grip, and most people consider them to be the most attractive. They are, however, slightly more difficult to care for as they must be cleaned more thoroughly and occasionally treated with mineral oil. Most wood handles, especially those of ordinary varnished hardwood, do not resist water well, and will crack or warp with prolonged exposure to water. They should be hand-washed for that reason.
 * Plastic handles are more easily cared for than wooden handles and do not absorb microorganisms. However, plastics may also be less resistant to ultraviolet damage and may become brittle over time, resulting in cracking. Some plastics are also slippery in the hand. The material is lighter than most other materials, which may result in a knife that is off-balance or too light for some tastes.
 * Composite "pakka wood" knives are made from laminated wood composites impregnated with plastic resin. Composite handles are considered by many chefs to be the best choice because they are as easy to care for and as sanitary as plastic, they have the appearance, weight, and grip of hardwood, and are more durable than either. They often have a laminated, polished appearance, and may have intense or varied coloring.
 * Stainless steel handles are the most durable of all handles, as well as the most sanitary. Many argue, however, that they are very slippery in the hand, especially when wet. To counter this, many premium knife makers make handles with ridges, bumps, or indentations to provide extra grip. One disadvantage of some all-metal handles is that knife weight usually goes up considerably, affecting the knife's balance and increasing hand and wrist fatigue. Knife manufacturers, most notably Japan's Global, have begun addressing this issue by producing hollow-handled knives.

Chef's knife
Also known as a cook's knife or French knife, the chef's knife is an all-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a more precise cut. The broad and heavy blade also serves for chopping bone instead of the cleaver, making this knife the all purpose heavy knife for food preparation. Chef's knives are most commonly available between 15 cm and 30 cm (6 and 12 inches), though 20 cm (8 inches) is the most common size.

Paring
A paring knife or parer is a small all-purpose knife with a plain edge that is ideal for peeling (or "paring") fruits and vegetables, and other small or intricate work (such as de-veining a shrimp, removing the seeds from a jalapeño, 'skinning' or cutting small garnishes). Paring knives are usually 6 to 10 cm ($2 1/2$ to 4 inches) long. An alternative and safer way to peel vegetables and fruit is to use a peeler.

16th century French bookbinders used a tool also known as a paring knife (couteau à parer) to thin the edges of the leather binding being prepared to cover a book in order to ensure it was neater and stuck better to the board. The knife was a large piece of steel, very thin at the cutting edge, with a wooden handle.

Utility
In kitchen usage, a utility knife falls between a chef's knife and a paring knife in size, some 10 cm to 18 cm (4 to 7 inches) in length.

Outside a kitchen, the term "utility knife" refers to a cutting tool with a short blade which can be replaced, or with a strip of blades which can be snapped off when worn.

Bread knife
Serrated knives are able to cut soft bread without crushing it; one was exhibited at the World's Columbian Exposition in 1893 in Chicago by the Friedrich Dick company (Esslingen, Germany). One design was patented in the United States by Joseph E. Burns of Syracuse, New York. His knife had sections of grooves or serrations, inclined with respect to the axis of the blade, that form individual small cutting edges which were perpendicular to the blade and thus cut without the excessive normal pressure required of a scalloped blade and without the horizontal force required by positive-raked teeth that would dig into the bread like a wood saw. There were also sections of grooves with the opposite direction of inclination, separated by a section of smooth blade, and the knife thus cut cleanly in both directions in both hard and soft bread.

Bread knives are usually between 15 cm and 25 cm (6 and 10 inches).

An offset bread knife 'doglegs' the handle above but parallel to the blade (rather than inline with it, although some are angled), providing clearance for the user's knuckles. This design makes it easier for the user to cut fully through the loaf without using an awkward grip, angling and 'see-sawing' the blade, or needing to position the knife handle over the edge of the counter or cutting board. While fairly specialized and unnecessary for most kitchens (and breads), the offset design is well-suited for high-volume/'production' work where much bread - particularly e.g. crusty loaves of baguette-type bread - is cut regularly and/or over long periods, to reduce fatigue. An alternative seen mostly in Europe is a baguette "chopper" or "guillotine" - not properly a knife, and prone to produce more of a "crushing" cut depending on the bread - but serving the same function.

Butter knife
Butter knives have a dull cutting edge and are generally used for spreading. They are typically thought of more as servingware (used more as part of a table setting), to be used by diners to serve and/or spread butter or other soft spreadable foods, i.e. soft cheeses or jams, than as a kitchen or food preparation tool.

A modern variant that is intended for food prep is the 'sandwich spreader' - a broad, flexible, almost spatula-like tool, with a rounded end and often with one serrated edge, similar to that used by pastry chefs to ice cakes. This is useful for spreading butter, mayonnaise/mustard, other similar 'spreads' or dressings, sandwich 'salad' toppings like egg salad, chicken salad, ham spread, etc., on bread.

Carving

A carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches)) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices.

Slicing
A slicing knife serves a similar function to a carving knife, although it is generally longer and narrower. Slicers may have plain or serrated edges. Such knives often incorporate blunted or rounded tips, and feature kullenschliff (Swedish/German: "hill-sharpened") or Granton edge (scalloped blades) to improve meat separation. Slicers are designed to precisely cut smaller and thinner slices of meat, and are normally more flexible to accomplish this task. As such, many cooks find them better suited to slicing ham, roasts, fish, or barbecued beef and pork and venison.

Ham slicer
A ham slicer is a special type of slicer, with a long blade and rounded tip, that is offered by some manufacturers. The average size of the knife is between 9 and 15 inches. They are specially tailored to cutting ham, as they are generally thinner and more flexible. Another use can be for bigger fruit, like watermelon or cantaloupe.

Cleaver
A meat cleaver is a large, most often rectangular knife that is used for splitting or "cleaving" meat and bone. A cleaver may be distinguished from a kitchen knife of similar shape by the fact that it has a heavy blade that is thick from the spine to quite near the edge. The edge is sharply beveled and the bevel is typically convex. The knife is designed to cut with a swift stroke without cracking, splintering or bending the blade. Many cleavers have a hole in the end to allow them to be easily hung on a rack. Cleavers are an essential tool for any restaurant that prepares its own meat. The cleaver most often found in a home knife set is a light-duty cleaver about 6 in (15 cm) long. Heavy cleavers with much thicker blades are often found in the trade.

A "lobster splitter" is a light-duty cleaver used mainly for shellfish and fowl which has the profile of a chef's knife. The Chinese chef's knife is sometimes called a "Chinese cleaver", due to the rectangular blade, but it is unsuitable for cleaving, its thin blade instead designed for slicing; actual Chinese cleavers are heavier and similar to Western cleavers.

A cleaver is most popularly known as butcher knife which is the commonly used by chefs for cutting big slices of meat and poultry.

Boning
A boning knife is used to remove bones from cuts of meat. It has a thin, flexible blade, usually about 12 cm to 15 cm (5 or 6 inches) long, that allows it to get in to small spaces. A stiff boning knife is good for beef and pork, and a flexible one is preferred for poultry and fish.

Fillet
Fillet knives are like very flexible boning knives that are used to fillet and prepare fish. They have blades about 15 cm to 28 cm (6 to 11 inches) long, allowing them to move easily along the backbone and under the skin of fish.

Steak knife
A steak knife is a sharp table knife designed to efficiently and effectively cut steak. This type of knife comes in a variety of styles and sizes; however, the design often used in a steakhouse typically features a partially serrated blade and wood handle.

Cheese knives
Cheese is varied and often challenging to cut. Accordingly, various styles of cheese knives and cheese cutting utensils have been developed.

A wire cheese cutter, rather than a knife, is often used to cut firm cheese, from some semi-soft to semi-hard forms.

Soft cheese
Cheese knives for cutting very soft cheese - like a fresh whey / cottage cheese and ricotta, or a fully ripened brie and camembert - are typically short and broad with an exaggerated rounded tip - somewhat similar to a palette or butter knife but sharper. This is to help cutting through the rind and then to pick up and spread or 'spoon' the runny cheese on bread or a cracker.

Semi-soft cheese
Semi-soft cheese knives are specially designed for slicing softer and fresher firm cheese, such as Port Salut. They generally have a curved blade with holes in it to prevent the cheese from sticking.

Medium-hard cheese
Medium-hard cheese knives - for ones like Edam and Emmental - are a halfway-house between the semi-soft knives and those for semi-hard. Typically, the blade is straight and serrated, with a forked tip and holes to prevent the cheese from sticking.

Semi-hard cheese
Semi-hard cheese knives are specially designed for slicing harder and more mature firm cheese, such as cheddar or Wensleydale. They have sharp straight-edged blades, so they can cut exact slices. Often these blades are thin, narrow, and off-set, with finely serrated edge, to avoid crumbling as the cheese is sliced, and with a forked tip, allowing them to be used as a serving utensil, as well.

Cheese slicers are also used to give slices of more consistent thickness, but they require greater manual handling of the cheese itself, so are less frequently used at the table - on the grounds of hygiene - and more for preparation.

Hard or grana cheese

Parmesan cheese knives are specially designed for cleaving hard, crystalised granular cheese. They have very short, thick, curved teardrop-shaped with pointed stabbing tip blades, which are forced into the more crystalline form of cheese. These are then used to chisel or as a lever to fracture and break off smaller fragments, through the natural fracture lines within the block, and so revealing its natural texture and crumb.

(Slicing hard cheese is considered improper by connoisseurs, - along with being hard work - since the cheese—when broken apart—has more surface area, and thus more air contact, which strengthens the apparent scent and taste of the cheese.)

Hard cheese can also be shaved using an ordinary kitchen utility or cook's knife, to produce wafer-thin curls, usually used for garnishing a dish.

A girolle - a blade mounted on an axle to pivot over a wooden board - is similarly used to shave cheese to produce wafer-thin curls.

Santoku
The Santoku has a straighter edge than a chef's knife, with a blunted sheepsfoot-tip blade and a thinner spine, particularly near the point. From 12 cm to 18 cm (5 to 7 inches) long, a Japanese Santoku is well-balanced, normally flat-ground, and generally lighter and thinner than its Western counterparts. This construction allows the knife to more easily slice thin-boned and boneless meats, fish, and vegetables. Many subsequent Western and Asian copies of the Japanese Santoku do not always incorporate these features, resulting in reduced cutting ability. Some Western Santoku-pattern knives are even fitted with kullen/kuhlen, scallops on the sides of the blade above the edge, in an attempt to reduce the sticking of foods and reduce cutting friction. A standard in Asian (especially Japanese) kitchens, the santoku and its Western copies have become very popular in recent years with chefs in Europe and the United States.

Sashimi bōchō

Tako hiki, yanagi ba, and fugu hiki are long thin knives used in the Japanese kitchen, belonging to the group of Sashimi bōchō to prepare sashimi, sliced raw fish and seafood.

Similar to the nakiri bocho, the style differs slightly between Tokyo and Osaka. In Osaka, the yanagi ba has a pointed end, whereas in Tokyo the tako hiki has a rectangular end. The tako hiki is usually used to prepare octopus. A fugu hiki is similar to the yanagi ba, except that the blade is thinner. As the name indicates, the fugu hiki is traditionally used to slice very thin fugu sashimi.

The length of the knife is suitable to fillet medium-sized fish. For very large fish such as tuna, longer specialized knives exist, for example the almost two-meter long oroshi hocho, or the slightly shorter hancho hocho.

Nakiri bōchō

Nakiri bocho and usuba bocho are Japanese-style vegetable knives. They differ from the deba bocho in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also much thinner. While the deba bocho is a heavy blade for easy cutting through thin bones, the blade is not suitable for chopping vegetables, as the thicker blade can break the vegetable slice. The nakiri bocho and the usuba bocho have much thinner blades, and are used for cutting vegetables.

Nakiri bocho are knives for home use, and usually have a black blade. The shape of the nakiri bocho differs according to the region of origin, with knives in the Tokyo area being rectangular in shape, whereas the knives in the Osaka area have a rounded corner on the far blunt side. The cutting edge is angled from both sides, called ryoba in Japanese. This makes it easier to cut straight slices.

Usuba bocho are vegetable knives used by professionals. They differ from the Nakiri bocho in the shape of the cutting edge. While the nakiri bocho is sharpened from both sides, the usuba bocho is sharpened only from one side, a style known as kataba in Japanese. The highest quality kataba blades even have a slight depression on the flat side. This kataba style edge gives better cuts and allows for the cutting of thinner slices than the ryoba used for nakiri bocho, but requires more skill to use. The sharpened side is usually the right side for a right hand use of the knife, but knives sharpened on the left side are also available for left hand use. The usuba bocho is also slightly heavier than a nakiri bocho, although still much lighter than a deba bocho.

Usuba bōchō

Usuba knives are Japanese knives used primarily for chopping vegetables. Both the spine and edge are straight, making them resemble cleavers, though they are much lighter.

Deba bōchō

Deba knives are Japanese knives used primarily for cutting fish. They have blades that are 18 cm to 30 cm (7 to 12 inches) long with a curved spine.

Chinese chef's knife
A Chinese chef's knife — sometimes referred to as a càidāo (菜刀, lit. "vegetable knife"), a Chinese cleaver or a "chopper", is the rectangular-bladed, all-purpose cooking knife traditionally used in China, Vietnam, Cambodia and many other Asian countries to prepare a variety of meats, fish and vegetables. The popularity of this style of knife has spread with the associated cuisines. They resemble Western cleavers in appearance, but most Chinese chef's knives are relatively thin-bladed and designed for slicing, finely chopping and mincing vegetables, fish and boneless meats. The heavier gǔdāo (骨刀, lit. "bone knife") are produced and are used much like Western-type meat cleavers to prepare large sides of beef, pork and other boned meats. However, Chinese-style knives of this weight are not common in the West.

Caidao or so-called 'Chinese cleaver' is not a cleaver, and most manufacturers warn that it should not be used as a cleaver. It is more properly referred to as a Chinese chef's knife and is actually a general-purpose knife, analogous to the French chef's knife or the Japanese santoku. The confusion arises from the fact that Chinese chef's knives are rectangular and that some (particularly older, traditional knives made of carbon steel) have somewhat heavy blades. Also, the fact that the blade is heavier toward the tip encourages skilled Chinese chefs to use a swinging or "tapping" stroke as well as a "pushing" stroke. However, the edge has the gradual bevel of a chef's knife and will most probably be damaged if used for splitting bone. Actual cleavers in China have the same profile as chef's knives but have much thicker blades with a sharp bevel and heavier handles.

Modern Chinese knives are sold under three general classifications throughout China: Caidao (slicers), choppers and Gudao (cleavers). The general distinction lies in the thickness of the blade. Choppers are the most common all-purpose Chinese knife. Choppers have thicker blades than slicers but are not as thick and heavy as cleavers. Choppers are used for slicing, chopping and mincing meat, vegetables and herbs. Choppers are suitable for chopping through thin soft bones such as fish and poultry. Slicers, referred to as Caidao (vegetable knives) by the Chinese have the thinnest and sharpest blades. Slicers may have the same shape as choppers or they may have less width and appear similar to Japanese Nakiri knives. Slicers are used for cutting vegetables, mincing herbs and slicing thin strips of meat for stir frying. The thin blade makes slicers unsuitable for chopping any bones. Cleavers, which are referred to as bone choppers by the Chinese have thick heavy blades. In Chinese homes, cleavers are typically used for chopping up pork ribs or for preparing hard-shelled seafood such as lobsters.

The average Chinese home uses some variation of the rectangular-bladed knife, usually around 18 cm to 28 cm (7–11 inches) in length. Traditional knives had a simply-forged, carbon steel blade with a long, ground bevel, but the typical Chinese chef's knife is now a stamped blade. The traditional handle is a full-length tang that is only about 1 or 2 cm wide, which is passed through a metal cap, then through the center of a round, wood dowel, then bent over and hammered into the end of the handle to retain it. Newer models, particularly those made in Japan or Germany, have full-width tangs and riveted or injection-molded handles, but these handles generally retain something of the traditional, round cross-section. The wide blade of Caidao keeps the cook's fingers well off the cutting surface and the round handle gives a nice "pivot point" for the cutting stroke. The blade has a curvature or rocker along its edge that is generally uniform, improving the knife's ability to chop and mince meats and vegetables. The broad rectangular blade also serves to scoop up chopped food for transport to the wok or bowl. Although it may seem unwieldy, skilled practitioners worldwide may be observed using this style of knife for everything—even carving and fine work normally accomplished with a paring knife.

Peeling or tourné knife

Also known as a bird's beak knife, a peeling knife has a pointed tip that curves downward (sometimes upward) and from side to side (towards the blade). It can be used to cut decorative garnishes (such as rosettes or fluted mushrooms), slice soft fruits, or to remove skins and blemishes. It is also used to make a cut known as a tourné cut in vegetables such as carrots. It is a specialized type of paring knife.

Decorating

A decorating knife is any knife with a blade designed to make a decorative cut. The most common pattern is a simple zigzag. Decorating knives are used for making fancy cuts for garnishes and presentation.

Trimming
Usually about 5 cm to 8 cm (2 to 3 inches) long, a trimming knife has a small, curved blade that is shaped somewhat like a boning knife. Trimming knives are ideal for small tasks such as decorating and peeling.

Fluting
Usually about 5 cm to 10 cm (2 to 4 inches) long, a fluting knife has a small blade that is very straight. Fluting knives are ideal for small tasks such as decorating and peeling.

Specialty knives

Certain knives are specialized for a particular food. For example, oyster knives are necessary to shuck oysters (which cannot safely be opened otherwise), but are not used outside of shellfish.

Tomato
A tomato knife is a small knife with a serrated blade. Typically about the size of a utility knife, tomato knives are ideal for cutting through the tough skin and soft flesh of tomatoes.

Oyster
An oyster knife has a short, thick blade that is used to pry open oysters and separate their meat from the shell (shucking). Some models have a shield built into the handle that prevents the knife (and hand) from slipping and going too far into the shell. The handle is normally thick and short, with a bulbous end.

The blade is about 2-3 inches long and comes in either two styles, straight and club-shaped. Styles with a straight blade may have oblong guards and include:
 * French: This has a straight, thin blade suited to Ostrea edulis, a common oyster in France.
 * Providence: This type is long and narrow.
 * New Haven: The blade is fairly wide and blunt. The tip is angled upward.

The club-shaped style has a diamond-shaped blade with the width of about 1.5 inches at the "shoulders" and 0.5 inches at the handle, occasionally with a serration on one edge or a notch to break off an edge of the shell. The head of the blade has a shar tip. Guards, if any, are round.

Deveiner
A deveiner or deveining knife is a small knife used to remove the colon ("vein") from the back of shrimp.

Grapefruit

A grapefruit knife has a long, fat, dull blade that is used to separate the flesh of a grapefruit from the peel and inner membranes. The blade is usually serrated, with a blunt tip. Some knives even have a different blade style on each end of the handle – one for the inner membrane, one for the peel – and some have a double blade at the inner membrane end, to cut on both sides of the membrane.

Chestnut
A chestnut knife is used to score a chestnut with an "X" cut prior to roasting, so that steam does not build up inside and cause the nut to explode. They have very shallow blades so that they can cut through the shell without cutting through the nut inside.

Mincing
Also known as a mezzaluna (Italian: "half moon") because of the shape, a mincing knife is a semicircular highly curved blade with a handle that allows the blade to be rocked back and forth repeatedly on a hard surface. This rocking motion is ideal for mincing and chopping. Some mincing knives are supplied with a wooden cutting board with a circular bowl-shaped indentation that matches the curvature of the knife. Some models have two blades that are parallel to each other to increase their mincing power.

Large mezzaluna-like knives with shallow curves are sometimes used to cut pizza, though the rolling pizza cutter is more common for this purpose.

Cutting board
A cutting board is kitchen utensil used in conjunction with a knife. It is a flat surface, generally made of either wood, plastic or glass (glass are less common because they dull the blade; used more for decoration), on which to cut food and which protects counter tops and knives from damage.

Carving fork
A carving fork is a long, two-pronged fork used to hold meat steady while it is being carved. Carving forks are often sold together with carving knives or slicers as part of a matched carving set.

Honing steel

Contrary to popular belief, a honing steel (or butcher's steel or sharpening steel) does not sharpen knives, but instead straightens the blade, while a sharpener sharpens the blade. A honing steel is a rod made of steel or ceramic, generally about 30 cm long (although can be longer) and 6 mm to 12 mm ($1/4$ to $1/2$ inch) thick. It is used to hone a knife blade after sharpening in order to restore the edge and improve cutting ability.

Shears
Kitchen scissors or shears can be used for many of the same jobs as knives, such as chopping herbs.

Knife block

A knife block is a common way to store knives safely and close at hand in the kitchen. This is an angled block of wood, steel, or other material, with slots for inserting knife blades, and sometimes other accessories, like kitchen scissors.

Cut-resistant gloves
Most commonly used in commercial kitchens, cut-resistant gloves (also referred to as cutting gloves) are used on the opposite hand to the cutting hand. They are for protecting this hand should the knife slip and slice into the user's off hand. They are typically made of kevlar or metal mesh. Other uses for cutting gloves in kitchens include using or cleaning meat/cheese slicers, hand mixing very hot or cold food items, and cleaning or using any type of sharp bladed machine.

title: Kitchen knife


text:
User:Joyous!/Talk archive 2

Thanks
Thanks, Joyous, and thanks also for your great compliment after your RfA. (I was in the middle of my first and only Wiki-battle at that time and was sour about life in general at the time and was not communicative.) I suppose it's no surprise that once, long ago, I was a movie reviewer, so there is something about the snarky conceit that attracts me. VfD is a good way to banish the demon of clever cutting remark to a place where it can do some good, rather than evil (well, most of the time). It's also a side-effect of working on and reading 18th c. satirists too often. ("Satire or sense can Sporus feel?" -- Pope "Who breaks a butterfly upon a rack? -- Pope  "For ever reading, never to be read." -- Pope "Satire is the art of flinging a well-timed turd" -- Swift, etc.)  Those guys worked very hard to "flay the vice and not the man."  Geogre 14:10, 12 Dec 2004 (UTC)

Help!
I seem to be having a bit of a problem with an abusive user, namely User:Fvw. This individual has taken it upon himself to be the ombudsman of what is and is not a speedy delete candidate. He's reverted my edits and left some snide remarks on my user page and the edit summaries. I've listed him on RfC as well. - Lucky 6.9 23:42, 20 Dec 2004 (UTC)

Eddie the Shipboard Computer
I noticed your comment on Talk:You'll Never Walk Alone, and it does appear that Eddie sings it, from a cursory control+F at. - Vague | Rant 10:17, Jan 1, 2005 (UTC)

Soviet Union
Hi, sorry to interrupt you are you able to unprotect the Soviet Union article. It's been protected a day and not much has happened on the talk page (of any use) so I think it probably should be unprotected. Libertas

There weren't any fireworks I don't think on the article itself. Just one user asserting his view. There hasn't been a revert war of any note on the article at all. Could you please review? Libertas

re: The Box
Thanks for the feedback. I can't get my cache to clear so I haven't even been able to see it to tell if it worked properly through the transclusion. I'm glad it's working. Rossami (talk)

User:Iasson
I see that you've closed a couple of VfD entries in which Iasson voted. It looks like he is still posting "meta-votes" on the VfD process rather than votes on the article at hand. How did you count these votes? Did you ignore everything after the Keep/Delete, or did you count it as a singleton? I think it might help him understand the VfD process if you could answer these questions on his talk page.

re: User Willy on Wheels
Good evening, Joy. When you closed the discussion on Meow Wars, was it a close decision? If so, you should probably know that User:Willy on Wheels (who voted keep) has been credibly accused of being a serial vandal. If it won't affect the decision, no problem. But I wish I'd known it earlier so I could have flagged the vote. Rossami (talk) 06:44, 9 Jan 2005 (UTC)

Congratulations!
Thanks, always nice to hear. --fvw *  00:30, 2005 Jan 15 (UTC)

re:VfD/Old
Good afternoon, Joy. When all the discussions on a day-page are closed, edit the Old page. The Old page really just has some header information, the transwiki log and the series of day-links which transclude in. Cut the transclusion link for the day (which in this case should be something like ). Then go to the Archived delete debates page and paste the link at the bottom. Remember to switch the brackets from to.

If you want, you can also edit the short-cut list of days on the main VfD page. There is a link (in very small font) in the header.

When you have a minute, could you tweak the instructions on Deletion process? So far, you're the first person (other than me) who's tried to carry them out. If they weren't clear enough, we should fix them. Thanks. Rossami (talk) 21:33, 18 Jan 2005 (UTC)

Follow-ups:
 * SimonP has closed Votes for deletion/Johor Bahru City Square saying "no concensus". I would have interpreted the thread as "concensus to keep with a very strong recommendation to merge and redirect" (8 delete, 4 keep as is, 9 keep as merge, no identified invalid votes) but I won't contest his reading of the thread.  It amounts to the same thing since any future editor can be bold and convert the article to a redirect.
 * SimonP also closed Votes for deletion/Lorraine De Blanche. I applaud your intent to stay neutral by not deciding on threads where you contributed.  In this case, I think you could have closed it.  3 to 1 is a clear "keep".  Even without your vote, it was still 2 to 1.  (The original nomination says "merge".  Even though the nomination is normally interpreted as a vote to delete, I strongly believe that any vote that recommends merging must be interpreted as keep.)
 * SimonP also closed Votes for deletion/Moonniyoor nursing home but (I think) forgot to close the discussion. I've now done so.
 * You are right that Penkyamp is a stumper. I'll try. That should close the 30th. Rossami (talk)

Thank you for your comments. Your changes work for me. Be bold. Thanks. Rossami (talk)

Templates
Templates across Wikipedia have started behaving differently. The main VfD page was malformed much of the day because of a table that ceased closing, and a number of other templates are displaying incorrectly. My guess is a developer tweaked something and the table rules are now different. - SimonP 03:22, Jan 20, 2005 (UTC)

I am inclined to agree. With Template:vfd top, the problem is the spurious addition of a  at the end of the template. When you use the Template:vfd bottom, it's converting the command  into a text string instead. I've already asked a question at the Village Pump. No response yet. Rossami (talk) 16:29, 20 Jan 2005 (UTC)

Medialab arts
Yes. Mention anything you can lift from the article in the one I mentioned. If you can't get more than a note of the class being given there, that's fine. Mgm|(talk) 23:42, Jan 22, 2005 (UTC)

Revival of Buddhism in India
Pleased to have been of help! Unless you've dealt before with headings that have to get transcluded into another page before a problem shows up, that kind of problem is really confusing, and also takes a lot of reloading to make you sure you've gotten it right. I started out, back when MediaWiki: was the only transclusion mechanism, trying to figure out how something got busted, and at that point the only fix i could think of was disabling the headings! I trust your insight made a big jump when you looked at the diff from my edit; if not, drop me a note & we'll discuss. --Jerzy(t) 06:02, 2005 Jan 23 (UTC)

It bubbled to the surface, in my first 5 minutes of verticality, that the non-obvious part of the edit in question might have been the light, manual, URL stripping (Hmm, not a great reference) i did, from the
 * http://en.wikipedia.org/w/index.php?title=Wikipedia:Votes_for_deletion/Revival_Of_Buddhism_In_India&action=edit&section=1

provided by the "[edit]" link to the
 * http://en.wikipedia.org/w/index.php?title=Wikipedia:Votes_for_deletion/Revival_Of_Buddhism_In_India&action=edit

one that i used. --Jerzy(t) 12:52, 2005 Jan 23 (UTC)

Kamen-vio
I find that I have to list such things as copyvio myself, because many people ignore "it's copyvio" comments and vote "keep" anyway. -- Cyrius|✎ 06:02, 23 Jan 2005 (UTC)

Re: Misleading links
While I understand that, to my understanding the characters of Kasparov, Xbox, etc are caricatures of their real-life counterparts. Andre ( talk ) 20:32, Jan 23, 2005 (UTC)

Iasson
Thanks. I guess.

By the way, I appreciate your work in acting on completed VfD discussions. Dpbsmith (talk) 22:41, 23 Jan 2005 (UTC)

Dbach
Thank you! All pages including my full name have been deleted. The actual harrassment has also stopped, so for the future I think everything will be o.k. I was impressed by everybody's speedy help! Dbach 10:32, 24 Jan 2005 (UTC)

re: Duchy of Natatoria
Good evening, Joy. I was spinning through VfD/Old to see what I can do tonight and the discussion thread about the Duchy of Natatoria caught my eye. You summarized it as a delete on the 22nd but the link is blue today. Is it a system hiccup that the page didn't get deleted or has someone reposted the content? If it's a repost, that would be a policy violation eligible for speedy deletion. I'm going to delete it per your conclusion. Let me know if we should do any other follow-up. Thanks. Rossami (talk) 22:20, 24 Jan 2005 (UTC)
 * Never mind. Just found it in that list of block-compression errors.  Sorry.  Rossami (talk)

Houston Academy of Genius
Yup, all done with it! Let it be gone. :) Uris 01:02, 25 Jan 2005 (UTC)

Infantilism picture
Fortunately I see it's already been removed, by User:DBachmann, though with no edit comment or discussion on the Talk page. Hopefully it won't be re-inserted because it's a difficult issue and not one that I particularly want to deal with.

But this fool will now march in.

I would argue that this particular picture is clearly inappropriate because it has no GFDL tag, and is unacceptably unprofessional.

OK, that much is easy... but suppose these objectons were answered? Suppose it were replaced about a similar photograph that had a GFDL tag and was of at least semi-professional quality?

I'd ask three questions here. First, does the illustration aid, in an important way, in understanding the subject matter?

Second question. Should articles on forms of sexual attraction include images that people who experience that form of sexual attraction would perceive as pornographic? I define "pornographic" as a) more than minimally arousing, and b) intended to produce arousal. Third question: is this such a picture?

My own answers would be: no, this illustration does not help understand the article. Therefore it's inappropriate.

My answer to the second question would be no, based on, I suppose, either my prudery or my common sense.

I don't feel comfortable addressing the third question. So, I'll try to break the tension by raising a fourth:

Would the opposite of infantilism be adultery? Dpbsmith (talk) 23:35, 27 Jan 2005 (UTC)

Inuyasha Theme Songs

 * Yes, the merge is complete. I actually finished it even before I nominated the page for deletion. Thanks for making sure, though. Josh 21:15, Jan 29, 2005 (UTC)

Sud-pol
I see you've noticed sud-pol is back at it again too. I've used up three reverts at Ponytail, I don't think we can call this vandalism yet (though it's getting very close), so could you revert? Thanks. --fvw *  03:45, 2005 Jan 30 (UTC)
 * Ok, either you obsessively read your talk page or you got it already. Thanks again :) --fvw *  03:45, 2005 Jan 30 (UTC)

Three halves
I defer to your judgement on number-related articles. Please look at Three halves. Is it something that needs to stay around? Joyous 02:20, Jan 31, 2005 (UTC)
 * Probably not. I've asked at Wikipedia talk:WikiProject Numbers.  I'll give it a couple weeks; maybe someone can come up with something interesting to put there.  dbenbenn | talk 05:03, 31 Jan 2005 (UTC)

Reference desk
Your response to my reference desk question made me laugh. Take care, Taco Deposit | Talk-o to Taco 03:53, Feb 3, 2005 (UTC)

Speed Bumps
In California we call them "speed bumps", but not "speed humps" Cbdorsett 14:03, 5 Feb 2005 (UTC)

All Ball
How long will it take to resolve the question of whether to delete All Ball? Cbdorsett 14:03, 5 Feb 2005 (UTC)

VfD Old and bot work
It seems that all VfD pages are moved to the Old page by the seventh day. If this is indeed true, I would like to assist in automating the copying of text of the Template:Vfd top and Template:Vfd bottom to each subpage on each day when it is moved. What do you think? -- AllyUnion (talk) 16:41, 5 Feb 2005 (UTC)
 * Well, I want to be on the safe side, so I would like to make it the eighth day. Please let me know what day is more appropriate by citing your comments at Wikipedia talk:Bots.  Thank you. -- AllyUnion (talk) 17:09, 5 Feb 2005 (UTC)
 * On further consideration due to your comments and Rossami's, the bot could auto-tally. But the big question leaves at whether it should be designed to decide the final results, which I believe is extremely dangerous if I do not program it correctly.  There will be a big question as to how to count the votes as well.
 * There are technical issues behind having the bot auto-tally. Not every person's votes are clearly marked in the beginning.  We would have to spell out that everyone's vote must be formatted a certain way if we wish to make the bot easy to figure out everything.  Scanning for text within the one line would be difficult because not everyone bolds out their vote, etc.  Also, there are questions about the weak and strong deletes, a question regarding anyone's vote who is delete but something else, a question regarding unsigned votes, anonymous votes, and sockpuppet votes.
 * Although I do not think it is impossible, explicit guidelines must be programmed into the bot for it do so, and even then, a person should be checking it over. A simple solution could be to red tag (using an outline) to indicate which ones were bot counted and which ones were human checked. -- AllyUnion (talk) 01:19, 6 Feb 2005 (UTC)
 * I have replied to your comments on my talk page. -- AllyUnion (talk) 07:02, 6 Feb 2005 (UTC)

Oh! I know. How about the bot still does the adding text portion, but instead, it merely uses an HTML comment to comment it out? -- AllyUnion (talk) 10:39, 7 Feb 2005 (UTC)

Adminship
May I assume that if I nominated you for adminship, you'd accept? Joyous 05:01, Feb 6, 2005 (UTC)
 * Yes, thank you! (You've made my day!)  dbenbenn | talk 05:04, 6 Feb 2005 (UTC)

Speed Bump and Hump
A speed hump and a speed bump are two different things. While yes, they do serve the same purpose. A speed bump has a very pronounced bump while a speed hump has a more gradual bump. Speed Bumps are found mainly in parking lots, while speed humps are found more often in residential areas. bakuzjw (aka 578) 02:32, 7 Feb 2005 (UTC)

Basement vs Cellar
A cellar is usually a functional space rather than a necessity of engineering as is described by basement. Functionally, a basement has more in common with garage, shed and laundry room. A cellar has more in common with pantry, dairy (as a historic milk storage/processing room) and is referred to as a "root cellar" in food storage. --ScottDavis 05:45, 7 Feb 2005 (UTC)
 * Here in Australia, the two terms would never be synonyms. Private homes (particularly older ones predating supermarkets and refrigeration) might have a cellar, for food storage. Basements would normally only be found in commercial buildings as a utility area, or the "bargain basement" of a department store. In my mind, a cellar is small (perhaps below part of the kitchen and back verandah), while a basement would be the same size as the building above it. I've never heard the term "root cellar" (before today). --ScottDavis 12:23, 7 Feb 2005 (UTC)

Deletion Policy
i am wounder We recently post a article about our company (VirtualiPhone) with short description.

After 2 days I saw that people Vote for Delete our page and 2 days after it wad deleted by your staff.

All I am asking is what are the different between our company an Skype or Vonage thus they pay you to post them and protect them from deletion?

You boast of your open encyclopedia but it not quiet "open". Maybe it is our mistake that we didn’t read well your policy but how come other companies did the same without being rinsed. please your answer as soon as possible it can help us.

We hope that all was be mistake and you soon will correct it as well

Thank you VirtualiPhone Team

http://www.virtualiphone.com

No problem
for reverting your user page :) what's with those diaper fetishes anyways :S Thanks for your message. -Frazzydee|✍ 23:26, 7 Feb 2005 (UTC)

Columbine massacre victims
I'm inclined to re-direct all the articles on VfD (Feb 1) about the Columbine massacre victims to the main article, as Korath suggests, rather than delete them outright. What do you think? Joyous 02:59, Feb 7, 2005 (UTC)
 * I think that would be fine. dbenbenn | talk 02:22, 8 Feb 2005 (UTC)

WP:VFD/Old
Ugh. What a pain the arse... WP:VFD/Old that is. After being through it myself, I award you the Barnstar of diligence. -- AllyUnion (talk) 06:28, 10 Feb 2005 (UTC)

Thanks
Thanks for the barnstar! VFD/Old isn't really going to be your passion, is it? I love tedious, mindless stuff like that; at work, I love to collate papers. I think there's something wrong with me. I see from the indicator that you're feeling a bit of stress; I hope clearing out VfD entries didn't cause that. I really do appreciate the help, though. When the page gets so full, it feels as though we're constantly swimming upstream against a current of horrible articles. Joyous 12:13, Feb 10, 2005 (UTC)
 * No problem. Because I've been messing around the pywikipediabot framework, I think I have figured out a way to create a way to clean out VFD very easily.  It would be manually run, bot assisted work, basically.  I actually used it recently to help me out adding the  stuff.  It still could stand some improvements, and I was thinking of making it better when I have a little bit of free time.  However... cleaning out VFD/Old takes too much of my time.  Would you be interested using the manually bot assistant to clean out VFD/Old?  You'll have to have access to Linux or some UNIX variant.
 * I will need to make a menu that makes the bot better... something like:

Current page is Votes for deletion/Article on VFD
 * 1) Add link on talk page
 * 2) Result is delete
 * 3) Delete article page
 * 4) Use
 * 5) Redirect page
 * 6) Transwiki
 * 7) Block error page
 * 8) Insert tally count
 * 9) Keep: remove VFD notice from article text
 * Hmm... this is how the program will essentially work:
 * Check if the text from Template:Vfd top and Template:Vfd bottom is present
 * If not, check if subst: was not included. Correct if necessary.
 * else, prompt to edit page
 * If yes, print out menu
 * Options would be: Add link on talk page if not present, insert the tally count (manual), mark result of debate as delete and delete the page, mark the result of the debate as merge (remove VFD text off article) and place merge notice on article(s), mark the result of the debate as transwiki (add to transwiki log), mark the page as undeletable due to block errors (add to block error log)
 * If no, skip the page
 * The add link on talk page will check if the link exists, including whether or not is used.

 * I'll expose my computer ignorance and reveal that I have no idea if I have the capability to run the bot or not. Joyous 23:20, Feb 10, 2005 (UTC)
 * Hmm. Then I shall do my best to design something easy to use. -- AllyUnion (talk) 02:29, 11 Feb 2005 (UTC)

Postvfd template
I have created a postvfd template. This is to be used with the subst: so it can be left on discussion pages. The use is:. I would like to finalize the template before using it. Please correct the template as you see fit. -- AllyUnion (talk) 05:08, 11 Feb 2005 (UTC)

WikiStress
Don't worry... there is another matter which is increasing my stress level. I don't mind doing VFD, but you know... you, Rossami, and Mgm tend to beat me to the big delete button. -- AllyUnion (talk) 12:37, 11 Feb 2005 (UTC)

Deletion Policy
I'm not trying complain unnecessarily, but I am a bit new to wiki in terms of major changes and knowing about deleting pages and such. Earlier today you decided to delete the Ruddock_House page. There had been a vote and two votes for deletion about a week ago citing things like it being a substub that hasn't been expanded since creation and duplicating information already available. Two days ago a friend of mine updated the page and voted that "Article no longer contains only duplicate information; basic history has been added. It is no longer a substub." which in my opinion invalidates all of the previous arguments for deletion. Your comment that "The result of the debate was delete." does not so much as suggest that you might have read the comments to see what they said and if all of them were still valid or if a major change had been made to the page. Further, maybe this is supposed to go on a Talk page for the now non-existant article as suggested on the delete page, but it seems weird to me to have a Talk page for a recently deleted article.

 * Wikipedia has a process to handle cases where you feel that an article has been wrongly deleted. You can bring up the issue at WP:VfU, which will trigger what is essentially a re-vote on the expanded article.  I generally make the "delete/keep" decision based solely on the votes that appear on the deletion discussion. It often occurs that an article is re-written and improved while listed on VfD, but usually people who voted "delete" will go back and actually change their own votes. It may be that your comment about expanding the article was added a bit late, and the original voters didn't see it. If I can help with anything else, please let me know.  Joyous 12:06, Feb 15, 2005 (UTC)

Thank you!
Just a quick "thank you" for voting me for admin. Now all I've got to do is find out how to use these worrying new powers... Grutness|hello? 05:57, 15 Feb 2005 (UTC)

VFD nomination process clarification
I would like your opinion about my suggested VFD nomination process clarification. Please see: Template_talk:VfDFooter. Thank you for your time. -- AllyUnion (talk) 06:04, 17 Feb 2005 (UTC)

Damnyourblastedeyes
Hi. You closed discussion on this page's vfd a couple days ago as "delete", and deleted its talk page, but don't seem to have ever deleted the article. —Korath (Talk) 07:19, Feb 18, 2005 (UTC)

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: User:Joyous!/Talk archive 2


text:
São Miguel

São Miguel (Portuguese for Saint Michael) is the name of the largest island of the Azores and may also refer to:

Brazil

 * São Miguel, Rio Grande do Norte, a municipality in the State of Rio Grande do Norte
 * Barra de São Miguel, Alagoas, a municipality in the State of Alagoas
 * Barra de São Miguel, Paraíba, a municipality in the State of Paraíba
 * São Miguel do Aleixo, a municipality in the State of Sergipe
 * São Miguel do Anta, a municipality in the State of Mina Gerais
 * São Miguel do Araguaia, a municipality in the State of Goiás
 * São Miguel Arcanjo, Brazil, a municipality in the State of São Paulo
 * São Miguel da Baixa Grande, a municipality in the State of Piauí
 * São Miguel da Boa Vista, a municipality in the State of Santa Catarina
 * São Miguel dos Campos, a municipality in the State of Alagoas
 * São Miguel do Fidalgo, a municipality in the State of Piauí
 * São Miguel do Gostoso, a municipality in the State of Rio Grande do Norte
 * São Miguel do Guamá, a municipality in the State of Pará
 * São Miguel do Guaporé, a municipality in the State of Rondônia
 * São Miguel do Iguaçu, a municipality in the State of Paraná
 * São Miguel das Matas, a municipality in the State of Bahia
 * São Miguel dos Milagres, a municipality in the State of Alagoas
 * São Miguel das Missões (city), a town in the State of Rio Grande do Sul

 * São Miguel das Missões, a Jesuit Mission and UNESCO Heritage Site near the city of the same name

 * São Miguel do Oeste, a municipality in the State of Santa Catarina
 * São Miguel do Passa Quatro, a municipality in the State of Goiás
 * Subprefecture of São Miguel Paulista, São Paulo
 * São Miguel Paulista (district of São Paulo), a district in the subprefecture of the same name in the city of São Paulo, Brazil
 * São Miguel de Taipu, a municipality in the State of Paraíba
 * São Miguel do Tapuio, a municipality in the State of Piauí
 * São Miguel do Tocantins, a municipality in the State of Tocantins

Cape Verde

 * São Miguel, Cape Verde, a municipality on the island of Santiago

Portugal

 * São Miguel do Mato (Arouca), a civil parish in the municipality of Arouca
 * São Miguel do Rio Torto, a civil parish in the municipality of Abrantes
 * Sobral de São Miguel, a civil parish in the municipality of Covilhã
 * São Miguel (Lisbon), a civil parish in the municipality of Lisbon
 * São Miguel (Penela), a civil parish in the municipality of Penela
 * São Miguel do Mato (Vouzela), a civil parish in the municipality of Vouzela
 * An alternative name for the civil parish of Vilar de Perdizes in the municipality of Montalegre

 * In the archipelago of the Azores:
 * São Miguel Island, located in the Eastern Group, and largest island
 * São Miguel (Vila Franca do Campo), a civil parish in the municipality of Vila Franca do Campo, island of São Miguel

Other

 * The carrack Bérrio, part of the Portuguese explorer, Vasco da Gama's fleet

title: São Miguel


text:
Talk:Khilafat Movement

Untitled
Khilafat you claim that " In 1924, the new, secular, Turkish state relinquished any claims to a universal caliphate" and that therefore "There was now no caliph to support" what about king hussein's immediate claim to khilafat upon the deposing of abdul majid? http://en.wikipedia.org/wiki/Sherif_Hassein_ibn_Ali

Attention, NPOV, etc.
This page as it stands contains gross over-simplification and, the case can be made, distortions. Needs attention. —iFaqeer (Talk to me!) 23:28, Feb 22, 2005 (UTC)

I am adding just the attention tag to the main page. Will wait for feedback on the POV issue before tagging the main page with that. —iFaqeer (Talk to me!) 23:40, Feb 22, 2005 (UTC)

Wow..This is definitely an exaggeration to call this a fundamentalist movement when even the term fundamentalist wasn't coined ..The Father of Secular India Mahatma Gandhi, a devoted Hindu gave his full support to this religious movement as a symbol aspirations of of United India. 86.181.16.28 (talk) 20:43, 19 September 2010 (UTC)

Agreed, this is not an objective account of events and contains a strong bias against the movement. 128.250.0.111 (talk) 03:02, 28 June 2016 (UTC)

Anon editor strikes again
An anon editor with an anti-Muslim bias re-instated the disputed text, accusing Gandhi of being the instigator of the Khilafat movement and of responsibility for an alleged Muslim massacre. I removed it again. Zora 05:04, 28 Feb 2005 (UTC)

 * The only way to handle this kind of thing is to address the incidents the POV editor is talking about and to do it in a NPOV way. There were violent incidents. In fact, the narrative in official Pakistani textbooks is that Gandhi arbitrarily and unilaterally called off the whole movement after one specific one. —iFaqeer (Talk to me!) 06:46, Feb 28, 2005 (UTC)

 * I know that the Khilafat movement turned violent in places. I just don't understand blaming Gandhi for it. So far as I know, he was not a leader of the movement, just sympathetic. But I don't know enough about the whole thing to write a better article -- I'm juggling too much right now. Including my first proofreading for hire, which I should be doing RIGHT NOW . Zora 08:13, 28 Feb 2005 (UTC)

 * Aargh, aargh. OK, I rewrote it, with a less anti-Gandhi slant, but with the Moplah rebellion. However, it's not showing up. When I go to EDIT the page, I see my revision. But only the old stub is showing. Zora 22:47, 28 Feb 2005 (UTC)

Anon editor still making inflammatory edits
The anon editor persists in trying to turn this article into a diatribe against Muslims. I am having a hard time keeping my temper with this sort of thing. I regard the Hindutva demagoguery re Muslims as morally equivalent to Nazi diatribes about Jews, or Hutu radio calls to exterminate Tutsis. Innocent people are DYING because of idealogues like the anon editor. Wikipedia shouldn't be the carrier of this plague. Zora 08:22, 4 Mar 2005 (UTC)

Sridhararao 04:27, 12 April 2007 (UTC)Does anybody knew why All India Muslim league did not participate in this movement? sridhar

 * Can you provide any source saying that they did not support them? 2407:D000:A:57B2:F4BA:B07E:668E:7562 (talk) 15:12, 8 February 2024 (UTC)

Time for the dispute to be closed I think. The anon editor isn't making anymore anti-Muslim statements is he/she? It's been over 3 years since then, hasn't it? —Preceding unsigned comment added by 57.250.245.249 (talk) 10:35, 21 August 2008 (UTC)

Etymology of "Khilafat"
Could someone help adding an etymology section about the name of the movement? [] (taken from the "further reading" section of Caliphate) might be a good start. Ahyangyi (talk) 14:07, 26 November 2017 (UTC)
 * It's also confusing that the above-linked article says "Khilafat" is just "Caliphate" in English, but the Caliphate article says it's "Khilafah". The difference between the "t" and "h" is, well, I don't know... Someone with knowledge on the Arabic language could help with this. Ahyangyi (talk) 14:10, 26 November 2017 (UTC)
 * These are all basically translations of the word خليفة from arabic. notice how it ends with the letter "ة" (Arabic words are read right to left). This letter is pronounced as a soft 't' sound. In Arabic grammar if a word has no word after it, then the last letter of that word is silent. Therefore it is sometimes pronounced with or without the 't' sound (Khilafat or Khilafa/Khilafah). In English we use both. Note that this is different from the word "Khalifa" which mean Caliph not Caliphate.
 * I know it's been 5 years but I thought this might help. 2407:D000:A:57B2:F4BA:B07E:668E:7562 (talk) 15:10, 8 February 2024 (UTC)

Copyright
The lead is a very close paraphrasing copy paste of the Britannica article on this: https://www.britannica.com/event/Khilafat-movement. Needs to be rewritten to avoid copyvio issues. Gotitbro (talk) 19:42, 25 January 2019 (UTC)

Urdu
The Khilafat movement or the Caliphate movement, also known as the Indian Muslim movement (1919–24), was a pan-Islamist political protest campaign launched by Muslims of British India led by Shaukat Ali, Maulana Mohammad Ali Jauhar[1], Hakim Ajmal Khan,[2][3] and Abul Kalam Azad[4] to restore the caliph of the Ottoman Caliphate, who was considered the leader of the Muslims, as an effective political authority. It was a protest against the sanctions placed on the caliph and the Ottoman Empire after the First World War by the Treaty of Sèvres.

The movement collapsed by late 1922 when Turkey gained a more favorable diplomatic position and moved towards Nationalism. By 1924, Turkey had simply abolished the role of caliph.[5] 103.141.158.26 (talk) 19:21, 21 May 2022 (UTC)

Khilafat movement.
The khilafat movement is known as the Indian Muslim movement (1919-1924) was a pan-Islamist political protest campaign launched by Muslim of British India led by Shaukat Ali,Maulana Md. Ali Jauhar, Hakim Ajmal khan and Abdul kalam Azad. 2409:4054:216:F185:E94D:109F:96FF:76D (talk) 05:21, 9 August 2022 (UTC)

title: Talk:Khilafat Movement


text:
William Hutcheson

William Hutcheson (February 6, 1874 – October 20, 1953) was the leader of the United Brotherhood of Carpenters and Joiners of America from 1915 until 1952. A conservative craft unionist, he opposed the organization of workers in mass production industries such as steel and automobile manufacturing into industrial unions. Under his administration the Carpenters Union grew by taking an aggressive stance toward other trade unions that claimed work that Carpenters also claimed. He took his union out of the American Federation of Labor's Building Trades Department on several occasions when he was displeased by its ruling on jurisdictional disputes involving the Carpenters.

Hutcheson was one of the most vigorous exponents of craft unionism within the AFL, who not only opposed the organizing of industrial workers, but tried to prevent others from undertaking it. That conflict over the proper role of unions was symbolized by the famous punch — or shove — that John L. Lewis delivered at the AFL's convention in Atlantic City in 1935 after Hutcheson interrupted a speech by a representative of the committee that was attempting to organize tire factory workers with a point of order. Lewis responded that Hutcheson's point of order was "small potatoes," to which Hutcheson replied "I was raised on small potatoes, that is why I am so small." Lewis left the podium and, after some more words, knocked Hutcheson down, then relit his cigar and returned to the rostrum. The incident — which was also "small potatoes," but very memorable — helped cement Lewis' image in the public eye as someone willing to fight for workers' right to organize. Lewis led the United Mine Workers of America and a number of other unions out of the AFL to form the Congress of Industrial Organizations two years later.

Hutcheson was highly conservative in his politics as well. He supported Republican candidates from Harding to Eisenhower and was a vocal opponent of the New Deal, calling Roosevelt a "dictator" in 1936 and accusing him of condoning communist subversion by refusing to support Martin Dies' House Un-American Activities Committee in 1940. He opposed federal legislation during the Great Depression that would have reduced the working day to six hours and provided unemployment insurance and campaigned against Harry S. Truman's proposal for national health insurance as "socialized medicine". He was also a member of America First, the organization headed by Charles Lindbergh that opposed any United States support for Britain or the Soviet Union in the years before Pearl Harbor.

Hutcheson did not allow for opposition to his administration: he revoked the charters of locals that did not follow his directions or that he believed to be "communistic". He took nearly 100,000 sawmill workers into the union in 1935, but only as second class members with no voting rights. His treatment of those locals and the union's failure to deliver effective leadership during several strikes in the Northwest led to their departure to join the CIO several years later. He did not permit the nomination of candidates to oppose him at one of the union's conventions and named his own son First Vice-President in 1938.

Hutcheson's outspoken politics may have played a role in the Roosevelt administration's attempt to convict Hutcheson and other union leaders for criminal violations of the Sherman Act in 1940. The government claimed that the union's traditional methods of protecting its members' work — jurisdictional strikes, resistance to work-displacing technology, and featherbedding — were illegal restraints of trade. The United States Supreme Court upheld the district court's dismissal of the indictment in the first prosecution brought by the government in United States v. Hutcheson,, ending any further prosecutions of Carpenters officials.

Hutcheson retired in 1952. His son, Maurice Hutcheson, succeeded him.

External references

 * Bill Hutcheson's Convention

title: William Hutcheson


text:
Young England

Young England was a Victorian era political group with a political message based on an idealised feudalism: an absolute monarch and a strong Established Church, with the philanthropy of noblesse oblige as the basis for its paternalistic form of social organisation. For the most part, its unofficial membership was confined to a splinter group of Tory aristocrats who had attended Eton and Cambridge together, among them George Smythe, Lord John Manners, Henry Thomas Hope and Alexander Baillie-Cochrane. The group's leader and figurehead was Benjamin Disraeli, who bore the distinction of having neither an aristocratic background nor a public school or university education. Young England promulgated a conservative and romantic species of social Toryism.

Richard Monckton Milnes is credited with coining the name Young England, a name which suggested a relationship between Young England and the mid-century groups Young Ireland, Young Italy, Young Germany, and Young Europe. However, these political organisations, while nationalistic like Young England, commanded considerable popular support and (following lead Young Italy organiser Giuseppe Mazzini) were socially liberal and politically egalitarian and broadly republican.

Expansion
Through countryside speeches and pamphlet distribution, Young England attempted sporadically to proselytise to the lower classes. However, the few tracts, the poetry, and the novels that embodied the social vision of Young England were directed to a "New Generation" of educated, religious, and socially conscious conservatives, who, like Young Englanders, were appalled at the despiritualising effects of industrialisation and the perceived amorality of Benthamite philosophy, which they blamed equally for Victorian social injustices. Thus, Young England was inspired by the same reaction to individualistic and rationalistic Radicalism that engendered the Oxford Movement, the Evangelical movement, and the Social Toryism of Robert Peel and Lord Ashley, as well as literary medievalism: the works of Walter Scott, Robert Southey, Kenelm Henry Digby, and Thomas Carlyle were "throughly read" and absorbed early on. The association of Young England with Tractarianism can be traced to the early influence of Frederick Faber (1814–1863), a follower of John Henry Newman, upon Lord John Manners and George Smythe.

Like the founders of the Oxford Movement who ardently opposed the Victorian Radicalism centred in competitive economic self-determination, the founders of Young England rejected utilitarian ethics, blamed the privileged class for abdicating its moral leadership, and blamed the church for neglecting its duties to the poor, among them alms-giving. Expanding the Tractarians' reverence for the religious past to include a reactionary political agenda, Young England claimed to have found the model for a new Victorian social order in England's Christian feudal past.

Like Evangelicalism, Young England reflected the enthusiasm for confronting the middle-class crisis of Victorian conscience. In their advocacy of an exclusive, though tolerant, ecclesiastical authority, Young England's plan for a revitalised state church followed Coleridge's conception of an English clerisy.

Literature
Disraeli had outlined the principles of Young England in The Vindication of the English Constitution (1835), which characteristically opens with an attack on utilitarian beliefs, but Lord John Manners and George Smythe more widely disseminated its neo-feudal ideals in verse and narrative forms.

Like Manners' England's Trust and Plea for National Holy-days (1843), George Smythe's Historic Fancies (1844) earnestly imagines a revival of feudalism, but the solutions both Manners and Smythe offer for industrial disorder are, in spite of the increasingly urban character of Victorian society, chiefly agrarian.

Disraeli's trilogy Coningsby (1844), Sybil (1845), and Tancred (1847) details the intellectual arguments of Young England while showing an informed sympathy for England's poor. Tancred, however, noted a move away from the ideals of Young England and was published at a time when Young England as a political group was largely defunct.

The three novels respectively elaborate the political, social, and religious message of Young England, which included reform of industrial working conditions and, along with a strong Established church, the religious toleration of Catholics and Jews.

Political role
In their political activities, Young England relied on the effectiveness of their alliance-building in Parliament and made itself heard politically in the 1840s. Most of what Young England accomplished in the House of Commons was accomplished through temporary coalitions with both the Social Tories and the Radicals. Fighting against the New Poor Law with the Social Tories, they also at times sided with the Benthamites, as in 1844, when Young England helped the radicals defeat a bill which would have strengthened the powers of magistrates dealing with labour disputes.

Decline
Attesting to its fragile and narrow political base, Young England died with scarcely an obituary some few years after 1847, when Disraeli effectively withdrew from the Parliamentary coalition. Disraeli's disagreements were chiefly with his longtime conservative rival, Peel, although a tempering of his unqualified support for Young England's social-political ideals surfaces in his novel Tancred, or the New Crusade.

At least two years earlier, Disraeli's political opportunism already had damaged Young England's credibility. In 1845, Disraeli opposed the Maynooth Grant Bill, a legislative act that permanently increased the funding of the Roman Catholic seminary at Maynooth in Ireland.

Further, Disraeli's opposition to the repeal of the Corn Laws in 1846 tied him more closely to the landed aristocratic interests.

Legacy
Unlike Social Toryism, which it resembled philosophically, Young England did not survive to confront and oppose the socialist revival of the 1880s. At its best, Young England influenced mid-Victorian reform legislation but never came close to gaining the popular support required to realise even partially its deeply conservative social vision.

The utopian, neo-feudal dreams of Manners, Smythe, and Disraeli reflect the same crisis of Victorian conscience that inspired the similarly utopian Owenite socialism of the political left. Like Owenism, Young England soon failed, but, too ambitiously conservative in a new democratic era, it failed quietly, without experiment.

Karl Marx cites young England as an example of Reactionary Socialism in The Communist Manifesto.

title: Young England


text:
São Miguel (Vila Franca do Campo)

São Miguel (Portuguese for Saint Michael) is a parish in the municipality of Vila Franca do Campo in the Azores. The population in 2011 was 2,659, in an area of 12.60 km².

History
On July 2002, the settlement of Ribeira Seca split from São Miguel and became an independent parish.

title: São Miguel (Vila Franca do Campo)


text:
Yaron Lifschitz

Yaron Lifschitz (born 30 March 1970) is an Australian director most notable for his involvement in the circus arts. He has directed more than 80 productions over circus, opera, physical theatre, theatre, and large-scale live events. His work has been seen in forty countries, across six continents by over 1 million people. He was the founding Artistic Director of the Australian Museum's theatre unit, Head Tutor in Directing at Australian Theatre for Young People, and has been a regular guest tutor in directing at the National Institute for Dramatic Arts (NIDA) in Sydney since 1995. Lifschitz is currently the artistic director and CEO of Australian contemporary circus company, Circa. He was born in South Africa to a family of Eastern European origin.

Life
Lifschitz was born on 30 March 1970 in Cape Town, South Africa to Jewish parents. In 1981 his family relocated to Australia, settling in the suburbs of Sydney, New South Wales. Of his family's time in Cape Town, Lifschitz is quoted as saying “It was an interesting enclave ... We weren’t observant. There was cooking and Yiddish and community in a way that I haven’t really experienced since.” Lifschitz's father took a position as principal of Masada College on Sydney's upper north shore, where Lifschitz was in the school's first graduating class. He studied history and English at the University of New South Wales, graduating in 1990 with a Bachelor of Arts. He then applied to the prestigious Graduate Directing Program at the National Institute of Dramatic Art in Kensington, Sydney.

title: Yaron Lifschitz


text:
Green Lantern/Superman: Legend of the Green Flame

Green Lantern/Superman: Legend of the Green Flame was a one-shot prestige format comic book published in 2000 by DC Comics.

Plot
In 1949 Berlin, Janos Prohaska and Weng Chan of the Blackhawks Squadron go down into a deserted bunker covered in rats and littered with long dead bodies. The two are looking for a German secret weapon Janos heard about from a mysterious 'she'. They come across a strange green railroad lantern buried in a pile of rubbish. Janos is intrigued over the object as he is faintly reminded of a legend surrounding a green lantern although he is unable to recall the specific significance of the lantern, and he decides to take it with him.

In the present day, Clark Kent finds Hal Jordan in Metropolis and invites him over to spend some time together. When Clark asks Hal about his romantic relationship with Arisia, Hal succinctly states "We split". Clark, aware of how difficult a dual life and a relationship are to manage, also knows that any words as this moment would be too thin to offer any real comfort. Hal explains he's having a personal crisis, stating he used to be part of the Green Lantern Corps with a purpose and a plan. But with Oa drained and the Guardians having fled, all he is now is a man with a ring.

After some reassurances from Clark, they accompany each other to a museum convention Clark is supposed to cover for the Daily Planet, and briefly run into Selina Kyle. They then find the green lantern discovered by Janos in an exhibition. Hal recognizes it as a power battery, and tries loading his power ring with it despite Clark's wariness. The effect is disastrous and a wave of magic energy kills both heroes. They wind up in the Region of the Just Dead and encounter Deadman, who explains that their deaths are not irrevocable until they have gone "into the light". Hal then tries using his ring to take them back to their bodies, the worst thing he could have done.

Meanwhile, the Phantom Stranger sits in the apartment given to him by the Lords of Order, his current masters. Sensing that something else needs his attention, he finally leaves the apartment forever and dismisses the Lords, who insist that he cannot leave his confinement. The Phantom admits to no membership or affiliation with any group and also denies belonging to this place or even having a home, because if he belonged then he would cease to be a stranger. He bids the voices farewell, even as their threats of wrath echo in a now empty room.

Superman and Hal have wound up in Hell, where Superman's super-senses cannot experience anything but suffering, fear and pain. Horrified by realizing that he can't save these innumerable souls, he is slowly going mad. The catatonic Man of Steel can't do anything but float around and cry, while a terrified Green Lantern desperately tries waking him up. When the two of them are attacked by blood-thirsty demons, Hal once again uses his ring, and they disappear.

Superman and Green Lantern encounter the power that killed them – the sentient Green Flame, the remains of the magic energies of Maltus. The Green Flame explains that their deaths were a result of Jordan trying to load his scientific ring with supernatural energies. Then it tempts Hal to give in for the supernatural power of the Green Flame instead. At that point, the Stranger appears, and teaches Hal how to tame the corrupt Flame. Hal reads the oath of Alan Scott, loads his ring, and the threat of the Green Flame is neutralized. The Stranger then returns Hal's and Superman's souls to their bodies, disposing of the lantern.

Alive after this experience, Hal is feeling better. Superman tells Hal that, even given tonight, it was good to see him, and lets Hal know he's always just a call away. After a warm goodbye, the two heroes part.

Publication history
The script for this book was written after Gaiman's Black Orchid was completed but prior to its publication. It had been solicited by Mark Waid, then-editor of the short-lived anthology Action Comics Weekly, to conclude that title's run as a weekly anthology in 1988. Waid wanted the story to incorporate all of the characters featured in the book at the time: Green Lantern (Hal Jordan), Catwoman, Deadman, the Phantom Stranger, the Demon, the Blackhawks, and Superman. Later, the Demon had to be removed from the story, so Gaiman "created an anagrammatic demon creature to replace him, whose dialogue consisted of one sonnet".

Gaiman completed the script and submitted it to Waid, who "loved it". Shortly thereafter, Gaiman received word from Superman group editor Mike Carlin that, as a result of some residual fine-tuning in the aftermath of the character's 1986 reboot, Hal Jordan no longer knew that Clark Kent is Superman. As this was a key element in the plot, the story could not be published as written. Waid, who had a personal philosophy of not interfering with his creative personnel's work, opted not to ask Gaiman for a rewrite. Gaiman was paid for his work and the script was filed away (as revealed in the Green Lantern story in Action Comics Weekly #606 in 1988, Hal Jordan knew Clark Kent to be Superman as he had phoned Clark asking for help; in 1988's Green Lantern Special #1, Superman already knew Hal Jordan as Green Lantern visiting Jordan at his apartment; as each serial in ACW was edited by different editors, continuity was not being maintained by DC editorial).

In 1996, after the phenomenal success of The Sandman, DC sought to repackage Gaiman's earlier uncollected work for the company's Vertigo imprint in a book called Neil Gaiman's Midnight Days. Recalling the previously rejected Action Comics Weekly script, Gaiman sought Carlin's approval to see if the story might now be published apart from established continuity. Carlin agreed, but one further obstacle remained: neither Gaiman nor DC had a copy of the script anymore. Gaiman remembered making a copy of the script for Brian Hibbs, but he no longer had it; however, he had previously copied it for his friend James Barry. Gaiman acknowledged both men in his introduction to the book.

Credits
Written by Neil Gaiman

Art by:
 * Eddie Campbell
 * Michael D. Allred & Terry Austin
 * Mark Buckingham
 * John Totleben
 * Matt Wagner
 * Eric Shanower & Arthur Adams
 * Jim Aparo
 * Kevin Nowlan
 * Jason Little

Cover art by Frank Miller