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No.112 Bird's Beak Knife


The bird's beak knife, which is also known as a "tournée" knife, has a shorter 2 to 3 inch blade than a paring knife and is designed to curve upward on both the cutting edge and the top edge. ... It is a knife that is also used for cutting decorative garnishes such as rosettes in radishes or fluted mushrooms.

Knife Care Tips

      • Never use this knife to cut through frozen foods, bones or other hard items. 
      • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
      • Dry knife immediately after washing to avoid corrosion.
      • If storing for an extended period of time use a knife oil like the one found here
      • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
      • Some high carbon knives will need to be occasionally wiped  dry during use if cutting highly acidic foods to avoid corrosion.