This document discusses the history and evolution of knives from ancient times to modern day. It begins with stone age knives and covers the development of metal knives during the Bronze Age and Iron Age. Different cultures are noted as having distinctive knife styles like the Inuit ulu, Japanese santoku, and Chinese tou. The document also mentions that while kitchens can be dangerous places due to knives, there are ways to avoid these dangers. It describes knives being one of the oldest tools for cooking and how they have diversified over thousands of years to serve different cutting purposes like bread, vegetables, and meat.

1. The Evolution of the Knife
BY KATIE, ALICE, & NACHO

2. Stone Age
From bronze to iron; from iron to steel; from steel to carbonsteel and stainless steel; and on to fancy titanium and
laminates.

3. The first metal knives
The Bronze Age
The Iron Age
The steel knives

4. Different cultures with different knives
The Inuit ulu (Eskimo women)
The Japanese santoku
The Chinese tou

5. Kitchens and Safety
●
●
Kitchens are places of violence.
Mostly because of knives.
●
There are different ways to avoid
these dangers.

6. Types of Knives
Bread
●
●
Vegetables
Meat
Oldest tool in the cook’s armory.
People invented them to do the job that they couldn’t do with their teeth.
Thousands of years ago they did not have that many types of knives.

7. History

8. Changes of the Knife
•
sharpened on both
sides (dagger like)
● 1696 outlawed
● Civilising Process begins

9. Civilising Process
• sudden change in table manners
• sixteenth- seventeenth century knives- sharp
• eighteenth century knives- very blunt
o
butter knife-like
o
using fingers to eat
single sharp knife
• revolted by previous ways
o

10. Knives in the Eighteenth Century
• all about display
• showed status
• other knives were
very sharp