Knives as utensils

Table knives

A primary aspect of the knife as a tool includes dining, used either in food preparation or
as cutlery. Examples of this include:

• Bread knife: A knife with a serrated blade for cutting bread

• Boning knife: A knife used for removing the bones of poultry, meat, and fish
• Carving knife: A knife for carving large cooked meats such as poultry, roasts,
hams
• Chef's knife: Also known as a French knife, a cutting tool used in preparing food
• Electric knife: An electrical device consisting of two serrated blades that are
clipped together, providing a sawing action when powered on
• Kitchen knife: Any knife, including the chef's knife, that is intended to be used in
food preparation
• Oyster knife: Has a short, thick blade for prying open oyster shells
• Paring or Coring Knife: A knife with a small but sharp blade used for cutting
out the cores from fruit.
• Table knife or Case knife: A piece of cutlery, either a butter knife, steak knife,
or both, that is part of a table setting, accompanying the fork and spoon

Ulu: An Inuit womaMaterials and construction

Main article: Knife making

Today, knives come in many forms but can be generally categorized between two broad
types: fixed blade knives and folding, or pocket, knives.

Characteristic parts of the knife

Modern knives consist of a blade (1) and handle (2). The blade edge can be plain or
serrated or a combination of both. The handle, used to grip and manipulate the blade
safely, may include the tang, a portion of the blade that extends into the handle. Knives
are made with partial tangs (extending part way into the handle, known as a "Stick
Tang") or full tangs (extending the full length of the handle, often visible on top and
bottom). The handle can also include a bolster, which is a piece of material used to
balance the knife, usually brass or other metal, at the front of the handle where it meets
the blade. The blade consists of the point (3), the end of the knife used for piercing, the
edge (4), the cutting surface of the knife extending from the point to the heel, the grind
(5), the cross section shape of the blade, the spine, (6), the top, thicker portion of the
blade, the fuller (7), the groove added to lighten the blade, and the ricasso (8), the thick
portion of the blade joining the blade and the handle. The guard (9) is a barrier between
the blade and the handle which protects the hand from an opponent, or the blade of the
knife itself. A choil, where the blade is unsharpened and possibly indented as it meets the
handle, may be used to prevent scratches to the handle when sharpening or as a forward-
finger grip. The end of the handle, or butt (10), may allow a lanyard (11), used to secure
the knife to the wrist, or a portion of the tang to protrude as a striking surface for hitting
or glass breaking.[4]

Physical education (often abbreviated Phys. Ed. or P.E.) or gymnastics (gym or gym
class) is a course taken during primary and secondary education that encourages
psychomotor learning in a play or movement exploration setting. The term physical
education is most commonly used to denote they have participated in the subject area
rather than studied it."[1]

The primary aims of physical education have varied, based on the needs of the time and
place. Most modern schools' goal is to provide students with knowledge, skills,
capacities, values, and the enthusiasm to maintain a healthy lifestyle into adulthood.
Activities included in the program are designed to promote physical fitness, to develop
motor skills, to instill knowledge and understanding of rules, concepts, and strategies.
Students learn to either work as part of a team, or as individuals, in a wide variety of
competitive activities. In all states in the United States, physical education is offered to
students from grades K through 12. Most states do require physical education from 6th
through 9th grades and offer "elective" physical education classes from 10th through 12th
grades.[citation needed]

Physical Education trends have developed recently to incorporate more activities into
P.E. Introducing students to lifetime activities like bowling, walking/hiking, or frisbee at
an early age can help students develop good activity habits that will carry over into
adulthood. Some teachers have even begun to incorporate stress-reduction techniques
such as yoga and deep-breathing. Teaching non-traditional sports to students may also
provide the necessary motivation for students to increase their activity, and can help
students learn about different cultures. For example, while teaching a unit about Lacrosse
(in say Arizona), students can also learn a little bit about the Native American cultures of
the Northeast and Eastern Canada, where Lacrosse originated. Teaching non-traditional
(or non-native) sports provides a great opportunity to integrate academic concepts from
other subjects as well (social studies from the example above), which is required of every
P.E. teacher these days.

There are also many different models that have been created as of late that change the
face of P.E. One example of this is the Health Club Model. Teaching with this model is
very different from the "Organized Recess" of 20 or 30 years ago. Spun off the boom in
the health club industry, a P.E. class provides many of the same "classes" that are found
at a health club. Monday a student could be doing kickboxing, the next day is yoga,
Wednesday the student is doing Spinning. This type of program provides a great variety
of activity for students, a lot a high intensity exercise, and helps introduce these activities
for use later in life. The Sports Education model is another example of a new model were
the class is run like a sports league, with students taking the role of coaches, scorers,
referees, and reporters as well as players. Using this model, students practice
management skills, mathematic skills, and writing skill all while learning sports skills and
being active.

Another trend is the incorporation of Health and Nutrition to the physical education
curriculum. The Child Nutrition and WIC Reauthorization Act of 2004 required that all
school districts with a federally funded school meal program develop wellness policies
that address nutrition and physical activity. [2] While teaching students sports and
movement skills, P.E. teachers are now incorporating short health and nutrition lessons
into the curriculum. This is more prevalent at the elementary school level, where students
do not have a specific Health class.