The Cuisinier’s Toolbox: Knives of Gaia

The Cuisinier's Toolbox is going to be a series of entries regarding the culinary tools and equipment of the world of Gaia, the tentative name for the fantastical world of How To Cook Your Dragon.

As an aspiring chef there are many tools at your disposal whether you be a Tavern Owner, a Magirist, or a high Gastromancer. Some tools might be familiar to the commonfolk while others are only used by the culinary elite of Gaia. This entry will encompass a quick overview of the most common culinary knives throughout Gaia. 

    • The Athame: A double-edged knife commonly used in the kitchen for a variety of different         purposes.

    • The Boline: A sickled shaped knife used for cutting herbs and vegetables. 

    • The Cleaver: A heavy knife used for chopping meat and breaking bones.

    • The Culter: A small, rounded knife, the dullest of the lot, used for spreading butter and              jams. 

    • The Flayer: Despite its dark past, the flayer is best used for filleting meat and peeling               fruits.

    • The Kervan: A large knife with a surprisingly thin edge used for carving meats. 

    • The Phleam: A tiny knife used for precise cuts and incisions in meat.

    • The Seax: Every chef’s sword is their Seax, a large kitchen knife used for cutting,                    chopping, and slicing. Apprentices are typically gifted Seax’s from their masters. 

    • The Serrula: A long serrated knife used for cutting through bread. 

    • The Sica: A curved flexible blade used for de-boning fish and meat. 

    • The Whetstone: While not a knife, every aspiring cook knows that success lies in keeping        one’s knives sharp and one’s wit even sharper.