Knives

1. Knives Unit 3 Knife Skills

2. Parts of a knife • 1. Blade – flat, cutting part • 2.Tang – part of the blade that continues into the handle. • 3.Handle – the part held with the hand • 4.Rivets – metal pieces that fasten the handle to the tang • 5.Bolster – keeps food out of the connection between the handle and the tang

4. Knife Construction

5. Blade: • Made of a single piece of metal • Metal has been cut, stamped or forged into the desired shape • High carbon stainless steel metals are most often used for the knife blade • Stainless steel will not transfer or pass to food a metallic taste

6. Tang: • Part of the blade that continues into the knifes handle • A full tang is as long as the whole knife handle

7. Handle: • Made of several different types of material: plastic, vinyl and hard woods such as rosewood and walnut. • When holding a knife the handle should feel comfortable in your hand. • Manufacturers make various sizes if handles – try different sizes to find one that fits.

8. Rivet: • The tang is attached to the knife handle with rivets • The rivet is a metal fastener • Rivets should be smooth and like flush with the handle’s surface

9. Bolster: • Some knifes have a shank or bolster in the spot where the blade and the handle come together. • Knives with a bolster are very strong and durable • The bolster helps prevent food particles from entering the space between the tang and the handle

10. Types of knives

11. Chef’s Knife • Also called a French knife • Most important knife in the chef’s tool kit • All purpose knife has an 8 -14 inch triangular blade • Used for peeling, trimming, chopping, slicing and dicing

12. Slicer: • Long thin blade that is ideal for cutting large foods such as meat and poultry • The blade may be rigid or flexible • The blade can also be serrated (tooth like) • The serrated slicer is used to cut coarse foods without crushing or tearing them

13. Boning Knife: • Small knife with a thin angled 5 to 7 inch blade • Used to remove bones from meat, fish, poultry and to trim fat from meat • Blade can be rigid or flexible • Rigid blade is used for heavy work • Flexible blade is used for light work

14. Paring Knife: • rigid blade that is only 2 – 4 inches long • Knife is used to pare a thin outer layer or feel from fruits and vegetables • Pare means to trim off

15. Tournee Knife • Similar size to the paring knife • Has a curved blade that looks like a birds beak • Used to trim potatoes and vegetables into shapes that look like footballs

16. Fillet Knife • Has an 8 – 9 inch blade with a pointed tip • The blade may be rigid or flexible • Mainly used to fillet fish

17. Butcher knife • 6 – 14 inch rigid blade whose tip curves up at a 25 * angle • Used to cut meat, poultry and fish

18. Knife skills

19. Knife cuts • Cuts need to be uniform – same shape and same size • Uniform pieces are visually appealing • Basic cutting techniques include slicing, mincing and dicing

20. Topics • Secure a cutting board • Knife grip • Keeping fingers safe

21. Slicing • Chef’s knife is used • Cut food into large, thin slices • Specialty slices • Chiffonade • Rondelle • Diagonal • Roll cut

22. Mincing • When food is cut into very small pieces • Technique is used most often on items such as shallots and garlic • Types • Julienne • Batonnet • brunoise

23. Knife safety • Always use correct knife for the task • Always use a sharp knife • Always cut with the blade facing away from your body • Always use a cutting board • Never let the knife’s blade or handle hang over the edge of a cutting board or a table • Wipe the blade from the dull side so you do not cut yourself • Carry a knife by the handle with the point of the blade straight down at your side. The sharp edge should face behind you • Do not try and catch a falling knife • When you pass a knife to someone, lay the knife down on the work surface • Never use a knife to open a can or pry something apart • Never leave a knife in a sink filled with water.