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Knife Skills

Knife Skills. Foods II. Blade Composition. Carbon Steel Stainless Steel High-Carbon Stainless Steel. Knife Parts. Point Tip Blade Back Cutting edge Bolster Heel Rivets Handle Tang . Knife Tang. Full tang-Most powerful Partial tang. Types and Uses of Knives . Chefs Slicer

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Knife Skills

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  1. Knife Skills Foods II

  2. Blade Composition • Carbon Steel • Stainless Steel • High-Carbon Stainless Steel

  3. Knife Parts • Point • Tip • Blade • Back • Cutting edge • Bolster • Heel • Rivets • Handle • Tang

  4. Knife Tang • Full tang-Most powerful • Partial tang

  5. Types and Uses of Knives • Chefs • Slicer • Boning • Paring • Tournée • Fillet • Butcher

  6. Chef’s Knife • Most important knife • Peeling, trimming, chopping, slicing, dicing

  7. Slicer • Long thin blade • Used for cutting large food such as meat and poultry

  8. Serrated Slicer • Toothed like • Used for slicing soft foods such as cake, bread and tomatoes

  9. Boning Knife • Used to remove bones from meat, fish and poultry

  10. Paring Knife • Pares or trims off the peel from fruits and vegetables

  11. Tournée Knife • Curved bladed knife used to trim potatoes and other vegetables into football shapes

  12. Tournée Cuts

  13. Fillet Knife • Fillet fish

  14. Butcher Knife • Cut meat, fish or poultry

  15. Knife Cuts • Slicing • Mincing • Stick • Dicing

  16. Knife Cuts: Slicing • Cut food into large thin pieces

  17. Knife Cuts: Specialty Slicing • Chiffonade

  18. Knife Cuts: Specialty Slicing • Rondelle – Disc shaped slice from cylindrical fruits and vegetables such as cukes and carrots • Diagonal rondelle-Hold the knife at 60°

  19. Knife Cuts: Mincing • Food cut into smallest pieces possible • Garlic and onions

  20. Knife Cuts: Stick Cuts • Fine matchstick: smaller than 1/8” • Julienne: 1/8” • Batonnet: ¼” • Stick: 3/8” • French Fry: 5/8”

  21. Knife Skills: Dicing • 1/8” to 5/8” cubes • Large Dice: 5/8” cubes • Medium Dice: 3/8” cubes • Small Dice: 1/8” cubes

  22. Knife Care • Sharpening • Truing • Sanitizing • Storing

  23. Knife Sharpening • Using a whetstone • Hold knife at 20° angle • Draw knife across stone

  24. Knife Trueing • Draw the knife blade slowly along the entire length of a steel at a 20° angle

  25. Knife Sanitizing • Wash in hot soapy water after each task • Air dry • Sanitize after each use to prevent cross contamination and the spread of microorganism

  26. Storing Knives • Slotted knife holder • Knife Kit • Custom built drawer • Magnetized bar

  27. Knife Storage • Do not store in utensil drawer

  28. Knife Safety • Correct Knife for task • Keep knives sharp • Blade away from body • Make a claw out of holding hand • Use cutting board • Carry a knife with blade pointed down • Don’t catch a falling knife • Pass carefully • Never leave in sink filled with water • Wash and sanitize before you put away • Store properly

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