Using Knives Safely

1. Using Knives Safely

2. The Chef’s Knife The chef's knife is probably a cook's most important tool. And given the amount of time it spends in your hand, it's definitely worth making sure you have a good one.

3. The Blade • The best blade is one that is made of high carbon stainless steel- a very hard metal that won’t rust or discolor and keeps it’s edge. • Most chef’s knives have blades that are 8-12” long. The Handle • Most handles are made from plastic or Rubber; wooden handles tend to be too porous and attract unwanted bacteria • Make sure the handle is comfortable and fits well in your hand. It shouldn’t feel slippery or cause you to grip excessively hard.

4. The Heel • The heel is the widest part of the knife, located at the rear of the blade where it meets the handle. • This section of the cutting edge is used for chopping hard items like carrots, nuts or even chicken bones. The Tang • The best knives are forged from a single piece of steel that runs the entire length of the knife into the handle. • The section of steel inside the handle is called the tang, and if it goes all the way to the end of the handle, it's called a "full tang. • Knives with full tang are stronger and have better balance.

5. The Bolster • The bolster is the thick area of the knife where the blade or cutting portion of the knife meets the handle. • Not all knives have bolsters. A bolster indicates that the knife has been forged from a single chunk of steel. The thicker the bolster, the thicker the steel that was used to make the knife= the better knife. The Rivets • Rivets are raised, cylindrical studs that attach the handle to the tang. • They are most common in wooden knives

6. Basic Knife Skills http://www.youtube.com/watch?v=arOHmHYhEaY