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Types of Knives & their Parts

Types of Knives & their Parts. Bellwork. Looking at the scale provided, evaluate yourself on your knowledge about knives. Think of three things you already know about knives and list them in the space provided: Names, types, a knife you have used before. I WILL BE ABLE TO: Define terminology

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Types of Knives & their Parts

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  1. Types of Knives & their Parts

  2. Bellwork • Looking at the scale provided, evaluate yourself on your knowledge about knives. • Think of three things you already know about knives and list them in the space provided: Names, types, a knife you have used before

  3. I WILL BE ABLE TO: Define terminology Identify the different parts of a knife Explain the purpose and function of different knife types Demonstrate the proper way to sharpen a knife

  4. Learning Goals: • Define terminology • Identify the different parts of a knife • Explain the purpose and function of different knife types • Demonstrate the proper way to sharpen a knife

  5. Parts of a Knife http://snagwiremedia.com/delusciouslife/2007/12/06/knife_parts-thumb-300x732.jpg

  6. Parts Of A Knife SPINE RIVETS BUTT TANG BUTT FLAT SIDE POINT BOLSTER HANDLE TIP CUTTING EDGE HEEL http://snagwiremedia.com/delusciouslife/2007/12/06/knife_parts-thumb-300x732.jpg

  7. Terms Cutting edge: the sharp part of a knife used for cuttingtang: the unsharpened tail of the blade that extends into the handle of a knifebolster: the thicker band of metal located where the blade joins the handlerivets: metal fasteners used to attach the tang of a knife to the handle.handle:the part you grasp to control the knife; composed of wood, plastic, steel, titanium, or a number of synthetic materials 7 PROPERTY OF PIMA COUNTY JTED, 2010

  8. butt: the end of the knifetip: can be used for fine work, trimming, and peelingpoint: where the spine and the edge meet. heel: used for cutting tasks that require some force. spine: the non-cutting edge of the blade. flat side: Used to crush garlic and crack the shells on peanuts.

  9. Knife Types French Knife or Chef’s Knife http://cdn2.overstock.com/images/products/P12280350.jpg Slicer http://images2.lkimg.com/product-images--meridian-elite-hollow-edge.jpg Cleaver https://bluecashewkitchen.com/shop/images/T/36516.jpg Filleting Knife tps://bluecashewkitchen.com/shop/images/T/36107.jpg

  10. Knife Types Paring Knife https://bluecashewkitchen.com/shop/images/T/36886.jpg Boning Knife https://bluecashewkitchen.com/shop/images/T/3692_6.jpg Utility Knife https://bluecashewkitchen.com/shop/images/T/3691_45.jpg Tournée Knife http://www.messermeister.com/site_img/3680-2.5.jpg

  11. Terms chef’s Knife (French Knife): large, multipurpose knife used for slicing, chopping, mincing, and dicing; blade is usually 8 to 12 inches long slicer: a narrow, flexible blade used to carve meat and slice breads, cakes, and pastry items. (may be serrated) fillet knife: A specially designed knife for filleting fish. cleaver: A heavy, rectangular blade used to chop through bones

  12. Terms paring knife: knife with a stiff blade used for trimming and peeling fruits and vegetables; blade is 2 to 4 inches longboning knife: A short thin knife with a pointed blade, used to remove raw meat and fish from bones with minimal wasteutility Knife: a smaller and lighter version of the Chef’s knife with a 5-7 inch bladetournée: also called a bird’s beak knife; small knife similar to paring knife but has a curved blade 12 PROPERTY OF PIMA COUNTY JTED, 2010

  13. The 2 Most Used Knives • Think-Pair-Share • What do you think they are and why? Be prepared to share!

  14. Knife Types Chef’s Knife • Most used knife • Multipurpose • Slicing/dicing/chopping http://www.chefs-cookware.co.uk/acatalog/chefs-knife-l.jpg

  15. Knife Types • Trimming • Peeling • Stiff blade Paring Knife http://paringknife.net/images/3.jpg

  16. Sharpening Your Knife • What is so important about sharpening your knife? • 1. The angle • 2. The method

  17. Determining Angles of Sharpening The proper angle for sharpening a knife blade on a whetstone is between 20o and 25o

  18. Terms whetstone: A stone used to grind the edge of the blade.sharpening steel: A steel instrument – usually a round rod – used for sharpening knivesmineral oil: used to keep the whetstone lubricatedSEE VIDEO on www.rouxbe.com 18 PROPERTY OF PIMA COUNTY JTED, 2010

  19. Closure Ticket Out • Re-evaluate yourself on the scale from your bell-work, based on your what you learned today. • Name 3 knives and 3 parts of a knife. • Give your Ticket Out to the teacher when you finish

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