1. Knife Skills

2. Why are knives needed?
Cutting different types of food requires different types of knives.
There is no one universal knife that can be used for the multitude of cutting tasks.

3. Different blades
Straight edge- used for carving meat, cutting firm vegetables, meat, and fruit

4. Serrated Edge
Can cut through crusty food like a traditional roast and crispy bread.

5. Blade with the Hollow Edge
an air pocket is created between the hollow edge and the slice. This allows for finer slices.

6. Types of knives

7. Common Kitchen Knives Chef Knife
Most commonly used knife, best for precision cuts and mincing
Paring Knife
Fruits, vegetables, small cuts
Serrated Knife
Bread, tomatoes, other soft items
Boning Knife-
Deboning chicken or ham , trimming the fat

8. Parts of the CHEF KNIFE

9. Keep Knives Sharp
Sharpening Steel

10. Grip #1
Grip the handle with all four fingers and hold the thumb gently but firmly against the blade’s spine

11. Grip #2
Grip the handle with all four fingers and hold the thumb gently but firmly against the side of the blade

12. Grip #3
Grip the handle with three fingers, rest the index finger flat against the blade on one side, and hold the thumb on the opposite side

13. Quick Write What is a serrated knife used for?
What are the two most common types of knives that are used?
What is the piece of equipment used to keep knives sharp?
Why would you use a blade with a hollow edge?

14. How to cut SAFELY
The most important thing about knives is that they are sharp. (Less force = less likelihood of injury)
Cut away from your body (diagonally)
Use the claw technique.
Always cut on a cutting board. (make it nonslip with damp paper towel)
Never put knives into a sink filled with soapy water – wash and dry separately!

15. Guiding Hand responsible for controlling the food you are cutting.
done to prevent food from slipping as you cut it

16. Technique 1
The fingertips are tucked under slightly and hold the object
The knife blade then rests against the knuckles

17. Technique 2 butterflying meats or slicing a bagel in half
the guiding hand should be placed on top of the food to keep it from slipping
Holding your hand on upper surface of the food with a little pressure

18. Common Knife Cuts Coarsely Chopped: large sized, irregular pieces
Chopped: medium sized, irregular pieces
Minced: small sized, irregular pieces
Finely Minced: extra small, irregular pieces
Sliced: cut crosswise, ¼ inch thick

19. Precision Knife Cuts Medium Dice: ½ x ½ x ½ inches
Batonnet (bat-tow-nay): ¼ x ¼ x 2 inches
Small Dice: ¼ x ¼ x ¼ inches
Julienne: 1/8 x 1/8 x 2 inches
Brunoise(broon-wah): 1/8 x 1/8 x 1/8 inches

20. Other Cuts Cookies/Crackers Herbs:
Crushed (use rolling pin or food processor)
Herbs:
Snipped (put herbs in cup and cut with kitchen shears)
Chiffonade (stack leaves, roll like a burrito and then slice)