1. Maintain, handle and clean knives
Unit 102 (1GEN7)
Maintain, handle and clean knives

2. Parts of the Knife
The parts of a knife are pretty much the same for all knives.

3. Parts of the Knife
The point is where the spine and the cutting edge come together. It is used for delicate work and to pierce foods.

4. Parts of the Knife
The tip is the first third of the blade. Because most blades taper in thickness from heel to point, the tip is the thinnest, lightest part of a knife, and is therefore well suited to delicate work such as chiffonading basil or cutting soft fruits and vegetables.

5. Parts of the Knife
The spine is the top of the blade. On forged knives, it is usually thicker than the rest of the blade, and can be squared or rounded. In the basic grip, the thumb and index finger pinch the blade below the spine.

6. Parts of the Knife
Forged knives have a bolster, located where the blade and the handle meet. The bolster protects fingers from the edge while lending weight and balance to the knife.

7. Parts of the Knife
The handle is what you hold the knife by. Handles come in many shapes, sizes and materials, and can be solid or hollow. Common materials for handles are wood, plastic and composite resin.

8. Parts of the Knife
The tang is the steel that extends from the blade or the bolster into the handle. The tang gives a knife strength, durability, balance and weight. Knives with full tangs are considered stronger and more reliable for heavy work.

9. Parts of the Knife
The scales are pieces of wood, plastic or composite resin that enclose the tang to form the handle on a riveted knife. There is one on each side of the tang, and they are held together by metal pins called rivets.

10. Parts of the Knife
The heel of the knife is the back third of the cutting edge, up to the bolster. It is thicker and heavier at the spine than the rest of the blade and is therefore well suited to heavier work, such as cutting through thick skin and chicken bones.

11. Parts of the Knife
The cutting edge is the part of the knife that does the work. There are many different types of cutting edges, each suited to specific tasks

12. CARE AND SAFETY OF A KNIFE
Sharpening a knife – The correct method of sharpening a knife on a steel will be demonstrated and taught in the kitchen. The basic rules are as follows:
The steel should be held at an angle of 45° to the line of the shoulder, with the knife held almost perpendicularly, the hilt of the knife should be placed at the tip of the steel and the blade drawn downwards the whole length of the steel and the knife without under pressure, first on one side and then on the other, so that the point of the knife finishes at the hilt of the steel. The blade of the knife should be held the steel at an angle of 30°

13. KNIFE SAFETY RULES
Follow the knife safety rules for the safety of others and yourself.
It is the responsibility of all food handlers to act in a professional manner and to learn how to handle and maintain your knives.

14. KNIFE SAFETY RULES
When using knives concentrate on the task in hand and never misuse your knives.
Use the correct knife for the appropriate purpose to allow control and efficiency.
Always sharpen knives before and after use.
A blunt knife is more likely to cause accidents as more pressure is used.

15. KNIFE SAFETY RULES
Keep knives clean for each separate task to prevent cross contamination.
Knife handles should be kept clean and dry to prevent the knife from slipping.
Clean a knife with the edge away from the fingers.
Carry knives with the point held downwards and the sharp edge facing.

16. KNIFE SAFETY RULES
Always offer someone a knife by the handle, never by the blade.
Place knives flat on a board or table.
Do not allow knives to protrude over the edge of a board or table.
Never place knives in a sink of water, drain water first before removing knives.

17. KNIFE SAFETY RULES Always use a chopping board to cut ALL food items.
If possible use the correct colour coded boards.
Do not cut directly on a table as this ruins the blade and marks the table.
Ensure the cutting surface is secure by using slip mat, wet paper or a cloth.

18. KNIFE SAFETY RULES
Do not use damaged knives as it could cause an accident and may also be contaminated.
Check your knives are clean and in the correct compartments in your knife set before leaving the kitchen.
. Never attempt to catch a falling knife.

19. KNIFE SAFETY RULES Check that all fingers are kept clear of the blade.
Push/rock the knife forwards and backwards applying light pressure downwards.
REMEMBER KNIVES NEED RESPECT!!!

20. PERFORMANCE CRITERIA FOR HANDLING AND MAINTAINING KNIVES:
Use knives with care and follow the knife safety rules.
Knives should be kept clean in safe and hygienic conditions to satisfy food hygiene regulations.
Select the correct knife for the appropriate type of food.

21. PERFORMANCE CRITERIA FOR HANDLING AND MAINTAINING KNIVES:
Always use a chopping board to prevent damage to the knife and table.
Always work with a clean board when changing jobs to avoid contamination.
Do not allow food debris to drop onto chopping boards use a bowl it saves time and looks more professional.

22. PERFORMANCE CRITERIA FOR HANDLING AND MAINTAINING KNIVES:
Knives should be kept sharp using appropriate sharpening methods to improve professional working practices and comply with health and safety regulations.
An electrical grinder will give a much sharper edge to a knife than a steel.
Knives should be kept cleaned and stored correctly after use.

23. PERFORMANCE CRITERIA FOR HANDLING AND MAINTAINING KNIVES:
Any accident involving a knife should be reported to the appropriate person to judge whether it requires only first aid or further treatment.
Serious cuts which require medical attention must be recorded in the accident book for insurance purposes and to comply with legal requirements.

24. PERFORMANCE CRITERIA FOR HANDLING AND MAINTAINING KNIVES:
Knives should be cleaned between different tasks to avoid infection and cross contamination.
Ensure all cutting surfaces are clean and secured safely to avoid accidents.
Do not use damaged knives, this helps to avoid contamination or accidents.

25. PERFORMANCE CRITERIA FOR HANDLING AND MAINTAINING KNIVES:
Keep the handles of knives clean during use to ensure a secure grip.
Ensure knives used for raw meat are cleaned thoroughly and sanitised after use.

26. Knives – know the law
It is against the law to carry a knife in any public place without good reason or lawful authority
If you are found in possession of a knife you can be arrested and prosecuted
You can receive up to a 4 year prison sentence