1. Know Your Knives
ProStart Chapter 5

2. What is this? Tourne: Cutting the curved surfaces of vegetables
Similar to a paring knife

3. What is this?
Paring Knife:
Trims and pare vegetables and fruits

4. What is this? Boning Knife: Used in the butchering area
Separates meat from the bone
Blade is thin and flexible

5. What is this? Chef’s Knife:
Also called a “French knife” or “All purpose Knife”
All purpose knife for chopping, slicing, and mincing

6. What is this? Serrated Slicer: Long, thin serrated blade
Slices bread or cakes

7. What is this? Utility Knife:
All purpose knife used for cutting fruits, vegetables, and some meats

8. What is this? Fillet Knife: Thin, flexible blade
For cutting fish fillets

9. Name the Knife Cuts:
Batonnet: 2” x ¼” x ¼” Small Dice: ¼” x ¼”

10. Name the Knife Cuts:
Julienne: 2” x 1/8” x 1/8”

11. How To:

12. Brunoise: 1/8” x 1/8” x 1/8” *Start by making a julienne cut
Name the Knife Cuts:
Brunoise: 1/8” x 1/8” x 1/8” *Start by making a julienne cut

13. Name the Knife Cuts:
Medium Dice
Large Dice
½” x ½” x ½”
¾” x ¾” x ¾”

14. How To:

15. Mince: Very small pieces – rocking motion
Name the Knife Cuts:
Mince: Very small pieces – rocking motion

16. How To:

17. Describe the following cut:
Coarse Chop: Like dice, but not as precise – uniform in size so it cooks evenly.

18. Describe the following cut:
Diagonal: Cut on a 45 degree angle, ¼” thick

19. Describe the following cut:
Chiffonade: Roll leaf such as basil or spinach and thinly cut into strips.

20. How To:

21. Parts of a knife
A: Tip B: Cutting Edge C: Spine D: Blade E: Heel F: Bolster G: Handle H: Tang I: Butt

22. Guidelines for knives:
Keep knives sharpened – cuts more evenly with less force, it’s safer
Use a knife only for it’s intended purpose
Keep the handle clean and dry
Never leave knives soaking under water
Never talk or point with a knife
Never distract others who are using knives
If a knife is dropped, jump back and let it fall
Store knifes in knife kits, racks or sheaths
Never hand someone a knife, put it on the counter and let them pick it up