KNIVES

The purpose of using a knife is to… Make a food smaller Shape a food

The parts of a knife determines: how the knife feels in the chef’s hand how it is best used how long the knife will last

PARTS OF A KNIFE Blade: cutting surface; made of a single piece of metal that has been forged or stamped into its desired shape Tang: continuation of the blade into the knife’s handle Handle: made of various materials; the part that is held in one’s hand

The blade of the chef’s knife has several distinct parts: Tip: used for fine work, paring, trimming, and peeling; also used to core fruits and vegetables or to score items Cutting Edge: used for slicing, carving, and making precision cuts Heel: used for cutting tasks that require some force; the widest and thickest point of the blade Bolster: located at the heel of the blade, at the point where the blade and handle come together; gives the blade greater strength and durability Spine: non-cutting edge; flat side; used to crush garlic

TYPES OF KNIVES Chef’s Knife: (also known as a French knife) is the most used knife; all-purpose knife with an 8- to 12-inch triangular blade that can be used for peeling, trimming, slicing, chopping and dicing Utility Knife: smaller and lighter version of a chef’s knife; with a 5- to 7-inch blade; used for light cutting, slicing and peeling

TYPES OF KNIVES Paring Knife: second most frequently used knife; it has a 2- to 4-inch blade and is used mainly for peeling and trimming fruits and vegetables Tournee Knife: a type of paring knife with a curved blade, used to cut rounded surfaces easier; also known as a bird’s beak knife

TYPES OF KNIVES Boning Knife: used to separate raw meat from the bone; blade is usually 6 inches long and is thinner than the blade of a chef’s knife Filleting Knife: specially designed for filleting fish; has a flexible blade Slicer: long thin blade with a rounded or pointed tip; used to make smooth slices in a single stroke; blade may be flexible or rigid

TYPES OF KNIVES Slicer with serrated edge: a row of teeth that make it easy to slice foods with a crust or firm skin Slicer with granton edge: series of ovals have been ground along the edge of the blade Cleaver: rectangular blades and vary in size; used for many of the same applications as a chef’s knife

TYPES OF KNIVES Scimitar: ideal for cutting through large cuts of raw meat when making them into steaks, cutlets, or medallions

Basic Cutting Techniques Slicing Chopping and mincing Shredding and grating

PRECISION CUTS Rondelles: French term meaning “rounds;” result of cutting through any cylindrically shaped vegetable (i.e. cucumber, carrot); each rondelle should be the same thickness

VARIATIONS OF THE RONDELLE Chiffonade: used primarily to cut leafy greens and other ingredients into very fine shreds Julienne/Batonnet: long, rectangular cut that both showcase a chef’s cutting skills and allow the vegetables to cook evenly; French fries are an example of a julienne cut; julienne cuts are about 1/8 inch thick; batonnet cuts are about ¼ inch thick

VARIATIONS OF THE Rondelle: Oblique Cut: creates a piece in which the cut sides of a vegetable are neither parallel nor perpendicular; roll the vegetable after each cut; used for long, cylindrical vegetables such as carrots Dice: produce a cube-shaped piece of food Brunoise: smallest dice cut; about 1/8 inch square

VARIATIONS OF THE Rondelle: Cube: large dice; at least ¾-inch square but can be larger Paysanne: (French that means “peasant”) starts with a batonnet that is ½-inch thick; cut the batonnet at 1/8-inch intervals so you have a flat ½-inch square that is only 1/8-inch thick Fermiere: (French that means “farmer”); a bit more rustic look; start with a batonnet that shows the curved, uneven edges of the vegetable; cut the batonnet into pieces that are 1/8 to ½-inch thick

VARIATIONS OF THE Rondelle: Lozenge: cut is a diamond-shaped cut that is most often used in garnishes Turned: one of the most time-consuming cuts; requires a series of precise cuts; comes from the French verb tourner meaning “to turn.” Vegetables are cut into 2-inch pieces and are turned and cut so the end result is a football-like shape; must have 7 sides but the number of sides depends on the vegetables used

What is honing vs. sharpening a knife? Honing is the process of straightening the knife’s edge Sharpening is when you give a knife an edge by using a sharpening stone (whetstone)

FACTS Carrots cut into ¼ inch squares are diced. Potatoes cut diagonally ¼ inch thick are sliced. Never store knives in a drawer with other knives. To prevent damage to blades and people, the best place to store knives is in a slotted holder.

FACTS Use a knife steel to true a knife. Use a sharpening stone or whetstone to sharpen a knife. One should never soak knives in a sink filled with soapy water. Carrots are normally cut into julienne shapes. Garlic is a vegetable that is usually minced in recipes.

FACTS Always carry a knife holding the blade pointing down. A slicing knife is most appropriate to carve a roast at a buffet. A chef knife is most appropriate for chopping vegetables. A slicing knife is best for cutting meat. A disadvantage of a dull knife is you are more likely to cut yourself.

FACTS Being able to make clear, smooth cuts is an advantage of using a sharp knife. A serrated knife should be used to cut bread, tomatoes, and soft food. Stainless steel and high carbon steel are two metals commonly used to make knife blades. Knives should have a full tang to give more power and strength to knives.

FACTS A tournee knife is used to cut potatoes that are oblong and seven sided. A fluting knife can be used to make V-cuts in melons and bell peppers.