Using Knives Correctly in the Kitchen Year 7 Food Technology

Different Parts of a knife (1)Knife tip The tip of the knife is used for cutting small items such as onions, mushrooms and leeks. Take care to protect the tip as it can become easily damage. (2) Knife Cutting Edge Most frequently used part of the knife. (3) Knife back or spine It should be smooth so it can be easily gripped between the thumb and forefinger for controlled cutting

Using Knives Correctly in the Kitchen Fingertips need to be tucked in behind the knife

Different Parts of a Knife (4) Knife Heel The part of the blade closest to the handle is known as the heel. It is used mostly for heavy rough cuts (5) Knife bolster or shank The bolster is between the blade and the handle It allows the knife to balance in your hand when chopping (6) Knife Handle The place where the knife is held. It is normally mounded to help create balance

Using Knives Correctly in the Kitchen “Spider Hands” hold on to an ingredient separating your fingertips around the food place the knife between the food and your hand and cut downwards

Using Knives Correctly in the Kitchen When chopping an ingredient finely hold the knife handle in your dominant hand and place your palm between the tip and spine of the knife and gently move the handle up and down

Using Chopping Boards Meat Vegetables Fruit Chicken/ Fish

Holding a Knife Correctly Hold the knife by the handle with the hand resting comfortably in the palm of the hand. The thumb and the forefinger wrap around the bolster of the knife in front of the bolster Food should be placed on the board, held with eh fingers or thumbs, with the fingertips tucked in The first step in cutting fruits is to make sure that the chopping board is secure Rounded vegetables should be held properly to make sure they don’t slip and cause injury. One thin slice off a rounded vegetable will help with balance and will make it easier to chop.

Holding Knives Correctly

Safety Tips Never walk around carrying a knife without its protector If you move around the room carrying a knife hold the knife by the handle and point the knife downwards with the tip pointing to the floor and hold the knife close to the body Never have your fingertips straight when chopping ingredients Use larger sized knives for bread/ chopping vegetables Use Medium sized knives for cutting meat Use small sized knives for cutting fruits Cleaning: Wash and dry each knife separately Don’t leave knives soaking in the sink Always place the knife away from the edge of the bench