1. KNIVES

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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

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

11. Basic Cutting Techniques
Slicing
Chopping and mincing
Shredding and grating

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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)

18. 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.

19. 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.

20. 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.

21. 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.

22. 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.