1. Types, Techniques and Tips
Knife Skills
Types, Techniques and Tips

2. Proficient use of the various knives used in food preparation is an 
important skill for both the professional chef and home cook.
Developing knife skills involves:
Selecting the correct knife for the task.
Becoming acquainted with the various knife cuts.
Handling knives safely.
Caring for and storing knives.

3. Parts of a Kitchen Knife
A quality kitchen knife should:
Have blades that taper evenly from handle to tip.
Have handles that are durable and easy to clean.
Feature a full tang that's firmly secured with rivets.
Include a firm bolster at the base of the handle.
Fit comfortably in your hand.

4. Types of Knives Boning Butcher Chef's or French Cleaver
Separating raw meat from 
the bone.
Butcher
Cutting, sectioning, and 
trimming raw meats.
Chef's or French
All purpose knife, especially 
useful for chopping, slicing, 
and mincing.
Cleaver
Chopping and cutting 
through bones.

5. Types of Knives Paring Serrated/Bread Slicing Utility
Paring, peeling, and 
trimming vegetables and 
fruits.
Serrated/Bread
Cutting breads, cakes, and 
similar items.
Slicing
Slicing cooked meat.
Utility
Light cutting and chopping

6. Knife Safety A sharp knife is safer than a dull one.
Keep fingers away from the sharp edge of the knife.
Never hold food in your hand while cutting.
Never try to catch a falling knife.
Always pay attention to the task at hand to avoid injury.
Use knives only for the jobs they were meant to do.

7. Basic Knife Cuts Slice Coarse chop Dice Diagonal Batonnet Brunoise
(broon-WAHZ)
Slice
Batonnet
(ba-tun-AY)
Coarse chop
Mince
Julienne
(jew-lee-EN)
Dice

8. Caring for Knives
Store your knives in a knife block or on a magnetic rack.
Don't wash knives in a dishwasher.
Carefully wash and dry knives immediately after use.
Reset the edge on your knives frequently using a sharpening steel.

9. Additional Cutting Tools
Grater
Cutting Board
Peeler/Parer
Kitchen Shears
Sharpening Steel

10. The best knife to use for chopping and mincing is a:1
The best knife to use for chopping and mincing is a: A
Chef's knife B
Paring knife C
Utility knife D
Serrated knife

11. 2
The smallest knife is: A
dice B
julienne C
mince D
batonnet