1. Knives HFN20 & HFA4M

2. Chef’s Knife Sometimes called a French knife large, wedge shaped blade chop, dice, mince

3. Pairing Knife Short blade, fine work Peels and cuts fruits and vegetable

4. Serrated Knife Cuts through foods with a hard exterior and a soft interior Serrated blade Easily cuts through bread, tomatoes, cakes

5. Anatomy of the Knife Diagram #1 A: Tip – Scoring shallow cuts B: Spine – Thicker than blade C: Bolster – Gives the blade weight D: Heel – Keeps fingers away from blade E: Rivets: Secure handle to bade F: Handle: Should be strong and easy to grip

6. Anatomy of the Knife

9. Diagram #2 G: Tang – Helps with balance. The best knives are forged from a single piece of steel that runs the entire length of the knife. Full-tang construction offers better balance, making the knife easier to use.

10. Anatomy of the Knife

11. How to hold a knife Hand holding knife Pinch blade with thumb and pointer finger Wrap the rest of the fingers around the handle Provides for extra control over the blade. Use a rocking motion

12. How to hold a knife

14. Hand holding food Your non-knife hand is called your "guiding hand," and its job is to hold the food to keep it from sliding around on the cutting board. You need to keep those fingertips tucked safely away, while still being able to firmly hold the food. “Claw’, keep fingers curled back Use your middle finger as a guide

15. How to hold a knife

16. Knife Safety Tips Always use a cutting board. Place a towel under the cutting board to keep it from sliding. Choose the proper size and type of knife for the job. Always cut away from the body. Curl fingers away from blade when holding food being cut. Wash them separately.

17. Different Types of Cuts Large pieces of vegetables take longer to cook than smaller ones. Consistent cutting technique ensures your food is cooked to a uniform degree of doneness.

18. Different Types of Cuts Chop – To cut food into fine, medium or coarse irregular pieces Dice - To cut food into uniform pieces. Mince – To chop food into tiny, irregular pieces. Slice – To cut food into flat, thin pieces. Julienne – To cut food into thin, match like sticks.

19. Slice

20. Mince

21. Large Dice The large dice is a culinary knife cut measuring ¾ inch × ¾ inch × ¾ inch.large dice

22. Batonnet The batonnet measures ½ inch × ½ inch × 2½-3 inches. It is also the starting point for another cut, the medium dice.batonnetmedium dice

23. Medium Dice The medium dice measures ½ inch × ½ inch × ½ inch.medium dice

24. Allumette Measuring ¼ inch × ¼ inch × 2½-3 inches, the allumette is sometimes referred to as the "matchstick cut." It's also the starting point for the small dice.allumettesmall dice

25. Small Dice The small dice measures ¼ inch × ¼ inch × ¼ inch and is produced by slicing the allumette into ¼ inch sections.small diceallumette

26. Julienne The julienne cut measures 1/8 inch × 1/8 inch × 2½ inches.julienne

27. Brunoise The brunoise knife cut measures 1/8 inch × 1/8 inch × 1/8 inch.brunoise

28. Fine Julienne The fine julienne knife cut measures 1/16 inch × 1/16 inch × 2 inches. It's also the starting point for the fine brunoise cut.fine juliennefine brunoise

29. Fine Brunoise The fine brunoise knife cut (pronounced BROON-wahz) measures 1/16 inch × 1/16 inch × 1/16 inch.fine brunoise