1. Knives part 1 parts and types

2. Bellwork
Think of three things you already know about knives and what they do.
Get a slate and marker.
Write your ideas on the slate.
Be prepared to share your ideas.

3. Objectives Define terminology Identify the different parts of a knife
Explain the purpose and function of different knife types
Demonstrate the proper way to sharpen a knife

4. Terms
edge: the sharp part of a knife used for cutting. It extends from the point to the heel of the knife. tang: the unsharpened tail of the blade that extends into the handle of a knife bolster: the thicker band of metal located where the blade joins the handle rivets: metal fasteners used to attach the tang of a knife to the handle. handle: the part you grasp to control the knife; composed of wood, plastic, steel, titanium, or a number of synthetic materials 4

5. Terms
Point : The point is the part of the knife where the edge and spine come together. The point is often used for piercing. Tip : The tip is the forward part of the knife and includes the knife point. The tip is used detailed or delicate cutting. Edge: The edge is the cutting part of the blade. It extends from the point to the heel of the knife. Heel: The heel is the rear part of the edge, opposite the point.

6. Terms
Spine: The spine is the top of the knife blade, opposite the knife edge. Scales :The scales are the part of the knife that creates the handle. Scales are often made of synthetic material or wood. Two scales are typically attached to the tang with rivets. Butt : The butt is the end of the handle of the knife.

7. Parts Of A
Knife

8. Terms
serrated: knife edge that has a row of teeth; works well for slicing foods with a crust or firm skin chef’s Knife (French Knife): large, multipurpose knife used for slicing, chopping, mincing, and dicing; blade is usually 8 to 12 inches long paring knife: knife with a stiff blade used for trimming and peeling fruits and vegetables; blade is 2 to 4 inches long

9. PROPERTY OF PIMA COUNTY JTED, 2010
Terms
cleaver: A heavy, rectangular blade used to chop through bones tournée: also called a bird’s beak knife; small knife similar to paring knife but has a curved blade boning knife: A short thin knife with a pointed blade, used to remove raw meat and fish from bones with minimal waste 9
PROPERTY OF PIMA COUNTY JTED, 2010

10. PROPERTY OF PIMA COUNTY JTED, 2010
Terms
whetstone: A stone used to grind the edge of the blade, used to remove raw meat and fish from bones with minimal waste sharpening steel: A steel instrument – usually a round rod – used for sharpening knives mineral oil: used to keep the whetstone lubricated 10
PROPERTY OF PIMA COUNTY JTED, 2010

11. Knife Types- #1 Most used knife Multipurpose Slicing/dicing/chopping
Chef’s
Knife
Most used knife
Multipurpose
Slicing/dicing/chopping

12. Knife Types-#2 Trimming Peeling Stiff blade Paring Knife

13. Knife Types-#3
Bread Knife
Serrated edge
Bread
Ripe vegetables

14. Knife Types Utility Knife Boning Knife Tournée Knife
Boning Knife
Tournée Knife

15. Knife Types French Knife Slicer Cleaver Santoku Knife
Slicer
Cleaver
Santoku Knife
tps://bluecashewkitchen.com/shop/images/T/36107.jpg

16. Honing Steel

17. The proper angle for Honing a knife blade is between
20o and 25o

18. Closure Ticket Out Label the parts of the knife
Give your Ticket Out to the teacher when you finish

19. Parts of a Knife