1. Knife Skills AKA – how not to chop off your finger in the kitchen
Know this:
How to hold the knife
How to hold the food
How to position your fingers

2. How to hold a knife - Pinch Grip
How to hold a knife - Pinch Grip
Pinch the back end of the blade between your first finger and thumb, one on each side.
Wrap your other fingers around the handle of the knife.
This gives a firm, safe grip.

3. How to carry a knife Blade back and point down, by your leg
NOT in the air in front of you

4. How to hand someone a knife
Hold back of blade
Make eye contact
Hand them the HANDLE
Get verbal confirmation

5. Types of Knives: Chef’s – Utilitarian Chop Slice Mince Dice Bias
Serrated/bread
Soft foods, saw through food
Paring
Small foods, small jobs
Removing bruises
Decorative/garnishing
Mince
Bias
Julienne

6. How to hold the food - Bear Claw Grip
Curl fingers to make a claw shape.
Tuck your pinky and thumb back to prevent cutting.
Rest the blade against your knuckle or flat of the finger.
Move food toward knife with thumb.

7. How to dice an onion 1. Remove root end and throw away
Peel outer layer and throw away
Slice in half
Cut long- ways
Dice into ¼ inch pieces short-ways

8. How to mince garlic Remove root and throw away Crush to peel easily
Rough chop
Mince using a rocking motion

9. How to cut on the bias Video clip describing

10. How to Julienne

11. How to Chiffonade

12. Review: chop, slice, bias and mince

13. Review of cuts: Slice – Long, thin cut, round or lengthwise
Dice – ¼ - ½ inch
Cube – about ½ - ¾ inch
Mince – 1/8 – 1/16 inch
Chop – rough and irregular, could be up to – 2 inches
Bias – on a 45˚ angle
Julienne – long, thin, MATCHSTICKS
Chiffonade – ribbon cuts of a leafy veggie or herb

14. Safety Tips
Sharp knife = Safe knife Dull knives can slip while you’re cutting. Also, you’re more apt to be careful with sharp knives.
Pinch Grip Knife – Holding knife properly prevents an accidental cut if the knife slips.
Bear Claw food - Better to ding a knuckle than slice a fingertip!
Always use a cutting board - Never cut in your hand.
When mincing, keep the tip of your knife on the cutting board and move the handle up and down quickly.

15. Homemade Ranch Dip: ½ cup sour cream 3 tbsp. mayonnaise
2 sprigs fresh OR 1 tbsp. dried parsley, crushed to release flavor
2 tbsp. chopped fresh chives OR 1 tsp. dried, crushed to release flavor
1 clove minced garlic dash salt dash black pepper
Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).
Serve dip with vegetables.
To use as a salad dressing, thin with 2-3 T. milk.