1. Using Knives
Intro to culinary

2. Objectives Identify the different parts of a knife
Explain the purpose and function of different knife types
Demonstrate the proper way to hone a knife
Discuss proper safety when handling knives.
Identify different types of knife cuts.

3. Parts of a Knife

4. Parts of a Knife
blade: the sharp part of a knife used for cutting 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

5. Types of Knives
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

6. Knife Types French Knife Paring Knife Serrated Knife Most used knife
Multipurpose
Slicing/dicing/chopping
Paring Knife
Trimming
Peeling
Stiff blade
Serrated Knife
Cutting Bread
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7. Sharpening and Honing
whetstone: A stone used to grind the edge of the blade, used to remove raw meat and fish from bones with minimal waste steel: A steel instrument – usually a round rod – used for honing knives mineral oil: used to keep the whetstone lubricated

8. Sharpening
The proper angle for sharpening a knife blade on a whetstone is between
20o and 25o

9. Cleaning Knives Always hand wash knives
Never leave your knives in the sink
Unseen knives can cause injury
Never wash knives in the dishwasher
hot water dulls the blade
handles can rot
rivets can become loose

10. Storing Knives
Always use a sheath if storing in a drawer; A sheath protects the blade from damage.
Knives can also be stored in a knife roll, block, or magnet.

11. Anchoring
Anchor with a non-slip mat or damp towel underneath the board so it does not slip and cause injury.

12. Types of Cutting Boards
Wooden
Resilient (they give a bit as the knife hits)
Must be hand washed and sanitized
Not allowed in most restaurant kitchens
Hard rubber and/or plastic
Can be sanitized in the dishwasher
Plastic isn’t very resilient and can develop grooves traps bacteria
slows your knife down
Can dull knife blade over time

13. Holding the Knife https://www.youtube.com/watch?v=20gwf7YttQM
Pinch the end of the blade near the bolster between you thumb and forefinger. Wrap the rest of your fingers around the handle.

14. Guiding Hand- The hand that controls the ingredient being cut.
Claw Grip- Method of holding food during cutting
Fingers curl inward and grip food with fingernails
Knife blade rests against first knuckle of guiding hand
Blade remains perpendicular to cutting board

15. Mince
To cut into pieces 1/8” or smaller; very fine and even cut, frequently used for garlic, shallots, and herbs.

16. Julienne and Batonnet
Long rectangular cuts (Match Sticks, French Fries) Batonnet – ¼” x ¼” x 1-2 inches Julienne – 1/8” x 1/8” x 1-2 inches Fine Julienne – 1/16” x 1/16” x 1-2 inches

17. Brunoise and Dice
A cut that produces a cube-shaped item with six equal sides measuring
Small Dice - ¼” x ¼” x ¼ ”
Medium Dice - ½” x ½” x ½”
Large Dice - ¾” x ¾” x ¾”
Brunoise – 1/8” x 1/8” x 1/8”