1. Knife Skills

2. Parts of a Knife

3. Parts of a Knife Blade: Cutting surface of the knife
Forged of high-carbon steel or stainless steel
Divided into 6 parts:
Tip/Point: Used for fine work, peeling, paring, trimming, and/or to score
Cutting edge: Slicing, carving, making precision cuts
Heel: Cutting tasks that require force
Bolster: Where the blade and handle come together
Spine: Non-cutting edge of the blade
Flat Side: Used to crush garlic
Parts of a Knife

4. Parts of a Knife Handle: Part that you hold
Can be made of wood, metal, or composite material; some are cushioned for extended use
Divided into 4 parts:
Tang: Continuation of the blade into the handle; Can be full or partial.
Scales: Parts that make up the handle
Rivets: Metal pins used to connect the scales to the tang; Should lie flush with the scales
Butt: End of the handle
Parts of a Knife

5. Basic Knives Chef’s Knife Also known as a French knife
All-purpose knife
8-to 12-inch triangular blade
Should be well- balanced

6. Basic Knives Paring Knife 2nd most frequently used 2-to4-inch blade
Mainly used for peeling & trimming
Must be dependably sharp

7. Basic Knives Boning Knife Usually about 6 inches long
Thinner than chef’s knife
Used to trim raw meat from bone
Some have upward curve; others are straight

8. Basic Knives
Slicer
Long, thin blade mainly used for slicing cooked meats
Tip can be pointed or rounded; Blade can be flexible or rigid
Serrated edge is for slicing breads or pastries
Slicer (Santoku)
Serrated Slicer

9. Basic Knives Cleaver Knife with a large, heavy rectangular blade
Used for chopping or cutting through bones

10. Basic Knives Butcher Knife Also known as a Scimitar
Has a rigid blade that curves upward in a 25-degree angle at the tip
Used for cutting through raw meat
Available with 6-to 14-inch blade

11. Basic Knives Utility Narrow, pointed knife 6 to 8 inches long
Mainly used for peeling & slicing fruits & vegetables

12. Knife Skills Grip Gives maximum control & speed
Most frequently used is grasping the blade with the thumb & forefinger

13. Knife Skills Guiding Hand The hand that controls the item being cut
Proper positioning will do 3 things:
Hold the item being cut
Guide the knife
Protect the hand from cuts

14. Care of Knives Cleaning & Sanitizing
Need to washed in hot, soapy water
Let thoroughly air-dry after washing and rinsing
Wipe with a sanitizing solution after every use

15. Care of Knives Storing Easiest to use is a slotted holder Knife kit
Usually made from wood
Slots for each individual knife
Knife kit
Can be vinyl case or cloth
Cases are easier to clean & sanitize
Drawers
Can be custom-built
Individual slot hold knives in place

16. Safety Cut with blade away from body Use appropriate knife for task
Use a SHARP knife
Carry knife with tip downward, with blade facing behind
Never try to catch a falling knife

17. Safe Knife Handling Practices
Never touch knife blade
Use a knife only for its intended purpose
Place a damp cloth under cutting board to prevent slipping
Stop cutting & place knife down on a flat, secure surface if an interruption occurs
Never leave knives soaking under water
To pass a knife, place on sanitized surface and allow the other to pick it up
Concentrate on what you are doing!

18. Trueing a Knife
Trueing: Perfecting the edge; smoothing it out; doesn’t sharpen
Also called honing
Steps:
Place against steel at a 20-degree angle
Draw blade along entire length of the steel
Repeat several times on both sides of the blade
Trueing Steel

19. Sharpening a Knife Puts an edge on a dull knife
Uses a whetstone
Puts an edge on a dull knife
Can use either mineral oil or water to moisten whetstone

20. Place the heel of blade against whetstone at a 20-degree angle
At that angle, press down away from you as if slicing a piece of the stone
The entire blade should come in contact with the stone during each sweep
Repeat until sharp
Sharpening a Knife