1. Knife Skills

2. Never play with knives!

3. Always use sharp knives.
Dull blades cause more accidents because they are harder to work with and require more pressure.

4. Always use a cutting board
* Never cut on the counter or a plate!
* Materials can be wood or plastic
* Place a damp cloth underneath to stabilize

5. Keep knives away from the edge of the counter
This will lessen the chance of being knocked on the floor or on someone's foot.

6. Use a knife for its intended purpose.
Do not use it as a substitute for a can opener, screw driver, staple remover, or box opener.

7. Concentrate on what you are doing when using a knife
   
Concentrate on what you are doing
when using a knife

8. Step out of the way if a knife is
dropped. Don't try to catch it.

9. Choose a knife that is the correct size and has the proper blade for the job

10. Carry a knife by the handle with the tip pointed down and the blade turned away from the body.

11. Keep knife handles free of grease or other slippery substances.

12. Knife Skills
Never use the same knife when switching from meat to vegetables, or from raw to cooked foods.
THIS IS CROSS-CONTAMINATION!
Thoroughly clean and sanitize between uses.
Dry knives thoroughly so they don’t rust.

13. Parts of a knife

14. CHEF’S KNIFE

15. PARING KNIFE

16. BREAD KNIFE (Serrated)

17. SANTOKU

18. STEEL

19. Holding a Knife

20. Uniform Cooking Time
Large pieces of vegetables take longer to cook than smaller ones. So if you're sautéing carrots that are cut to different sizes and shapes, you'll either overcook the smaller pieces by the time the bigger ones are done, or you'll cook the smaller pieces properly but leave the bigger ones undercooked. Consistent cutting technique ensures your food is cooked to a uniform degree of doneness.

21. Knife Cuts 1/8 inch in thickness & 2 inches long. 1/8 x 1/8 x 2”
Julienne cuts
1/8 inch in thickness & 2 inches long.
1/8 x 1/8 x 2”
Julienne
(joo-lee-enn)

22. Diced Cuts Small Dice: ¼ x ¼ x ¼ Medium Dice: ½ x ½ x ½ Brunoise:
(broon-wah)

23. Mincing
Very fine cut suitable for herbs or vegetables

24. Diagonal
Cut on an angle

25. Chiffonade (shee-foh-nahd)
For greens with large, loose leaves--Stack several smaller leaves and then roll the leaves into tight cylinders before cutting.
Use a chef’s knife to make very fine, parallel cuts to produce fine shreds.

26. Cutting Safely
The fingertips are tucked under slightly and hold the object--with the thumb held back from the fingertips. (The CLAW) The knife blade then rests against the knuckles, preventing the fingers from being cut.

27. Julienne http://www.youtube.com/watch?v=3YU1IBLypo0
Small Dice:
Chiffonade:
Brunoise