1. Knife Skills And Knife Safety

2. Knife Safety A sharp knife is a safe knife
Never, ever grab a falling knife
Use the right knife for the right job
Always cut away from, not toward, yourself
Carry a knife properly
Never, ever put knives in a sink full of water
Always cut using a cutting board
Hand a knife by setting it down with the handle facing the person

3. Parts of a Knife Tip (the point of the knife)
Edge (the blade of the knife)
Bolster (Above the handle of the knife)
Heel (Runs down the bolster)
Rivet (the metal inside the handle)
Spine (top edge of blade)
Tang (the sharpest part of the blade)

4. Types of Knives used in FS
Chef’s Knife (Used 90% of the time to shape product)
Serrated Knife (used to cut soft product ex. Bread, cake, tomatoes)
Paring Knife (a general use knife; good to peel)
Butter Knife (Spread ex. Butter)

5. Proper way to hold a knife
Grasp the blade firmly between the pad of your thumb and the knuckle of your index finger just in front of the bolster, curling your remaining fingers around the bottom of the handle.
Do not extend your index finger along the spine of your knife (lack of control)
Your head should be directly over the product you are cutting

6. Knife techniques
Cube medium ½ in. cube (Google search: cubing a potato video)
Cube small ¼ in. cubes
Batonnet (stick-shaped cut resembling a French fry)(Google search: How to batonnet a potato video)
Julienne (logs)(Google search: How to julienne a potato video)
Mince (tiny cut of a vegetable)(Google search: How to mince an onion video)
Slice (a rocking motion going from the tip of the knife to the heel)(Google search: How to slice an onion video)
Peel (To take the skin off)

7. Assignment Get into your assigned kitchens.
Follow all lab procedures to create five) 5 of the cuts using playdough.
Each student must create four (4) of the cuts learned in class and show Mrs. Serna for a grade.