2 Knife Construction Quality Knives Made of a single piece of metal that has been cut, stamped, or forged into its desired shapeMetals used include stainless steel and high carbon stainless steel
3 Knife Construction Stainless Steel Made of iron, chromium, and other metalsWon’t color or rustWon’t transfer a metallic taste to foodsDifficult to sharpen and keep an edge
4 Carbon Steel Alloy of iron and carbon Can hold its edge very well and stay sharpBlade can rust and stainRequires maintenance
5 High-Carbon Stainless Steel (the best knife material available) Mix of iron, carbon, chromium, and other metals that combines the best features of stainless steel and carbon steel$$$$Doesn’t rust or discolorCan be sharpened easily and holds an edge.
6 Parts of the KnifeTangPart of the blade that continues into the knife’s handleGives the knife stability and extra weightFull Tang—long as the whole knife handleGives knife extra power and strengthEx: Breaking down bonesPartial Tang—does not run the entire length of the knifeUsed for knives that do light workEx: Paring veggies
7 Parts of the Knife Handle or Scales 2 portions of handle material that are attached to either side of the tangMade of several types of materials (woods, plastic, vinyl)Make sure the handle is comfortable in your gripToo large a knife and handle can cause hand cramps
8 Parts of the Knife Rivets The metal pins (usually 3) that hold the scales to the tangDue to comfort and sanitation, rivets should be smooth and lie flush with the handle’s surface
9 Parts of the Knife Bolster The thick metal portion joining the handle and the blade, which adds weight and balance and keeps the cook’s hand from slipping onto the bladeAt the point where the blade and handle come togetherVery strong and durable
10 Western vs. EasternWestern (European and American) knives generally have a bolster.Eastern knives (China, Japan and across Asia) generally do not have a bolster.
11 Other Parts of the Knife SpineThe top, thicker portion of the blade, which adds weight and strengthFinger GuardThe portion of the bolster that keeps the cook’s hand from slipping onto the bladeReturnThe point where the heel meets the bolsterHandle GuardThe lip below the butt of the handle, which gives the knife a better grip and prevents slippingButtThe terminal end of the handlePointThe very end of the knife, which is used for piercingTipThe first third of the blade, which is used for small or delicate workEdgeThe cutting surface of the knife, which extends from the point to the heelHeelThe rear part of the blade, used for cutting activities that require more force
12 Parts of the KnifeName all the parts by letter.
14 In the kitchen you are not a Boy Scout or in the Swiss Army Kitchen knives are designed to do specific jobs and to do those jobs very well.Chefs and line cooks who are serious about cooking have their own knife kit. Your knife is your friend. Get to know it well.
15 Types of Knives Chef’s Knife A must have knife for any serious cook Also known as the cook’s knife or a French knife.All purpose knife used for slicing, chopping, dicing and mincing.Curved to allow the cook to rock the knife on the cutting boardBlade is generally 6 or 8 inches. Some are 10 and 12 inches. Average is 8 inches
16 Types of Knives Paring Knife A must have knife for any serious cook Only other knife a cook MUST haveSmall, rigid, plain knife that is 2 to 4 inches longIdeal for peeling and other small intricate work (deveining shrimp, cutting small garnishes, carving melons)Used to pareTrim off a thin outer layer or PEEL
17 Types of Knives Slicing (nonserrated) Long stiff blade for slicing meat and carving.Good for carving whole chickens and roasts.
18 Types of Knives Boning Knife Thin angled 5-7” blade Used to remove bones from cuts of meatUsed to trim fatStiff boning knifeGood for beef and porkFlexible boning knifePreferred for poultry and fish
19 Types of Knives Tournee Knife Similar to paring knife Curved blade that looks like a bird’s beakUsed to trim potatoes and veggies into shapes that resemble footballs
20 Types of Knives Serrated Slicer Long, thin blade that is ideal for cutting soft foods without tearing or mashing itSlice coarse foods such as bread and cake without tearingCut soft foods like tomatoes
21 Types of Knives Fillet Knife 8-9” very thin and flexible blade with pointed tipAllows blade to easily move along the backbone and under the skin of fishUsed mainly to fillet fish
22 Types of Knives Utility knife Medium-length blade will do light work of a chef’s knife and heavier work of a paring knife. Since it is in between the two most used knives, it has declined in popularity
23 Types of Knives Butcher Knife ( aka Scimitar) 6-14” rigid blade whose tip curves up at a 25° angleCalled a scimitar because it resembles a sword of that nameUsed for heavy work and to cut meat, poultry, and fish
24 Extra Knives Cleaver Soft Cheese Knife Hard Cheese Knife Ceramic Knife Cut through bone with shear forceSoft Cheese KnifeHoles in the blade to prevent the cheese from stickingHard Cheese KnifeSharp blades to cut exact slices and forked tip to allow to be used as serving utensilCeramic KnifeThese knives stay sharp longer than steel knives. They are also extremely brittle and will shatter or crack when used to pry. They chip on the edge if used roughly.
25 Extra Knives Usuba Bocho Tomato knife Oyster knife Grapefruit knife Japanese knife used for chopping veggiesTomato knifeSmall knife with serrated bladeOyster knifeShort thick blade used to pry open oystersGrapefruit knifeSmall, slender blade ideal for separating the grapefruit from the rindSantukocurrent fad in trendy cooking circles – Asian knife with no bolster and large squarish blade.