1. Knife Skills
FSA 103

2. Knives and their different uses
What to look for:
-High carbon steel the best, it doesn’t rust, corrode or discolor
-The “tang”, is the portion of the blade inside handle. Full “tang” the best
-Will it hold a fine edge
-Does it feel comfortable in your hand
-The weight of the knife
-Remember a good quality knife will sharpen better, last longer, do the things you want it to do.
***Use right knife for job needed ***

4. Types of knives
French - it is the most used, A general purpose knife, 10 inch most popular, larger knives for heavier work, smaller for more delicate work
Paring knife - small pointed blade 2 to 4 inches, used for trimming, and peeling
Utility Knife- narrow pointed , often used in pantry cutting lettuce, also can be used for carving
Boning knife – Stiff blades for heavier work, flexible blades for more delicate work (example filleting fish)
Slicer – Long and slender, used for carving and slicing
Serrated Slicer- used for cutting bread cakes and similar items

9. Other types of knives
Butcher knife - heavy broad, used for cutting , sectioning and trimming raw meats
Scimitar - curved pointed blade, used for accurate cutting of steaks for example
Cleaver- Very heavy, wide blade, often used for cutting bones
Oyster knife- blunt short rigid and dull point
Clam knife- short, rigid with slight edge

13. Using the knife
***To get the best use out of a knife, KEEP IT SHARP AND HANDLE IT PROPERLY
Less apt to cut yourself with sharp knife
The right knife and a sharp knife will do what you want it to do. Meaning - it will cut or move where you want it to go!

14. Keeping the Knife sharp
Stone is best tool
-Most Electric sharpeners wear away too much of the knife
Sharpening Stone
Guidelines
-Hold blade at constant 20 degree angle
-Make light, even strokes, the same number on each side
-Sharpen in one direction only to get a regular uniform edge
-Do not over sharpen
-Finish with a few strokes on a steel and wipe blade clean.

15. Keeping the Knife sharp
Steel
***It is not used to sharpen but to true the edge and maintain the edge
Guidelines
-Hold at 20 degree angle as well
-Make light strokes, don’t grind
-Alternate sides with even, regular stokes
-Use no more than 5-6 strokes on each side, too much steeling can actually dull blade
-Use steel often and you will not have to use stone as often

17. Handling Grip Guide hand -Proper grip gives you control of knife
-Better grip speed and accuracy increases, prevents slipping and less chance for an accident
-The type of grip depends on type of job you are doing and the size of the knife
Guide hand
-While one hand controls the knife, the other hand controls the product being cut
-Hold the item being cut , firmly so it doesn’t slip
-Guide the knife, the blade slides against the fingers, position of hand controls the cut
-Fingertips are curled under, rest of hand is perpendicular
-Don’t forget about the thumb

22. Cutting Techniques ***Uniformity*** Why? -Even cooking
-Enhances the appearance of product
Using different parts of the blade
Tip of the blade- delicate and small items
Center of blade –is used most for general work
Heel of knife -is used for heavy coarse work when greater for is required

27. Basic cuts and shapes Slicing Concasse Dicing Mince Peeling Shred
Chopping Emincer
Chiffonade Zesting

28. Basic cuts and shapes

29. Basic Cuts and Shapes

30. SAFETY!! ***DO’s*** -Keep knives sharp -Pay attention to work
-Keep an eye on finger tips and thumb
-Use on Cutting boards only
-Store carefully
-Good Mise en place
-Clean carefully with blade away from you
-Use knife the way it was meant to be used
-Use right knife for right job

31. Safety ***Don’ts *** -Do not cut on a metal surface
-Don’t open cans or bottles with knife
-Don’t catch a falling knife
-Don’t put knives in sink or in a place they cannot be seen
-Travel with knife pointed out
-Don’t hack
-Don’t raise knife higher than knuckle
-Do not go faster than you are comfortable wit
-Don’t use wrong knife for job meant for different type of knife

32. To get the best use out of your knife keep it sharp and always handle it properly!