2. Knife Basics  Mise en Place (pronounced MEEZ ahn plahs) - French for “everything in it’s place” In a restaurant it means getting ready for a long night of service We will usually do this the day before a lab.

3. Knife Safety  Handle knives with  ALWAYS cut away from you!  Use the right knife for the right task!  A sharp knife is safer than a dull one  NEVER hold the food in your hand while cutting  Keep your fingers away from the sharp edge of the blade

4. Knife Safety  Hold knife to your side with the blade down when walking with a knife  Do not try to catch a falling knife

5. Knife Construction  A high quality knife will last a long time

6. Blades of knives  Most blades used in professional kitchens are made of High Carbon Stainless steel to prevent rust and discoloration.

7. Tang of a knife  Part of the blade that continues into the handle  Heavy work knives have full tangs  Light work knives have partial tangs

8. Handle  Can be made of several types of material but mostly of wood.  Make sure you pick a knife with a comfortable handle

9. Rivet  The tang is attached to the handle with rivets.  For comfort and sanitation, rivits should be smooth and lie flush with the handle

10. Bolster  Some knives have a shank or bolster to add strength and durability to the knife.

11. Knife grip  Use proper grip to avoid the knife slipping

12. Knife Grip  Choose one of the three basic knife grips

13. Boning Knife  Used to separate raw meat from the bone  Usually thin, smooth and long blade

14. Butcher Knife  Used to cut, section and trim raw meats  Usually a larger, smooth knife with a curved tip

15. Chef’s Knife  Sometimes called a French knife  All purpose knife used for chopping, slicing and mincing  Usually smooth knife, base of knife is a little larger than the tip

16. Cleaver  Used to chop and cut through bones  Is usually large and rectangle shaped

17. Fillet Knife  Used to fillet or take the skin and bones off fish  Usually skinny and narrow and a very flexible knife

18. Paring Knife  Used to pare, peel, and trim fruits and vegetables  Small version of the chef’s knife

19. Serrated Slicer  Used for cutting breads, cakes, and similar items  Large, thick knife with a scalloped cutting edge

20. Slicer  Used to slice cooked meat  Long and thin version of the serrated slicer

21. Steak  Used to cut cooked steak at the dinner table  Small like the paring knife with a curved edge

22. Tournee`  Used to cut curved surfaces of vegetables.  Small knife with a beak like shape

23. Utility Knife  Used for light cutting and chopping  Can smooth edge similar to boning knife