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Knife Skills

Knife Skills. Rules for Knife SAFETY. S ecurely hold your knife A nchor cutting boards F ingertips curled back E yes on the knife T ake your time Y ield to falling knives. Knife Safety. Keep knives sharp. Use a cutting board & mat. Never try to catch a falling knife.

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Knife Skills

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  1. Knife Skills

  2. Rules for KnifeSAFETY Securely hold your knife Anchor cutting boards Fingertips curled back Eyes on the knife Take your time Yield to falling knives

  3. Knife Safety Keep knives sharp. Use a cutting board & mat. Never try to catch a falling knife. 4. Do not allow the blade of a knife to hang over the edge of a table or cutting board. 5. Use knives only for cutting. 6. Do not leave knives in a sink or dishwater. 7. Store knives in a safe place.

  4. Proper Knife Manners… • Carrying • When carrying a knife, hold it straight down at your side w/ the sharp edge facing behind you. • Passing • Lay the knife down on a work surface & allow person to pick it up • Hold flat side of blade and pass handle to person

  5. When using a knife… Your hands play 2 roles: • Holding • Guiding

  6. Holding the Knife Sample Method 1: Grip the handle w/ 4 fingers and hold the thumb firmly against the blade’s spine. This method gives you more power. Sample Method 2: Grip the handle with all 4 fingers and hold the thumb against the side of the blade. This method gives you more control.

  7. The Guiding Hand Cutting on a cutting board: Tuck fingers under the knuckles slightly & hold the object, w/ the thumb held back from the fingertips. The knife blade rests against the knuckles, making it impossible to cut the fingertips.

  8. The Guiding Hand Fish, Meat, & Bread: Guiding hand is placed on top of the food to keep it from slipping.

  9. The Guiding Hand Carving Meat & Poultry: Guiding hand is used to hold a carving/chef’s fork. Peeling & Trimming: Guiding hand will hold the food in the air above the cutting surface and turn the food against the blade.

  10. MATCHSTICK CUTS Julienne Batonnet

  11. DICE CUTS Small Dice Medium Dice Large Dice (Cube)

  12. Parts of a Knife Blade, which includes: Tip Cutting edge Heel Bolster Spine Rivets Handle

  13. Types ofKnives Chef’s Knife AKA French Knife Most used, all purpose Peeling, trimming, slicing, chopping, dicing Utility Knife Smaller, lighter version of chef knife Cutting, slicing, peeling

  14. Types ofKnives Paring Knives 2nd most used knife Peeling & trimming Tournee: paring knife w/ a curved blade Boning Knife Used to separate raw meat from the bone Has a narrow blade

  15. Types ofKnives Slicers Long thin blades w/ rounded or pointed tips. May have a serrated or granton edge.

  16. Types ofKnives Cleaver Rectangular blades Vary in size Can be used just as a chef’s knife

  17. Keeping Knives Cleaned & Sanitized Clean knives in hot soapy water. Dry them thoroughly. Sanitize them to cut down cross-contamination. Don’t clean in dishwasher.

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