Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Maintain, handle and clean knives
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Knives
• Essential equipment for chefs.
• Available in different sizes, types and styles…
• …To suit different tasks.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Working with knives
• For best results, knives must be:• Cared for properly• Cleaned well after use• Kept sharp.
• Good quality knives that are cared for will give good service and are less likely to cause injury.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Working with knives
• Chefs need to be trained in the safest and most efficient use of knives.
• Sharp knives are safer than blunt ones, if handled with care: the sharp blade cuts cleanly without needing excessive pressure.
• Hold a knife firmly for full control.• Keep fingers and thumbs away from the
blade edge to avoid cutting them.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Factors to consider when buying knives
• The tasks for which the knife will be used.
• The weight, balance and feel.
• Ease of cleaning and sharpening.
• Cost.
• Style, design and materials.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Chef’s knife
• Also known as a ‘chopping knife’.
• Has a heel and a rigid, broad blade.
• Blade is usually 15–30 cm long.
• A wide range of uses including:• Chopping• Cutting• Slicing• Shredding.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Paring knife
• Also known as an ‘office knife’.
• Has a small blade.
• Multiple uses including:• Topping and tailing fruit and vegetables• Peeling• Trimming.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Fish filleting knife
• Has a fairly narrow, flexible blade.
• Designed to allow easy access between the flesh and bones of fish.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Meat boning knife
• Has a fairly short blade.
• Used to bone meat and trim around bones.
• Strong, rigid blade to allow accurate manoeuvring around bones.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Turning knife
• A small knife with a curved blade.
• Used for shaping vegetables.
Image courtesy of Russums
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Serrated-edge knives
• Used for foods that are softer on the inside than the outside, e.g. crusty bread, tomatoes.
• Used to slice meat and terrines neatly.
• Sharpened by specialist companies, not usually in the kitchen.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Carving knife
• Also known as a trenchard.
• Has a long, thin blade.
• Long strokes with the knife give neat, efficient carving of meat.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Carving fork
• A two-pronged fork.
• Strong enough to support meat while it is carved.
• Also used to lift meat after carving.
Image courtesy of Russums
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Palette knife
• A flat knife with a blunt, rounded blade.
• Used for lifting and turning food, scraping and spreading.
• Most used in the pastry section.
Image courtesy of Russums
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Butcher’s saw
• Used in butchery and meat preparation.
• Saws through meat bones.
Image courtesy of Russums
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Meat cleaver
• Also known as a chopper.
• Has a heavy, flat blade.
• Used to chop bones in meat.
Image courtesy of Russums
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Secateurs and scissors
• Secateurs are used to trim chicken joints, whole fish and other foods.
• Kitchen scissors are used to:• Snip herbs (e.g. chives)• Cut lengths of filo pastry• Cut paper to line tins/moulds• Open bags and packets safely.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Steel
• Used to sharpen knives.
• Has a circular or oval metal shaft.
• Usually has a guard to protect the hands, plus a handle.
• Diamond steels are embedded with abrasive diamond particles – considered to be easiest and best to use.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Sharpening knives
• Run the knife at an angle (usually 45°) along the edge of the steel.
• Other sharpening tools:• Whetstone• Pull-through sharpener• Electric sharpener.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Materials: carbon steel
• Easy to sharpen and get a good edge.
• Can rust and stain easily.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Materials: stainless steel
• Softer than carbon steel – needs sharpening more frequently.
• Resistant to rust stains.
• Very popular for chef’s knives.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Materials: high-carbon stainless steel
• Higher-grade stainless steel with some carbon content.
• Resists rust and stains.
• Maintains a sharp edge for longer than standard stainless steel.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Materials: laminated blades
• Made with hard steel and more brittle steel, sandwiched together.
• Has the advantages of both.
• Tough blade that stays sharp.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Materials: ceramic
• The hardest blade material available.
• Holds a sharp edge longer than other materials.
• Can chip or break if dropped.
• Needs specialist sharpening.
• Lighter than steel.
• Knives usually have plastic handles.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Materials: folded steel
• Strong, very sharp blade.• Layers of soft and hard steel are heated,
folded and hammered.• A centre of very hard steel provides the
cutting edge.• Layers act as shock absorbers for the
brittle centre.• Labour intensive to make and therefore
expensive.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
Knife handles
• Traditionally, wooden, with the blade ‘tang’ secured by metal rivets.
• Plastic handles are now more common.
Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly
One-piece knives
• Handle and blade are a single piece of stainless steel.
• Hard stainless steel that keeps a good edge.
• No joints, therefore hygienic.
• Handles are often hollow, sometimes filled with sand for weight and balance.