Knife SkillsKnife SkillsFSA 103

Knives and their different uses 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 ***

Types of knivesTypes 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

Other types of knivesOther 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

Using the knifeUsing 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!

Keeping the Knife sharpKeeping 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.

Keeping the Knife sharpKeeping 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

HandlingHandling

Grip-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

Cutting TechniquesCutting Techniques

***Uniformity*** Why?-Even cooking -Enhances the appearance of product

Using different parts of the bladeTip of the blade- delicate and small itemsCenter of blade –is used most for general workHeel of knife -is used for heavy coarse work when

greater for is required

Basic cuts and shapesBasic cuts and shapes

Slicing ConcasseDicing MincePeeling ShredChopping EmincerChiffonade Zesting

Basic cuts and shapesBasic cuts and shapes

Basic Cuts and ShapesBasic Cuts and Shapes

SAFETY!!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

SafetySafety

***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

To get the best use out of your To get the best use out of your knife knife keep it sharpkeep it sharp and and

always always handle it properly!handle it properly!