Knives HFN20 & HFA4M
Chef’s Knife Sometimes called a French knife large, wedge shaped blade chop, dice, mince
Pairing Knife Short blade, fine work Peels and cuts fruits and vegetable
Serrated Knife Cuts through foods with a hard exterior and a soft interior Serrated blade Easily cuts through bread, tomatoes, cakes
Anatomy of the Knife Diagram #1 A: Tip – Scoring shallow cuts B: Spine – Thicker than blade C: Bolster – Gives the blade weight D: Heel – Keeps fingers away from blade E: Rivets: Secure handle to bade F: Handle: Should be strong and easy to grip
Anatomy of the Knife
Diagram #2 G: Tang – Helps with balance. The best knives are forged from a single piece of steel that runs the entire length of the knife. Full-tang construction offers better balance, making the knife easier to use.
Anatomy of the Knife
How to hold a knife Hand holding knife Pinch blade with thumb and pointer finger Wrap the rest of the fingers around the handle Provides for extra control over the blade. Use a rocking motion
How to hold a knife
Hand holding food Your non-knife hand is called your "guiding hand," and its job is to hold the food to keep it from sliding around on the cutting board. You need to keep those fingertips tucked safely away, while still being able to firmly hold the food. “Claw’, keep fingers curled back Use your middle finger as a guide
How to hold a knife
Knife Safety Tips Always use a cutting board. Place a towel under the cutting board to keep it from sliding. Choose the proper size and type of knife for the job. Always cut away from the body. Curl fingers away from blade when holding food being cut. Wash them separately.
Different Types of Cuts Large pieces of vegetables take longer to cook than smaller ones. Consistent cutting technique ensures your food is cooked to a uniform degree of doneness.
Different Types of Cuts Chop – To cut food into fine, medium or coarse irregular pieces Dice - To cut food into uniform pieces. Mince – To chop food into tiny, irregular pieces. Slice – To cut food into flat, thin pieces. Julienne – To cut food into thin, match like sticks.
Slice
Mince
Large Dice The large dice is a culinary knife cut measuring ¾ inch × ¾ inch × ¾ inch.large dice
Batonnet The batonnet measures ½ inch × ½ inch × 2½-3 inches. It is also the starting point for another cut, the medium dice.batonnetmedium dice
Medium Dice The medium dice measures ½ inch × ½ inch × ½ inch.medium dice
Allumette Measuring ¼ inch × ¼ inch × 2½-3 inches, the allumette is sometimes referred to as the "matchstick cut." It's also the starting point for the small dice.allumettesmall dice
Small Dice The small dice measures ¼ inch × ¼ inch × ¼ inch and is produced by slicing the allumette into ¼ inch sections.small diceallumette
Julienne The julienne cut measures 1/8 inch × 1/8 inch × 2½ inches.julienne
Brunoise The brunoise knife cut measures 1/8 inch × 1/8 inch × 1/8 inch.brunoise
Fine Julienne The fine julienne knife cut measures 1/16 inch × 1/16 inch × 2 inches. It's also the starting point for the fine brunoise cut.fine juliennefine brunoise
Fine Brunoise The fine brunoise knife cut (pronounced BROON-wahz) measures 1/16 inch × 1/16 inch × 1/16 inch.fine brunoise