Knife Skills Foods II

Blade Composition Carbon Steel Stainless Steel High-Carbon Stainless Steel

Knife Parts Point Tip Blade Back Cutting edge Bolster Heel Rivets Handle Tang

Knife Tang Full tang-Most powerful Partial tang

Types and Uses of Knives Chefs Slicer Boning Paring Tournée Fillet Butcher

Chef’s Knife Most important knife Peeling, trimming, chopping, slicing, dicing

Slicer Long thin blade Used for cutting large food such as meat and poultry

Serrated Slicer Toothed like Used for slicing soft foods such as cake, bread and tomatoes

Boning Knife Used to remove bones from meat, fish and poultry

Paring Knife Pares or trims off the peel from fruits and vegetables

Tournée Knife Curved bladed knife used to trim potatoes and other vegetables into football shapes

Tournée Cuts

Fillet Knife Fillet fish

Butcher Knife Cut meat, fish or poultry

Knife Cuts Slicing Mincing Stick Dicing

Knife Cuts: Slicing Cut food into large thin pieces

Knife Cuts: Specialty Slicing Chiffonade

Knife Cuts: Specialty Slicing Rondelle – Disc shaped slice from cylindrical fruits and vegetables such as cukes and carrots Diagonal rondelle-Hold the knife at 60°

Knife Cuts: Mincing Food cut into smallest pieces possible Garlic and onions

Knife Cuts: Stick Cuts Fine matchstick: smaller than 1/8” Julienne: 1/8” Batonnet: ¼” Stick: 3/8” French Fry: 5/8”

Knife Skills: Dicing 1/8” to 5/8” cubes Large Dice: 5/8” cubes Medium Dice: 3/8” cubes Small Dice: 1/8” cubes

Knife Care Sharpening Truing Sanitizing Storing

Draw knife across stone Knife Sharpening Using a whetstone Hold knife at 20° angle Draw knife across stone

Knife Trueing Draw the knife blade slowly along the entire length of a steel at a 20° angle

Knife Sanitizing Wash in hot soapy water after each task Air dry Sanitize after each use to prevent cross contamination and the spread of microorganism

Storing Knives Slotted knife holder Knife Kit Custom built drawer Magnetized bar

Knife Storage Do not store in utensil drawer

Knife Safety Correct Knife for task Keep knives sharp Blade away from body Make a claw out of holding hand Use cutting board Carry a knife with blade pointed down Don’t catch a falling knife Pass carefully Never leave in sink filled with water Wash and sanitize before you put away Store properly