THE CHEF KNIFE Use and Care Knife Cuts

Knife Safety Always keep your knife sharp, it requires less pressure to use and you will less likely to slip and cut yourself. Use the correct size knife for the job. Hold the knife firmly, cut away from your body. Always use a cutting board with a damp towel underneath to prevent slippage When not in use knives should visible, lying flat on the work surface. If a knife falls, do not try to catch it, step back and let it drop. Always carry a knife at your side with the point down! Knives are to be washed and sanitized between uses at a designated area in the kitchen. NEVER place a knife into a sink! When handing someone a knife, hand it to them handle first!

TOE>>>>>>>

KNIFE HANDLES The shape should be simple and comfortable Material should be non-slip, and easy to sanitize and maintain

The Tang The What? Tang-the section of the blade that extends through the knife handle. Then fuller the tang the finer the knife. The tang is secured by rivets or sealed to the handle.

Knife Cuts Tourne-seven sided “football” Large Dice-1” cube Medium Dice-1/2” cube Small Dice-1/4” cube Brunoise-1/8” cube Small Brunoise-1/16” cube Rondelle X Batonnet Julienne Fine Julienne

TECHNIQUE FOR: A.-SLICING B.-JULIENNE C.-DICING

STAY SHARP! Hold knife at a constant 20° angle to the sharpening stone Always sharpen in the same direction Make the strokes on each side of equal number and of equal pressure As a general rule, make 5 strokes on each side of the blade.

SHARPENING STEEL Used not to sharpen the blade, but hone/realign the blade after sharpening +/or usage. As the blade dulls, a burr forms as the edge rolls over, making the knife dull. The steel realigns and hones the blade.