Knife Skills FSA 103

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 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 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 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 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 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

Handling Grip Guide hand -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 Techniques ***Uniformity*** Why? -Even cooking -Enhances the appearance of product Using different parts of the blade Tip of the blade- delicate and small items Center of blade –is used most for general work Heel of knife -is used for heavy coarse work when greater for is required

Basic cuts and shapes Slicing Concasse Dicing Mince Peeling Shred Chopping Emincer Chiffonade Zesting

Basic cuts and shapes

Basic Cuts and Shapes

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

Safety ***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 knife keep it sharp and always handle it properly!