1. Types of Knives & their Parts

2. Bellwork
Looking at the scale provided, evaluate yourself on your knowledge about knives.
Think of three things you already know about knives and list them in the space provided: Names, types, a knife you have used before

3. Identify the different parts of a knife
I WILL BE ABLE TO:
Define terminology
Identify the different parts of a knife
Explain the purpose and function of different knife types
Demonstrate the proper way to sharpen a knife 4
In addition to score 3, I can demonstrate knife sharpening with any of the methods. I can identify all types of knives and explain their functions. I know all the terminology and am very confident in my knife skills. 3
I understand and can demonstrate basic knife sharpening. I can identify the basic types of knives and I know the application. I am comfortable with the terminology and have used knives before. 2
I understand the simple basics of knife sharpening with a steel. I know two of the knives and their functions. I am becoming comfortable with knife terminology and have used a knife a time or two. 1
If given help or notes, I am able to sharpen a knife, define terminology, identifying parts of a knife and explaining the purpose and function of different knives.

4. Learning Goals: Define terminology
Identify the different parts of a knife
Explain the purpose and function of different knife types
Demonstrate the proper way to sharpen a knife

5. Parts of a Knife

6. Parts Of A Knife SPINE TANG BUTT POINT HANDLE TIP HEEL BUTT FLAT SIDE
RIVETS
TANG
BUTT
FLAT SIDE
POINT
BOLSTER
HANDLE
TIP
HEEL
CUTTING EDGE

7. PROPERTY OF PIMA COUNTY JTED, 2010
Terms
Cutting edge: the sharp part of a knife used for cutting tang: the unsharpened tail of the blade that extends into the handle of a knife bolster: the thicker band of metal located where the blade joins the handle rivets: metal fasteners used to attach the tang of a knife to the handle. handle: the part you grasp to control the knife; composed of wood, plastic, steel, titanium, or a number of synthetic materials 7
PROPERTY OF PIMA COUNTY JTED, 2010

8. butt: the end of the knife tip: can be used for fine work, trimming, and peeling point: where the spine and the edge meet. heel: used for cutting tasks that require some force. spine: the non-cutting edge of the blade. flat side: Used to crush garlic and crack the shells on peanuts.

9. Knife Types French Knife or Chef’s Knife Slicer Cleaver
Slicer
Cleaver
Filleting Knife
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10. Knife Types Paring Knife Boning Knife Utility Knife Tournée Knife
Boning Knife
Utility Knife
Tournée Knife

11. Terms
chef’s Knife (French Knife): large, multipurpose knife used for slicing, chopping, mincing, and dicing; blade is usually 8 to 12 inches long slicer: a narrow, flexible blade used to carve meat and slice breads, cakes, and pastry items. (may be serrated) fillet knife: A specially designed knife for filleting fish. cleaver: A heavy, rectangular blade used to chop through bones

12. PROPERTY OF PIMA COUNTY JTED, 2010
Terms
paring knife: knife with a stiff blade used for trimming and peeling fruits and vegetables; blade is 2 to 4 inches long boning knife: A short thin knife with a pointed blade, used to remove raw meat and fish from bones with minimal waste utility Knife: a smaller and lighter version of the Chef’s knife with a 5-7 inch blade tournée: also called a bird’s beak knife; small knife similar to paring knife but has a curved blade 12
PROPERTY OF PIMA COUNTY JTED, 2010

13. Think-Pair-Share The 2 Most Used Knives
What do you think they are and why? Be prepared to share!

14. Knife Types Most used knife Multipurpose Slicing/dicing/chopping
Chef’s
Knife
Most used knife
Multipurpose
Slicing/dicing/chopping

15. Knife Types Trimming Peeling Stiff blade Paring Knife

16. Sharpening Your Knife
What is so important about sharpening your knife?
1. The angle
2. The method

17. Determining Angles of Sharpening
The proper angle for sharpening a knife blade on a whetstone is between
20o and 25o

18. PROPERTY OF PIMA COUNTY JTED, 2010
Terms
whetstone: A stone used to grind the edge of the blade. sharpening steel: A steel instrument – usually a round rod – used for sharpening knives mineral oil: used to keep the whetstone lubricated SEE VIDEO on 18
PROPERTY OF PIMA COUNTY JTED, 2010

19. Closure
Ticket Out
Re-evaluate yourself on the scale from your bell-work, based on your what you learned today.
Name 3 knives and 3 parts of a knife.
Give your Ticket Out to the teacher when you finish