1. Knife Skills
Foods II

2. Blade Composition
Carbon Steel
Stainless Steel
High-Carbon Stainless Steel

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

4. Knife Tang
Full tang-Most powerful
Partial tang

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

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

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

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

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

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

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

12. Tournée Cuts

13. Fillet Knife
Fillet fish

14. Butcher Knife
Cut meat, fish or poultry

15. Knife Cuts
Slicing
Mincing
Stick
Dicing

16. Knife Cuts: Slicing
Cut food into large thin pieces

17. Knife Cuts: Specialty Slicing
Chiffonade

18. 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°

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

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

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

22. Knife Care
Sharpening
Truing
Sanitizing
Storing

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

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

25. 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

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

27. Knife Storage
Do not store in utensil drawer

28. 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