1. Knives, Cuts, Storage and Sharpening
Foods 2
Obj. 5.01
Apply knife skills commonly used in food preparation

2. Knife Construction Quality Knives
Made of a single piece of metal that has been cut, stamped, or forged into its desired shape
Metals used include stainless steel and high carbon stainless steel

3. Knife Construction Stainless Steel
Made of iron, chromium, and other metals
Won’t color or rust
Won’t transfer a metallic taste to foods
Difficult to sharpen and keep an edge

4. Carbon Steel Alloy of iron and carbon
Can hold its edge very well and stay sharp
Blade can rust and stain
Requires maintenance

5. High-Carbon Stainless Steel (the best knife material available)
Mix of iron, carbon, chromium, and other metals that combines the best features of stainless steel and carbon steel
$$$$
Doesn’t rust or discolor
Can be sharpened easily and holds an edge.

6. Parts of the Knife
Tang
Part of the blade that continues into the knife’s handle
Gives the knife stability and extra weight
Full Tang—long as the whole knife handle
Gives knife extra power and strength
Ex: Breaking down bones
Partial Tang—does not run the entire length of the knife
Used for knives that do light work
Ex: Paring veggies

7. Parts of the Knife Handle or Scales
2 portions of handle material that are attached to either side of the tang
Made of several types of materials (woods, plastic, vinyl)
Make sure the handle is comfortable in your grip
Too large a knife and handle can cause hand cramps

8. Parts of the Knife Rivets
The metal pins (usually 3) that hold the scales to the tang
Due to comfort and sanitation, rivets should be smooth and lie flush with the handle’s surface

9. Parts of the Knife Bolster
The thick metal portion joining the handle and the blade, which adds weight and balance and keeps the cook’s hand from slipping onto the blade
At the point where the blade and handle come together
Very strong and durable

10. Western vs. Eastern
Western (European and American) knives generally have a bolster.
Eastern knives (China, Japan and across Asia) generally do not have a bolster.

11. Other Parts of the Knife
Spine
The top, thicker portion of the blade, which adds weight and strength
Finger Guard
The portion of the bolster that keeps the cook’s hand from slipping onto the blade
Return
The point where the heel meets the bolster
Handle Guard
The lip below the butt of the handle, which gives the knife a better grip and prevents slipping
Butt
The terminal end of the handle
Point
The very end of the knife, which is used for piercing
Tip
The first third of the blade, which is used for small or delicate work
Edge
The cutting surface of the knife, which extends from the point to the heel
Heel
The rear part of the blade, used for cutting activities that require more force

12. Parts of the Knife
Name all the parts by letter.

13. Knives Sanitizing Knives
Clean knives in hot soapy water and dry them thoroughly between cutting tasks.
Sanitize the knives by wiping down the handle and blade with sanitizing solution.
Don’t put knives in the dishwasher.
Hot water can warp wooden handles.
Edge of knife can be affected also. Heat can dull it.

14. Knives Storage of Knives
Proper storage makes knives and people safer. Properly stored knives are not placed so that a person unfamiliar with the kitchen could cut themselves. Knives also are not properly stored if the blades can bang against each other.
If knife blades bang against each other, they can be knicked or damaged.

15. Knives How to… sharpen a knife
How to… sharpen a knife
Position the stone to keep it from slipping.
Lubricate the stone with water or oil.
Make an equal number of strokes on both sides of the blade on the roughest stone (approximately 10 strokes).
Finish sharpening by running the blade over progressively smoother stones.
Hone knife to remove any burrs.
Clean and sanitize the knife before use to remove any metal shavings.

16. Knives Honing Maintains a knife’s edge Done with a steel
Textured steel or ceramic rod used to keep the blade straight and to smooth out irregularities

17. Knives Sharpening The process of giving a knife a new edge
Use of a whetstone
Also called a Sharpening Stone
Run the length of the blade at a angle (22) up and down the stone from blade to tip.

18. Knife hand positions
The pinch
The bear claw

19. Types of Cuts
Mincing
Food that is minced is cut intoVERY SMALL PIECES.
Minced food has a soft texture and spreads well throughout a mixture.
Ingredients generally MINCED are GARLIC, ginger, and fresh herbs.

20. Mincing Links
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21. Types of Cuts Dicing Diced food is cut into small blocks or squares.
This may be done for artistic reasons or to create uniformly sized pieces to ensure even cooking.
The most commonly diced foods are VEGETABLES. But firm meat or fish.

22. Types of Cuts Dicing Different sizes exist Brunoise (1/8-inch)
Small dice (1/4-inch)
Medium dice (3/8-inch)
Large dice (5/8-inch cube)

23. Dicing Links http://www.youtube.com/watch?v=dJmUIre63_w

24. Types of Cuts
Slicing
A slice is a plank cut out of an ingredient. Potatoes are often sliced.
Guide the knife through the food. Keep the blade straight and let the knife do the work.
Used on veggies, fruits, meats and fish.

25. Slicing Links http://www.youtube.com/watch?v=YS1mzzhmWWA

26. Types of Cuts ¼ x ¼ x 2 ½ Julienne
A method of food preparation in which the food item is cut into long thin (matchstick-sized) strips.
The food most commonly cut this way is carrots. Sometimes potatoes or celery are done in a julienne.
Food cut this way must be very firm to hold its shape.

27. Julienne Link http://www.youtube.com/watch?v=O4G-ueNDEI8

28. Chiffonade

29. What kind of knife is this?
The End
What kind of knife is this?