1. Know Your Knives
ProStart Chapter 5

2. Parts of a knife

3. Paring
Used to trim and pare veggies and fruits. Small knife with a sharp blade, only 2-4 inches long.

4. Tourne
(tour-NAY)
Similar to a paring knife, curved blade for cutting the curved surfaces of veggies

5. Boning Knife
6-inch knife used by butchers to separate the raw meat from the bone. Blade is thin and flexible.

6. Chef’s (French) Knife
All purpose knife for chopping, slicing, and mincing all types of foods. Blade is normally 8 to 14 inches long and tapers to a point at the tip.

7. Serrated Slicer
Long, thin serrated blade used to slice breads and cakes.

8. Utility Knife
All purpose knife used for cutting fruits, veggies, and some meats. Blade ranges from 6 to 8 inches long.

9. Fillet Knife
Has a long, thin, flexible blade for cutting fish fillets. Short knife only about 6” long.

10. Cleaver
Heavy, rectangular knife used to chop all kinds of food, from veggies to meat. Used to cut thru bones.

11. Butcher (Scimitar) Knife (SIM-ah-tahr)
Used to fabricate raw meat.
Has a long curved blade.
6-14 inches

12. Santoku
General purpose kitchen knife with a 5-7” blade.

13. Slicer Used for slicing cooked meats.
Blade can be as long as 14 inches

14. Cheese Knife
Thinly shaped utensil used to cut thru hard or soft-textured cheese.

15. Clam Knife
Short, blunt point knife used to shuck, or open, clams. Unlike an oyster knife, it has a very sharp edge.

16. Oyster Knife
Short, stubby knife with a pointed tip for shucking oysters.

17. Deli Knife Used to cut thick sandwiches.
Has a serrated blade which allows the knife to easily release.
Most common size is 8 inches

18. Lettuce Knife
Plastic, serrated knife designed to cut lettuce without causing the edges of the lettuce to turn brown.

19. Steak Knife
Curved knife for cutting beef steaks from the loin

20. Vegetable Peeler
Not technically a knife, but has sharp edges for peeling potatoes, carrots, and other vegetables.

21. Knife Care
Honing  regular care required to keep knives in their best shape
Chefs keep their knives sharp by using a sharpening stone and a steel
Sharpening Stone  used to grind and hone the edges of steel tools and implements

22. Steel Steel  a long metal rod that is lightly grooved and magnetized.
It removes the microscopic burrs that are created as a knife is used.
These burrs create drag, dulling the slicing ability of the knife.
Steel also helps to return the blade to the convex shape that exists on a sharp knife.
The shape is flattened as the knife is used.

23. Steels Ceramic Steel  slender ceramic rod embedded in a wooden handle
Used on metal and ceramic knives
Diamond Steel  slender metal rods that are impregnated with diamond dust.
Should not be used on ceramic knives
Honing Steel  looks like a short sword with a round blade that helps remove broken pieces and realign the remaining ground edges.

24. Knife Grips

25. Knife Grips

26. The Guiding Hand
Guiding hand is the hand NOT holding the knife.

27. The Claw Grip

29. Describe the following cut:
Batonnet: 2 x 1/4 x 1/4

30. Describe the following cut:
Brunoise: 1/8 x 1/8 x 1/8

31. Describe the following cut:
Dice: ¼ x ¼ x ¼ or ½ x ½ x ½

32. Describe the following cut:
Julienne: 2 x 1/8 x 1/8

33. Describe the following cut:
Mince: Very small pieces – rocking motion

34. Describe the following cut:
Diagonal: Cut on a 45 degree angle, ¼” thick

35. Describe the following cut:
Chiffonade: Roll leaf such as basil or spinach and thinly cut into strips.

36. Knife Skills Video http://www.goprostart.com/videos/
NPI-Knife Skills Walkthru

37. Guidelines for knives:
Keep knives sharpened – cuts more evenly with less force, it’s safer
Use a knife only for it’s intended purpose
Keep the handle clean and dry
Never leave knives soaking under water
Never talk or point with a knife
Never distract others who are using knives
If a knife is dropped, jump back and let it fall
Store knifes in knife kits, racks or sheaths
Never hand someone a knife, put it on the counter and let them pick it up