1. Foods I Unit 5: Knives & Cutlery
“One of the most important skills to master”

2. The History Behind the Cutting Tool
Stone cutting tools are believed to be around 3 million years old. Before mining evolved knives were produced primarily from flint and obsidian. Flint, a stone particularly suited to take an edge, was created to take a thin cutting edge. Obsidian, a volcanic glass, took even better edge and was noted to be more durable. After mining evolved and pure metals were extracted miners learned to blend metals together and create new properties. Carbon steel was the first widely used metal for knives which made knives more durable and hard enough to take an edge.

3. The Parts of the Knife
The knife is constructed from several parts, each of which plays a role in the utility, balance, and longevity of the whole. Knives should be selected for quality and comfort and feel balanced in the hand.
1. The Blade (Cutting Edge):
2 Types
FORGED: Heated metal is dropped into a mold and pounded out for shape and thickness.
ADVANTAGES: Better balance, strength and durability
DISADVANTAGE: Expensive
STAMPED: Cutting blade shaped pieces out of milled steel.
ADVANTAGES: Lighter, improved durability
DISADVANTAGE: Less durable than “forged”

4. High Carbon Stainless Steel
Blade Material
Material
Pro
Con
Carbon Steel
Soft metal and easy to sharpen
Looses edge, discolor, and leave metallic taste
Stainless Steel
Does not discolor or leave a metallic taste
Harder to sharpen
High Carbon Stainless Steel
Easy to sharpen, does not discolor or leave a metallic taste
Ceramic
Sharper edge and does not leave a metallic taste
Fragile and can chip or break when dropped on the floor

5. Blade Shapes Taper Ground Edge *V-Shaped blade with a fine point
*Good all-purpose knife
Hollow Ground Edge
*Blade with an extremely sharp edge
*Carving and Slicing
Serrated Edge
*Row of teeth
*Slicing and Gripping
Scalloped Edge
*Series of small arcs
Granton Edge
*Blade with grinded ovals
*Cutting moist foods (non-stick)
Single-Sided
*Edges are one sided
*Japanese style knives

6. The Parts of the Knife 2. The Bolster (Collar or Shank):
*The point where the blade meets the handle.
*Greater stability and strength.

7. The Parts of the Knife
3. The Rivets *Metal fasteners used to attach the tang of a knife to the handle. *High quality knives have multiple rivets. *Rivets should be flush with the handle’s surface

8. The Parts of the Knife 4. The Tang:
*Point at which the handle is attached to the knife
*Greater durability and balance
3 Types of Tangs
Full: runs the entire length of handle and more durable
Partial: does NOT run the entire length of the handle and less durable.
Rat Tail: Encased in the handle and less durable.

9. The Parts of the Knife 5. The Handle:
*Made from woods, metals, plastic and vinyl.
*Attached by the rivets.

10. Types of Knives Chef (French) Utility Paring (Vegetable) Slicer
Multi-purpose knife and is the most versatile in the kitchen (8”-12”)
chop, dice, slice, mince
Utility
Multi-purpose knife that is a smaller version of the chef knife (6”-10”)
clean, cut, carve
Paring (Vegetable)
Smaller cuts, garnishing, peeling (2”-4”)
trim, peel, garnish
Slicer
Thin/ narrow blade for easier slicing (10”-14”)
carve, slice

11. Knife Safety NEVER catch a falling knife
NEVER leave a knife in the sink place on counter
ALWAYS wipe a knife’s blade facing outward
ALWAYS pass a knife by laying it down on a table or giving the person the handle first
ALWAYS walk with knife tip down by your side
ALWAYS dry a knife completely
ALWAYS use a cutting board
ALWAYS store knives in proper containers

12. Knife Skills & Techniques
The Knife Grip…
provides the best control, stability, safety, and accuracy.
Thumb rests on opposite side of knife
Index finger rests on the side of knife blade
Three finger grip on the knife handle
Consistency is the KEY for successful knife skills!

13. Knife Skills & Techniques
The Guiding Hand
is responsible for guiding the item to be cut into the knife.
The guiding hand is placed next to the knife blade in the proper position with fingertips slightly tucked under.
The guiding hand should be near the back half of the blade (not the tip).
The side of the blade should rest against the knuckle of the middle finger on the guiding hand.

14. Knife Skills & Techniques
The Cutting Movement
where the knife blade is curved and allows the knife to have a smooth, rocking motion.
With the front third of the knife on the cutting board, being rocking the blade of the knife up and down along the curve of the blade.
While rocking the knife up and down allow the tip of the knife to slide forward a few inches on the downward motion and pull back on the upward motion.

15. Basic Knife Cuts Preliminary
Prepping the food ahead of time (such as peeling and trimming) before the actual cuts are made.
Chop
Small rough pieces
Mince
Finely rough pieces
Slice
Rondelle (disk shaped)
Diagonal (oval shaped)
Oblique (rounded w/ 2 angled sides)
Long thin pieces
Stick Cuts
Julienne (1/8 “ x 1/8 “ and 2 inches long)
Batonnet (1/4 “ x ¼ “ and 2 inches long)
Chiffonade
Thinly sliced or shredded by stacking and rolling food
Dice Cuts
Large Dice (3/4 “ x ¾ “)
Medium Dice (1/2” X ½ “)
Small Dice (1/4 “ x ¼ “)
Brunoise (1/8 “ x 1/8 “)
Cube shaped with six equal sides from stick cuts

16. Did YOU Know?
A sharp knife is safer and performs much better than a dull knife. A dull knife requires more pressure or force to cut through food, making it more likely for the knife to slip, which could result in serious injury. A sharp knife requires less force and therefore allows the user to focus on technique and safety.