1. Basic Knife Skills

2. What are knife skills?
Knowledge of knife construction, materials, and how to use them effectively
The purpose of each knife
The care and maintenance of each knife
Solid working knowledge of the various cuts, when to use and apply them to dishes

3. The parts of a knife Chef’s knife
Constructed so each part plays a role in balance, longevity, utility
Most basic, all-purpose knife
Blades are forged or stamped
Full or partial tang
Handles are wood, composite, or metal
Bolster
Rivets

4. Setting up your work station
1. Sanitize work area. 2. Stabilize cutting board by placing a damp dish cloth under it to prevent movement. 3. Set up bowls to use for waste and for useable product.

5. Actual operation Wash, peel, and trim all items first
Remove all unusable trim to keep station neat and clean
Be sure to use the right tool for the right job
For shredding and grating, watch your knuckles

6. Knife maintenance Hone frequently to remove burrs
Sharpen yourself or have it done professionally
Use proper sharpening equipment
Do not oversharpen on an electric sharpener
Follow safety precautions and wear safety glasses
Use only mineral oil on a stone, not salad oil or lubricating oil (toxic)
Use the stones as the manufacturer recommends
Periodically use mineral on wooden handles to prevent splinters, drying,and cracking

7. Knife cleaning & storing
Never leave you knife on or in the pot sink
Do not clean in a dishwasher
Clean knives in hot soapy water, rinse, dry then sanitize
To store, use clean sleeves or knife case, or an in-wall or table-mounted rack

8. Cutting surfaces
Never cut on steel, ceramic, or hard stonelike surfaces such as granite or marble
Always use composite, or wooden boards
Color-coded boards will help prevent cross-contamination
Boards must be cleaned and sanitized much the same way as knives
Mineral oil periodically on wooden boards
Boards must be air-dried and stored separately with air circulation between them
When stabilizing a board to cut on, always use a sanitized towel
Wipe board frequently with sanitized towel

9. Cutting surfaces Cont’d
Wipe knives with sanitized towel
Remove all trim as it accumulates
Keep board free of waste
Never place anything on the boards but the food you are cutting
Wash and sanitize between jobs to prevent cross- contamination

10. Why different knives are needed
It is simple as that: Cutting different types of food requires different type of knives.
In order to cut small vegetables and fruit a small blade is to be favoured
For slicing bread, ripe tomatoes or a crispy roast a knife with a wavy or serrated edge is the right tool
A long and straight edge is ideal for carving
And the Chef’s knife, the most important tool in a kitchen, is ideal for all food preparations including mincing, dicing and slicing. It is the manual food processor.
The is no one universal knife that can be used for multitude of cutting tasks. The enjoyment of gourmet food begins with the preparation and the right tool.

11. Using a chef’s knife Grip the handle comfortably
Four fingers and thumb against spine
Hold the guide hand correctly
This controls the size of the cuts
Tuck your fingertips
Hold the food with the thumb, back a little from the fingertips
Rest the wide part of the blade against your knuckles
Two methods: free pass for slicing and pivot point for chopping, dicing, and mincing
Overview:
Hold knife with fingers around the handle, thumb and index finger on the metal of the blade.
**No fingers under the blade!

12. 1. 2. 5. 3. 4.
The sturdy spine of the blade can be used to break up small bones or shellfish.
The front of the blade is suitable for many small cutting jobs. It is particularly useful for chopping onions, mushrooms, garlic, and other small vegetables.
The mid section of the blade is remarkable appropriate for either firm or soft food. The gentle curve of the lade s ideal for mincing of leeks, chives, parsley, etc. Caution: Cook’s knives purposely have been ground extra thin for the ultimate cutting performance. Chopping through bones will damage the fine edge. Please use the appropriate knife (cleaver) for this task.
The weight distribution is optimal at the heel of the blade and is used to chop through extremely firm food objects.
The wide flat surface of the blade is suitable for flattening and shaping of meat cuts such as filets, as well as for lifting of the chopping product.

13. Knife safety & etiquette
Keep knives sharp
Use a cutting board
Pay attention
Cut away from yourself and others
Use knives only for cutting
Never attempt to catch a falling knife
Don’t leave knives in a sink or in the pots and pans area
Pass a knife handle first, or lay it down
Clean knives carefully with the sharp edge away from you
Never store or use above waist level – Store knives in a safe place – not in drawers
Carry the knife properly:
Hold it beside you, point down, sharp edge back and away from you
Don’t swing your arm
Let people know you are walking past them with a knife
Always hold a knife by its handle