1. Section 10-1
Knives

2. Knife Construction (See Fig. 10-1 on page 232.)
Blade.
Tang.
Handle.
Rivet.
Bolster.
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3. Types of Knives (See Fig. 10-2 on page 233.)
Chef’s Knife: Also called a French knife; all-purpose knife with a triangular 8-14 in. blade. A utility knife is shaped like a French knife with a 5-7 in. blade.
Slicer: Long, thin blade; used for cutting large meats; tip may be pointed or rounded; blade may be serrated.
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4. Types of Knives (continued)
Boning Knife: A 5-7 in. thin blade; used to remove bones from meat, fish, and poultry.
Paring Knife: Rigid 2-4 in. blade; used to trim outer layer from fruits and vegetables.
Tourné Knife: Similar to paring knife with a curved blade; used to shape vegetables.
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5. Types of Knives (continued)
Fillet Knife: An 8-9 in. pointed blade; used to fillet fish; may be rigid or flexible.
Butcher Knife: A 6-14 in. rigid blade whose tip curves up; used to cut meat, poultry, and fish.
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6. Knife Skills
Grip: You can grip the knife in several different ways; comfort and the task at hand will help determine which to use.
See Fig on page 234.
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7. Knife Skills (continued)
Control: To make safe, even cuts guide the knife with one hand while you hold the food firmly in place with the other hand. Use smooth, even strokes, and never force the blade through the food.
See Fig on page 235.
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8. Knife Cuts (See Fig. 10-5 through 10-9 on page 236.)
Chiffonade.
Rondelle.
Diagonal.
Mincing.
Dicing.
Julienne.
Batonnet.
Brunoise.
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9. Knife Safety Always use the correct knife for the task.
Always use a sharp knife.
Always cut with the blade facing away from your body.
Always use a cutting board.
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10. Knife Safety (continued)
Never let the knife’s blade or handle hang over the edge of a cutting board or table.
When carrying a knife, hold it by the handle with the point of the blade straight down at your side. Make sure that the sharp edge is facing behind you.
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11. Knife Safety (continued)
Don’t try to catch a falling knife. Step away and let it fall.
When you’re passing a knife to someone, lay the knife down on the work surface or pass it by carefully holding the dull side of the blade with the handle facing out toward the other person.
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12. Knife Safety (continued)
Never use a knife to perform inappropriate tasks, such as opening a can or a bottle or prying something apart.
Never leave a knife in a sink filled with water.
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13. Knife Safety (continued)
Carefully wipe the blade from its dull side.
Always wash, sanitize, and wipe knives before putting them away.
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14. Knife Care
Sharpening: Draw the blade across a sharpening stone (whetstone) at a 20º angle.
See Fig on page 238.
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15. Knife Care (continued)
Trueing: After sharpening your knife, slowly draw the blade against a steel at a 20º angle. This keeps the blade straight and smoothes out irregularities.
See Fig on page 239.
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16. Knife Care (continued)
Sanitize: Wipe the blade and clean with sanitizing solution after every use.
Store: Place knives in a slotted knife holder, knife kit, custom-build drawer, or on a magnetized bar. (See Fig on page 239.)
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