1. THE CHEF KNIFE
Use and Care
Knife Cuts

2. Knife Safety
Always keep your knife sharp, it requires less pressure to use and you will less likely to slip and cut yourself.
Use the correct size knife for the job. Hold the knife firmly, cut away from your body. Always use a cutting board with a damp towel underneath to prevent slippage
When not in use knives should visible, lying flat on the work surface.
If a knife falls, do not try to catch it, step back and let it drop.
Always carry a knife at your side with the point down!
Knives are to be washed and sanitized between uses at a designated area in the kitchen. NEVER place a knife into a sink!
When handing someone a knife, hand it to them handle first!

3. TOE>>>>>>>

4. KNIFE HANDLES
The shape should be simple and comfortable
Material should be non-slip, and easy to sanitize and maintain

5. The Tang The What?
Tang-the section of the blade that extends through the knife handle. Then fuller the tang the finer the knife. The tang is secured by rivets or sealed to the handle.

6. Knife Cuts Tourne-seven sided “football” Large Dice-1” cube
Medium Dice-1/2” cube
Small Dice-1/4” cube
Brunoise-1/8” cube
Small Brunoise-1/16” cube
Rondelle X
Batonnet
Julienne
Fine Julienne

7. TECHNIQUE FOR:
A.-SLICING
B.-JULIENNE
C.-DICING

8. STAY SHARP! Hold knife at a constant 20° angle to the sharpening stone
Always sharpen in the same direction
Make the strokes on each side of equal number and of equal pressure
As a general rule, make 5 strokes on each side of the blade.

9. SHARPENING STEEL
Used not to sharpen the blade, but hone/realign the blade after sharpening +/or usage.
As the blade dulls, a burr forms as the edge rolls over, making the knife dull.
The steel realigns and hones the blade.