1. Knife Skills and Safety Assignment
Culinary 801 B
Fall 2015

2. Types of Knives
Name of Knife
Picture
Use

3. Parts of a Knife
Label the parts of the knife: A. tip B. Point C. Back D. Cutting Edge E. Heel
F. Bolster/Shank G. Handle H. Rivets

4. Knife Safety True or False
1. Treat all knives and sharp edges with respect. _____
2. Using a knife as a screwdriver is fine. ____
3. Using sharp knives is more dangerous than sing dull ones. ____
4. Always use a cutting board when cutting. ___
5. Hand someone a knife with the blade facing you. ____
6. Wearing open shoes is dangerous in the lab because of possible falling knives. ____
7. It is ok to put dirty knives into the soapy water to allow them to soak and sanitize. ______
8. Store knives separately, on a magnetic strip so they are visible.
9. Keep finger tips back and knuckles on the blade to keep fingers safe. ____
10. Grab a falling knife so it does not cut your toes. _____

5. Sharpening Knives After watching the videos answer these questions.
1. What is a sharpening steel? When is it used?
2. What is a whet stone? When is it used?

6. Knife Cuts Name of Cut Description or picture Food example Rondelle
Diagonal Slice
Jullienne
Dice-Cubed
Dice-Minced