2. Chapter 4: Knives & Smallware
Introduction to Culinary Arts: Presentations
Chapter 4 Knives & Smallware
Sec.
4.1
Using Knives
Sec.
4.2
Using Smallware
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Chapter 4: Knives & Smallware

3. 4.1: Identifying Parts of a Knife
Using Knives
Sec.
4.1
4.1: Identifying Parts of a Knife
Identifying Parts of a Knife
Blade: cutting surface of the knife
Forged blades – better quality blade, folded metal
Stamped blades – Cut from a single piece of metal

4. 4.1: Identifying Parts of a Knife (continued)
Using Knives
Sec.
4.1
4.1: Identifying Parts of a Knife (continued)
Identifying Parts of a Knife (continued)
Parts of the Blade
Tip
Cutting edge
Heel
Bolster
Spine
Flat side of blade

5. 4.1: Identifying Parts of a Knife (continued)
Using Knives
Sec.
4.1
4.1: Identifying Parts of a Knife (continued)

6. 4.1: Identifying Parts of a Knife (continued)
Using Knives
Sec.
4.1
4.1: Identifying Parts of a Knife (continued)
Identifying Parts of a Knife
Tang:
Continuation of the blade into the knife’s handle
Full tang
Partial tang
Handle:
Part of the knife meant to be held
Rivets: used to attach wooden handles to
blades

7. Identifying Parts of a Knife
Partial tang
Full tang

8. Identifying Parts of a Knife
Partial tang
Full tang

9. 4.1: Selecting the Appropriate Knife
Using Knives
Sec.
4.1
4.1: Selecting the Appropriate Knife
Selecting the Appropriate Knife
Types of Knives
Chef’s knife
Utility knife
Paring knives
Boning knife
Filleting knife
Slicer
Cleaver
Scimitar

10. Multi-purpose chef knife used for all types of cutting jobs
Using Knives
Chef’s knife
Multi-purpose chef knife used for all types of cutting jobs

11. Using Knives
Lighter Version of Chef Knife
Utility knife

12. Using Knives
Peeling and trimming Veggies
Paring knives

13. Using Knives
Boning knife
Separating Raw Meat from the Bone

14. Using Knives
Filleting knife
Filleting Meat from Fish

15. Using Knives
Slicer
Slicing Breads and Meats – Dependent on Blade

16. Using Knives
Similar Applications as Chef Knife
Cleaver

17. Using Knives Properly Holding the Knife Three basic grips
Sec.
4.1
Using Knives Properly
Holding the Knife
Three basic grips
1. Grip handle with 4 fingers and hold thumb against spine
2. Grip handle with 4 fingers and hold knife on side of blade
3. Grip handle with 3 fingers, rest index finger on one side of blade and thumb on opposite side

18. Using Knives Properly (Continued)
Sec.
4.1
Using Knives Properly (Continued)
Using the Guiding Hand
The Bear Claw- tuck fingers under knuckles and use finger tips to pinch into food
hand on top of food to keep it from slipping
Use Place guiding hand to hold carving fork
Use guiding hand to hold food for trimming and peeling

19. Using Knives Properly (Continued)
Sec.
4.1
Using Knives Properly (Continued)
Knife Safety
Always hold by handle
Never catch falling knife
Pass by laying knife on flat surface and
allowing another to pick up
Carry unsheathed knife straight down with sharp edge facing behind
Never borrow without permission

20. 4.1: Using Knives Properly (Continued)
Sec.
4.1
4.1: Using Knives Properly (Continued)
Using Knives Properly (continued)
More Knife Safety
Keep blade from hanging over edge of table
Do not use knives to open bottles, loosen drawers
- Cut away from body

21. Making the Cut Using Knives Slicing Use sharp knife
Sec.
4.1
4.1: Making the Cut
Making the Cut
Slicing
Use sharp knife
Adjust length of stroke for clean, even slices
Use long blades for fine cuts or slices
Use small blades for small foods

22. 4.1: Making the Cut (Continued)
Using Knives
Sec.
4.1
4.1: Making the Cut (Continued)
Making the Cut – Basic Cutting Tecniques
Chopping
Cut roughly into the same size pieces
Mincing
Cut into fine pieces
Shredding and Grating
Coarse or fine
Use chef’s knife, grater, slicer, food
processor attachments

23. Chop
Coarse Chop: Like dice, but not as precise – uniform in size so it cooks evenly.

24. Describe the following cut:
Mince: Very small pieces – rocking motion

25. 4.1: Making the Cut (Continued)
Using Knives
Sec.
4.1
4.1: Making the Cut (Continued)
Making the Cut (continued)
Precision Cuts
Rondelles
Variations of rondelles: diagional and
gaufrette cuts
Chiffonade
Julienne and batonnet
Oblique

26. 4.1: Making the Cut (Continued)
Using Knives
Sec.
4.1
4.1: Making the Cut (Continued)
More Precision Cuts
Dice
Paysanne and fermiere
Lozenge
Turned

27. Batonnet
2 x 1/4 x 1/4 French Fry Cut

28. Julienne
2 x 1/8 x 1/8 Matchstick Cut

29. Dice
¼ x ¼ x ¼ or ½ x ½ x ½

30. Chiffonade
Roll leaf such as basil or spinach and thinly cut into strips.

31. 4.1: Maintaining Knives Maintaining Knives Using Knives
Sec.
4.1
4.1: Maintaining Knives
Maintaining Knives
1.Sharpening Knives with a Stone
Whetstone: sharpening stone
Use consistent direction and angle
1.Honing Knives with a Steel
Steel: textured steel or ceramic rod
Honing or trueing: straightening knife’s
edge
Consistent direction on each side of blade

32. Using Knives

33. Using Knives

34. 4.1: Maintaining Knives (Continued)
Using Knives
Sec.
4.1
4.1: Maintaining Knives (Continued)
Maintaining Knives (continued)
2.Keeping Knives Clean and Sanitized
Clean: use soapy water, rinse, and dry
Sanitize: wipe handle and blade with
sanitizing solution
3. Storing
Knife kits or cases
Wall or tabletop racks

35. 4.1: Maintaining Knives (Continued)
Using Knives
Sec.
4.1
4.1: Maintaining Knives (Continued)
Maintaining Knives (continued)
4.Maintaining the Cutting Surface
Cutting boards, butcher block
Keep surface uniform and clean
Wipe surface with scrub brush or pad
and clean, soapy water
Use scraper to remove residue
Wipe surface with cloth wrung with
sanitizing solution
Swab with sanitizing solution

36. 4.1: Maintaining Knives (Continued)
Using Knives
Sec.
4.1
4.1: Maintaining Knives (Continued)
Maintaining Knives (continued)
Avoid cross-contamination
Separate board for each type of food
Clean, rinse, and sanitize board