Parts of a Knife, Knife Safety, and Knife Cuts Review

Batonnet

1/4 inch thick matchstick shaped cuts

Brunoise

1/8-inch thick cubes often cut from julienne cut.

Julienne

1/8-inch thick matchstick-shaped cuts. Popular cut choice for carrots.

Stainless Steel

2 positives: Doesn't rust or discolor 1 negative: Too hard to sharpen

Whetstone

A sharpening stone similar to a metal sandpaper that you press the blade against to sharpen.

Parts of a Knife #2: the top, unsharpened edge that runs from the handle to the tip.

Back

High Carbon Stainless Steel

Best material used for knife blade because it does not discolor, leave a metallic taste and can sharpened easily.

Never touch the ___________ of the knife.

Blade/Cutting Edge

Parts of a Knife #6: the thick metal portion near the handle. It adds weight and balance and helps the cook's hand from slipping.

Bolster

When you are done using a knife, where should it be placed?

By the sink, NEVER IN THE DISH WATER!

The position your hand should be when cutting. Your fingers are on ends, thumb is behind the food and use the knuckle of the "tall man" as your guide.

Claw Method

Parts of a Knife #4: the blade that runs from the tip to the heel.

Cutting Edge

Batonnet cubes

First make 1/4 x 1/4 inch sticks. Nest, turn the sticks and make 1/4 inch cuts again.

Parts of a Knife # 9: attached to the blade with rivets. Non-wooden handles are usually molded onto the blade.

Handle

Parts of a Knife #5: the part of the edge that is closest to the handle.

Heel

Best Knife Control

Hold food firmly with 1 hand and cut with the other and use smooth even strokes.

If you drop the knife....

Just let it fall. Step back, warn others. DO NOT TRY TO CATCH IT!

Ways knives can be stored properly

Knife block, magnetized bar, knife drawer

When cutting use a _________________ cutting board for more space.

Larger

Professional blade construction

Made from a single piece of metal that has been cut, stamped and forged.

Chef's knife's uses

Peeling, trimming, slicing and chopping fruits and vegetables.

Parts of a Knife #1: the end of the knife, used for piercing food.

Point

Parts of a Knife #7: secures the metal to the handle

Rivets

These provide clear cuts, are more efficient and provide the greatest safety.

Sharp Knives

This is the part of the blade that extends through the handle. You want your strongest most heavy duty knives to have this feature.

Tang

So it looks pretty and cooks evenly

The reason to cut food uniformly

Steel/Trueing Rod

This is used to keep the blade straight and to smooth out irregularities.

Parts of a Knife #3: starting at the point; often used for delicate (thin) cuts and to hold the knife steady while cutting.

Tip

Parts of A Knife Complete List

Tip, Point, Back, Cutting Edge, Heel, Bolster/Shank, Handle, Rivets, Tang, and Blade

Cleaning

To remove debris and grime from the knife.

Chiffonade

To roll leaves of herbs and spinach and to slice into thin shreds

Sanitize

To wipe down the knife with a cleaning solution to kill bacteria and germs.

Use this method when cutting a round object like a potato to stabilize the product.

Tunnel Method

Boning Knife

Used to remove bones from meats, poultry and fish.

Clean and Sharp

Ways to keep your knives in good condition.

Paring Knife

a small knife used mainly for peeling fruits and vegetables. The only knife that you pull towards your thumb when using it.

Chef's Knife

aka French Knife. It is the most important knife in the chef's tool kit.

Always cut in the direction...

away from your body

Always use the knives with...

care & safety

When holding the knife during cutting...

choke up, pinch the blade with your index finger and thumb, and grip the knife tightly with the remaining fingers around the handle.

A ________________ __________________ will prevent your cutting board from slipping on the counter.

damp cloth

The 2 most important things to consider when using a knife are:

grip and control

When transporting a knife...

have it by the side of your leg, tip pointing down

Knives should be cleaned...

immediately after use.

A knife should only be used for its __________________________ purposes.

intended

Knives should never be placed...

on the edge of the counter top

When you hand a knife to another student...

place it down on a clean surface and let the other student pick it up.

A safe knife is a...

sharpened knife

When someone starts talking to you...

stop cutting and place knife down on a flat and secured surface.

Serrated knife

toothed like a saw. Used for coarse foods like cakes, bread and tomatoes.