Know Your Knives
Dec 23, 2015
Types of knives…
Chef knife or French knife Most often used knife Most versatile knife Can be used for
chopping, slicing, mincing, & dicing.
Blades range in sizes from 8-12“
Types of Knives
Paring Knife Second most-often used Used for peeling and
garnishing Blades are 2-4” long Some blades taper to a
point others have a curve at the top
Types of Knives…
Boning knife Used to separate raw
meat from the bone, trim fat and sinews
About 6” long Tapered point is
necessary for working closely around joints
Chiffonade: Roll leaf such as basil or spinach and thinly cut into strips.
Describe the following cut:
Mise en place
Literal translation is "set in place"
All ingredients are measured, chopped, and otherwise prepared before you begin cooking
Try to gather up any other equipment too
Keep knives sharpened – cuts more evenly with less force, it’s safer
Use a knife only for it’s intended purpose Keep the handle clean and dry Never leave knives soaking under water Never talk or point with a knife Never distract others who are using knives If a knife is dropped, jump back and let it fall Always use a cutting board, stabilize with a damp
towel Never hand someone a knife, put it on the counter
and let them pick it up
Guidelines for knives:
How to care for knives…
Cleaning & Sanitizing Do not clean knives in a
dishwasher Wash in hot soapy water
and dry thoroughly between cutting task, after use, and before storage
Keeping knives clean extends their life
Storing Knife kit or case Custom-built drawers Wall or tabletop-mounted
racks Prevents damage to the
blade