Knives Unit 3 Knife Skills. Parts of a knife 0 1. Blade – flat, cutting part 0 2.Tang – part of the blade that continues into the handle. 0 3.Handle –

KnivesUnit 3

Knife Skills

Parts of a knife0 1. Blade – flat, cutting part

0 2.Tang – part of the blade that continues into the handle.

0 3.Handle – the part held with the hand

0 4.Rivets – metal pieces that fasten the handle to the tang

0 5.Bolster – keeps food out of the connection between the handle and the tang

Knife Construction

Blade:0 Made of a single piece of metal

0 Metal has been cut, stamped or forged into the desired shape

0 High carbon stainless steel metals are most often used for the knife blade

0 Stainless steel will not transfer or pass to food a metallic taste

Tang:

0Part of the blade that continues into the knifes handle

0A full tang is as long as the whole knife handle

Handle:

0Made of several different types of material: plastic, vinyl and hard woods such as rosewood and walnut.

0When holding a knife the handle should feel comfortable in your hand.

0Manufacturers make various sizes if handles – try different sizes to find one that fits.

Rivet:

0The tang is attached to the knife handle with rivets

0The rivet is a metal fastener

0Rivets should be smooth and like flush with the handle’s surface

Bolster:

0Some knifes have a shank or bolster in the spot where the blade and the handle come together.

0Knives with a bolster are very strong and durable

0The bolster helps prevent food particles from entering the space between the tang and the handle

Types of knives

Chef’s Knife0Also called a French

knife

0Most important knife in the chef’s tool kit

0All purpose knife has an 8 -14 inch triangular blade

0Used for peeling, trimming, chopping, slicing and dicing

Slicer:0Long thin blade that is

ideal for cutting large foods such as meat and poultry

0The blade may be rigid or flexible

0The blade can also be serrated (tooth like)

0The serrated slicer is used to cut coarse foods without crushing or tearing them

Boning Knife:

0 Small knife with a thin angled 5 to 7 inch blade

0 Used to remove bones from meat, fish, poultry and to trim fat from meat

0 Blade can be rigid or flexible

0 Rigid blade is used for heavy work

0 Flexible blade is used for light work

Paring Knife:

0 rigid blade that is only 2 – 4 inches long

0Knife is used to pare a thin outer layer or feel from fruits and vegetables

0Pare means to trim off

Tournee Knife

0Similar size to the paring knife

0Has a curved blade that looks like a birds beak

0Used to trim potatoes and vegetables into shapes that look like footballs

Fillet Knife0Has an 8 – 9 inch blade

with a pointed tip

0The blade may be rigid or flexible

0Mainly used to fillet fish

Butcher knife

06 – 14 inch rigid blade whose tip curves up at a 25 * angle

0Used to cut meat, poultry and fish

Knife skills

Knife cuts

0Cuts need to be uniform – same shape and same size

0Uniform pieces are visually appealing

0Basic cutting techniques include slicing, mincing and dicing

Topics

0Secure a cutting board0Knife grip0Keeping fingers safe

Slicing0Chef’s knife is used

0Cut food into large, thin slices

0Specialty slices0 Chiffonade0 Rondelle0 Diagonal0 Roll cut

Mincing

0When food is cut into very small pieces0Technique is used most often on items such as shallots

and garlic

0Types0 Julienne0 Batonnet0 brunoise

Knife safety0Always use correct knife

for the task0Always use a sharp knife0Always cut with the

blade facing away from your body

0Always use a cutting board

0Never let the knife’s blade or handle hang over the edge of a cutting board or a table

0Wipe the blade from the dull side so you do not cut yourself

0Carry a knife by the handle with the point of the blade straight down at your side. The sharp edge should face behind you

0Do not try and catch a falling knife

0When you pass a knife to someone, lay the knife down on the work surface

0Never use a knife to open a can or pry something apart

0Never leave a knife in a sink filled with water.