Knife Skills

FOODS II
 Essential Questions
What are the different parts of a knife?
How do the metals used to make the blade compare?
What are the different types of knives?
How to determine the knife most suitable for the job
to be performed
What are the different knife cuts?
How is honing/truing different from sharpening?
What are the acceptable way to store knives?
Why each safety tip is important when working with
knives?
 Blade Composition

Carbon Steel
Stainless Steel
High-Carbon Stainless Steel
 Knife Parts
1 Point
2. Tip
3. Blade
4. Back
5. Cutting edge
6. Bolster/Shank
7. Heel
8. Rivets
9. Handle
10. Tang
 Knife Tang
Full tang-Most powerful gives more strength and is
used fro heavier tasks.
Partial tang
 Types and Uses of Knives
Chefs
Slicer
Serrated Slicer
Boning
Paring
Tourne
Fillet
Butcher
 Chefs Knife/ French Knife
Most versatile knife
Peeling, trimming, chopping, slicing,
dicing
 Slicer
Long thin blade
Used for cutting large food such as meat and
poultry.
Used for carving
 Serrated Slicer
Toothed like. Uses a sawing motion to cut food
Used for slicing soft foods such as cake, bread and
tomatoes
 Boning Knife
Used to remove bones from meat, fish
and poultry
 Paring Knife
Pares or trims off the peel from fruits and vegetables
 Tourne Knife
Curved bladed knife used to trim potatoes and other
vegetables into football shapes
Tourne Cuts
 Fillet Knife

Fillet fish
 Butcher Knife
Cut meat, fish or poultry
 Knife Cuts
Slicing
Mincing
Stick
Dicing
 Knife Cuts: Slicing

Cut food into large thin pieces

 Knife Cuts: Specialty Slicing

Chiffonade
 Knife Cuts: Specialty Slicing

Rondelle Disc shaped slice (1/8 -1/2 inch thick)

from cylindrical fruits and vegetables such as cuts
and carrots
Diagonal rondelle-Hold the knife at 60
 Knife Cuts: Mincing
Food cut into smallest irregular pieces
possible
Garlic and onions
 Knife Cuts: Stick Cuts
Fine matchstick: smaller than 1/8
Julienne: 1/8
Batonnet:
Stick: 3/8
French Fry: 5/8
 Knife Skills: Dicing
1/8 to 5/8 cubes
Large Dice: 5/8 cubes
Medium Dice: 3/8 cubes
Brunoise/Small Dice: 1/8 cubes
 Knife Care

Sharpening
Truing
Sanitizing
Storing
 Knife Sharpening

Using a whetstone
Hold knife at 20 angle
Draw knife across stone
 Knife Trueing/honing

Draw the knife blade slowly along the entire length

of a steel at a 20 angle
Straightens the blade
 Knife Sanitizing
Wash in hot soapy water after each task
Rinse
Sanitize after each use to prevent cross
contamination and the spread of
microorganism
Air dry
 Storing Knives

Slotted knife holder

Knife Kit
Custom built drawer
Magnetized bar
 Knife Storage

Do not store in utensil drawer

 Safety

Correct Knife for task

Keep knives sharp
Blade away from body
Make a claw out of holding hand
Use cutting board
Carry a knife with blade pointed down
Dont catch a falling knife
Pass carefully
Never leave in sink filled with water
Wash and sanitize before you put away
Store properly
 Activities

Watch PP and complete w/s.types of knives

Draw pictures to show correct storage for knives.
Why do you think knives should not be stored in drawers with other utensils?
Rewrite knife safety tips and rank them most to least important. (Reason for
ranking)
Create a menu then: List FIVE knives and FIVE cutting techniques that you will
need to help you prepare each recipe and explain the purpose of each knife.
Menu:
SOUP
ENTRE
CARBOHYDRATE DISH
VEGETABLE DISH
DESSERT
DRINK