knife skills part 2

1. • USING THE KNIFE SAFELY
• DIFFERENT CUTS

2. Using the Knife Safely
• Use the correct knife for the task at hand
• Always cut away from yourself
• Always cut on a clean cutting board
– Do not cut on glass, marble or metal
• Place a damp towel underneath the cutting
board to keep it from sliding as you cut

3. Using a Knife Safely (cont.)
• Keep knives sharp; a dull knife is more dangerous
than a sharp one
• When carrying a knife, hold it pointed down, parallel
and close to your leg as you walk
• A falling knife has no handle. Do not attempt to
catch a falling knife; step back and allow it to fall
• Never leave a knife in a sink of water; anyone
reaching into the sink could be injured or the knife
could be dented by pots or other utensils

4. Follow these
guidelines:
1. Hold the blade at a
constant 20-degree
angle to the stone.
2. Make light, even
strokes, the same
number on each
side of the blade.
4
Using the Knife
The Sharpening Stone

5. 3. Sharpen in one direction only to get a regular, uniform
edge.
4. Do not over-sharpen.
5. Finish with a few strokes on the steel (see next slide),
and then wipe the blade clean.
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Using the Knife
The Sharpening Stone

6. Follow these guidelines:
1. Hold the blade at a constant 20-degree angle to the steel,
just as when using the stone.
• A smaller angle will be ineffective. A larger one will dull the edge
2. Make light strokes; do not grind the knife against the steel.
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Using the Knife
The Steel

7. 3. Make even, regular strokes. Alternate each stroke, first
on one side of the blade, then on the other
4. Use no more than five or six strokes on each side of the
blade; too much steeling can actually dull the blade.
5. Use the steel often; then, you will rarely have to
sharpen the knife on the stone.
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Using the Knife
The Steel

8. A proper grip
• Gives you maximum
control over the knife.
• Increases your cutting
accuracy and speed.
• Prevents slipping.
• Lessens the chance of an
accident.
8
Using the Knife
The Grip

9. • The type of grip you use depends, in part, on the job you
are doing and the size of the knife.
• Many Chefs fell that grasping the blade with the thumb
and forefinger gives the greatest control.
9
Using the Knife
The Grip

10. Proper positioning of the hand achieves three goals
1. Hold the item being cut.
2. Guide the knife.
3. Protect the hand from cuts.
10
Using the Knife
The Guiding Hand

11. Knife Sanitizing
• Wash in hot soapy water after each task
• Sanitize after each use to prevent cross
contamination and the spread of
microorganism
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12. Knife Storage
• Do not store in utensil drawer
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13. Storing Knives
• Slotted knife holder
• Knife Kit
• Custom built drawer
• Magnetized bar
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14. KNIFE CUTS
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15. KNIFE CUTS
• Slicing
• Mincing
• Stick/Julienee
• Dicing
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16. Types of Cuts
• Slicing
– A slice is a plank cut out of an ingredient. Potatoes
are often sliced.
– Guide the knife through the food. Keep the blade
straight and let the knife do the work.
– Used on veggies, fruits, meats and fish.
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17. Types of Cuts
• Mincing
– Food that is minced is cut
intoVERY SMALL PIECES.
– Minced food has a soft
texture and spreads well
throughout a mixture.
– Ingredients generally
MINCED are GARLIC,
ginger, and fresh herbs.
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18. Types of Cuts
– Dicing
• Different sizes exist
–Brunoise (1/8-inch)
–Small dice (1/4-inch)
–Medium dice (3/8-inch)
–Large dice (5/8-inch cube)
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19. Types of Cuts
• Julienne
– A method of food
preparation in which the
food item is cut into long
thin (matchstick-sized)
strips.
– The food most commonly
cut this way is carrots.
Sometimes potatoes or
celery are done in a
julienne.
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20. Chopping
• To chop is to cut an item into small pieces
where uniformity of size and shape is
neither necessary or feasible

21. Cutting Sticks
• Batonnet
– 1/4 X 1/4 X 2 inches
• Julienne
– 1/8 X 1/8 X 2 inches
• Fine julienne
– 1/16 X 1/16 X 2 inches

22. Dice Cuts
• Brunoise
– 1/8 X 1/8 X 1/8
• Small dice
– 1/4 X 1/4 X 1/4
• Medium dice
– 1/2 X 1/2 X 1/2
• Large dice
– 3/4 X 3/4 X 3/4
• Paysanne
– 1/2 X 1/2 X 1/8

23. Cutting Brunoise and Small, Medium, and Large Dice
Bâtonnet and julienne sticks and the large, medium, small and brunoise dices cut from them.

24. Using the Knife
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25. • When food items are cut into round slices as shown, the
cut is called rondelle.
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Using the Knife
The Basic Cuts

26. Bâtonnet
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Using the Knife
The Basic Cuts
Dice

27. Julienne
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Using the Knife
The Basic Cuts
Tourné

28. Paysanne
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Using the Knife
The Basic Cuts
Lozenges

29. Fermiére
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Using the Knife
The Basic Cuts
Oblique

30. Using the Knife
Chiffonade
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31. 31
What kind of
knife is this?

32. THE END!
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