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THE ANATOMY OF KNIFE
THE CHEF KNIFE
THE BLADE
• The best chef's knives are
made of high-carbon
stainless steel, which is a
very hard metal that
keeps its edge...
THE HANDLE
• make sure it's
comfortable and fits
your hand. It shouldn't
feel slippery or cause
you to have to grip
excess...
THE HEEL
• The heel is the widest part
of the knife, located at the
rear of the blade where it
meets the handle.
Knives wi...
THE TANG
• The steel extends all the
way into the handle.
The section of steel
inside the handle is
called the tang, and i...
THE RIVET
• Rivets are the raised,
cylindrical studs that keep
the handle securely
attached to the tang
portion of the kni...
THE BOLSTER
• The bolster is the thick
shoulder of heavy steel
located at the front of the
handle where it meets
the spine...
HOW TO USE A CHEF KNIFE
THE GRIP
• This photo illustrates
the proper chef's knife
grip as seen from the
inside or thumb-side of
the cutting hand. ...
OUTER GRIP
• the index finger is
wrapped fully around
the blade. The index
finger and thumb
should be opposite
each other ...
Secure the Food With the Guiding
Hand
• "claw grip" and as you
can see, by keeping the
fingers curled inward and
gripping ...
ALTERNATE CLAW GRIP
• In this modified version
of the claw grip, the
first knuckle of the
guiding hand rests flat
on the f...
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Knife skill

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Knife skill

  1. 1. THE ANATOMY OF KNIFE
  2. 2. THE CHEF KNIFE
  3. 3. THE BLADE • The best chef's knives are made of high-carbon stainless steel, which is a very hard metal that keeps its edge for a long time and won't discolor or rust like ordinary carbon steel. Chef's knives are measured in inches, and lengths of 8" to 12" are common.
  4. 4. THE HANDLE • make sure it's comfortable and fits your hand. It shouldn't feel slippery or cause you to have to grip excessively hard
  5. 5. THE HEEL • The heel is the widest part of the knife, located at the rear of the blade where it meets the handle. Knives with longer blades produce greater leverage, thus generating greater cutting force at the heel of the blade. A heavier knife also increases cutting force, but it's more tiring to use, too
  6. 6. THE TANG • The steel extends all the way into the handle. The section of steel inside the handle is called the tang, and if it goes all the way to the end of the handle, it's called a "full tang."
  7. 7. THE RIVET • Rivets are the raised, cylindrical studs that keep the handle securely attached to the tang portion of the knife. This type of construction is typical of knives with wooden handles. If rivets are present, make sure that their tops are smooth and that they don't protrude from the handle at all.
  8. 8. THE BOLSTER • The bolster is the thick shoulder of heavy steel located at the front of the handle where it meets the spine, or the top (non-cutting) edge of the blade. In addition to balancing the knife, the bolster also helps keeps your fingers from slipping while you work, thus preventing hand fatigue and blisters.
  9. 9. HOW TO USE A CHEF KNIFE
  10. 10. THE GRIP • This photo illustrates the proper chef's knife grip as seen from the inside or thumb-side of the cutting hand. The thumb grips the knife around the top of the blade, with the hand wrapped around the bolster of the knife.
  11. 11. OUTER GRIP • the index finger is wrapped fully around the blade. The index finger and thumb should be opposite each other on either side of the blade while the remaining three fingers are sort of loosely curled around the handle.
  12. 12. Secure the Food With the Guiding Hand • "claw grip" and as you can see, by keeping the fingers curled inward and gripping the food with the fingernails, the fingers stay out of harm's way. The side of the knife blade actually rests against the first knuckle of the guiding hand, which helps keep the blade perpendicular to the cutting board.
  13. 13. ALTERNATE CLAW GRIP • In this modified version of the claw grip, the first knuckle of the guiding hand rests flat on the food product, with the fingers again curled inward safely. And this time the knife rests against the second knuckle rather than the first.
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