KNIVES

KNIVES
The chefs knife is the cooks most
important and versatile cutting tool.
The knife is more precise than a machine.
Unless you are cutting large quantity, the
knife can even be faster.
To get the best use of your knife, you must
learn to keep it sharp and to handle it
properly.

Knife Construction
Knife Construction
Blade The blade of a professional knife is a
single piece of metal that has been cut,
stamped, or forged into shape. Most
professional knife blades are made from high-
carbon stainless steelan alloy of iron, carbon,
chromium, and other metals.
The metal combines the best features of
stainless steel and carbon steel, resulting in a
blade that can be easily sharpened but is
resistant to rust and discoloration.
Knife Construction
Tang - is the portion of the blade that extends
into the knifes handle. A full tang that runs
through the entire length of the knife handle
contributes strength and durability to the knife.
For this reason, knives meant for heavy use,
such as French knives and cleavers, should
have a full tang.
Paring knives, utility knives, or other knives used
for lighter work may have a partial tang.
Knife Construction
Handle The knife handle can be made from
hardwoods, such as walnut or rosewood, or
other materials, such as plastic or vinyl. When
choosing a knife, consider the feel and fit of the
handle.
Knives are held for long periods of time, so the
handle must fit comfortably in the hand.
A handle that is either too small or too large can
be uncomfortable to hold.
Knife Construction
Rivet Metal rivets hold the tang in the handle.
Rivets should lie smooth and flat against the
handle to prevent rubbing and irritation against
the hand. They should also be flush with the
surface so that there are no crevices in which
dirt or microorganisms can collect.
Bolster The shank, or bolster, is the metal point
on the knife where the blade and handle meet.
Although not all knives have a bolster, those that
do are very strong and durable. The bolster also
helps block food particles from entering the
space between the tang and the knife handle.
Knife Skills
Using a knife properly is one of the
culinary professionals most important
tasks. Good technique not only improves
the appearance of food items but also
speeds preparation times and reduces
fatigue.
Knife Skills
Grip A good grip provides
control over the knife,
increases cutting efficiency,
minimizes hand fatigue, and
lessens the chance of an
accident.
The size of the knife, the task
at hand, and personal comfort
determine how best to grip the
knife.
No matter which gripping style
is used, avoid placing the index
finger on the top of the blade.
Grip the knife by placing
four fingers on the bottom
of the handle and the thumb
against the other side of the
handle.
Knife Skills
Grip the knife by placing
three fingers on the
bottom of the handle,
the index finger flat
against the blade on one
side, and the thumb on
the opposite side.
Although this grip may
be uncomfortable for
some, it offers maximum
control and stability.
Knife Skills
To make slices of equal width,
adjust the index finger while
working, moving the thumb
and fingertips down the length of
the food.
Control Knife movement
must be controlled in order to
make safe, even cuts.
Guide the knife with one
hand while holding the food
firmly in place with the other
hand.
Allow the sharp edge of the
blade to do the work, rather
than forcing the blade
through the food. A sharp
knife provides the surest cuts
and is the safest to use.
Smooth, even strokes work
best.
Knife Safety and Care
Always use the appropriate knife for the cutting task.
Never use a knife for a task for which it was not
designed. Opening cans and prying open lids are
not tasks meant for knives. Always use a sharp
knife. Dull knives require more force, creating a
situation in which the knife might slip and cause an
injury.
Always use a cutting board with a knife. Marble and
metal surfaces dull the blade and may cause
damage to the knife. Never let the knife blade or its
handle hang over the edge of a cutting board or
work table. Someone might be injured by bumping
into the knife, or the knife might fall and be
damaged.
When carrying a knife, hold it by the handle with the
point of the blade pointed straight down. Never try
to catch a falling knife. Step away from the knife,
and let it fall.

Knife Safety and Care
To hand a knife to someone else, lay the knife
down on the work surface, or hold the knife by the
dull side of the blade while carefully extending the
handle toward the other person.
Do not leave a knife in a water filled sink.
Someone could reach into the sink without seeing
the knife and get cut.
Always wash, rinse, sanitize, and air-dry knives
before putting them away. Do not clean knives in
the dishwasher. They pose a risk to the person
loading and unloading the dishwasher, and the
blades could be dented or damaged through
contact with other utensils. Also, wooden handles
cannot stand the intense heat and prolonged
exposure to water.
Dry the blade by carefully wiping from its dull side.

Sharpening Knives
Use a sharpening stone, or whetstone, to sharpen
knives. The stone can be dry or wet with water or
mineral oil. As the edge of the blade is passed over
the whetstone, the grit in the stone sharpens the
cutting edge.
A whetstone can be made of either silicon carbide
or stone and may have up to three sides, which
range from coarse to fine grain.
Begin by sharpening against the coarsest stone
and end with the finest stone, taking only about 10
strokes against the coarsest stone before moving
on to the next.
Knife Safety and Care
Trueing, a steel is used to keep the knife
blade straight and to smooth out any
irregularities.
Trueing does not sharpen the blade, but it
does help maintain the edge between
sharpenings.
Sanitizing Knives
Wash, rinse, and sanitize knives after every
cutting task to avoid cross-contamination and
to destroy harmful microorganisms.



Storing Knives
Storing knives properly will protect both the
knives and the people who work around them. A
slotted knife holder or a magnetized bar hung on
the wall are two convenient storage solutions.
A custom-built drawer with a slot for each knife
is another storage option.
A knife kit is a safe, convenient, and portable
storage unit.
Individual slots hold knives safely in the kit.
Vinyl cases are easy to clean and sanitize.
KNIFE CUTS
Basic Cuts:
Strip Cuts
Batonnet
Julienne and Allumette
Fine Julienne
Cube Cuts
Brunoise: very small dice
Macedoine: small
dice
Parmentier: medium
Dice
Carre: large Dice

Other Cuts:
Tourn
Oblique
Diagonal
Paysanne
Rondelle
Fanning
Wedge
Slice
Chop
Mince and Finely Mince
Chiffonade and Shred
Fluting
Zest
Supreme
Parisienne

KNIFE CUTS
OTHER CUTS

1. Rondelle 2. Rondelle bias 3. Oblique 4. Fermiere
OTHER CUTS

9. Parisienne 10. Wedge 11. Supreme 12. Lozenge