Knives

Knives

Learning TargetUnderstand that in order to perform various tasks that involve knives, one must be familiar with knife construction, types, proper cutting techniques and knife safety. Identify the different parts of the knife and explain the purpose of those parts.Understand the importance of and proper care of knives

Performance TargetBe able to select the appropriate knife for the jobDemonstrate knife skills and proper cuts (i.e. Julienne, Small dice, chiffonade) emphasizing proper safety techniques

Essential QuestionsWhat are the parts of a knife and why is it important to know about them?Why is it important to know the different cutting techniques?

StandardACF 5: Food PreparationTo develop skills in knife, tool and equipment handling and apply principles of food prep to produce a variety of foods.

Parts of the knife

ButtHandleBladeSpineTipFlat side of bladeCutting edgeHeelBolsterRivetsWhy important to know about the different parts of the knife?Parts determine:How the knife feels in chefs handHow it is best usedHow long the knife will lastTo be able to use the knife well

BladeCutting surface of the knifeHigh-quality = single piece of metalFYI Forged single piece of heated metal that is dropped into a mold, then pounded and cut into shape-Stamped cutting blade pieces from sheets of previously milled steel

TipUsed for fine work, paring, trimming, peelingAlso to core fruits and vegetablesScore items so they will cook/marinate more evenly

Cutting EdgeUsed for slicing, carving and making precision cutsMost common type of c.e. is taper ground edge both sides of the blade taper smoothly to a narrow v-shapeHeelUsed for cutting tasks that require some forceWidest and thickest point of the blade

BolsterLocated at the heel of the blade, its the point where the blade and handle come togetherGives blade greater strength and durability

Spine and Flat side of bladeSpine - The non-cutting edge of the bladeFlat the flat side, used to crush garlic

TangThe continuation of the blade into the knifes handle.Can be full or partialFull is as long as the whole knife handle, Partial tang does not run length of handle

HandleMade from various materials wood, metal, compositesHandles are attached to blade with RIVETSRivets should lie flush with the surface of the handle to prevent irritation and pockets where microorganisms could gatherWhy important to know the different types of knives?There are many kinds of knives, because there are many kinds of food.Each aspect of the knife is finely designed for a specific taskAspects include: length, flexibility of blade, type of cutting edge, strength of constructionKinds of KnivesName of KnifeWhat it looks likeWhat is it used for?Chefs knife, aka French KnifeMost used knifeAll-purpose, 8-12 in., can be used for peeling, trimming, slicing, chopping and dicingShould be well balanced (weight of blade = weight of handle)Utility KnifeSmaller and lighter version of chefs knife5-7 in bladeUsed for light cutting, slicing and peeling

Kinds of Knives Paring KnifeSecond most frequently used knife2-4 inch bladeUsed mainly for peeling and trimming fruits and vegetablesTourneeKind of paring knifeHas a curved bladeUsed for cutting rounded surfaces (fruits)AKA birds beak knifeBoning KnifeUsed to separate raw meat from bone~ 6 in long,thin bladeAllows you to work around bones, between muscles and under gristle

Kinds of KnivesFilleting knifeSpecifically designed for filleting fishVery flexible blade

SlicerLong, thin blade w/ rounded or pointed tipUsed to make smooth slices in a single strokeCan be flexible or rigidGranton SlicerSeries of ovals ground along the edge of the bladeSo foods will not stick to blade

Kinds of KnivesSerrated SlicerUsed to slice foods with crust or firm skinRow of teeth CleaverRectangular bladeUsed for same things as chefs knife

ScimitarIdeal for cutting large cuts of raw meat

How to hold the knife properlyKnife grip depends on your taskSEE HANDOUT 3 methodsIN YOUR OWN WORDS, LIST THE THREE METHODS IN YOUR NOTESWhat is your other hand doing?

Basic Cutting TechniquesSlicingcut straight through foodEasily done with properly sharpened knifeGuide knife through food, keeping knife straight and even. Let the knife do the workAdjust length of stroke and the pressure you exert depending on type of food cutting

Basic CuttingChopping and MincingCutting food into pieces that are roughly, but not exactly the same sizeKeep tip in contact with the board and lower the knife firmly and rapidly, making repeated cuts until you get the desired fineness

Basic CuttingShredding and GratingSome foods can be shredded w/ Chefs knifeMost times use a specialized tool such as box grater

Why maintain knives?To keep them in good working orderMakes it easier to cut food when knives are properly taken care of

Sharpening StoneUsed to give knives an edge/sharpen edgeAka whetstone

HoningBetween sharpening, maintain edge with a steelTextured or ceramic rod used to keep the blade straight and to smooth out irregularitiesDoes not SHARPEN, IT STRAIGHTENS!With use, knifes edge begins to roll over to one sideProcess = honing or trueing

Cutting BoardsShould be used when cutting foodsShould be flat w/ smooth surfaceWipe frequently to remove debrisWash board between different kinds of food to avoid cross-contaminationPut a wet cloth under cutting board to prevent board from moving during cutting