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Knife skills
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  • 1. Knife Skills
  • 2. Parts of a knife Knives are divided into 2 sections – 1. The blade 2. The handle
  • 3.  Tip: Used for slicing and handling small items such as shallots, mushrooms, and onions. Edge: This is where all of the work takes place, the part you cut with. Spine: Smooth top part of the knife. It allows you to grip the knife between the thumb and forefinger for good control during cutting and chopping.
  • 4.  Heel: Last few inches of the cutting edge. This part of the blade is used when maximum leverage is needed or for heavy cutting tasks. Bolster: Part between the blade and the handle that assists in the balance of the knife. Tang: Metal that extends into the handle. On a good knife, the tang will extend all the way to the butt of the handle, and the rivets will go through the tang (known as a full tang). This helps create a well balanced knife.
  • 5. TYPES OF KNIVES Sharpening steel or stone Cooks knife Palette knife Carving fork Meat cleaver Utility knife Bread knife Filleting knife (serrated) Boning knife Turning knife Paring knife East/West Knife Slicing knife Kitchen scissors
  • 6. Chefs KnifeThe most versatile knife in the kitchen.Makes slicing, dicing, mincing and choppingfun. Chefs knives are usually 6” - 12” longwith 8” being the average.
  • 7. Boning Knife A thin bladed knife used for removing the bones of poultry, meat, and fish. The blade is generally 6 inches long and may be rigid or flexible.
  • 8. SlicerHas a very thin, sharp edge that quickly andeasily cuts meats and fish without tearing. Itcomes especially handy during the holidayseason to carve the perfect turkey.
  • 9. Serrated Bread KnifeCommonly known as a bread knife. It ispurposely designed with a long serrated bladeand a blunt end. The teeth (serrations) allow itto cut bread using less vertical force, whichkeeps the bread from being compressed orcrushed. It is the best knife available for angelfood cake.
  • 10. Paring KnifePerhaps the most versatile of knives. It is a short knifewith a 2 to 4- inch long blade. Because it is designedfor peeling and trimming fruits and vegetables, theparing knifes edge must be kept sharp. These knivesare also used for carving specialty shapes andgarnishes.
  • 11. SteelA steel is used to hone, not sharpen,knives. It is made of hard, high-carbonsteel or ceramic. It comes as a long, tapered, roundrod, but some people prefer the flat model.Use a steel on a knife before each use andthroughout food preparation to keep the blade razorsharp.To use a steel, hold the knife at a 20° angle and pullacross in a swift motion from the heel to the tip ofthe knife 6 to 8 times, alternating sides.
  • 12. Knife sharpeningHoning using a steel Hold the steel at an angle of 45 degrees with your thumb facing upwards on the handle. Maintain an angle of 10 degrees against the steel. Using a slicing motion, move the knife against the steel along its full length. Work from the heel of the knife to the tip. Stroke the other side of the knife against the steel the same way. Two or three strokes each side should be enough. Wash and dry the knife carefully.
  • 13. Knife sharpening continued... Sharpening using a stone  Put the stone securely lengthwise on a bench. A folded damp cloth under it will stop it from slipping.  Smear the stone with water, oil or detergent – depending on the type.  Hold the knife at 10 – 15 degree angle to the stone.  Use long even strokes to move the knife along the whole length of the stone. Work the knife from heel to tip and alternate between sides.  Clean the knife under cold running water to wash off grindings.  Dry knife carefully.
  • 14. Knife safety Always use the correct knife for the job Knives should always be kept sharp, blunt knives can cause injury due to excessive pressure applied to the knife The tip of the knife should ALWAYS point down when carrying a knife A knife should be placed flat on a chopping board when not in use Knives should be washed and wiped from the back of the knife Knives should be put away immediately after use Knives should never be left in a sink of water
  • 15. Precision cutting This is the cutting of food, usually vegetables, into specific sizes and shapes in order to garnish/enhance the presentation of food. Julienne – long thin matchstick strips (3mm x 3mm x 40mm) Brunoise – very fine dice (3mm) [cut julienne first then dice] Jardinière – batons (4mm x 4mm x 20mm) Macedoine – large dice (8mm dice) Paysanne – thin slices (shapes vary) Chiffonnade – very fine shredding (lettuce, herbs etc)
  • 16. Rough cuttingThis is the coarse cutting of food, usually vegetables that are not directly used for service i.e. Vegetables for stock, stew, soups. •Mirepoix is an example of a rough cut/dice and usually consists of onions, carrot, celery and leek.