Knives powerpoint presentation in principles of food production. Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!

1. KNIVESKNIVES

2. KNIVESKNIVES
• The chef’s knife is the cook’s mostThe chef’s knife is the cook’s most
important and versatile cutting tool.important and versatile cutting tool.
• The knife is more precise than a machine.The knife is more precise than a machine.
Unless you are cutting large quantity, theUnless you are cutting large quantity, the
knife can even be faster.knife can even be faster.
• To get the best use of your knife, you mustTo get the best use of your knife, you must
learn to keep it sharp and to handle itlearn to keep it sharp and to handle it
properly.properly.

3. Knife ConstructionKnife Construction

4. Knife ConstructionKnife Construction
• BladeBlade The blade of a professional knife is aThe blade of a professional knife is a
single piece of metal that has been cut,single piece of metal that has been cut,
stamped, or forged into shape. Moststamped, or forged into shape. Most
professional knife blades are made from high-professional knife blades are made from high-
carbon stainless steel—an alloy of iron, carbon,carbon stainless steel—an alloy of iron, carbon,
chromium, and other metals.chromium, and other metals.
• The metal combines the best features ofThe metal combines the best features of
stainless steel and carbon steel, resulting in astainless steel and carbon steel, resulting in a
blade that can be easily sharpened but isblade that can be easily sharpened but is
resistant to rust and discoloration.resistant to rust and discoloration.

5. Knife ConstructionKnife Construction
• Tang - is the portion of the blade that extends
into the knife’s 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.

6. Knife ConstructionKnife 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.

7. Knife ConstructionKnife 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.

9. Knife SkillsKnife Skills
• Using a knife properly is one of theUsing a knife properly is one of the
culinary professional’s most importantculinary professional’s most important
• tasks. Good technique not only improvestasks. Good technique not only improves
the appearance of food items but alsothe appearance of food items but also
• speeds preparation times and reducesspeeds preparation times and reduces
fatigue.fatigue.

10. Knife SkillsKnife 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 placingGrip the knife by placing
four fingers on the bottomfour fingers on the bottom
of the handle and the thumbof the handle and the thumb
against the other side of theagainst the other side of the
handle.handle.

11. Knife SkillsKnife Skills
• Grip the knife by placingGrip the knife by placing
three fingers on thethree fingers on the
bottom of the handle,bottom of the handle,
the index finger flatthe index finger flat
against the blade on oneagainst the blade on one
side, and the thumb onside, and the thumb on
the opposite side.the opposite side.
Although this grip mayAlthough this grip may
be uncomfortable forbe uncomfortable for
some, it offers maximumsome, it offers maximum
control and stability.control and stability.

12. Knife SkillsKnife Skills
To make slices of equal width,
adjust the index finger while
working, moving the thumb
and fingertips down the length of
the food.
ControlControl Knife movementKnife movement
must be controlled in order tomust be controlled in order to
make safe, even cuts.make safe, even cuts.
•Guide the knife with oneGuide the knife with one
hand while holding the foodhand while holding the food
firmly in place with the otherfirmly in place with the other
hand.hand.
•Allow the sharp edge of theAllow the sharp edge of the
blade to do the work, ratherblade to do the work, rather
than forcing the bladethan forcing the blade
through the food. A sharpthrough the food. A sharp
knife provides the surest cutsknife provides the surest cuts
and is the safest to use.and is the safest to use.
•Smooth, even strokes workSmooth, even strokes work
best.best.

13. Knife Safety and CareKnife Safety and Care
• Always use the appropriate knife for the cutting task.Always use the appropriate knife for the cutting task.
Never use a knife for a task for which it was notNever use a knife for a task for which it was not
designed. Opening cans and prying open lids are notdesigned. Opening cans and prying open lids are not
tasks meant for knives. Always use a sharp knife. Dulltasks meant for knives. Always use a sharp knife. Dull
knives require more force, creating a situation inknives require more force, creating a situation in
which the knife might slip and cause an injury.which the knife might slip and cause an injury.
• Always use a cutting board with a knife. Marble andAlways use a cutting board with a knife. Marble and
metal surfaces dull the blade and may cause damagemetal surfaces dull the blade and may cause damage
to the knife. Never let the knife blade or its handleto the knife. Never let the knife blade or its handle
hang over the edge of a cutting board or work table.hang over the edge of a cutting board or work table.
Someone might be injured by bumping into the knife,Someone might be injured by bumping into the knife,
or the knife might fall and be damaged.or the knife might fall and be damaged.
• When carrying a knife, hold it by the handle with theWhen carrying a knife, hold it by the handle with the
point of the blade pointed straight down. Never try topoint of the blade pointed straight down. Never try to
catch a falling knife. Step away from the knife, and letcatch a falling knife. Step away from the knife, and let
it fall.it fall.

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

15. Sharpening KnivesSharpening Knives
• Use a sharpening stone, orUse a sharpening stone, or whetstone,whetstone, to sharpento sharpen
knives. The stone can be dry or wet with water orknives. The stone can be dry or wet with water or
mineral oil. As the edge of the blade is passedmineral oil. As the edge of the blade is passed
over the whetstone, the grit in the stone sharpensover the whetstone, the grit in the stone sharpens
the cutting edge.the cutting edge.
• A whetstone can be made of either silicon carbideA whetstone can be made of either silicon carbide
or stone and may have up to three sides, whichor stone and may have up to three sides, which
range from coarse to fine grain.range from coarse to fine grain.
• Begin by sharpening against the coarsest stoneBegin by sharpening against the coarsest stone
and end with the finest stone, taking only about 10and end with the finest stone, taking only about 10
strokes against the coarsest stone before movingstrokes against the coarsest stone before moving
on to the nexton to the next..

16. Knife Safety and CareKnife Safety and Care
• Trueing,Trueing, a steel is used to keep the knifea steel is used to keep the knife
blade straight and to smooth out anyblade straight and to smooth out any
irregularities.irregularities.
– Trueing does not sharpen the blade, but itTrueing does not sharpen the blade, but it
does help maintain the edge betweendoes help maintain the edge between
sharpenings.sharpenings.
• Sanitizing KnivesSanitizing Knives
– Wash, rinse, and sanitize knives after everyWash, rinse, and sanitize knives after every
cutting task to avoid cross-contamination andcutting task to avoid cross-contamination and
to destroy harmful microorganisms.to destroy harmful microorganisms.

17. Storing KnivesStoring 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.

18. KNIFE CUTSKNIFE CUTS
Basic 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:Other Cuts:
•Tourné
•Oblique
•Diagonal
•Paysanne
•Rondelle
•Fanning
•Wedge
•Slice
•Chop
•Mince and Finely Mince
•Chiffonade and Shred
• Fluting
• Zest
•Supreme
•Parisienne

20. KNIFE CUTSKNIFE CUTS

21. 1/4 x 1/4 x 2–2 1/2 inches 1/8 x 1/8 x 1–2 inches 1/16 x× 1/16 x 2 inches
3/4 x 3/4 x 3/4 inch 1/2 x 1/2 x 1/2 inch
1/4 x 1/4 x 1/4 inch 1/8 x 1/8 x 1/8 inch
1/2 x 1/2 x 1/8 inch
Julienne/Alumette
KNIFE CUTSKNIFE CUTS
Batonnet Fine Julienne
Carre BrunoiseMacédoineParmentierPaysanne
Chifonade
Tourne Rondelle Parisienne

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