This document provides guidance for beginner chefs on selecting and using knives properly. It discusses the anatomy of knives, recommends three essential knives - a chef's knife for general use, a paring knife for small tasks, and a serrated bread knife. It describes how to hold and use knives safely, including techniques for chopping and dicing ingredients. Maintaining proper knife skills is important for sustaining a career as a chef.

1. How to Use Chef
Knives: The
Beginner’s Way

2. Introduction

4. Introduction
■ If you’re planning to begin your career as a chef, how to
select the right knife, proper handling of kitchen knives
and how to maintain them all are crucial to sustain in
this field.
■ Proper knife skills will enhance your general experience
and boost your confidence level. In this slide, we’ve
jotted down detailed instructions about the aforesaid
aspects.

5. How to Choose the Right
Knife?

7. How to Choose the Right Knife?
■ Anatomy of Knives-
• Blade- Blade is the knife’s main body and comprises of tip,
point, edge, heel and spine.
• Bolster- Bolster refers to the area between the handle and
the blade.
• Handle- It’s the portion of a knife that stretches from
bolster to the rear. It may vary in shape, material and
weight.
• Edge- The edge or belly is the sharp-edged portion of the
blade that stretches from point to the end of heel.

8. Types of Knives

10. Types of Knives
■ To become a good cook, you would only need to have
three types of knives.
■ With these three types and lots of patience as well as
practice you’ll be able to enhance your knife skills and
cooking skills from beginner to expert almost in no
time.
■ Even though you can find different kinds of kitchen
knives everywhere nowadays, these three are crucial for
every kitchen.

11. Three Must Have Knives

13. Three Must Have Knives
1. Chef’s Knife
■ Chef’s Knife is the most important knife in your kitchen
and you’ll be doing most of your kitchen work with this
knife.
■ You’ll use it for chopping herbs, vegetables, carving
chicken, slicing steak and whacking coconuts, amongst
others.
■ With an extensive blade typically ranging between six and
ten inches (most advice an eight-inch knife), you can do
almost anything that you need to learn to uplift your skills.

14. Three Must Have Knives
2. Paring Knife
■ The small paring knife is crucial for performing certain
tasks in your kitchen, which are almost impossible to
perform with your chef’s knife unless you’re an expert.
■ Like their bigger counterparts, paring knives also come
in different styles, weights and prices.
■ It’s much like a mini chef’s knife that holds a blade. It
usually ranges between two to four inches and becomes
useful for tasks like squeezing citrus, peeling fruits etc.

15. Three Must Have Knives
3. Bread Knife
■ For any kitchen, bread knife is less-used compared to
chef’s knife or paring knife.
■ This thin, long and serrated knife becomes handy when
you need to slice a country loaf or the softest brioche.
■ And it does that smoothly without smashing the bread
or loaf on its way. Additionally, you can use these knives
to slice ripe tomatoes, make eye-catching chocolate
shavings and level cakes.

16. How to use the Knives
Properly

18. How to use the Knives Properly
1. Holding Knife
■ While holding the knife, the palm of your hand should
choke up on the knife’s handle while the index finger
and the thumb grip the upper portion of the blade.
■ This way, you can use the knife’s weight most
effectively together with the sharpness of the blade and
strength of the arms, all of which make it an effortless
cutting.

19. How to use the Knives Properly
2. Chopping
■ Safe chopping is one of the fundamental things to learn for
chefs.
■ In tip-fulcrum method, you need to use the tip as fulcrum to
lift the dull end of the knife’s blade up and down while
strongly pushing the knife toward the ingredient you’re
chopping
■ In wrist-fulcrum method, the area near your grip shouldn’t
leave your cutting board and your knife’s point should move
up and down to slice the food.

20. How to use the Knives Properly
3. Dicing
■ Diced ingredients are much smaller compared to chopped
ones.
■ You can create fairly uniform dices by scoring fruits and
vegetables through before slicing them at perpendicular
angles.
■ First score the ingredients in two different directions at a
uniform interval and dice them by applying your knife at
perpendicular angles to the scoring.

21. Thanks!
Any questions?
You can find us at
■ Twitter- @premiumknives
■ Mail- service@premiumchefknives.com
■ Website- https://premiumchefknives.com/