Know Your

Knives

Types of Knives

3 types of blades Straight edge Serrated edge Hollow edge

Parts of a Knife

Types of knives…

Chef knife or French knife Most often used knife Most versatile knife Can be used for

chopping, slicing, mincing, & dicing.

Blades range in sizes from 8-12“

Utility Knife Your medium-sized knife

Can be serrated or non-serrated

Types of Knives

Paring Knife Second most-often used Used for peeling and

garnishing Blades are 2-4” long Some blades taper to a

point others have a curve at the top

Types of Knives…

Boning knife Used to separate raw

meat from the bone, trim fat and sinews

About 6” long Tapered point is

necessary for working closely around joints

Bread Knife

Santoku Knife

Batonnet: 2 x 1/4 x 1/4

Describe the following cut:

Describe the following cut:

Brunoise: 1/8 x 1/8 x 1/8

Dice: ¼ x ¼ x ¼ or ½ x ½ x ½

Describe the following cut:

Julienne: 2 x 1/8 x 1/8

Describe the following cut:

Mince: Very small pieces – rocking motion

Describe the following cut:

Diagonal: Cut on a 45 degree angle, ¼” thick

Describe the following cut:

Chiffonade: Roll leaf such as basil or spinach and thinly cut into strips.

Describe the following cut:

Mise en place

Literal translation is "set in place"

All ingredients are measured, chopped, and otherwise prepared before you begin cooking

Try to gather up any other equipment too

Keep knives sharpened – cuts more evenly with less force, it’s safer

Use a knife only for it’s intended purpose Keep the handle clean and dry Never leave knives soaking under water Never talk or point with a knife Never distract others who are using knives If a knife is dropped, jump back and let it fall Always use a cutting board, stabilize with a damp

towel Never hand someone a knife, put it on the counter

and let them pick it up

Guidelines for knives:

How to care for knives…

Cleaning & Sanitizing Do not clean knives in a

dishwasher Wash in hot soapy water

and dry thoroughly between cutting task, after use, and before storage

Keeping knives clean extends their life

Storing Knife kit or case Custom-built drawers Wall or tabletop-mounted

racks Prevents damage to the

blade