What household object What household object accounts for the most accounts for the most

visits to the Emergency visits to the Emergency room?room?

KITCHEN KNIVES!!!

Knife Skills and Knife Skills and Knife SafetyKnife Safety

Parts of the Chef’s KnifeParts of the Chef’s Knife

Blade

1

Tang

2

3

Bolster

Rivet

Handle

Parts of a KnifeParts of a Knife

TangTang: the continuation of the blade that : the continuation of the blade that extends into the handle. Designed for balance.extends into the handle. Designed for balance.

BladeBlade: used to cut/slice.: used to cut/slice.

HandleHandle: built to guide the blade for cutting.: built to guide the blade for cutting.

BolsterBolster: joins the blade of the knife to the : joins the blade of the knife to the handle.handle.

RivetsRivets: metal pins used to join the tang to the : metal pins used to join the tang to the handlehandle

TypesTypes of of Knives Knives

Chef’s KnifeChef’s Knife All-purpose knife.All-purpose knife. Used especially for chopping, slicing and Used especially for chopping, slicing and

mincingmincing

CleaverCleaver Used for chopping and cutting through Used for chopping and cutting through

bones.bones.

Paring KnifeParing Knife A small knife usually used for trimming small A small knife usually used for trimming small

fruits and vegetables.fruits and vegetables.

Serrated Slicing KnifeSerrated Slicing Knife

Used for cutting bread, cakes and similar Used for cutting bread, cakes and similar items.items.

Steak KnifeSteak Knife

Excellent all-purpose table knife, great Excellent all-purpose table knife, great for cutting cooked meat. for cutting cooked meat.

Knife Safety Knife Safety

SafetySafety Keep knives sharp.Keep knives sharp.

SHARP knives tend to be safer than SHARP knives tend to be safer than DULL knives because you do not DULL knives because you do not need to press as hard to cut foods.need to press as hard to cut foods.

When carrying a knife through the When carrying a knife through the foods lab always have the blade foods lab always have the blade point of the knife pointing DOWN.point of the knife pointing DOWN.

Safety cont.Safety cont. When cutting, curl your FINGERS under in the When cutting, curl your FINGERS under in the

hand holding the food.hand holding the food.

If a knife falls, step AWAY from it. Never try to If a knife falls, step AWAY from it. Never try to catch a falling knife.catch a falling knife.

When cutting, always use an appropriate When cutting, always use an appropriate CUTTING surface.CUTTING surface.

You should NOT test the sharpness of a knife You should NOT test the sharpness of a knife by running your finger along the edge of the by running your finger along the edge of the blade.blade.

Safety cont.Safety cont.

It is not safe to leave KNIVES to soak in It is not safe to leave KNIVES to soak in a sink full of hot, soapy water.a sink full of hot, soapy water.

Cutting a Bagel:Cutting a Bagel: Place the bagel flat on the cutting board, lay Place the bagel flat on the cutting board, lay

your hand down flat on top of the bagel, and your hand down flat on top of the bagel, and slice the bagel in half from the side.slice the bagel in half from the side.

Truing a Knife on sharpening steelTruing a Knife on sharpening steel

1.1. Hold the steel away from the body in Hold the steel away from the body in one hand and the knife in the other.one hand and the knife in the other.

2.2. Holding at a 20Holding at a 20º angle pass the blade º angle pass the blade along the entire length of the steel. along the entire length of the steel. (keep pressure even and light)(keep pressure even and light)

3.3. Keep blade in contact with the steel for Keep blade in contact with the steel for the last few inches.the last few inches.

Truing a Knife on sharpening steel Truing a Knife on sharpening steel (contd.)(contd.)

4. Return knife to 14. Return knife to 1stst position, this time on position, this time on the other side, to sharpen the 2the other side, to sharpen the 2ndnd side of side of the blade.the blade.

5. Use the thumb to maintain even 5. Use the thumb to maintain even pressure.pressure.

6. Finish the second pass making sure the 6. Finish the second pass making sure the entire length is properly sharpened.entire length is properly sharpened.

What type of knife should What type of knife should you use to cut this?you use to cut this?

Serrated/Bread Knife

True or FalseTrue or False Dull knives are safer than sharp knives.Dull knives are safer than sharp knives.

FALSEFALSE A cleaver is used for cutting breads.A cleaver is used for cutting breads.

FALSEFALSE The Rivet is a metal pin used to hold the tang and The Rivet is a metal pin used to hold the tang and

the handle together.the handle together.

TRUETRUE When carrying a knife have it pointing toward you.When carrying a knife have it pointing toward you.

FALSEFALSE NEVER catch a falling knife.NEVER catch a falling knife.

TRUETRUE

Other knives…Other knives…

The “Ulu” (oo-loo)

The knife of Alaska

Backed-pendant-knife (arrowhead found in Texas)

Japanese Ceramic Knife

Gamma Knife Surgery