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Knife Skills & Safety

Knife Skills & Safety. - CS1(SS) Foster. Learning Objectives. Show the different types of knives and their uses Discuss the characteristics and parts of a knife Explain how to sharpen and maintain a knife Explore the different classical knife cuts Discuss knife safety. Types of Knives.

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Knife Skills & Safety

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  1. Knife Skills & Safety - CS1(SS) Foster

  2. Learning Objectives • Show the different types of knives and their uses • Discuss the characteristics and parts of a knife • Explain how to sharpen and maintain a knife • Explore the different classical knife cuts • Discuss knife safety

  3. Types of Knives Scimtar: large slicer, carving roasts Paring: small jobs; detail work Sintoku: smaller than French, same general use. Scalloped edges prevent ingredients from sticking to blade Honing Steel: for “honing”, bringing back edge on blade Slicing: for slicing jobs (meats, breads, etc.) Fillet: flexible blade; filleting fish, butcher work French/Chef: Multi-purpose, slicing, dicing, cubing, carving, etc.

  4. Knife Make-up All knives used in professional kitchens have the same, general make-up. The blade and the edge make up the upper portion, while the heel, sometimes known as the “sweet spot” of the knife performs the majority of the cutting function. The bolster is where the base the of the knife begins, and extends down becoming the tang. A quality knife is one solid piece of steel (shown) with a handle riveted on.

  5. Knife Safety • There are several general knife safety guidelines always to consider: • Always use the sharpest knife possible • Never place a knife in a sink or submerge in water • Always practice proper holding technique • NEVER catch a falling/dropped knife • When not in use, a knife should be properly and securely stored in a rack or case

  6. Knife Safety Proper knife holding is essential to safety as well as the handling of the ingredients being fabricated. Using your fingernails as a natural protective barrier is essential as shown (left). On the right, the proper holding of a knife by the cutting hand is shown. This gives the user optimal control over the knife being uses and keeps the cutting hand safe.

  7. Sharpening Knives A stone is the best way to actually sharpen the edge of a blade. There are 3 types of grit, starting with rough, medium and then smooth. A 20° angle on the knife is ideal and ensuring the whole edge makes contact with the stone is key as well as sharpening both sides evenly.

  8. Honing Knives (Method #1)

  9. Honing Knives (Method #2)

  10. Knife Cuts (Classical French) Batonnet (¼” x ¼” x 3”) Alumette (⅛” x ⅛” x 3”) Julienne (⅛” x ⅛” x 1.5-2”) Paille (1/16” shred) Macedoine (Small Dice) [¼”] Carre (Large Dice) [ ¾”] Parmentier (Med. Dice) [½ “] Brunoise [⅛”]

  11. Questions?

  12. Review • What is a type of all purpose utility knife? • French/Chef knife • What angle should you use when sharpening a knife? • 20° angle • What is a Julienne cut? • 1/8” x 1/8” x 1.5 – 2” match stick cut • Brunoise? • 1/8” cubes, very small dice

  13. Questions?

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