knives section 10-1 ©2002 glencoe/mcgraw-hill, culinary essentials knife construction (see fig....

Knives

Section 10-1

Section 10-1

©2002 Glencoe/McGraw-Hill, Culinary Essentials

Knife Construction(See Fig. 10-1 on page 232.)

• Blade

• Tang

• Handle

• Rivet

• Bolster

Section 10-1


Types of Knives(See Fig. 10-2 on page 233.)

• Chef’s Knife: Also called a French Knife; all-purpose knife with a triangular 8-14 in. blade.

• Utility Knife: Similar to a chef’s knife but only 5-7 in. long; used to peel and slice vegetables.

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Types of Knives(continued)

• Slicer: Long, thin blade; used for cutting large meats; tip may be pointed or rounded; blade may be serrated.

• Boning Knife: A 5-7 in. thin blade; used to remove bones from meat, fish, and poultry.

• Paring Knife: Rigid 2-4 in. blade; used to trim outer layer from fruits and vegetables.

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Types of Knives(continued)

• Tourné Knife: Similar to paring knife with a curved blade; used to shape vegetables.

• Fillet Knife: An 8-9 in. pointed blade; used to fillet fish; may be rigid or flexible.

• Butcher Knife: A 6-14 in. rigid blade whose tip curves up; used to cut meat, poultry, and fish.

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Knife Skills

• Grip: You can grip the knife in several different ways; comfort and the task at hand will help determine which to use.

• See Fig. 10-3 on page 234.

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Knife Skills(continued)

• Control: To make safe, even cuts guide the knife with one hand while you hold the food firmly in place with the other hand. Use smooth, even strokes, and never force the blade through the food.


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Knife Cuts(See Fig. 10-5 through 10-9 on page 236.)

• Chiffonade.

• Rondelle.

• Diagonal.

• Mincing.

• Dicing.

• Julienne.

• Batonnet.

• Brunoise.

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©2002 Glencoe/McGraw-Hill, Culinary Essentials• Chiffonade

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• Diagonal ©2002 Glencoe/McGraw-Hill, Culinary Essentials

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• Mince©2002 Glencoe/McGraw-Hill, Culinary Essentials

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• Dice


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Knife Safety

• Always use the correct knife for the task.

• Always use a sharp knife.

• Always cut with the blade facing away from your body.

• Always use a cutting board.

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Knife Safety(continued)

• Never let the knife’s blade or handle hang over the edge of a cutting board or table.

• When carrying a knife, hold it by the handle with the point of the blade straight down at your side. Make sure that the sharp edge is facing behind you.

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• Don’t try to catch a falling knife. Step away and let it fall.

• When you’re passing a knife to someone, lay the knife down on the work surface or pass it by carefully holding the dull side of the blade with the handle facing out toward the other person.

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• Never use a knife to perform inappropriate tasks, such as opening a can or a bottle or prying something apart.

• Never leave a knife in a sink filled with water.

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• Carefully wipe the blade from its dull side.

• Always wash, sanitize, and wipe knives before putting them away.

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Knife Care

• Sharpening: Draw the blade across a sharpening stone (whetstone) at a 20º angle.


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Knife Care(continued)

• Trueing: After sharpening your knife, slowly draw the blade against a steel at a 20º angle. This keeps the blade straight and smoothes out irregularities.


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Knife Care(continued)

• Sanitize: Wipe the blade and clean with sanitizing solution after every use.

• Store: Place knives in a slotted knife holder, knife kit, custom-build drawer, or on a magnetized bar. (See Fig. 10-13 on page 239.)

knives section 10-1 ©2002 glencoe/mcgraw-hill, culinary essentials knife construction (see fig....

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