Kitchen University Knife Skills - OSPI...KITCHEN UNIVERSITY KNIFE SKILLS. RULES FOR WORKING WITH KNIVES •Handle knives with respect •Keep knives sharp •Keep knives clean •Use

I N C O N J U N C T I O N W I T H O S P I

PRESENTED BY CHEF LJ KLINK

KITCHEN UNIVERSITY

KNIFE SKILLS

RULES FOR WORKING WITH KNIVES

• Handle knives with respect

• Keep knives sharp

• Keep knives clean

• Use safe handling procedures for knives

• Use an appropriate cutting surface

• Keep knives properly stored

IN CONJUNCTION WITH OSPI


ANATOMY OF A KNIFE

• Blade

• Tang

• Handle

• Rivets

• Bolster



KNIFE STYLES

• Chef’s knife/French knife

• Utility knife

• Paring knife

• Boning knife

• Filleting knife

• Slicer

• Cleaver

• Tourné knife (bird’s beak)



SHARPENING TOOLS

• Sharpening stones

• Carborundum stones

• Arkansas stones

• Diamond-impregnated stones

• Steels



WET STONE



SHARPENING METHOD ONE

• Use four fingers of the guiding hand to maintain constant

pressure on the knife.

• Draw the knife across the stone gently.

• Draw the knife off the stone smoothly. Turn the knife over

and repeat the entire process on the other side.



USING THE WET STONE



SHARPENING METHOD TWO

• Push the blade over the stone’s surface, using the

guiding hand to keep pressure even.

• Continue to push the entire length of the blade over the

stone.

• Push the knife off the stone smoothly. Turn the knife over

and repeat the entire process on the other side.





STEEL

STEELING METHOD ONE

• Start with the knife nearly vertical, with the blade resting on the steel’s inner side.

• Rotate the wrist holding the knife as the blade moves along the steel in a downward motion.

• Keep the blade in contact with the steel until the tip is drawn off the steel. Repeat the process with the blade resting on the steel’s outer side.





STEELING METHOD ONE

STEELING METHOD TWO

• Hold the steel in a near-vertical position with the tip resting on a non-slippery surface. Start with the heel of the knife against one side of the steel.

• Maintain a light pressure and use an arm action, not a wrist action, to draw the knife down the shaft of the steel in a smooth continuous motion.

• Finish the first pass by drawing the blade all the way along the shaft up to and including the tip. Repeat the entire action, this time with the blade against the steel’s

other side.





STEELING METHOD TWO

STEEL TO BLADE ANGLE



Chef LJ Klink

[email protected]

Information provide is to used solely as a training piece for Luck Junky Consulting and affiliate companies. No uses of information unless expressed written consent of Lucky Junky Management.

Luck Junky Consulting

20001 West Williams Lake Road

Suite 333

Cheney, WA 99004

509-828-2425

Documents

Kitchen University Knife Skills - OSPI...KITCHEN UNIVERSITY KNIFE SKILLS. RULES FOR WORKING WITH KNIVES •Handle knives with respect •Keep knives sharp •Keep knives clean •Use