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Knife Skills 101 How to Safely use a knife in the kitchen.

Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

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Page 1: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

Knife Skills 101 How to Safely

use a knife in the kitchen.

Page 2: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  Your Description Goes Here

The Basics… • Do not place knife in sink.

• Clean by hand immediately and

store properly.

• When cleaning blade, always wipe blade from dull side

• Use a proper grip • Place fingers of guiding hand in proper position

• Always cut on a cutting board Stabilize the cutting board with damp towel or grip-mate

Page 3: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

… How to Hold a Knife… The Pinch Grip… • index finger resting flat against one side of

blade and thumb on opposite side .

• Secure the food with the guiding hand

• Alternate the claw grip

Page 4: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  Your Description Goes Here

Top 2 Safety Rules… #1: Keep your

mind on what you are doing! #2: Do not

distract others who are using a

knife!

Page 5: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

Types of Knives

• Serrated– • Slice,coarse foods, bread

• Butcher–large rigid blade tip curves up

• Chef/French trimming, chopping,slicing and dicing.

• Fillet–pointed tip used to

filletfish.

Page 6: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

Type of Knives… •  Utility – peeling and slicing

• Boning-Thin knife to remove bones

• Paring – peel or work delicate cuts

Page 7: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

• Slicing: –  To cut a food into relatively broad, thin pieces. The cut pieces of the

food.

• Chopping: –  To cut food into irregular pieces. The size is specified if it is

critical to the outcome of the recipe. • Mincing:

–  To cut or chop a food very finely.

• Shredding: –  To use a knife or a shredder (a cutting tool with round, smooth,

sharp-edged holes) to cut food into long, thin strands.

• Grating: –  To rub hard-textured food against a grater (a tool with small, rough,

sharp-edged holes) to reduce to fine particles. Grating works best with firm foods; soft food (such as some cheeses) form clumps.

• 

Page 8: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

Basic Knife Cuts...

Page 9: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  ¾ inch × ¾ inch × ¾ inch

Page 10: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

measures ½ inch

× ½ inch

× ½ inch

Page 11: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

measures ½ inch × ½ inch × 2½-3 inches. It is also the starting point for another

cut, the medium dice.

Page 12: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

matchstick - measures 1/8 inch × 1/8 inch × 2½ inches

Page 13: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

To shred

Page 14: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving
Page 15: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  Wash and destem the leaves as

necessary. Stack several leaves on top of each other and roll

them tightly like a cigar.

•  Make fine slices across the leaves while holding the leaf roll tightly.

Page 16: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

1 Wash the parsley in cold water; drain well. Remove the parsley sprigs from the stems.

Page 17: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  Grip the knife in one hand. •  With the other hand spread flat, hold the knife’s

tip on the cutting board.

Page 18: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  Keeping the knife’s tip on the board,

•  chop the parsley sprigs by rocking the curved blade of the knife up and down while moving the knife back and forth over the parsley.

•  Place the chopped parsley in a kitchen towel or a double layer of cheesecloth.

Page 19: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  Rinse it under cold water and squeeze out as much water as possible.

•  The chopped parsley should be dry and fluffy.

Page 20: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

Break the head of the garlic into individual cloves with your hands.

Page 21: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  Lightly crush the cloves using the flat edge of a chef’s knife or a mallet.

•  They will break open and the peel can be separated easily from the garlic flesh

•  With a flat hand, hold the knife’s tip on the cutting board.

Page 22: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

Using a rocking motion, chop the garlic cloves to

the desired size.

Garlic is usually chopped very

fine.

Page 23: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

• 1 Using a paring knife, remove the stem end.

Page 24: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  Trim the root end but leave it nearly in tact (this helps prevent the onion from falling apart while dicing).

•  Peel away the outer skin; be careful not to remove and waste too much onion.

•  Dicing an Onion 2 Cut the onion in half through the stem root.

•  Place the cut side down on the cutting board.

Page 25: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  Cut parallel slices of the desired thickness vertically through the onion from the root toward the stem without cutting completely through the root end

Page 26: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

Dicing an Onion: Make a single horizontal cut on a small onion or two horizontal cuts on a large onion through the width of the large onion, again without cutting through the root end.

Page 27: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

Turn the onion and cut slices perpendicular to the other slices to produce diced onion.

Page 28: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

Appearance

Cook time

Page 29: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

Handle: –  The part of a

chef's knife you'll have the most contact with is the handle.

–  So you'll want to make sure it's comfortable and fits your hand.

–  It shouldn't feel slippery or cause you to have to grip excessively hard.

Page 30: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  The Heel: –  The heel is the widest

part of the knife, located at the rear of the blade where it meets the handle.

–  This section of the cutting edge is used for chopping hard items like carrots, nuts or even chicken bones.

Page 31: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  The Tang: –  The best knives are

forged from a single piece of steel that runs the entire length of the knife.

–  That means the steel extends all the way into the handle.

–  The section of steel inside the handle is called the tang, and if it goes all the way to the end of the handle, it's called a "full tang."

Page 32: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  The Rivets: –  Rivets are the raised,

cylindrical studs that keep the handle securely attached to the tang portion of the knife.

–  This type of construction is typical of knives with wooden handles.

–  If rivets are present, make sure that their tops are smooth and that they don't protrude from the handle at all.

Page 33: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  The Bolster: •  The bolster is the thick

shoulder of heavy steel located at the front of the handle where it meets the spine, or the top (non-cutting) edge of the blade.

•  In addition to balancing the knife, the bolster also helps keeps your fingers from slipping while you work, thus preventing hand fatigue and blisters.

Page 34: Knife Skills 101 - Springfield Public Schools• Keeping the knife’s tip on the board, • chop the parsley sprigs by rocking the curved blade of the knife up and down while moving

•  In your Journal answer the following questions:

– 1. What are the 2 MAIN rules to follow when working with knives?

– 2. Describe the importance of using uniform cuts.

– 3. What part of the knife will you come in most contact with?

– 4. Describe “The Pinch Grip” – 5. Why is it important to learn about knife

safety and skills?