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u/s 13285 - Knives 1
u/s 13285
Handle and Maintain Knives in a Commercial Kitchen
Level 2
Credit 2
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Parts of a Knife
SPINE BOLSTER TANG*(hidden)
TIP CUTTING HEEL EDGE*(The tang is the end of the knife which fits into the handle )
HANDLE
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The cook’s knife:The most important kitchen tool
Part of Knife Use
Tip This act as the piecing tool of the blade
Cutting Edge This is the working part of the blade, from the tip to the heel. The central part cuts virtually all foods using long slicing motion and can produce broad or more delicate results.
Spine The spine is the top of the blade directly opposite the cutting edge.
Heel The heel is found at the back end of the cutting edge, just before the handle. The heel is used to cut through large or tough foods, when weigh and force is needed. A deep heel and blade provides an efficient cutting action and gives the blade strength.
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Part of Knife
Use
Bolster The bolster is the thick band of steel on forged knives that helps balance the knife and protects the user’s hand.
Tang The tang is the part of the blade that extends into the handle. It gives the knife balance and strength.
Handle The handle provides a smooth grip for holding the knife safely and comfortably.
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How to makeKitchen Knives
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How it’s made:Solingen Knives
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Vegetable & Meat Knives
Vegetable & meat knives are designed to work with the following features found in vegetables & meat: assorted textures & degrees of hardness different shapes different sizes different bone structures for meat
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The most appropriate knife should be used for the vegetable or task at hand.
Using a knife that is too big / small or not suited to the task can cause accidents.
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Standard Cook’s (Chef’s) Knife
Used for: used to cut & slice large
vegetables e.g. carrots & pumpkin
35 – 40 cm long bolstered heel which
tapers to a point
How to use the knife: see standard vegetable
knife
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Standard Cook’s Knife
Used for: cutting raw meat 35 – 40cm long bolstered heel which
tapers to a point
How to use the knife: use rocking motion
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Paring Knife
Used for: to shape vegetables &
remove blemishes e.g.. carrots & potatoes
15 cm long short pointed blade
How to use the knife: insert point to dig out
blemish or to create shape
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Boning Knife Used for:
bone out cuts of meat e.g. poultry & game
25 cm long (rigid) short curved blade
which allow blade to cut alongside bones without bending
How to use knife: take the point of the blade,
insert it close to the bone. Work the knife to create a pocket & work around the bone until the meat comes free.
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Filleting Knife
Used for: bone & skin fish 25 cm long – flexible
blade
How to use the knife: use, similar to boning
knife follow the spine,
backwards & forwards going deeper each time – allow the blade to bend
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Peeling Knife
Used for: peeling vegetables e.g.
mushrooms & potatoes 15 cm long curved blade
How to use the knife: hold vegetable firmly peel towards you use the whole blade
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Trimming Knife
Used for: trimming stalks & leaves
e.g.. cabbage & broccoli 15 cm long curved blade which
curves to a point
How to use the knife: hold handle firmly slice off excess material
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Utility Knife
Used for: to slice vegetables e.g.. cucumbers, radishes 18 cm long long narrow blade
How to use the knife: hold vegetables firmly on a cutting board, using a
safe grip & the rocking motion
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Standard Vegetable Knife
Used for: to cut & slice vegetables up
to 10cm in length / diameter (larger vegetables require a larger knife)
can vary in size – about 18cm in length with a bolstered heel which tapers to a point
How to use the knife: hold vegetable firmly on a
cutting board & use a safe grip & rocking motion
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Tomato Knife
Used for: to slice tomatoes (point
used to pick up slices & place on plate / dish)
25 cm long long serrated blade two points at tip
How to use the knife: hold tomato firmly with a
safe grip & slice down & towards you
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Butchers Knife Used for:
cut open watermelons / pumpkins
primarily considered a meat knife
37 cm long long narrow blade which
curves to a point
How to use the knife (for vegetables): insert point about 2cms where
you require in & pull down. This will split the side of the vegetable (open it up)
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Butchers Knife
Used for: utility knife used for cutting raw meat 37 cm long long narrow blade which curves up to a point
How to use the knife: decide cut of meat required & the size of each
portion. Draw knife across the meat & down into it separating the flesh into the pieces required
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Mincing Blade (Mezzaluna) Used for:
to finely chop vegetables / herbs e.g. parsley
15 cm in length single or double curved
chopping blade with 2 handles
How to use the knife: sit blades over item to be
minced, gently rock backwards & forwards. With each movement slightly change the angle of the rock – this ensures item is chopped finely
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Decorating Knife
Used for: slicing vegetables e.g.
potatoes to make french fries
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Salmon Slicer
Used for: to slice salmon
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Carving Knife
Used for: carving / slicing knife 42 cm long long narrow serrated
blade
How to use the knife: choose a meaty section
& draw knife down & towards you
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Meat Cleaver
Used for: chopping, slicing &
patting out meat & chopping through bones
25 cm long wide flat blade with hole
for hanging
How to use the cleaver: either rocking motion or
like an axe or use side of blade as a mallet
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Salami Knife
Used for: slicing salami & small
meat goods 25 cm long medium-sized serrated
blade with indented blade
How to use the knife: hold firmly & work knife
like a carving knife
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Frozen Food Knife
Used for: slicing & chopping frozen foods e.g. rolled roasts 35 cm long large accentuated serrations
How to use the knife: like salami knife but use a more sawing motion
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Mincing Blade (Mezzaluna) Used for:
to finely chop meat into mince 15 cm in length single or double curved
chopping blade with 2 handles
How to use the knife: sit blades over item to be
minced, gently rock backwards & forwards. With each movement slightly change the angle of the rock – this ensures item is chopped finely
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Kitchen Shears
Used for: cutting through meat &
bones e.g. chicken blade made of
toughened material to cut through meat
How to use the shears: like large scissors
Complete activity 22 page
Across4. handle
6. filleting
7. tang
8. edge
11.spine
Down1. carving
2. heel
3. paring
5. secateurs
9. bread
10. tip
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Complete activity 23 page
Task Knife
Slicing bread Bread knife
Carving ham Carving knife
Turning potatoes Turning knife
Removing the flesh from a fish Filleting knife
Removing blemishes from fruit Paring knife
Boning out a leg of lamb Boning knife
Icing a cake Palette knife
Removing the fins from a fish Scissors
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CARRYING & STORING KNIVES
Always carry the knife by its handle, with the blade pointing downwards.
When not in use, knives should ideally be stored hanging in a knife holder, so that their blades are not touching any other surface. They should not be kept lying in a drawer. If knife blades are allowed to rub against each other, they may become blunt.
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CARRYING & STORING KNIVES
Many chefs use a knife case or knife roll to keep their knives safe & in good order. With a limited number of knives a wallet or knife roll is adequate. It is designed to hold each knife separately & prevent contact between blades. When the collection increases it may be necessary to obtain a knife case or a specially designed box.
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CLEANING KNIVES
Always clean your knife in-between tasks to eliminate cross-contamination.
Remember to keep the handles of your knives free of grease & dry at all times. Wash knives in hot soapy water, but never soak the whole knife in water. Over time water could loosen the blade & handle. Never put your knife in a dishwasher.
Dry the washed knife with the edge of the blade facing away from your hands.
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WORKSTATION RULES
All equipment should be cleaned in hot soapy water, rinsed sanitised & dried before & after use.
Ensure the work surface is uncluttered, and the chopping board is on a flat surface & will not slip on the bench top before commencing work. If your chopping board is wobbly, secure it by placing a damp cloth or paper towel underneath.
Keep your work areas clean at all times (not littered with vegetable peelings or other debris) so that when you put your knife down it is clearly visible.
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WORKSTATION RULES
Clean the knife you are using after each task so that it is always ready for use.
Only have one knife at a time on your chopping board.
When you put your knife down, always lay it flat. Never expose the blade upwards.
When cutting & chopping, keep your fingertips bent under & well clear of the blade.
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Knife Tips
1. Knives must be treated with respect, used correctly and with care.
2. Always keep the knife sharp so that minimal force is needed when cutting. Blunt knives are more likely to cause accidents, as you need to use more pressure, giving less control over the cutting/chopping action.
3. Do not use the knife as a bottle or can opener or screwdriver.4. If you drop a knife, don’t try to catch it.5. Take care of all knives – they are the tools of the trade & will
last a lifetime if cared for correctly.6. When purchasing knives, only buy those you need for your
current use. Buy the best knife you can afford at the time and check its weight and balance for your personal preference.
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KNIVES AS WORKPLACE HAZARDS
As we learnt earlier, food handlers need to be aware o hazards in their workplace. Knives are a good example of potential hazards. According to the Health & safely in Employment Act, both employer and employee have responsibilities when potentially dangerous tools are being used.
When handling knives you should be aware at all times of your safety and the safety of those around you. Safety in the workplace is paramount.
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Handling & Maintaining Knives
1. Explain why it is important to use the correct knife for the task at hand.
2. How should a cutting surface be secured?3. Describe how to carry a knife safely.4. How would you sharpen a knife with a serrated
edge?5. Explain what could happen if you don’t keep your
knives clean.6. Name three (3) things you need to do or have in a
safe workstation.
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Handling & Maintaining Knives
1. Explain why it is important to use the correct knife for the task at hand.Answer similar to:Using the wrong knife for the task gives you less control and makes accidents more likely
2. How should a cutting surface be secured?By putting a damp cloth (paper or tea towel) underneath the chopping board
3. Describe how to carry a knife safely.Answer similar to:By the handle, point down, or in a knife roll/storage container
4. How would you sharpen a knife with a serrated edge?It is a job usually left to a professional sharpener.
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Handling & Maintaining Knives
5. Explain what could happen if you don’t keep your knives clean.Cross-contamination
6. Name three (3) things you need to do or have in a safe workstation.Any three of the following:
All equipment should be cleaned in hot soapy water, rinsed, sanitised & dried before & after use.
Ensure the work surface is uncluttered & the chopping board is on a flat surface & will not slip on the bench top before commencing work. If your chopping board is wobbly, secure it by placing a damp cloth or paper towel underneath.
Keep your work area clean at all times (not littered with vegetable peelings or other debris) so that when you put your knife down it is clearly visible.
Clean the knife you are using after each task so that it is always ready for use. Only have one knife at a time on your chopping board. When you put your knife down, always lay it flat. Never expose the blade
upwards. When cutting & chopping, keep your fingertips bent under & well clear of the
blade.
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Complete the Revision questions on p
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u/s 13285
Handle and Maintain Knives in a Commercial Kitchen
Level 2
Credit 2
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1. Why is it important that you use the correct knife for the tasks you are performing?Answer similar to:Knives are designed & shaped for specific purposes & are often quite dangerous if used for other purposes.
2. How can you secure a cutting surface simply, quickly & safely?Place a damp cloth such as a tea towel or paper towel, underneath.
3. Describe how to safely carry a knife.By the handle, blade pointing downwards, or in a knife roll or box
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4. How should knives be stored when not in use?
Hanging in a knife holder, with the blades not touching any other surface.
5. Why is a blunt knife more dangerous than a well-sharpened one?
Because you need to use more pressure when using a blunt knife, giving you less control.
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6. According to the Health & Safety in Employment Act, why is it important that you understand how to use knives safely in the workplace?
Because both employer & employee have responsibilities when potentially dangerous tools are being used. Safety in the workplace is paramount.
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Cutting Surfaces
Large wooden surfaces do not tend to move when used. Smaller ones move more easily especially if they have sealed for smooth surfaces.
Hardened plastic boards are generally small in size & move easily.
Marble boards, although smooth & varying in size, no not tend to move easily because of their weight.
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Securing Cutting Surfaces that Move
The easiest way to secure cutting surfaces that move is to lay the surface on a non-slip pad or tea towel.
This provides resistance & prevents the surfaces from moving about the food is being prepared.
Slightly wetting the tea towel will give extra grip.
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Cleaning Cutting Surfaces
Cutting surfaces will need to be cleaned regularly, EVERY time they are used.
Most surfaces can be SCRUBBED effectively with HOT SOAPY WATER.
Some wooden surfaces can be scrubbed with salt to kill bacteria surviving in the pores of wood.
Small wooden boards, PVC & marble surfaces can also be cleaned with Janola or put through the dish washer.
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HANDLING KNIVES SAFELY
When we look at the correct way to handle a knife we need to look at: how to handle a knife when using it how to pick up a knife how to wipe a knife laying knives on a board or bench how to carry knives
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Holding a Knife for Chopping
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Take care in the following situations:
Do not heat rivets in the handle over a hot element Ensure the handle is not wet or covered in fat/oil Ensure the knife is sharp Use the right knife for the right job Cut vegetables & meat using a grip that puts the
positioning hand away from the blade’s edge Cut bones with the heel
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Picking up a Knife
All knives should be picked up by their handles.
Knives should NOT BE picked up by their blades. If the surface is wet or dirty it is likely to slip & cut the person who picks it up.
Knives that do slip should be left to fall & collected after they have landed.
DO NOT TRY TO CATCH A FALLING KNIFE IN MID-AIR
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Wiping a Knife
To wipe a knife clean, or dry a knife, ALWAYS wipe from the blade to the cutting edge and away.
This will prevent you cutting a finger. Wiping from the cutting edge to the back sets
the scent where the knife blade is exposed & is likely to cause an accident.
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Laying a Knife on a Board or a Bench
When knives are laid on a board / bench, or are not in use, care should be taken to ensure that they are lying on their sides.
Knives that rest on their backs face upwards are very likely to create an accident.
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Carrying Knives
Knives should ALWAYS be carried with their point facing downwards.
This prevents other people running into them or stabbing yourself.
Where knife pouches, tool boxes or blocks are used, knives can be carried in these.
KNIVES SHOULD NEVER BE CARRIED WITH THE BLADE POINTING OUT OR UP.
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EFFECTIVE WAYS OF DEALING WITH UNEXPECTED SITUATIONS
Sometimes, while handling knives, unexpected situations occur which can cause problems.
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THE RIGHT KNIFE IS NOTAVAILABLE
This may be due to the fact that it is being used by another staff member of the establishment does not have that particular knife.
How would you overcome this situation? another knife can be used, if it will perform the job
safely and to the same standard it may mean waiting for the correct knife to be
available it may mean purchasing a knife
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THE KNIFE YOU ARE USING IS NOT SHARP
This will be due to the fact that it is blunt
How would you overcome this situation? sharpen the knife for knives that can’t be sharpened it may mean
purchasing a new knife
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HANDLES ARE SLIPPERY OR WET
Handles that are slippery or wet are dangerous
How would you overcome this situation? Applying pressure to these handles can cause
you to loose your grip & have an accident. To prevent accidents occurring, wash thoroughly
to remove any grease, fat or slippery substance & wipe the handle dry before using.
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USING THE WRONG TECHNIQUE FOR THE KNIFE CHOSEN
All knives have different shapes & ways to use them.
THE CORRECT TECHNIQUE SHOULD BE USED FOR EACH KNIFE.
How would you overcome this situation? Applying the wrong technique to a knife can apply
unnecessary pressure to the knife. This can cause the vegetable / meat to cur unevenly, or you to have an accident.
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CUTTING BOARDS ARE NOT AVAILABLE
In many commercial kitchens the cutting boards are well used. This means that there are times when they are not available.
How would you overcome this situation? Using a metal surface / work bench as a
replacements is not a good idea. Many of these surfaces will blunten the knives & are not hygienic to work on.
DO ANOTHER TASK WHILE WAITING FOR A BOARD.
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CUTTING SURFACES ARE DIRTY
Working on a dirty cutting surface can cross-contaminate food & transfer micro-organisms.
How would you overcome this situation? Before cutting, chopping or slicing, the work
surface should be thoroughly cleaned
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ACCIDENTS CAUSED BY NOT CONCENTRATING
In the kitchen many accidents with knives are caused by not concentrating. Taking you eye off what you are doing can be dangerous & causes injury to yourself or other people close by.
The most common injuries in this category are: cutting the finger tips that are gripping the vegetable or
meat sliding off the item & cutting yourself on the hand
CONCENTRATE FULLY WHEN WORKING WITH KNIVES
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GRABBING A KNIFE THAT FALLS
Knives that fall can be dangerous if we try to grab them while they fall.
The handle may not be easy to get a hold of & the blade can quickly sever the flesh of the hand
ALLOW KNIVES TO FALL & RETRIEVE ONCE THEY ARE LYING DOWN
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LEANING OF FALLING ON KNIVES NOT LYING DOWN ON WORK SURFACES
KNIVES THAT ARE NOT IN USE SHOULD BE LAID ON THEIR SIDE SO THEIR BLADES ARE NOT FACING UPWARDS.
Therefore, if someone leans on them or falls on them they will not cut themselves.
How would you overcome this situation? This is especially important for knives with
weighted handles.
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KNIVES BEING TRANSPORTED ARE NOT CARRIED CORRECTLY
When knives are being carried from one position to another they should be carried correctly.
FOR KNIVES TO BE CARRIED SAFELY THEY SHOULD BE CARRIED IN A CONTAINER OR POINTED DOWNWARDS.
How would you overcome this situation? Knives should not be facing upwards or forwards
as this can easily cause an accident.
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ESTABLISHMENT REQUIREMENTS Knives should be handled in the correct manner as
required by the establishment. Correct knife should be used for each item & should
be used in a safe & hygienic manner. Knives not being used should be put away in their
correct position. Depending on the establishment’s policy, knives &
their handling may be the responsibility of their owner or belong to the establishment. The handling of knives can affect those people working in the same vicinity & so you should follow the rules set out by an establishment.
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LEGISLATION Knife handling is covered by the Health & safety in Employment
Act 1992 & the Food Hygiene Regulations 1974. Under these regulations, all knives must be handled safely & all
care should be taken to prevent accidents. Any accident should be recorded & steps taken to prevent further accidents.
Knives should be kept in a clean condition & maintained regularly to prevent the build up of micro-organisms & the passage of food poisoning.
SBHS policy on knives knives to be sharpened regularly to decrease accidents put back in tool box after use this ensures we know where they are
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MAINTAIN KNIVES IN A COMMERCIAL KITCHEN For a knife to be efficient it needs to be clean & sharp. This stops knicks, bumps & foreign objects impeding the motion
of the knife & reduces the risk of accidents & infection. A blunt knife requires a great deal of pressure before it will cut &
the cut will not be clean.
Food or foreign matter attached to the knife increases resistance, thus the knife has to work around this food or work to remove the food before it cuts neatly.
A dirty knife implies poor working hygiene. Bacteria can multiply and cross-contamination can occur.
THIS IS A POTENITIAL FOOD POISONING SITUATION & SHOULD BE AVOIDED AT ALL COSTS.
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SHARPENING A KNIFE
For a knife to be effective it should be sharpened regularly. This keeps the blade edge neat & tidy & reduced the amount of pressure that needs to be applied to cut through vegetables or meat.
To sharpen a knife you can use: a stone a steel a grinder
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Steel
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USING A STONE
A cutting stone can be used to sharpen the knife blade & bring the working edge to a point.
The stone is made of a hardened substance called carborundum.
Most stones have two sides: a coarse side & a finer side. Begin sharpening of the coarse side & finish on the finer side.
Add a few drops of liquid (50% water & 50% detergent) to centre of the stone before use.
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How to use: hold knife on an 8° angle and work the blade in a circular motion
across the wet patch. blade facing outwards & 90° to stone one hand holds handle & other hand on top sharpen from tip to heel
continue sharpening in this motion making sure to alternate the sides of knife to ensure it is sharpen evenly on both side. turn knife over by turning wrist NOT changing grip in hand.
ONLY SHARPEN THREE QUARTERS OF THE KNIFE do not sharpen the heel (you hold the knife in this area) old knives & steel knives will take longer to sharpen newer knives – using a stone is relatively quick.
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USING A STEEL
Steels are used to hone knives.
Knives that are blunt should be sharpened on a stone first.
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How to use:
1. hold steel in one hand with the point away from you in mid-air
2. bring the knife into the steel at an angle of about 20-35° (Imagine you are cutting a very thin strip off the steel). Sharpen from heel to tip.
3. lift the knife off the steel & do the same on the other side of the steel with the other side of the knife.
4. do this a number of times until the knife is sharp (slicing the skin of a tomato is a good indicator)
5. with the blade of the knife with a clean tea towel.
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USING A GRINDER
Using a grinder requires some experience & the use of safety goggles.
For a grinder to be effective it must be applied at the correct angle for the knife. To do this the grinder can be set at that angle or used freehand (hand grinders only).
With a grinder care should be taken to ensure the bevel of the knife blade is evenly set.
Grinders are good for knives that have lost their edge or gone rusty & is then followed up with regular sharpening on a stone & steel.
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STORING KNIVES
Knives should be stored in such a manner that they are protected & not able to cut anyone.
They should be put away as soon as they are not being used. Leaving knives lying around can lead to accidents.
To store knives will often mean: wrapping them in a clean tea towel using a knife block using a knife pouch using a tool box using a set of metal strips attached to the wall.
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Wrapping Them in a Clean Tea Towel
When only using a few knives or you do not have a knife carrier.
Wrap knives thoroughly so the points & blades of the knives are not exposed.
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Using a Knife Block
Is a wooden block with a set of holes drilled into it to provide slots for the knife blade to fit neatly (so the blades are not exposed)
neat & tidy arrangement
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Using a Knife Pouch
Generally made of leather & reinforced to prevent the knives piercing the skin.
Pockets are designed for individual knives.
Buckles or velcro keep in the knives in place
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Using a Tool Box
Ideal for carrying knives
Often compartmentalised & sturdy
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Using Magnetic Strips
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