Foods I Unit 5: Knives & Cutlery

“One of the most important skills to master”

The History Behind the Cutting ToolStone cutting tools are believed to be

around 3 million years old. Before mining evolved knives were

produced primarily from flint and obsidian. Flint, a stone particularly

suited to take an edge, was created to take a thin cutting edge.

Obsidian, a volcanic glass, took even better edge and was noted to

be more durable. After mining evolved and pure metals were

extracted miners learned to blend metals together and create new

properties. Carbon steel was the first widely used metal for knives which made knives more durable

and hard enough to take an edge.

The Parts of the KnifeThe knife is constructed from several parts, each of which plays a

role in the utility, balance, and longevity of the whole. Knives should be selected for quality and comfort and feel balanced

in the hand.

1. The Blade (Cutting Edge):

2 Types FORGED:

ADVANTAGES:DISADVANTAGE:

STAMPED:

ADVANTAGES:DISADVANTAGE:

Blade Material

Material Pro Con

Soft metal and easy to sharpen

Looses edge, discolor, and leave metallic taste

Does not discolor or leave a metallic taste

Harder to sharpen

Easy to sharpen, does not discolor or leave a

metallic taste--------------------

Sharper edge and does not leave a metallic taste

Fragile and can chip or break when dropped on

the floor

Blade Shapes

*V-Shaped blade with a fine point

*Good all-purpose knife

*Blade with an extremely sharp edge

*Carving and Slicing

*Row of teeth

*Slicing and Gripping

*Series of small arcs

*Slicing and Gripping

*Blade with grinded ovals

*Cutting moist foods (non-stick)

*Edges are one sided

*Japanese style knives

The Parts of the Knife

2. The Bolster (Collar or Shank):

The Parts of the Knife

3. The Rivets

The Parts of the Knife4. The Tang:

3 Types of Tangs1. ____________: runs the entire length of handle and

more durable2. ____________l: does NOT run the entire length of

the handle and less durable.3. ____________: Encased in the handle and less

durable.

The Parts of the Knife

5. The Handle:

Types of Knives

Multi-purpose knife and is the most versatile in the kitchen (8”-12”)

chop, dice, slice, mince

Multi-purpose knife that is a smaller version of the chef knife (6”-10”)

clean, cut, carve

Smaller cuts, garnishing, peeling (2”-4”)

trim, peel, garnish

Thin/ narrow blade for easier slicing (10”-14”)

carve, slice

Knife SafetyNEVER catch a falling knifeNEVER leave a knife in the sink place on counterALWAYS wipe a knife’s blade facing outwardALWAYS pass a knife by laying it down on a table or

giving the person the handle firstALWAYS walk with knife tip down by your sideALWAYS dry a knife completelyALWAYS use a cutting boardALWAYS store knives in proper containers

Knife Skills & TechniquesThe Knife Grip…

provides the best control, stability, safety, and

accuracy.

1. Thumb rests on opposite side of knife

2. Index finger rests on the side of knife blade

3. Three finger grip on the knife handle

Consistency is the KEY for successful knife skills!

Knife Skills & TechniquesThe Guiding Hand

is responsible for guiding the item to be cut into the knife.

1. The guiding hand is placed next to the knife blade in the proper position with fingertips slightly tucked under.

2. The guiding hand should be near the back half of the blade (not the tip).

3. The side of the blade should rest against the knuckle of the middle finger on the guiding hand.

Knife Skills & Techniques

The Cutting Movement

where the knife blade is curved and allows the knife to have a smooth, rocking motion.

1. With the front third of the knife on the cutting board, being rocking the blade of the knife up and down along the curve of the blade.

2. While rocking the knife up and down allow the tip of the knife to slide forward a few inches o the downward motion and pull back on the upward motion.

Basic Knife Cuts

Chop

Mince

Slice•Rondelle (disk shaped)•Diagonal (oval shaped)•Oblique (rounded w/ 2 angled sides)

Stick Cuts•Julienne (1/8 “ x 1/8 “ and 2 inches long)•Batonnet (1/4 “ x ¼ “ and 2 inches long)

Chiffonade

Dice Cuts•Large Dice (3/4 “ x ¾ “)•Medium Dice (1/2” X ½ “)•Small Dice (1/4 “ x ¼ “)•Brunoise (1/8 “ x 1/8 “)

Did YOU Know?

A sharp knife is safer and performs much better than a dull knife. A dull knife requires more pressure or force to cut through food, making it more likely for

the knife to slip, which could result in serious injury. A sharp knife requires less force and therefore

allows the user to focus on technique and safety.