Week 2 knives

KNIVESKNIVES

Knife ConstructionKnife Construction


• BladeBlade The blade of a professional knife is a single piece of metal that has been cut, stamped, or forged into shape. Most professional knife blades are made from high-carbon stainless steel—an alloy of iron, carbon, chromium, and other metals.

• The metal combines the best features of stainless steel and carbon steel, resulting in a blade that can be easily sharpened but is resistant to rust and discoloration.


• TangTang The tang is the portion of the blade that extends into the knife’s handle. A full tang that runs through the entire length of the knife handle contributes strength and durability to the knife. For this reason, knives meant for heavy use, such as French knives and cleavers, should have a full tang.

• Paring knives, utility knives, or other knives used for lighter work may have a partial tang.


• HandleHandle The knife handle can be made from hardwoods, such as walnut or rosewood, or other materials, such as plastic or vinyl. When choosing a knife, consider the feel and fit of the handle.

• Knives are held for long periods of time, so the handle must fit comfortably in the hand.

• A handle that is either too small or too large can be uncomfortable to hold.


• RivetRivet Metal rivets hold the tang in the handle. Rivets should lie smooth and flat against the handle to prevent rubbing and irritation against the hand. They should also be flush with the surface so that there are no crevices in which dirt or microorganisms can collect.

• BolsterBolster The shank, or bolster, is the metal point on the knife where the blade and handle meet.

• Although not all knives have a bolster, those that do are very strong and durable. The bolster also

• helps block food particles from entering the space between the tang and the knife handle.

Knife Skills

• Using a knife properly is one of the culinary professional’s most important

• tasks. Good technique not only improves the appearance of food items but also

• speeds preparation times and reduces fatigue.

Knife Skills• GripGrip A good grip provides

control over the knife, increases cutting efficiency, minimizes hand fatigue, and lessens the chance of an accident. The size of the knife, the task at hand, and personal comfort determine how best to grip the knife. No matter which gripping style is used, avoid placing the index finger on the top of the blade.

Grip the knife by placing four fingers on the bottom of the handle and the thumb against the other side of the handle.

Knife Skills• Grip the knife by placing

three fingers on the bottom of the handle, the index finger flat against the blade on

one side, and the thumb on the opposite side. Although this grip may be uncomfortable for some, it offers maximum control and stability.

Knife SkillsTo make slices of equal width, adjust the index finger while working, moving the thumband fingertips down the length ofthe food.

Control Control Knife movement must be controlled in order to make safe, even cuts.•Guide the knife with one hand while holding the food firmly in place with the other hand.•Allow the sharp edge of the blade to do the work, rather than forcing the bladethrough the food. A sharp knife provides the surest cuts and is the safest to use.•Smooth, even strokes work best.

Knife Safety and Care• Always use the appropriate knife for the cutting task.

Never use a knife for a task for which it was not designed. Opening cans and prying open lids are not tasks meant for knives. Always use a sharp knife. Dull knives require more force, creating a situation in which the knife might slip and cause an injury.

• Always use a cutting board with a knife. Marble and metal surfaces dull the blade and may cause damage to the knife. Never let the knife blade or its handle hang over the edge of a cutting board or work table. Someone might be injured by bumping into the knife, or the knife might fall and be damaged.

• When carrying a knife, hold it by the handle with the point of the blade pointed straight down. Never try to catch a falling knife. Step away from the knife, and let it fall.

• Always use the appropriate knife for the cutting task. Never use a knife for a task for which it was not designed. Opening cans and prying open lids are not tasks meant for knives. Always use a sharp knife. Dull knives require more force, creating a situation in which the knife might slip and cause an injury.

• Always use a cutting board with a knife. Marble and metal surfaces dull the blade and may cause damage to the knife. Never let the knife blade or its handle hang over the edge of a cutting board or work table. Someone might be injured by bumping into the knife, or the knife might fall and be damaged.

• When carrying a knife, hold it by the handle with the point of the blade pointed straight down. Never try to catch a falling knife. Step away from the knife, and let it fall.

Knife Safety and Care• To hand a knife to someone else, lay the knife down on

the work surface, or hold the knife by the dull side of the blade while carefully extending the handle toward the other person.

• Do not leave a knife in a water filled sink. Someone could reach into the sink without seeing the knife and get cut.

• Always wash, rinse, sanitize, and air-dry knives before putting them away. Do not clean knives in the dishwasher. They pose a risk to the person loading and unloading the dishwasher, and the blades could be dented or damaged through contact with other utensils. Also, wooden handles cannot stand the intense heat and prolonged exposure to water.

• Dry the blade by carefully wiping from its dull side.

Sharpening Knives• Use a sharpening stone, or whetstone, to

sharpen knives. The stone can be dry or wet with water or mineral oil. As the edge of the blade is passed over the whetstone, the grit in the stone sharpens the cutting edge.

• A whetstone can be made of either silicon carbide or stone and may have up to three sides, which range from coarse to fine grain.

• Begin by sharpening against the coarsest stone and end with the finest stone, taking only about 10 strokes against the coarsest stone before moving on to the next.

• Trueing,Trueing, a steel is used to keep the knife blade straight and to smooth out any irregularities.

• Trueing does not sharpen the blade, but it does help maintain the edge between sharpenings.

Sanitizing KnivesSanitizing Knives•Wash, rinse, and sanitize knives after every cutting task to avoid cross-contamination andto destroy harmful microorganisms.

Storing KnivesStoring Knives• Storing knives properly will protect both the

knives and the people who work around them. A slotted knife holder or a magnetized bar hung on

• the wall are two convenient storage solutions. • A custom-built drawer with a slot for each knife

is another storage option.• A knife kit is a safe, convenient, and portable

storage unit.• Individual slots hold knives safely in the kit.• Vinyl cases are easy to clean and sanitize.

KNIFE CUTSKNIFE CUTS

1/4 x 1/4 x 2–2 1/2 inches 1/8 x 1/8 x 1–2 inches 1/16 x× 1/16 x 2 inches

3/4 x 3/4 x 3/4 inch

1/2 x 1/2 x 1/2 inch

1/4 x 1/4 x 1/4 inch 1/8 x 1/8 x 1/8 inch 1/2 x 1/2 x 1/8 inch

Julienne/Alumette

KNIFE CUTS

Batonnet Fine Julienne

Carre Brunoise MacédoineParmentier Paysanne

ChifonadeTourne Rondelle Parisienne

Documents

Week 2 knives