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    Basic Knife Skills

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    Mary Ann Dela Cerna
    Basic knife skills are an important part of cooking, whether professionally or recreationally. Learning proper knife techniques like uniform cuts and using the right knife for each task can speed up prep time and improve presentations. Safe knife use requires keeping blades sharp, avoiding falling knives, cutting away from the body, and watching the blade at all times. Proper knife handling like carrying blades pointed down protects both cooks and others in the kitchen.

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    Basic Knife Skills

    Uploaded by

    Mary Ann Dela Cerna
    35 views19 pages
    Basic knife skills are an important part of cooking, whether professionally or recreationally. Learning proper knife techniques like uniform cuts and using the right knife for each task can speed up prep time and improve presentations. Safe knife use requires keeping blades sharp, avoiding falling knives, cutting away from the body, and watching the blade at all times. Proper knife handling like carrying blades pointed down protects both cooks and others in the kitchen.

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    Basic knife skills are an important part of cooking, whether professionally or recreationally. Learning proper knife techniques like uniform cuts and using the right knife for each task can speed up prep time and improve presentations. Safe knife use requires keeping blades sharp, avoiding falling knives, cutting away from the body, and watching the blade at all times. Proper knife handling like carrying blades pointed down protects both cooks and others in the kitchen.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    35 views19 pages

    Basic Knife Skills

    Uploaded by

    Mary Ann Dela Cerna
    Basic knife skills are an important part of cooking, whether professionally or recreationally. Learning proper knife techniques like uniform cuts and using the right knife for each task can speed up prep time and improve presentations. Safe knife use requires keeping blades sharp, avoiding falling knives, cutting away from the body, and watching the blade at all times. Proper knife handling like carrying blades pointed down protects both cooks and others in the kitchen.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 19

    Basic Knife Skills

    • Basic knife skills are an important component of any


    culinarian’s repertoire - whether you plan
    • to earn a living in the kitchen, or simply please yourself, your
    friends, and your family.
    • Learning to wield a knife correctly will speed up your prep
    time, and food products fashioned
    • in uniform shapes and sizes will help guarantee even cooking
    throughout a dish. In addition,
    • the mastery of certain classic knife cuts and methodology will
    vastly improve the look of your
    • food, garnishes and plate presentations.
    Knife Safety
    The safe use of knives is imperative for obvious
    reasons. There are only a few rules to
    remember, but they are crucial:
    1. A sharp knife is a safe knife. Using a dull
    knife is an invitation to disaster. If you try to
    force a dull knife through the surface of a food
    product, it’s more likely to slip and cause an
    injury. Also: if you do happen to cut yourself, a
    sharp knife will result in an easier wound to
    attend to.
    2. Never, ever grab a falling knife. The best way to
    avoid having to think about this rule is to make sure
    your knife is always completely on your work surface,
    without the handle sticking out into traffic areas.
    Inevitably, however, it will happen from time to time
    that you or someone else will bump a knife handle,
    resulting in a falling knife. We all have a natural instinct
    to grab for anything that’s falling. You must overcome
    this inclination. Remember: a falling knife has no
    handle. Just get your hands and feet out of the way.
    3. Use the right knife for the right job.
    Many knife injuries occur when
    laziness induces us to use the knife at
    hand rather than the correct knife for
    a job. Place your knife inventory where
    it is easily accessible so you won’t be
    tempted to make this mistake.
    4. Always cut away from - never towards –
    yourself. Sometimes this is a hard rule to
    follow. Again, don’t be lazy! If the angle is
    wrong, turn the product around. Or turn your
    cutting board around. By the way - if your
    cutting board doesn’t have rubber feet, you
    should place it atop a damp kitchen towel to
    make sure it doesn’t move while you’re cutting
    5. When you have a knife in hand, keep your
    eyes on the blade. I was taught this rule early
    on in culinary school. I have to admit that
    every single time I have cut myself, I was
    looking away from what I was doing. This rule
    stands whether you are cutting something or
    carrying a knife. The simple fact is: you’re
    unlikely to cut yourself if you’re watching the
    blade, especially the tip
    6. Carry a knife properly. If you’re carrying a knife
    through the kitchen, especially a busy commercial
    kitchen, there are often people hurrying
    everywhere. You must get used to the idea that
    the only way to walk with a knife in hand is to
    carry it pointed straight down, with the blade
    turned towards your thigh. Keep your arm rigid.
    You don’t want some busboy or family member
    going to the emergency room with a puncture
    wound from your knife.
    7. Never, ever put a knife in a sink full
    of water. In addition to soaking
    probably being bad for your knife
    handle, putting a knife in a sink full of
    (likely soapy) water is just asking for
    trouble. Wash your sharp knives by
    hand (not in a dishwasher!) and put
    them away immediately.
    8. Always cut on a cutting
    board. NEVER on Wooden
    Tables!!! Don’t cut on metal,
    glass or marble. This will
    ultimately damage a knife’s
    edge
    The Parts of a Knife
    • Knives are constructed in many different ways. The features of a
    classic chef’s knife are identified in the two diagrams below.
    • In the very best knives, the tang will run the full length of the handle
    as pictured above. This lends balance and durability to the knife’s
    construction. Another sign of quality is a bolster that is an integrated
    part of the blade, rather than a separate “collar”

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