Knife Skills

Knife
Skills
Chef Carlo Erik E. Castaneda
HM 110 (Quantity and Quality Food Production &
Service)
June 29, 2009
Knife
Is the most important
piece of equipment in
the kitchen
Second only to fire in
value of importance in
cooking
Not only an extension
of the hands, but an
extension of
personality
The knife is the chef’s
paintbrush
Importance of Knife
Skills
Learning to wield a knife

correctly speeds up prep
time
Food products fashioned
in uniform shapes and
sizes guarantee even
cooking throughout
Proper handling of
knives ensures the
safety of everybody in
the kitchen
Knife Engineering
Two categories of Two Styles of

knives: Kitchen Knives:
1. Striking knife 1. Eastern knife
2. Chopping knife 2. Western knife
Styles of Kitchen Knives
Eastern Knives Western knives
Made from harder Made of softer
steel than Western grade steel
Style knives Blunter edge
Have sharper edge Wider angles than
than Western Eastern knives
knives
Angles are more
acute than Western
knives
Anatomy of a Knife
A Point: The very end of the knife, which is used for piercing
B Tip: The first third of the blade (approximately), which is used for small or delicate work
C Edge: The cutting surface of the knife, which extends from the point to the heel. The edge may be
beveled or symmetric.
D Heel: The rear part of the blade, used for cutting activities that require more force
E Spine: The top, thicker portion of the blade, which adds weight and strength
F Bolster: The thick metal portion joining the handle and the blade, which adds weight and balance
and keeps the cook's hand from slipping
G Finger Gua The portion of the bolster that keeps the cook's hand from slipping onto the blade
rd:
H Return: The point where the heel meets the bolster
J Tang: The portion of the metal blade that extends into the handle, giving the knife stability and
extra weight
K Scales: The two portions of handle material (wood, plastic, composite, etc) that are attached to
either side of the tang
L Rivets: The metal pins (usually 3) that hold the scales to the tang
M Handle Gu The lip below the butt of the handle, which gives the knife a better grip and prevents
ard: slipping
N Butt: The terminal end of the handle
Types of Knife Edges
1. Fine edge, also

called straight edge
2. Serrated edge
3. Hollow ground edge
Types of Knives
French knife, also known
as the Chef Knife- it is the
most important and most
versatile cutting tool
Utility Knife- smaller and

lighter than the chef knife
and is used for light
cutting and slicing, often
on fruits and vegetables
Boning knife- is used to
separate raw meat from the
bone. It has a thin short
blade and is often stiff or
flexible
Filleting knife- used for

filleting fish, and blade is
usually 6 to 10 inches long
Carving knife- used for
carving large roasts, turkey
and on large fish. It has a
long flexible blade
Cleaver- used for chopping

meats and cutting through
bones. It has a heavy
rectangular blade.
Steak knife- used for cutting
steak and other main courses.
Clam knife- used for opening

clams. Blade is 3-4 inches long
and used with a butcher’s
glove
Oyster knife- used for opening

oysters
Bread knife- thick bladed knife used
for cutting loaves of bread.
Generally have serrated edges for
cutting through thick, hard crust.
Tomato knife- similar to bread knife

but is smaller and serrations finer.
Has a forked tip for picking up
pieces of food.
Paring knife- used for peeling,

slicing, trimming and dicing small
fruits, vegetables and cheese.
Knife Safety Rules
1. A sharp knife is a safe knife, 7. Carry knife properly. Knife
using a dull knife is an should be pointed straight
invitation to disaster. down
8. Never put a knife in a sink
2. Never ever grab a falling full of water
knife.
9. Make sure knives placed
3. Use the right knife for the on flat surfaces are not
right job covered with towels,
4. Always cut away from, napkins or other materials
never towards the body 10. Do not grab blindly for a
knife, always reach for the
5. Place cutting board atop a handle
damp kitchen towel to 11. When handing a knife to
prevent the board from another person, point the
turning and moving handle towards the
6. Keep eyes on the blade person
when cutting
Remember…
When cutting, both hands in
tandem, the “knife hand”
and the “guiding hand”. The
first step on the road to
knife handling competence
is developing the proper
grip on the knife.
Doing so helps exercise

better control over the knife.
Cutting Skills
Did you know?
The real “secret” to using

knife is to always keep the
blade in contact with the
cutting surface, especially
when preparing most fruits
and vegetables.
“A thin, slightly
coarse slicing knife
will cut a soft tomato
with a light pull and
nearly no pressure
on the blade.”
Slicing Techniques
DICING
Dicing vegetables is
one of the most
common and useful
techniques.
Involves cutting the
product into pieces,
then cutting the slices
into strips.
Then cutting each of
the strips into dices or
cubes
Slicing Techniques
Literally means “made of
Chiffonade rags”
It means finely cut strips
or ribbons of vegetables
or herbs
For chiffonade cut, slice
the leaves, remove the
tough woody stem, then
stack sliced leaves, roll
into cigar shape and
slice.
Slicing Techniques
To properly mince, hold
the tip of the chef knife on
Mincing
the cutting board using
the non-cutting hand
Keep all fingers raised
away from the blade
Pivot the knife on the front
portion of the blade by
raising and lowering the
handle of the knife in a
chopping motion
The tip should not leave
Mincing prawns
the cutting board
Other Specialty Cuts
Planks- used exclusively for potatoes

Carrot vichy- sliced perpendicular (2 mm thick)
Rondelle- diagonal cut with 2 mm thickness
Batonnes de legume- used for carrots, radish, pumpkin
& potatoes
Julienne- used for carrots, leeks, radish, cabbage &
potatoes. L 2.5 cm x W .1 cm x .2 cm
Macedoine Cut- measures L 1 cm x W 1 cm x H 1 cm
Paysanne Cut- used for carrots, leeks, radish, cabbage,
onion, bell peppers, pumpkin and potatoes. Measures L
1 cm x W 1cm x H .2 cm
Other Specialty Cuts
Jardieniere- used on carrots, radish, pumpkin and

potatoes. Measures L .5 cm x W .5 cm x .5 cm
Brunoise- cut for carrots, leeks, radish, cabbage,
onions, bell peppers, pumpkin, and potatoes. Measures
L 1cm x W 1 mm x H 1 mm
Turned vegetables- used on carrots, radish, pumpkin,
and potatoes. Measures L 3-4 cm diameter 1.5.
Thank You
Very Much for
Listening and
Happy
Slicing!!!

Knife Skills

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Knife

Learning to wield a knife

Two categories of Two Styles of

1. Fine edge, also

Utility Knife- smaller and

Filleting knife- used for

Cleaver- used for chopping

Clam knife- used for opening

Oyster knife- used for opening

Tomato knife- similar to bread knife

Paring knife- used for peeling,

Doing so helps exercise

The real “secret” to using

Planks- used exclusively for potatoes

Jardieniere- used on carrots, radish, pumpkin and

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