Scribd
Upload
203 views

Knife Skills Notes

The three most important knives for any kitchen are: 1) A chef's knife for 90% of cutting tasks like chopping onions and mincing garlic. 2) A paring knife for precision tasks like coring apples and deveining shrimp. 3) A serrated knife for slicing soft foods like bread. A honing steel is also essential for keeping knives sharp. Proper knife care includes hand washing, drying immediately, and storing safely in a block.

Uploaded by

Muhammad Esfandiyar Malik
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
203 views

Knife Skills Notes

The three most important knives for any kitchen are: 1) A chef's knife for 90% of cutting tasks like chopping onions and mincing garlic. 2) A paring knife for precision tasks like coring apples and deveining shrimp. 3) A serrated knife for slicing soft foods like bread. A honing steel is also essential for keeping knives sharp. Proper knife care includes hand washing, drying immediately, and storing safely in a block.

Uploaded by

Muhammad Esfandiyar Malik
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 6

KNOW YOUR KNIVES

There are a lot of choices to make when it comes to buying kitchen knives. Invest in the
following three knives and you’ll be able to perform 99% of all kitchen tasks:

TOP 3 MUST-HAVE KNIVES FOR ANY KITCHEN + A KNIFE’S BEST FRIEND

Chef’s Knife​ (6” – 12”) – will be used for almost 90% of all kitchen cutting work
Ex: chopping onions, mincing garlic, butchering

Pairing Knife​ (3 1/2 “) – essential for tasks that require more dexterity and precision
Ex: coring, peeling, deveining shrimp, segmenting

Serrated Knife​ (8” – 10”) – the pointed serrations produce neat slices on squishy things
Ex: bread

Honing Steel​ (Made of steel or diamond) - Corrects the angle of your knife to keep it sharp
OTHER USEFUL KNIVES

Boning and Fillet Knives ​– Used for trimming meat or filleting fish

Slicing/Carving Knife​ – Great for slicing meats such as large roasts or turkeys

Cleaver​ – Asian-style knife used to hack or chop large bones or pieces of meat

PARTS OF A KNIFE
CARING FOR YOUR KNIFE

1. No metal is completely “stainless.” ​ Do not allow acidic foods (lemon, mustard,


ketchup, etc.) to remain on the blade after use. This might cause some slight
tarnishing. Should the blade show signs of staining, use a non-abrasive metal polish
for cleaning.

2. Cut on wooden or plastic cutting boards. ​ Your cutting surface should be smooth, easy
to clean, and “give” on contact with the knife edge. Quality wooden or plastic
(polyethylene) cutting boards are recommended. Avoid hard surfaces that can damage
the knife including glass, tile, metal, or formica. REMEMBER: All cutting boards should
be cleaned thoroughly immediately after use to avoid harmful bacteria growth.

3. Hone and sharpen your knives regularly. ​ Hone your knife just before you use it and
when you feel like the edge is getting dull. In general, sharpen your knife at least once a
year.

4. Do not put knives in the dishwasher.​ Banging against other cutlery or pots and pans
will nick the edge. Also high heat and detergent are not good for the handle. Instead
wipe the knife clean in your sink with a wet cloth and dishwashing detergent. Dry
immediately. Dry from the back of the knife to the edge.

5. Do not cut through bone with knives (except cleavers).​ Do not use knives for poking,
prying, or separating or cutting semi-frozen or frozen foods.

6. Do not abuse knives as screwdrivers or can openers.​ This is not their designed
purpose and may result in bending or breaking the blade or edge of the knife.

7. Store your knives properly.​ Keeping your knives in a knife block or drawer will keep
your knives organized and guard against injury. In-drawer knife trays, magnetic knife
holders, or knife guards are other suitable options.
KNIFE SAFETY

1. Keep knives sharp!​ A sharp knife is safer than a dull one because it requires less
pressure in cutting. The knife will not slip as easily and your hand will not tire a quickly.

2. Never test the sharpness​ of a knife by running your fingers along the edge!

3. Stabilize your cutting board.​ Slip a damp towel under your board to keep it from
wobbling.

4. Use the correct size and type of knife for the job.​ Hold the knife firmly in your hand
and cut away from the body.

5. Use the proper form and technique when cutting.​ Grip the knife properly with your
hand and make sure your guiding hand is in the proper position (fingers tucked in!).

6. Good slow practice leads to great fast habits.​ When cutting, keep your eyes on the
blade and take your time.

7. Work with manageable sizes and flat surfaces.​ With large ingredients, first cut them
down to a manageable size. With round ingredients, plane off a thin slice from 1 side to
keep it from rolling around.

8. Work neatly and stay organized.​ Keep your board free of unnecessary things. Transfer
already cut ingredients into a bowl and set it aside.

9. Store your knives in a safe place, out of the reach of children.​ Wash and dry your
knives immediately after each use and store them in a block or a magnetic holder.
Never keep them loosely in a drawer unless they have knife guards.

10. Obvious BUT important


● Carry a knife properly, blade towards the back and at your side
● Never, ever put a knife in a sink full of soapy water.
● Never try to catch a falling knife.
● Wear closed-toe shoes in the kitchen.
● Lay your knife on a flat surface between use with the point and blade away from
you.
ILLUSTRATED KNIFE CUTS
“If it looks the same, it cooks the same.”

Please note: the dimensions indicated are guidelines and may be modified as necessary.
Determine the size of the cut by the requirements of the recipe or menu item, the nature
of the vegetable being cut, the desired cooking time, and appearance.

You might also like