Kitchen KnivesKitchen Knives

Foods IIFoods II

Obj. 5.01Obj. 5.01

Sharpening stone or Sharpening stone or WhetstoneWhetstone

Knife SteelKnife Steel

Parts of the knifeParts of the knife

1. Tang2. Handle3. Blade4. Bolster5. Rivets

Parts of the knifeParts of the knife

Parts of the knifeParts of the knife

TangTang the part of the blade that extends the part of the blade that extends

into the handle. into the handle. look for a knife with a tang that look for a knife with a tang that

extends the full length of the extends the full length of the handle, as this signifies that the handle, as this signifies that the knife is of solid construction.knife is of solid construction.

Knives should have a full tang to Knives should have a full tang to give more power and strength to give more power and strength to the knife.the knife.

You should not store knives in a You should not store knives in a drawer. drawer.

Carrots are usually cut in julienne Carrots are usually cut in julienne shapes.shapes.

Parts of the knifeParts of the knife

Handle Handle contains the blade and is the part contains the blade and is the part

of the knife that the cook holds. of the knife that the cook holds. Before buying a knife, make sure Before buying a knife, make sure

that the handle feels comfortable that the handle feels comfortable and isn’t too large or small in your and isn’t too large or small in your hand.hand.

Parts of the knifeParts of the knife

Rivets Rivets Hold the tang in the Hold the tang in the

handle. handle. Look for flat rivets Look for flat rivets

that lie even with the that lie even with the knife’s handle.knife’s handle.

Parts of the knifeParts of the knife

HeelApproximately the last two

inches of the blade. The heel helps cut thicker pieces

of food.

Parts of the knifeParts of the knife

Bolster A piece of metal at the end of

the blade, before the handle. The bolster resembles a collar

on the knife.

Parts of the knifeParts of the knife

Blade EdgeThe bottom of the blade and

the part that cuts food.

Knife ConstructionKnife Construction

Metals used include:stainless steel high carbon stainless steel

Knife ConstructionKnife Construction

Stainless Steel – most commonWon’t discolor or rustWon’t transfer a metallic taste to foods

Difficult to sharpen and keep an edge

Knife ConstructionKnife Construction

High-Carbon Stainless Steel (the best (the best knife available)knife available)

Mix of iron, carbon, chromium, and other metals that combine the best features of stainless steel and carbon steel

Expensive Doesn’t rust or discolor Can be sharpened easily

Types of knivesTypes of knives

1. Chef’s2. Boning/filet3. Slicer4. Paring5. Utility

Chef’s KnifeChef’s Knife

Measured in inches; lengths of 8" to 12" are common.

A longer blade allows longer single-stroke cuts when slicing. Used to chop vegetables.

Tends to have a curved section at the front of the blade, good for chopping in an up-and-down "rocking" motion.

Boning/filetBoning/filet A special type of kitchen A special type of kitchen

knife used for boning knife used for boning meat, fish, and poultry.meat, fish, and poultry.

Usually have a narrow Usually have a narrow blade, sometimes flexible blade, sometimes flexible

Slender and sharp points. Slender and sharp points. The typical size of a The typical size of a

boning knife is about 5 to boning knife is about 5 to 6 ½ in length on the 6 ½ in length on the blade. blade.

UtilityUtility An all-purpose knife, An all-purpose knife,

typically larger than a paring typically larger than a paring knife but smaller than a knife but smaller than a slicing knife.slicing knife.

Some have a serrated blade. Some have a serrated blade. Usually measure between 5" Usually measure between 5"

and 6" on the blade. and 6" on the blade. Can be used to carve, slice, Can be used to carve, slice,

bone and fillet but is bone and fillet but is typically used for cutting typically used for cutting small fruits and vegetables. small fruits and vegetables.

ParingParing

A general purpose A general purpose knife used for small knife used for small intricate work like intricate work like peeling and coring. peeling and coring.

Usually measures Usually measures between 3 and 5 between 3 and 5 inches on the blade inches on the blade

SlicerSlicer Used to cut slices of cooked or Used to cut slices of cooked or

smoked meat, poultry and fish. smoked meat, poultry and fish. The blade is long (8 to 12 inches), The blade is long (8 to 12 inches),

thin, and constructed with either a thin, and constructed with either a round or pointed tip.round or pointed tip.

The blade may be flexible or rigid, The blade may be flexible or rigid, depending on the texture of the depending on the texture of the food being sliced. food being sliced.

Flexible blades are made for firmer Flexible blades are made for firmer fleshed items, such as dry sausages fleshed items, such as dry sausages or prosciutto, while rigid blades are or prosciutto, while rigid blades are made for fleshed items with a more made for fleshed items with a more moist texture, such as baked hams.moist texture, such as baked hams.