Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Maintain, handle and clean knives

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Knives

• Essential equipment for chefs.

• Available in different sizes, types and styles…

• …To suit different tasks.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Working with knives

• For best results, knives must be:• Cared for properly• Cleaned well after use• Kept sharp.

• Good quality knives that are cared for will give good service and are less likely to cause injury.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Working with knives

• Chefs need to be trained in the safest and most efficient use of knives.

• Sharp knives are safer than blunt ones, if handled with care: the sharp blade cuts cleanly without needing excessive pressure.

• Hold a knife firmly for full control.• Keep fingers and thumbs away from the

blade edge to avoid cutting them.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Factors to consider when buying knives

• The tasks for which the knife will be used.

• The weight, balance and feel.

• Ease of cleaning and sharpening.

• Cost.

• Style, design and materials.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Chef’s knife

• Also known as a ‘chopping knife’.

• Has a heel and a rigid, broad blade.

• Blade is usually 15–30 cm long.

• A wide range of uses including:• Chopping• Cutting• Slicing• Shredding.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Paring knife

• Also known as an ‘office knife’.

• Has a small blade.

• Multiple uses including:• Topping and tailing fruit and vegetables• Peeling• Trimming.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Fish filleting knife

• Has a fairly narrow, flexible blade.

• Designed to allow easy access between the flesh and bones of fish.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Meat boning knife

• Has a fairly short blade.

• Used to bone meat and trim around bones.

• Strong, rigid blade to allow accurate manoeuvring around bones.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Turning knife

• A small knife with a curved blade.

• Used for shaping vegetables.

Image courtesy of Russums

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Serrated-edge knives

• Used for foods that are softer on the inside than the outside, e.g. crusty bread, tomatoes.

• Used to slice meat and terrines neatly.

• Sharpened by specialist companies, not usually in the kitchen.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Carving knife

• Also known as a trenchard.

• Has a long, thin blade.

• Long strokes with the knife give neat, efficient carving of meat.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Carving fork

• A two-pronged fork.

• Strong enough to support meat while it is carved.

• Also used to lift meat after carving.

Image courtesy of Russums

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Palette knife

• A flat knife with a blunt, rounded blade.

• Used for lifting and turning food, scraping and spreading.

• Most used in the pastry section.

Image courtesy of Russums

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Butcher’s saw

• Used in butchery and meat preparation.

• Saws through meat bones.

Image courtesy of Russums

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Meat cleaver

• Also known as a chopper.

• Has a heavy, flat blade.

• Used to chop bones in meat.

Image courtesy of Russums

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Secateurs and scissors

• Secateurs are used to trim chicken joints, whole fish and other foods.

• Kitchen scissors are used to:• Snip herbs (e.g. chives)• Cut lengths of filo pastry• Cut paper to line tins/moulds• Open bags and packets safely.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Steel

• Used to sharpen knives.

• Has a circular or oval metal shaft.

• Usually has a guard to protect the hands, plus a handle.

• Diamond steels are embedded with abrasive diamond particles – considered to be easiest and best to use.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Sharpening knives

• Run the knife at an angle (usually 45°) along the edge of the steel.

• Other sharpening tools:• Whetstone• Pull-through sharpener• Electric sharpener.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Materials: carbon steel

• Easy to sharpen and get a good edge.

• Can rust and stain easily.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Materials: stainless steel

• Softer than carbon steel – needs sharpening more frequently.

• Resistant to rust stains.

• Very popular for chef’s knives.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Materials: high-carbon stainless steel

• Higher-grade stainless steel with some carbon content.

• Resists rust and stains.

• Maintains a sharp edge for longer than standard stainless steel.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Materials: laminated blades

• Made with hard steel and more brittle steel, sandwiched together.

• Has the advantages of both.

• Tough blade that stays sharp.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Materials: ceramic

• The hardest blade material available.

• Holds a sharp edge longer than other materials.

• Can chip or break if dropped.

• Needs specialist sharpening.

• Lighter than steel.

• Knives usually have plastic handles.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Materials: folded steel

• Strong, very sharp blade.• Layers of soft and hard steel are heated,

folded and hammered.• A centre of very hard steel provides the

cutting edge.• Layers act as shock absorbers for the

brittle centre.• Labour intensive to make and therefore

expensive.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

Knife handles

• Traditionally, wooden, with the blade ‘tang’ secured by metal rivets.

• Plastic handles are now more common.

Published by Hodder Education© John Campbell, David Foskett, Patricia Paskins and Gary Farrelly

One-piece knives

• Handle and blade are a single piece of stainless steel.

• Hard stainless steel that keeps a good edge.

• No joints, therefore hygienic.

• Handles are often hollow, sometimes filled with sand for weight and balance.