THE CHEF KNIFETHE CHEF KNIFE

Use and CareUse and Care

Knife CutsKnife Cuts

Knife SafetyKnife SafetyAlways keep your knife sharp, it requires less pressure to Always keep your knife sharp, it requires less pressure to use and you will less likely to slip and cut yourself.use and you will less likely to slip and cut yourself.Use the correct size knife for the job. Hold the knife firmly, Use the correct size knife for the job. Hold the knife firmly, cut away from your body. Always use a cutting board with cut away from your body. Always use a cutting board with a damp towel underneath to prevent slippagea damp towel underneath to prevent slippageWhen not in use knives should visible, lying flat on the work When not in use knives should visible, lying flat on the work surface.surface.If a knife falls, do not try to catch it, step back and let it If a knife falls, do not try to catch it, step back and let it drop.drop.Always carry a knife at your side with the point Always carry a knife at your side with the point downdown!!Knives are to be washed and sanitized between uses at a Knives are to be washed and sanitized between uses at a designated area in the kitchen. designated area in the kitchen. NEVERNEVER place a knife into a place a knife into a sink!sink!When handing someone a knife, hand it to them handle When handing someone a knife, hand it to them handle first!first!

TOE>>>>>>>

KNIFE HANDLES

•The shape should be simple and comfortable

•Material should be non-slip, and easy to sanitize and maintain

The TangThe TangTheThe What?What?

Tang-the section of the blade that extends through the knife handle. Then fuller the tang the finer the knife. The tang is secured by rivets or sealed to the handle.

Knife CutsKnife Cuts1.1. Tourne-seven sided Tourne-seven sided

“football”“football”

2.2. Large Dice-1” cubeLarge Dice-1” cube

3.3. Medium Dice-1/2” cubeMedium Dice-1/2” cube

4.4. Small Dice-1/4” cubeSmall Dice-1/4” cube

5.5. Brunoise-1/8” cubeBrunoise-1/8” cube

6.6. Small Brunoise-1/16” cubeSmall Brunoise-1/16” cube

7.7. RondelleRondelle

8.8. XX

9.9. BatonnetBatonnet

10.10. JulienneJulienne

11.11. Fine JulienneFine Julienne

TECHNIQUE FOR:TECHNIQUE FOR:

A.-SLICINGA.-SLICING

B.-JULIENNE B.-JULIENNE

C.-DICINGC.-DICING

STAY SHARP!STAY SHARP!Hold knife at a constant 20° angle to the sharpening stoneHold knife at a constant 20° angle to the sharpening stone

Always sharpen in the same directionAlways sharpen in the same direction

Make the strokes on each side of equal number and of equal Make the strokes on each side of equal number and of equal pressurepressure

As a general rule, make 5 strokes on each side of the blade.As a general rule, make 5 strokes on each side of the blade.

SHARPENING STEEL– Used not to

sharpen the blade, but hone/realign the blade after sharpening +/or usage.

– As the blade dulls, a burr forms as the edge rolls over, making the knife dull.

– The steel realigns and hones the blade.