Knife Skills

Types of Knives

100

Chef's Knife

200

Paring Knife

300

Serrated Knife

400

Granton Blade Santoku

500

Cleaver

Functions of Knives

100

With their scalloped, toothlike edge, are ideal for cutting through foods with a hard exterior and softer interior, such as a loaf of crusty bread.

Serrated Knife

200

Between 2 inches and 5 inches long, use it for peeling and slicing small food items like fruits and vegetables

Paring Knife

300

Multi-purpose kitchen knives that are typically about 8 inches long and made from a combination of stainless steel and carbon steel.

Chef's Knife

400

Has a series of oval dimples along the knife blade. This helps to reduce friction/drag when slicing and more impressively – to reduce food from sticking to the knife

Granton Blade Santoku

500

It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and through thick pieces of meat.

Cleaver

Types of Knife Cuts

100

Stick/Batonnet

200

Julienne 

300

Baton Cut

400

Dice Cut

500

Brunoise

Knife Safety

100

What is the position called that the guiding hand should be in when cutting?

The Claw

200

What should go underneath your cutting board to stabilize it?

A wet towel or rag.

300

How should your knives be washed

Hand Washed

400

Why does your knife need to be very sharp?

This makes it easy to control how the blade moves through the food, giving you control over your chopping or slicing. A dull blade will slip, which makes control difficult and increases the risk that it will slip into your finger

500

Why should you slice off a small bit of potato on the side before you start cutting?

To stabilize the potato

Parts of a Knife

100

Blade

200

Handle

300

Bolster

400

Tang

500

Rivet