KNIVES Knife Care

KNIVES ARE THE MOST OFTEN USED Knife Parts -Knives should always be sharpened.
KITCHEN TOOLS. FROM SLICING TO

CHOPPING TO SHREDDING, KNIVES Knives have several parts but the main ones are the Sharp blades cut more evenly and

ARE UTILIZED IN PRACTICALLY EVERY blade and the handle, with less effort than dull blades,

STAGE OF COOKING. EACH KNIFE IS Tip: Used for intricate work like trimming, paring, resulting in a safer cutting
peeling, etc.
DESIGNED TO DO A CERTAIN DUTY, experience.
Cutting edge: It’s found at the length of the
SUCH AS PARING VEGETABLES OR -Only use a knife for what it was
bottom of the blade in between the heel and the
DEBONING MEAT. STAINLESS STEEL IS designed for.
tip. It’s used for making precise cuts like carving
USED TO PRODUCE EXCELLENT -Keep the knife's handle clean and
and slicing. It can be both tapered or flat ground.
KNIVES BECAUSE IT IS EXTREMELY dry at all times.
Q
DURABLE AND KEEPS ITS SHARPNESS
Spine: It is the part that does not cut, the top of -Knives should never be submerged in
FOR AN EXTENDED PERIOD OF TIME. the blade water. Clean the knife right away and
Heel: It is the part of the blade that is the most put it back where it belongs.
thick and wide. It is used to cut through large and
-Never use a knife to talk or point.
hard tough foods.
-Never cause a distraction for others
Bolster: It is where the handle and the blade meet.
when they are using a knife
It is found at the heel of the blade.

Tang: It is the piece of metal that goes through -If a knife is dropped, take a step

from the blade to the handle. That piece of metal back and let it fall. Make no attempt
is a continuation of the blade. Cleavers and chef’s to capture it.
knives have a long tang. Since paring and cutting
-Knives should be stored in knife sets,
bread is lighter work, those knives have partial
racks, or sheaths.
tangs.
-Never give a knife to someone. Place
Scales: The scales create the handle.
the knife on the counter and hand it
Rivets: The rivets are the pieces that hold the
handle to the tang. on to the other person.

Handle: It is made from different materials such as

textured metals and hardwoods.

Butt: It is the last part of the handle,

the end of it.
 Types of Knives
Boning knife: In the butchering area, food-handlers
Scimitar (SIM-ah-tahr) It is also known as a butcher New Types of Knives
knife. It has a curved blade that is long. It is used for
and cooks use this 6-inch knife to remove raw meat
cutting large cuts of meat that are raw.curved blade
Japanese-style knives, for both amateur
from the bone. The blade is thinner, more flexible, and
used for slicing raw meat into huge chunks.
cooks and professional chefs, are becoming
shorter than a chef's knife blade.
Serrated slicer: To slice breads and cakes, use this increasingly popular in American kitchens.
Butcher knife, often known as a scimitar, is a tool
knife with a long, thin serrated blade. Cooks use this
A Japanese knife, unlike a standard
used by chefs to prepare raw meat. It comes with
knife to slice prepared meats; the blade may be up
Western knife, is honed on both sides of the
blades ranging from 6 to 14 inches in length.
blade's edge. Knives are frequently honed
Butter knife: Spread butter, peanut butter, and cream to 14 inches long.

Slicer: Cooks use this knife to slice prepared meats; on only one side. Knives honed in Japan are
cheese on bread or dinner rolls using this little knife

with a blunt-edge blade. the blade may be up to 14 inches long.

sharpened at a more acute angle than
Chef's (French) knife: This is an all-purpose knife that Steak knife: Cut beef steaks off the loin with this knives sharpened in the West.
may be used to chop, slice, and mince a variety of curved knife.
They have a very hard temper, which
meals. It has a blade that is 8 to 14 inches long and Tourné (tour-NAY): A curved blade, similar to a means the cutting edge will remain razor
tapers to a point at the tip. paring knife, is used to cut the curved surfaces of
sharp for a long time. Japanese knives are
Cheese knife: This narrowly formed instrument is used vegetables.
often constructed of high-carbon steel or a
to cut through hard or soft-textured cheeses by chefs. Utility knife: This knife has a blade that is 6 to 8 combination of high-carbon steel and iron.
Clam knife: To shuck or open clams, use this small, inches long and is used for cutting fruits, vegetables,
In the United States, a variety of brands are

blunt-point knife. and some meats.

currently available.
It has an extremely sharp edge, unlike the oyster knife. Vegetable peeler: Technically, this isn't a knife, but Ceramic knives are also becoming
Cleaver: This sturdy, rectangular knife is great for it has sharp edges that are useful for peeling
increasingly popular. Ceramic is used to
chopping everything from veggies to meat. It's also potatoes, carrots, and other vegetables.
make these knives. This implies they're
capable of slicing through bones. razor-sharp while simultaneously being
Deli knife: For thick sandwiches, use the deli knife. exceedingly delicate. The blade can
The knife's blade is serrated, making it easy to release. fracture if the knife is dropped or used to
The standard deli knife is 8 inches long. cut something hard. Although ceramic
A fillet knife is a thin, flexible blade that is used to knives cannot be sharpened at home, most
cut fish fillets. It's a little knife, measuring around 6 manufacturers will sharpen them for a
inches in length. price. The knives don't need to be
Lettuce knife: A lettuce knife is a plastic serrated sharpened very often; once or twice a year,
knife that is used to cut lettuce without browning the depending on how often they're used. These
edges. knives are great for slicing, peeling, and
Oyster knife: For shucking oysters, an oyster knife cutting, but not for heavy chopping or
is a small, stubby knife with a pointed tip. working with tough items.
Paring knife: Trim and pare vegetables and fruits
using the paring knife. It's a tiny knife with a sharp
blade that measures between 2 and 4 inches in
length.
Santoku: A santoku is a multi-purpose kitchen knife
with a blade length of 5 to 7 inches. The santoku
knife is meant to provide you a comfortable, well-
balanced grip while yet allowing you to use the Japanese Style Knife Ceramic Knife
entire blade.
 Essential
Skills:How to
Sharpen a
Knife
-Put mineral oil or water on
the sharpening stone.
-Glide the blade on the
surface at a 20-degree angle
on each side.
-Do it over again on a part of
the stone that is finer
-After washing the knife,
glide it on the steel also at a
20-degree angle vertically.
-Use light pressure until you.
have desired results.