Transcript Know Your Knives

ProStart Chapter 5
Used to trim and pare veggies and fruits. Small knife with a
sharp blade, only 2-4 inches long.
(tour-NAY)
Similar to a paring knife, curved blade for cutting the curved
surfaces of veggies
6-inch knife used by butchers to separate the raw meat from the
bone. Blade is thin and flexible.
All purpose knife for chopping, slicing, and mincing all types of foods.
Blade is normally 8 to 14 inches long and tapers to a point at the tip.
Long, thin serrated blade used to slice breads and cakes.
All purpose knife used for cutting fruits, veggies, and some meats.
Blade ranges from 6 to 8 inches long.
Has a long, thin, flexible blade for cutting fish fillets. Short knife only
about 6” long.

Heavy, rectangular knife used to chop all
kinds of food, from veggies to meat. Used to
cut thru bones.



Used to fabricate raw meat.
Has a long curved blade.
6-14 inches

General purpose kitchen knife with a 5-7”
blade.


Used for slicing cooked meats.
Blade can be as long as 14 inches

Thinly shaped utensil used to cut thru hard or
soft-textured cheese.

Short, blunt point knife used to shuck, or
open, clams. Unlike an oyster knife, it has a
very sharp edge.

Short, stubby knife with a pointed tip for
shucking oysters.



Used to cut thick sandwiches.
Has a serrated blade which allows the knife to
easily release.
Most common size is 8 inches

Plastic, serrated knife designed to cut lettuce
without causing the edges of the lettuce to
turn brown.

Curved knife for cutting beef steaks from the
loin

Not technically a knife, but has sharp edges
for peeling potatoes, carrots, and other
vegetables.



Honing  regular care required to keep
knives in their best shape
Chefs keep their knives sharp by using a
sharpening stone and a steel
Sharpening Stone  used to grind and hone
the edges of steel tools and implements

Steel  a long metal rod that is lightly
grooved and magnetized.
◦ It removes the microscopic burrs that are
created as a knife is used.
 These burrs create drag, dulling the
slicing ability of the knife.
◦ Steel also helps to return the blade to the
convex shape that exists on a sharp knife.
 The shape is flattened as the knife is
used.

Ceramic Steel  slender ceramic rod
embedded in a wooden handle
◦ Used on metal and ceramic knives

Diamond Steel  slender metal rods that are
impregnated with diamond dust.
◦ Should not be used on ceramic knives

Honing Steel  looks like a short sword with
a round blade that helps remove broken
pieces and realign the remaining ground
edges.

Guiding hand is the hand NOT holding the
knife.
Batonnet: 2 x 1/4 x 1/4
Brunoise: 1/8 x 1/8 x 1/8
Dice: ¼ x ¼ x ¼ or ½ x ½ x ½
Julienne: 2 x 1/8 x 1/8
Mince: Very small pieces – rocking motion

Diagonal: Cut on a 45 degree angle, ¼” thick

Chiffonade: Roll leaf such as basil or spinach
and thinly cut into strips.

http://www.goprostart.com/videos/

NPI-Knife Skills Walkthru









Keep knives sharpened – cuts more evenly with
less force, it’s safer
Use a knife only for it’s intended purpose
Keep the handle clean and dry
Never leave knives soaking under water
Never talk or point with a knife
Never distract others who are using knives
If a knife is dropped, jump back and let it fall
Store knifes in knife kits, racks or sheaths
Never hand someone a knife, put it on the
counter and let them pick it up