Kitchen Knives Foods II Obj 5 01 Sharpening

Kitchen Knives Foods II Obj. 5. 01

Sharpening stone or Whetstone

Knife Steel

Parts of the knife 1. Tang 2. Handle 3. Blade 4. Bolster 5. Rivets

Parts of the knife

Parts of the knife v Tang v the part of the blade that extends into the handle. v look for a knife with a tang that extends the full length of the handle, as this signifies that the knife is of solid construction.

Knives should have a full tang to give more power and strength to the knife. n You should not store knives in a drawer. n Carrots are usually cut in julienne shapes. n

Parts of the knife v Handle v contains the blade and is the part of the knife that the cook holds. v Before buying a knife, make sure that the handle feels comfortable and isn’t too large or small in your hand.

Parts of the knife v. Rivets v. Hold the tang in the handle. v. Look for flat rivets that lie even with the knife’s handle.

Parts of the knife v. Heel v. Approximately the last two inches of the blade. v. The heel helps cut thicker pieces of food.

Parts of the knife v Bolster v A piece of metal at the end of the blade, before the handle. v The bolster resembles a collar on the knife.

Parts of the knife v. Blade Edge v. The bottom of the blade and the part that cuts food.

Knife Construction Metals used include: vstainless steel vhigh carbon stainless steel

Knife Construction n Stainless Steel – most common n Won’t discolor or rust n Won’t transfer a metallic taste to foods n Difficult to sharpen and keep an edge

Knife Construction n High-Carbon Stainless Steel (the best knife available) n Mix of iron, carbon, chromium, and other metals that combine the best features of stainless steel and carbon steel n Expensive n Doesn’t rust or discolor n Can be sharpened easily

Types of knives 1. Chef’s 2. Boning/filet 3. Slicer 4. Paring 5. Utility

Chef’s Knife Measured in inches; lengths of 8" to 12" are common. n A longer blade allows longer single-stroke cuts when slicing. Used to chop vegetables. n Tends to have a curved section at the front of the blade, good for chopping in an up-anddown "rocking" motion. n

Boning/filet A special type of kitchen knife used for boning meat, fish, and poultry. n Usually have a narrow blade, sometimes flexible n Slender and sharp points. n The typical size of a boning knife is about 5 to 6 ½ in length on the blade. n

Utility n n An all-purpose knife, typically larger than a paring knife but smaller than a slicing knife. Some have a serrated blade. Usually measure between 5" and 6" on the blade. Can be used to carve, slice, bone and fillet but is typically used for cutting small fruits and vegetables.

Paring § A general purpose knife used for small intricate work like peeling and coring. § Usually measures between 3 and 5 inches on the blade

Slicer Used to cut slices of cooked or smoked meat, poultry and fish. n The blade is long (8 to 12 inches), thin, and constructed with either a round or pointed tip. n The blade may be flexible or rigid, depending on the texture of the food being sliced. n Flexible blades are made for firmer fleshed items, such as dry sausages or prosciutto, while rigid blades are made for fleshed items with a more moist texture, such as baked hams. n