KNIFE SKILLS

PARTS OF KNIFE
• Tip – does much of the cutting and separating.
• Spine – back part of the blade that is directly opposite the edge
• Bolster – thick piece of metal placed in between the handle and the blade
• Handle – the grip of the knife
• Rivets - are used to secure the tang to the handle
• Tang – part of the blade that extends to the handle to give added balance
• Heel – bottom part of the blade that does the cutting of large or tough food
• Edge – the working part of the blade, can be fine, serrated, scalloped or hollow ground
• How to hold knife
• Full handle hold – gripping the handle with all 4 fingers and holding the thumb gently but
firmly against the side of the blade.
• Handle blade hold – gripping the handle with 3 fingers, resting the knuckle of the index
finger against the blade on one side, and holding the thumb on the opposite side to give
additional stability and control.
• Guiding hand and Slicing techniques
• Make sure that you are holding the items very well to prevent it from falling
• To protect the hand from unnecessary cuts; fingertips are curled. The knuckles serve as a
protection from the blade of the knife
• Guide the knife: the curled fingers serve as a guide when cutting or slicing
• Let the wrist do the movement, the tip should glide up and down
• Increase knife speed and exactness of the knife movement
CARE AND MAINTENANCE

• Keep knives sharp. Sharpen and hone your knives regularly

• Keep knives clean to avoid cross-contamination
• Never drop your knives into a sink. It could be dented or nicked by other pots and pans. It
may also cause serious injury to another person
• Do not clean knives in a dishwasher. The wooden handles may warp or split
• Dry your knives immediately after cleaning. Store them properly.
• Use an appropriate cutting surface like wood or composition cutting boards – never on
metal, glass, or marble which will cause the blade to become dull.
• Always hold a knife by its handle. When passing a knife to someone else, lay it down on a
work surface and allow the other person to pick it up.
• Do not allow the blade of a knife to extend over the edge of a table or cutting board
• Do not use your knife as an “ice pick”
 Batons
"Sticks" of vegetables around 12mm/½ -
inch thick and up to 7.5cm/3-inches long.
Usually cut before cooking.
 Brunoise
A very fine dice up to 2mm/¹/12th
inch square. Usually cut before
cooking. Often used as a garnish.
CHIPS/FRENCH FRIES/CRISPS
Chips and Fries are "sticks" of vegetables between 5cm/2-inches
and 10cm/4-inches long and up to 2.5cm/1-inch thick. Crisps are
very thin slices no thicker than 6mm/¼-inch. Both are cut before
cooking and are usually deep fried until crispy.
 CHUNKS
A piece of cut vegetable larger
than 3.75cm/1¾-inches.
Usually cut before cooking.
 CUBES

Pieces of vegetables from 12mm/½ -inch

to 36mm/1½-inches square. Can be cut
before or after cooking.
DICE

Pieces of vegetables between 6mm/¼-

inch and 12mm/½ -inch square. Can be
cut before or after cooking.
 GRATED
Thin pieces of vegetables
created using a grater. They can
be any length depending on the
vegetable used but are always
wafer thin.
 JULIENNE
Strips of vegetables usually
3mm/ ⅛- inch square up to
5cm/ 2 inches long
standard. Often a mandoline
is used for accuracy. Often
used as a garnish.
MASHED

Vegetables which have already

been cooked until soft then
further broken down with a fork or
masher
 MATCHSTICKS

Thin "sticks" of vegetables no thicker than 6mm/¼-inch

square and 5cm/2-inches long
 PAYSANNE
Very thin slices of vegetables no larger
than 6mm/¼-inch square. Most often
used as a garnish
 SLICES
Vegetables cut into similar size
flat pieces. Can be lengthways or
widthways, from 6mm/¼-inch to
2.5cm/1-inch thick.
 SULFRINO BALLS
Sulfrino vegetable balls are made with a very
small melon scoop, sometimes called a Parisienne
scoop, up to 12mm/½-inch in diameter. Most
usually used for garnishes.